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Scallop with Scheurebe

Chef Douglas Keane, Cyrus Restaurant, Healdsburg, Calif.
Owen Dugan
Issue: November 15, 2010

Some chefs make the sommelier's job hard. Bold, complex or contrasting flavors can confound wine matching. Douglas Keane, chef and co-owner of Cyrus in Healdsburg, Calif., is one such chef. In this case, he calls for a Scheurebe with generous and slightly citrusy acid, but also some spiciness to bridge to the dish.

For the full article, check out the new issue of Wine Spectator, on newsstands October 26, 2010.

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