Scallops = good. Smoked flavor = good. Combining the two = must inspect. Came across some Smoked Scallops the other day while at Whole Foods and it just sounded intriguing. I was planning to make some form of salad for dinner and they seemed liked they’d be a great ‘topping’ for it. The scallops were small — as in nowhere near U5s. Likely U50s? Do they count that small? I just don’t know the count for the size of that (yes, I’m biased; I love U5-10). Anyway…picked them up in the nice package.
Got home, opened the package and popped one in my mouth. WOW! Nice taste! That smoke, just like that taste I like in Pinotage. In the end (after nibbling on several) threw them on top of a nice arugula salad. Worth trying if you’re up for something new.
There were more great tips in the wine notes I found from my class years ago. These were on Basic Flavors. This is something I (and could likely do a generic ‘we’) often think about when selecting a wine to pair with food.
- Works well with crisp, dry white wines
- Trick: adding salt to food reduces the tannic impression of some red wines
- Reduces the sweetness of wine, making some dry reds taste astringent
- Works well with ripe fruity wine
- Sour (e.g. lemon, vinegar)
- Generally very hard to pair with wine
- Rely on crisp, acidic wines like Sauvignon Blanc
- Savory (e.g. mushroom, soy, umami)
- Red wine, preferably full bodied
- Rarely works well with white wine
- Smoky (e.g. smoked meat, smoked fish, even some smoked cheeses)
- A bit of sweetness will work, like in Sherry of Gewurztraminer
- With smoked fish or pork, German Riesling
- With smoked meat, try spicy Zinfandel or (Australian) Shiraz
- Sweet foods make the wine taste drier than it truly is
- With desserts, wine should always be sweeter than the food, otherwise the lose their body and often taste sour
And some side scribbles:
White before red
Young before old
Simple before complex
Dry before sweet
Temperature – 20 minute rule – need to remember the exact specs, but I think it’s put a red in the fridge for 20.
Cork does you no good for testing
Crystals on the cork are no problem
Price a bottle of wine between the cost of 1-2 entrees
The wine doesn’t have the match the main ingredient on the plate
Red fish = red wine
Short cooking time = white wine
Soft cheese = white wine
Hard/veined cheese = red wine