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bourgogne rouge with sea scallops.

moto Dec 18, 2013 09:21 PM

while preparing fresh cherry tomatoes and crimini mushrooms for a dinner of linguine and scallops, enjoyed my early ration of wine, a Bourgogne Rouge (J.Roty "Cuvee Pressonier", 2004) and thought, this would work as well as a white wine for the last minute poach of the scallops. escargot get cooked with vin rouge, after all, was part of my rationale.

worked out quite well. a compatible wine was chosen to drink with the meal, a 2005 Confuron Cotetidot Bourgogne, one of the best we've had in that genre.

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  1. t
    TombstoneShadow Dec 19, 2013 12:24 AM

    a bit confused.... how does rouge work as a "white wine" ?

    Also, just my palate, but I'd prefer a white burgundy to a red for both scallops and escargot...

    4 Replies
    1. re: TombstoneShadow
      moto Dec 19, 2013 02:59 AM

      maybe you've read about the blindfold test given to experienced wine drinkers -- they can't reliably discern from taste and smell alone between certain whites and reds. have had full bodied whites, including burgundies, which would be challenging in such a test. in spring, summer, early fall, or if the bottle already opened was a white burgundy, that would likely have been the one used, but my palate 'pre composed' the dish as I tasted the rouge, accurately as it turned out.

      1. re: moto
        maria lorraine Dec 19, 2013 10:49 AM

        In that test, the participants were NOT "experienced wine drinkers," but undergrad students, and the way the test was set up, it didn't measure taste acuity, but instead measured gullibility. Meaning, did the student simply accept what was presented to him as so, or did something not fit according to his/her perceptions, and, if so, did the student have the gumption to speak up?

        When I read the test and its design, that was obvious to me, and the conclusions and press write-ups were erroneous in nature.

        As to your scallop dish with red wine, I'm all for experimentation in recipes, and for what works when it works (and sometimes you just have to taste to believe it works, like the mussels in a red wine sauce at a French bistro near me that I simply adore.

        Even so, it's a rare occasion that the choice of a red, even a lightweight red, would work BETTER than an opulent white wine in the scallops dish you were preparing.

        It appears that you used the wine color you had on had, and that it worked *adequately* for your purposes, but a white wine may have worked *better.*
        Glad you enjoyed the dish, and the wines sound terrific.

        1. re: maria lorraine
          moto Dec 19, 2013 01:17 PM

          'an opulent white wine' was not under my consideration. the sea scallops were previously frozen and purchased thawed, which was one factor behind the choice to do a light fresh tomato prep. in the spring, no fresh tomatoes, delicate spring onions, would use a white wine.

          1. re: moto
            ChefJune Dec 20, 2013 12:57 PM

            FWIW, previously frozen sea scalllops don't generally "need" their flavor masked by tomato -- light or otherwise -- IF they were a quality product to begin with. Mushrooms are a lovely companion to scallops, imho, and in the spring, of course ramps and spring onions. :) Still prefer all sorts of delicious whites (or sparklings) with scallops.

    2. c
      collioure Dec 19, 2013 12:42 AM

      I finish my sauté of sea scallops with vinegar de Banyuls and that always calls for red wine.

      1. ChefJune Dec 19, 2013 11:35 AM

        For me, once tomatoes are part of a dish featuring scallops (my all-time favorite food) it wouldn't matter what you paired with it because the tomatoes totally eclipse the scallops.

        I have tried Bourgogne Rouge with scallops, and as much as I like each on their own, for my palate it just doesn't go.

        2 Replies
        1. re: ChefJune
          penthouse pup Dec 20, 2013 10:16 AM

          The red wine I have found to be a good pairing with scallops, particularly if there is some acid as in a light tomato sauce is
          Rossese di Dolceacqua, an Italian red from Liguria. It pairs well with fish and seafood.

          1. re: ChefJune
            sunshine842 Dec 21, 2013 08:44 AM

            while I'm all for ignoring some traditional pairing rules, I just don't ever see myself stretching that to putting a fairly big red up against scallops (and I agree with you on the tomatoes, too).

            (Yes, I realize a red bourgogne isn't the biggest red you can find, but it's no simpering little wallflower, either)

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