Birthday Scallops … with White Burgundy

Pairing:  Pan Seared Curried Scallops paired with 2011 Jacques Bavard Bourgogne

Food: One of my Dad’s “go-to” Friday night meals was scallops, usually bay scallops, broiled in butter. Last evening, in remembrance of Dad on the 108th anniversary of his birthday, we enjoyed scallops for our dinner. It was a simple preparation … dredging the halved sea scallops in our favorite curry powder, searing them briefly on each side in a hot skillet, deglazing the pan with some of the wine, then browning some butter in the same pan and drizzling the butter over the warm scallops. We tossed some cooked gemelli pasta in the pan to soak up all of the remaining butter sauce. Served it with garden-fresh green and yellow beans. Delicious! Here’s to you, Dad!

Pan Seared Scallops

Wine2011 Jacques Bavard Bourgogne. For those who may not know or remember, the white wine from the Burgundy region of France is made exclusively from the Chardonnay grape. Indeed there is a village in that region named Chardonnay. There are many towns in that area synominous with great white burgundy … Meursault, Puligny-Montrachet, Chassagne-Montrachet to name but a few. The higher end wines are named for the town the grapes come from, or, for really special wines (i.e., expensive) the wine may be named for a particular vineyard in that town. This winemaker, Jacques Bavard, selects grapes from several different villages in Burgundy, combining them to create his Bourgogne. Very nice and much more affordable.

Bourgogne Bavard

Tasting:  The delicate nose of this Bourgogne hints at white flowers, peach, and apricot. The white flower aroma perhaps is drawn out by the curry in the dish. On the palate, one gets white peach, melon and a background of tropical fruits, all with nicely balanced acidity. A note about drinking white wines … there is a tendency to chill white wine a bit too much. Serving them a little closer to 55 or 60 degrees F will bring out the complexity of flavors that are too often masked by colder temperatures.

Other Wines That Pair Well with Scallops:  Viognier, dry Riesling, Sauvignon Blanc, New World Chardonnay, Soave

Other Foods That Pair Well with White Burgundy:  white Fish, Chicken, Lobster, Grilled Salmon, Oysters

Read More:  http://winefolly.com/review/white-burgundy-tasting-pairing-and-french-chardonnay/

A Source:  www.klwines.com

 

 

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