Wine(s) of the Week

The Wine of the Week continues to be white, but let's add a red for a versatile pair of products.

We made scallops ceviche last night, marinating (in the refrigerator) the sliced raw scallops in a bath of orange and lime juices and minced chives, fennel fronds and Italian parsley. After it chilled for 20 minutes, the ceviche went on top of a simple lettu…