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. Wine tasting notes: This wine has ...

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