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
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Contact: Desiree Torres [email protected]