Match #2: A Fruity But Gutsy Rosé
A dry blush, with hints of white and red, is versatile enough to navigate the recipe's mix of textures and flavors.
ZEROING IN: Packed with berry aromas and refreshing acidity, rosés from France's Rhône Valley are custom built for the dish's herbs and garlicky beans. These dry wines have a wet-stone mineral quality that echoes the delicate sea saltiness in the scallops. Or, try a Spanish rosé made from tempranillo grapes in the same style.
Mas Carlot, Rosé, France, 2010 ($12)
Marqués de Cáceres, Rosado, Spain, 2010 ($10)