Meal and wine pairing
Photo by david__jones(CC BY 2.0)
https://www.flickr.com/photos/cloudsoup/3441609399/
Sautéed bay scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Synonyms: Pan-fried bay scallops with mild spices / Sautéed bay scallops with mild spices / Seared Bay scallops with mild spicesThis dish pairs well with 3 drinks :
Drinks and wines types
Amber ale
Beer(s)
Serve at 07-12°C or 45-55 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months if unpasteurized, 6 to 9 months if pasteurized.
Graves Blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Palette Blanc
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 8 years old.