Wine and Beer Guide

Whether you are raising your glass for a toast, or pouring it into a stock pot, wine and beer are equally great for cooking and enjoying.

10-Minute Wine Pairing: Seared Scallops and Herb Butter Sauce

This month's matchmaking finds three wine strategies for seared scallops and buttery herb sauce.

Seared Scallops Wine Match #1 A Crisp, Fruity White
Photo: Johnny Autry

Match #1: A Crisp, Fruity White

A midweight white with bright acidity plays off the tangy butter sauce and briny scallops.

ZEROING IN: Mollusks have long matched well with sauvignon blanc, but with its rich, herb-infused sauce, this dish works best with a heftier version of the varietal. Instead of a classic French sauvignon blanc, look past the Loire Valley and try one from New Zealand's Marlborough region. Vibrant citrus and fresh herbal aromas help tie a flavorful bow around each bite.

Giesen Estate, Sauvignon Blanc, New Zealand, 2010 ($12)

Yealands, Sauvignon Blanc, New Zealand, 2010 ($11)

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