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.
Macaronade Sétoise · as the Library describes it — full weight · some richness · well salted · sweet · led by sage · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Bridge
Kumesen Kusu 25-Year Aged Awamori
deep umami in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in British Columbia — its page tells you where it comes from.
Bridge
Blandy's 10 Year Old Malmsey Madeira
deep umami in the pour meets the dish's savour underneath; depth answering depth.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Pavillon Blanc de Château Margaux
the acidity ('citrus') scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
The Macallan 12 Year Sherry Oak
the tannin (fine-grained tannin) scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
The Yamazaki 18 Year Old Single Malt
the tannin (fine-grained tannin) scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
GT's Synergy Organic Kombucha — Gingerade
the bead ('effervescent') scrubs the salt and savour between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Suggestions are structural, drawn from each pour's own recorded markers · back to your cellar