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 ...
Subscribe to a Premium Account
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 Desiree.Torres@penton.com