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A good pairing?

EmBrooks Feb 13, 2012 05:24 AM

I am planning our Valentines day meal....the menu is a blood orange & fennel risotto with seared scallops (see recipe links below if it helps - I am not making the brussels sprouts portion of the scallops recipe).



My question...I have a bottle of 2005 Hengst Alsace riesling - and I am wondering if it would be a good pairing for dinner?: http://www.cellartracker.com/wine.asp...

If this wine does not work, what would be a good pairing for this meal? Bonus points if it goes with dessert - white chocolate & raspberry cheesecake. Only one wine tomorrow - it is Tuesday after all!

Thank you!!

  1. collioure1 Nov 24, 2012 07:15 AM

    I'd have been rather wary of the fennel and sought a rich Sauv Bl.

    1 Reply
    1. re: collioure1
      Bill Hunt Nov 24, 2012 05:54 PM


      I find some similar taste elements between fennel and anise, and would be hard pressed to pick a SB to go with either. For me, and it does depend on the level of the flavor, would be a Pinot Meunier, which pairs very well with both stronger fennel and with star anise. Now, there could be some dishes, where a red might not be my choice, but as the Pinot Meunier has some of the same characteristics (pairing wise), that a Pinot Noir does, that opens up a very broad pantry, at least for me.


    2. b
      budnball Feb 15, 2012 02:15 PM

      How about a dry Moscato?

      1. k
        KraTToR Feb 15, 2012 01:50 PM

        Crozes Hermitage Blanc made with mostly Marsanne. It will have a touch of orange blossom and a enough aromatics and body to handle the fennel and scallops. Good news is that they're usually under $20 and the current 2009's are stellar.

        1. b
          Brad Ballinger Feb 13, 2012 02:10 PM

          It would be hard to find a wine that would go with both, but I'd be tempted to give it a try with a demi-sec Vouvray or even a Moelleux Vouvray. I'm inclined to think a sweet wine would actually pair decently with this risotto dish.

          6 Replies
          1. re: Brad Ballinger
            EmBrooks Feb 13, 2012 02:28 PM

            Does it matter that the fennel is roasted and therefore sweeter than if it were raw? I'll head to the wine store tomorrow and see what I can find.

            Thank you both for your responses!

            1. re: EmBrooks
              ChefJune Feb 14, 2012 07:53 AM

              I think the Riesling will go with your dish just fine. Personally I might serve Champagne.

              1. re: ChefJune
                Chinon00 Feb 14, 2012 12:34 PM

                Champagne w/ dessert too?

                1. re: Chinon00
                  ChefJune Feb 15, 2012 12:40 PM

                  It wouldn't be my first choice. With that specific dessert, I'd go with a Brachetto d'Acqui -- a sparkling red from the Piedmont that is great with (especially) chocolate and berries.

                  1. re: Chinon00
                    Bill Hunt Nov 24, 2012 05:51 PM

                    Champagne can be great with dessert.

                    A Demi-sec with dark chocolate is a joy, and there are many other possible pairings, as well.


                    1. re: Bill Hunt
                      Chinon00 Nov 24, 2012 06:06 PM

                      You'd serve a Demi Sec w/ the main entree of seared scallops as well?

            2. g
              goldangl95 Feb 13, 2012 11:58 AM

              IMHO, the Riesling would go great with the Blood Orange and Scallop dish. I would be slightly concerned about the Fennel - not sure how Riesling will pair with the bitter ingredient.

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