Beverages · The pairing room
Start with the plate.
Name the dish's structure and the whole cellar answers — wine, sake, tea, coffee, beer or spirits on structural merit, never category habit. The move is always named; the reason is always written out.
Kristang roast pork: baboy assado Portuguese technique · as the Library describes it — mid to full weight · well salted · a little acid · sweet · gentle heat · led by coriander and pepper · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
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Equipo Navazos La Bota de Amontillado
'dried mushroom' in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in New Zealand — its page tells you where it comes from.
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Toko Premium Aged Imo Shochu 40°
'black koji depth' in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in New Zealand — its page tells you where it comes from.
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Lustau Peninsula Palo Cortado
deep umami in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in New Zealand — its page tells you where it comes from.
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Zuisen Awamori Koshu 10-Year
deep umami in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in New Zealand — its page tells you where it comes from.
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Moutai Prince (Ren Yi) Baijiu
'mushroom' in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in New Zealand — its page tells you where it comes from.
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Loxton Moscato Rosé
the dish's sweetness answers gentle sweetness without either tipping over.
Not yet carried in New Zealand — its page tells you where it comes from.
Suggestions are structural, drawn from each pour's own recorded markers · back to your cellar