tag:blogger.com,1999:blog-9222935497096082925.post4311061288297590130..comments2023-11-03T02:55:01.746-07:00Comments on TomFoodery: SCALLOPS BROILED IN VERMOUTHTom McNameehttp://www.blogger.com/profile/18191085468830785828noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9222935497096082925.post-5691932006658003432012-04-21T12:09:19.008-07:002012-04-21T12:09:19.008-07:00I like the sound of a dry Vouvray. Maybe even bet...I like the sound of a dry Vouvray. Maybe even better, a Savennières—with a little more body to stand up to the garlic?Tom McNameehttps://www.blogger.com/profile/18191085468830785828noreply@blogger.comtag:blogger.com,1999:blog-9222935497096082925.post-91273851229307185442012-04-21T11:40:42.281-07:002012-04-21T11:40:42.281-07:00And your wine pairing, sir? What does CC say? A Sa...And your wine pairing, sir? What does CC say? A Sancerre to be really safe? A dry Riesling? Vouvray?Pinotgraveshttps://www.blogger.com/profile/06123660758178090092noreply@blogger.com