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Hermitage blanc is the classic French match with grilled or fried scallops. Zippy chardonnays (Grand cru Chablis), rieslings (German Kabinett, Pacific Northwest), Austrian grüner vertliners, Spanish Rias Baixas and Portugese white Vinho verde are more affordable alternatives. Scallops in cream sauces require richer whites, such as top-drawer Graves and Burgundies, New World chardonnays or German Ausleses and Spätleses. --Craig Schweickert
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