Andrs Loaiza

Wine pairings: Aria

For this monthly column, industry experts share their insights into matching food with drinks by giving real-world examples of dishes and the beverages that they serve with them. 

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

All access premium subscription

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.