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Reply to "Dummy-proof scallops"
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[quote=Anonymous][quote=Anonymous]Almost as important is the wine. Don't overwhelm them with a big oaky chardonnay. But a lightweight like pinot grigio won't stand up either. Think chenin blanc, muscadet, white bordeaux (Graves), something from the Loire Valley (Vouvray or Sancerre), or Virginia viognier. Not French viognier from the Rhone, which will be heavier in style. If you must have chardonnay, make it Macon villages.[/quote] I disagree. Chardonnay with scallops is practically the example sommellier courses use of an obviously beneficial pairing (though I agree a burgundy is generally going to be better than a California, unless you're grilling). I would also prefer a blanc de blanc champagne or a dry riesling over muscadet or sancerre. If you're doing something from Loire, I would choose the vouvray. Or, you know, just drink a beer. [/quote]
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