Pairings | Scallop

The charming eccentricity of Rye Bay Scallop Week

The charming eccentricity of Rye Bay Scallop Week

One of the more endearing aspects of the current British food scene is the number of festivals devoted to a single food. I’d heard of oyster festivals, crab festivals and cheese festivals but I’d never come across a scallop festival before.

Scallop tartare and sauvignon blanc

Scallop tartare and sauvignon blanc

What on earth do you do when you have a line-up of some of the best wines in the world in front of you? Do you attempt to match them or reflect more the mood, the company and the time of year? Or, given that they're indisputably the hero of the occasion, do you just go with the sort of food the kitchen does well anyway?

Scallop and crab risotto with inexpensive French Sauvignon

Scallop and crab risotto with inexpensive French Sauvignon

I know I’ve highlighted crab as a match for a number of different wines but it really is a great dish to pick if you’re drinking a serious white. This time however the wine was far from stellar: the basic house Sauvignon at Culinaria in Bristol where I was doing a photo shoot for our next book.

Scallop and mango ceviche with Montes Cherub Syrah Rosé

Scallop and mango ceviche with Montes Cherub Syrah Rosé

Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.

Stir-fried lobster, egg white and scallop mousse with Chateau Fombrauge Bordeaux Blanc 2009

Stir-fried lobster, egg white and scallop mousse with Chateau Fombrauge Bordeaux Blanc 2009

A standout combination from the Hong Kong Tourist Board lunch at Bordeaux’ annual wine festival Fête le Vin last week. It was also the standout dish, a finely worked assembly of delicate flavours and textures from Chef Man Sing Lee of the Mandarin Oriental.

A Krug champagne lunch at Murano: a perfect 10

A Krug champagne lunch at Murano: a perfect 10

It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.

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