Marc Brédif Vouvray Classic 2023

The Vouvray Chenin Blanc is a beautiful crystalline pale yellow. A fine nose reminiscent of well-ripe yellow fruits (peach and pear), to which are added notes of exotic fruits such as pineapple and shades of citrus. The attack is full and rich, with a lot of volume, evolving on a lemony freshness and long and lively exotic fruit finish.

Type: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Chenin Blanc
Tastes Like: Quince, apple, pear, floral notes, with a touch of honey and minerality
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Vouvray AOC
Region: Loire Valley, France
Terroir: Clay-limestone soils that enhance minerality
Aging: Fermented and aged in stainless steel to preserve freshness and purity
Serving Temperature: 8-10°C – Serve chilled to highlight its vibrant aromas

Marc Brédif is one of the most prestigious names in the Loire Valley, celebrated for producing exceptional Vouvray wines that embody the unique characteristics of the Chenin Blanc grape. The winery combines traditional techniques with modern precision to craft wines of impeccable quality and elegance.

Seafood: Perfect with seared scallops, grilled prawns, or smoked salmon.
Poultry: Pairs well with roast chicken, turkey breast, or creamy chicken dishes.
Pasta: Complements creamy seafood linguine or mushroom risotto.
Vegetarian: Ideal with roasted root vegetables, zucchini tart, or a fresh green salad.

Goat Cheese: Fresh and tangy, accentuating the wine's crisp acidity.
Brie: Creamy and soft, balancing the wine's lively texture.
Comté: Nutty and mild, complementing the wine's mineral notes.
Tomme de Savoie: Subtle and smooth, pairing seamlessly with the wine's orchard fruit flavours.
Camembert: Earthy and creamy, enhancing the wine's depth.

Seared Scallops with Lemon Butter Sauce

This luxurious dish highlights the wine's vibrant acidity and delicate fruit flavours.

Ingredients:
- 12 large scallops
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:
1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic until fragrant.
4. Stir in lemon juice and cook for 1 minute. Drizzle sauce over scallops.
5. Garnish with fresh parsley and serve immediately with Marc Brédif Vouvray Classic.