Wine and food pairing: Leek fondue with scallops

Leek and scallop fondue is a delicate dish, marrying the slightly sweet sweetness of melting leeks with the finesse and iodized taste of scallops. This refined dish calls for fresh, elegant white wines capable of sublimating the marine flavors while balancing the creamy texture of the leeks. Here are our recommendations for perfect French food and wine pairings.

A Chablis du Chateau de Béru, with its sharp minerality, citrus and green apple aromas, and freshness, is the perfect accompaniment for scallops. It enhances their finesse and balances the sweetness of the leek fondue.

Sauvignon Blancs from the Loire, such as a Sancerre du domaine Vincent Gaudry or a Pouilly-Fumé, offer notes of lemon, grapefruit and lovely minerality. Their lively acidity and subtle aromas pair ideally with the tender texture of scallops and the delicate flavors of leeks.

A Sylvaner, with its notes of lemon, green apple and floral nuances, sublimates the iodized flavors of scallops. Its freshness and liveliness bring perfect balance to the softness of the leeks.

A fresh, light and mineral Apremont de Savoie is a perfect regional choice. It offers delicate aromas that respect the subtlety of the scallops while balancing the richness of the leek fondue.

Leek and scallop fondue pairs wonderfully with fresh, elegant white wines like a Chablis, a Sancerre, or a dry Riesling from Alsace. For rounder pairings, a white Côtes-du-Rhône or an Apremont from Savoie is an excellent choice. Finally, for a festive touch, an extra-brut Champagne brings an airy, sophisticated dimension to this delicate dish.