Sweet-Savory Scallops and Camembert

A spoonful of sugar makes more than the medicine go down; it makes everything taste better. But sweetness can be a bugaboo to tasty wine pairings. When a dish is sweet—as here with the peach chutney or the milk of the cheese—but the wine is dry, in the way most wines are, then it’s the wine that will taste like medicine. The best partners to sweetness in a food are a bit of sweetness in the wine or a marked fruitiness (as is the case with all three wines this week) wrapped tightly with acidity. Because this seafood preparation is delicious to the palate on the one hand but perilous to wine on the other, be sure to avoid very dry wines, white or red, that are low in acidity.