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Old 07-08-2013, 07:55 PM   #1
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Wine recommendation for these two courses?

1st course:


Arugula, Watermelon and Feta Salad Recipe : Ina Garten : Recipes : Food Network


Have been told semi-sweet rose or marlborough sav blanc for this.


2nd course:


Bay Scallop Gratin Recipe : Ina Garten : Recipes : Food Network
Have been suggested sauv blanc, chablis, or white burgundy for this one.


What are your thoughts on these choices? Any helping narrowing them down or should I go with something different?


Really loving this forum already!

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Old 07-08-2013, 08:08 PM   #2
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Quote:
Originally Posted by smoke View Post
1st course:


Arugula, Watermelon and Feta Salad Recipe : Ina Garten : Recipes : Food Network


Have been told semi-sweet rose or marlborough sav blanc for this.


2nd course:


Bay Scallop Gratin Recipe : Ina Garten : Recipes : Food Network
Have been suggested sauv blanc, chablis, or white burgundy for this one.


What are your thoughts on these choices? Any helping narrowing them down or should I go with something different?


Really loving this forum already!
For the scallops, I posted my suggestions on your other post:
Sauvignon Blanc is my preference. Chardonnay would work also.
My recommendations: Monkey Bay Sauvignon Blanc or J. Lohr Chardonnay Riverstone.
1st course to go with scallop gratin entree?
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Old 07-09-2013, 12:21 AM   #3
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Arugula, Watermelon and Feta Salad. I noticed that the salad also has citrus in it. Given that, I don't think any New Zealand Sauvignon Blanc would be a bad choice. Just keep in mind they tend to run a little on the sweet side. Unoaked Chardonnay would also work. If you like dry wines, I think white Bordeaux (which is usually a blend of Sauvignon Blanc and Semillon) would be a nice pairing. I'm not so sure about the Rosé.

Bay Scallop Gratin. This dish is deceptively tough to pair with wine because it contains Pernod, which has kind of a strange anise flavor. I would pair this with Chardonnay, but rather than French Chard, I would go with something from the Russian River Valley. Spanish Albariño would also go well I think.
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Old 07-09-2013, 12:26 AM   #4
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Quote:
Originally Posted by merstar View Post
For the scallops, I posted my suggestions on your other post:
Sauvignon Blanc is my preference. Chardonnay would work also.
My recommendations: Monkey Bay Sauvignon Blanc or J. Lohr Chardonnay Riverstone.
1st course to go with scallop gratin entree?
thank you :)
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Old 07-09-2013, 12:29 AM   #5
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Quote:
Originally Posted by Steve Kroll View Post
Arugula, Watermelon and Feta Salad. I noticed that the salad also has citrus in it. Given that, I don't think any New Zealand Sauvignon Blanc would be a bad choice. Just keep in mind they tend to run a little on the sweet side. Unoaked Chardonnay would also work. If you like dry wines, I think white Bordeaux (which is usually a blend of Sauvignon Blanc and Semillon) would be a nice pairing. I'm not so sure about the Rosé.

Bay Scallop Gratin. This dish is deceptively tough to pair with wine because it contains Pernod, which has kind of a strange anise flavor. I would pair this with Chardonnay, but rather than French Chard, I would go with something from the Russian River Valley. Spanish Albariño would also go well I think.
I definitely like the less sweet wines... For unoaked chardonnay, is that something I should ask for at the wine shop or would it be labeled on the bottle?

I will look for the russian river for 2nd. I saw it mentioend while goggling as well.
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Old 07-09-2013, 01:10 AM   #6
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Quote:
Originally Posted by smoke View Post
I definitely like the less sweet wines... For unoaked chardonnay, is that something I should ask for at the wine shop or would it be labeled on the bottle?

I will look for the russian river for 2nd. I saw it mentioend while goggling as well.
Unoaked Chardonnay is usually marked as such. DeLoach, Toad Hollow, and Ironhorse all make unoaked Chard that's pretty easy to find. Kendall-Jackson Avant is good, too. It's not completely unoaked, but the citrus comes through real nice on it.
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Old 07-09-2013, 01:50 AM   #7
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I definitely like the less sweet wines...
Generally, Sauvignon Blanc is drier/less sweet and crisper than Chardonnay.
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Old 07-09-2013, 03:42 AM   #8
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Quote:
Originally Posted by smoke View Post
1st course:


Arugula, Watermelon and Feta Salad Recipe : Ina Garten : Recipes : Food Network


Have been told semi-sweet rose or marlborough sav blanc for this.


2nd course:


Bay Scallop Gratin Recipe : Ina Garten : Recipes : Food Network
Have been suggested sauv blanc, chablis, or white burgundy for this one.


What are your thoughts on these choices? Any helping narrowing them down or should I go with something different?


Really loving this forum already!
I would definitely go for a Rosé Wine for the first course. Fresh ans Semi sweet as you mentioned seems perfect !

For the second course, you can't go wrong with a White "Graves" from Bordeaux. Straw yellow dress, white Graves have an open, slightly woody and floral nose with hints of citrus. These wines offer good and round flavor.
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