Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Wine >
Feb 13, 2012 05:24 AM

A good pairing?

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?:

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. Click to Upload a photo (10 MB limit)
  1. 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.

    1. 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

        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

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

            1. re: Chinon00

              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

                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

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

        2. 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. How about a dry Moscato?

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

              1 Reply
              1. re: collioure1


                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.