Wine Pairing Question

I'm organizing a dinner in a restaurant and I'm stucking on the wine pairing for 1 course. The dish is striped bass with clams and fava beans in a saffron broth. The preceding course will be scallops in a truffle cream sauce with which I will serve white Burgundy.

What are your thoughts about the striped bass dish?

Vouvray

Howie, interesting and I wasn't thinking of that. Demi sec or sec, or maybe one of each. Good suggestion.

I really think you'll find that dish (as described) pretty versatile. Reading your description I was thinking Chablis,but you don't want to do 2 Burg in a row I assume. I think you're fine with sec/sec-tendre or even demisec Chenin as Howie suggests, but I think you'd be find with most white wines (Gruner V, "serious" Soave or Vermentino, white Rhones if they have good acidity,etc). Dry to just offdry Riesling could be interesting. The only whites I might be hesitant to try are the superaromatic types like Muscat or Gewurztraminer.
If you want to go a little more daring, Champagne or rose could work too.

Like Dale's suggestion of a rose'. Maybe one from Spain or Portugal.

Like Dale's suggestion of a rose'. Maybe one from Spain or Portugal.

I forgot to mention the wines will be poured blind.

I love this dish, or versions of this dish. We usually make this with some Spanish chorizo and find the earlier suggested Spanish rose to work well. Also tried older white Tondonia and they were excellent with the dish.

[David M. Bueker]

Gruner Veltliner Smaragd. Sould begreat with the dish & a great follow on to the white Burg.

My first thoughts:

A quality Tavel Rose from France OR
A dry Riesling, something along the lines of Dr. Konstantin Frank Riesling from the Finger Lake region in New York State

Gruner Veltliner Smaragd. Sould begreat with the dish & a great follow on to the white Burg.

And a great match with the favas!

Which means that along those lines a romorantin would be a good choice for the extra-geeky set.

But GV Smaragd gives more options.

Soave.
It has the body to stand after a white Burgundy, the minerality to work with clams and the implication of spice to work with saffron.
And plenty of cut.

Pieropan, either Calvarino or La Rocca (although not too young on the La Rocca as the wood might be too prominent); Anselmi, Foscarino; or Inama, Foscarino.

Best, Jim

Gruner Veltliner Smaragd. Sould begreat with the dish & a great follow on to the white Burg.

And a great match with the favas!

Which means that along those lines a romorantin would be a good choice for the extra-geeky set.

But GV Smaragd gives more options.

I agree with you on the gruner, favas are very common here in the valley and to our palate gruner goes best with them.