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.
Ravioli a u Brocciu — Corsican Brocciu-Filled Pasta · as the Library describes it — mid weight · some richness · well salted · a touch of sweetness · led by cream · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Bridge
Springbank 10 Year Old Campbeltown Single Malt
the dish's salt meets 'brine' in the glass; the cure and the pour speak the same language.
Not yet carried in British Columbia — its page tells you where it comes from.
Bridge
Blandy's Sercial Colheita Madeira
the dish's salt meets 'saline mineral' in the glass; the cure and the pour speak the same language.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Raveneau Chablis Grand Cru Les Clos
the acidity ('lemon') 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
Buffalo Trace Kentucky Straight Bourbon Whiskey
the tannin ('oak') 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.
Bridge
Kiku-Masamune Kimoto Junmai
'dried mushroom' 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
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