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.|By: Scott Jones

Seared Scallops Wine Match #3 A Dry, Sparkling Wine
Photo: Johnny Autry

Match #3: A Dry, Sparkling Wine

A brut sparkler delivers palate-cleansing bubbles and a touch of tartness to liven up the scallops.

ZEROING IN: When it comes to sparkling wine, nonvintage (NV) brut is the most food-friendly, and there are plenty of terrific values made in the traditional Champagne method coming out of California. Look for bruts using all or mostly chardonnay grapes, which deliver zippy acidity and just enough richness to handle both the buttery sauce and the robust roasted beans.

Barefoot Bubbly, Brut Cuvée Champagne, NV, California ($10)

Korbel, Chardonnay Champagne, NV, California ($11)


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