Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Chablis
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 7 years old.
This drink pairs well with 791 dishes:
Shellfish and Seafood
Scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young wine with mineral notes.
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Shellfish and Seafood
Scallop fricassee with fresh cream
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Cold starters
Scallop sashimi
Sashimi : thin slices of raw fish or shellfish.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Shellfish and Seafood
Scallop skewers with grapefruit sauce
Prefer a pairing with a young wine with mineral notes.
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Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Shellfish and Seafood
Scallops breton style
Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.
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Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
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Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young wine with mineral notes.
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Shellfish and Seafood
Scallops with a lemon sauce
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young wine with mineral notes.
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Shellfish and Seafood
Scallops with americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Shellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Scallops with lemon zest
Prefer a pairing with a young wine with mineral notes.
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