Food match and tasting note:
The wine that I recommend for the Scallop dish is the Henners Brut 2010. Its beautifully clean nose shows ripe pears with sweet pastry. A fine soft mousse evolveson the palate through red pinot fruit leading to a tasted sweet almond finish.
Herstmonceux, East Sussex
56% Pinot Noir, 44% Meunier
£8 per Glass/29.99 for the bottle
Silver Medal World Champagne & Sparkling Wine World Championship
Submitted by: Danny Delenio, Olde Worlde Wines
Posted in Recipes
Rye Bay Scallop Week is hoping not to have to be cancelled and here are the current plans …
When visiting Rye for Rye Bay Scallop Week, please make sure you have a reservation at a participating restaurant and abide by the latest local and national government guidelines.
For further information on the lockdown regulations please click HERE.