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.
July 8, 2013
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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.
Aria’s Seared Nantucket Bay Scallops
: 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.
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