The dish: Seared Nantucket Bay Scallops served with fennel, celery, pomegranate and orange tarragon vinaigrette; $16
The wine: 2009 Tablas Creek Esprit de Beaucastel Blanc; Paso Robles, Calif.; $35 per bottle
Grape varietals: Roussanne, Grenache Blanc and Picpoul Blanc
The pairing: The beeswax and honey in the wine play up the delicate sweetness of the scallop. The tangerine, herbs and spices in the wine enhance the dish’s overall flavors.
: This wine has medium acidity and medium to full body, with flavors of melon, beeswax, honey, citrus and herbs.
More about the wine: From a winery founded by the Perrin family of Château de Beaucastel in the southern Rhône region of France, this wine is farmed organically and using biodynamic practices.