Meal and wine pairing
Photo by jordanmit09(CC BY 2.0)
https://www.flickr.com/photos/jordansorensen/3771425166/
Sautéed scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Synonyms: Pan-fried scallops with white wine and mousseline spinach / Pan-roasted scallops with white wine and mousseline spinach / Pan-seared scallops with white wine and mousseline spinachSee also : Sautéed scallops
This dish pairs well with 4 drinks :
Drinks and wines types
Alsace Gewurztraminer
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
Alsace Pinot gris
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.
Anjou Blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
Mâcon Villages
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
Prefer a pairing with a dry wine.