Perfect Pairings – Nova Scotia Scallops + Tidal Bay White 🐚🍷

A coastal classic where buttery scallops meet Nova Scotia’s signature sip.

They say wine isn’t a food group, but in Nova Scotia, it just might be. Especially when the ocean perches you, fork poised over a seared Digby scallop, and someone slides a chilled glass of Tidal Bay your way. You don’t argue. You sip. You melt a little.

Scallop Royalty in Digby 🛥️

Let’s break it down. Digby, Nova Scotia, isn’t just a scallop town — it’s the scallop town. The icy Bay of Fundy produces plump, sweet, almost buttery scallops that don’t need much fuss. Just a hot pan, a sprinkle of sea salt, and you're golden. Local chefs know it, too. Whether it’s a dockside shack or a linen-napkin bistro in Lunenburg, scallops are the star — and rightly so.

Enter: Tidal Bay 🍇

Now meet Tidal Bay — Nova Scotia’s first officially recognized wine appellation. It’s crisp, aromatic, and designed (literally by law) to pair with local seafood. Think of it as the region’s signature white. You’ll catch bright citrus, clean minerality, and a hint of ocean breeze. Pour it alongside seared scallops, and magic happens - coastal magic.

You won’t find a pairing more maritime than this unless someone’s pouring it on a boat. Which, in Mahone Bay, is a thing.

Pro Tip: ✅

Tidal Bay must be grown, made, and bottled in Nova Scotia. Look for the official label seal — it guarantees you're sipping the real stuff.

If this sounds like your kind of afternoon, we’ve got more pairings and patio dreams waiting at discovercanadainstyle.com.

Honestly, it should be illegal how good this combo tastes on a patio with seagulls heckling in the distance.