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.
Fréginat and Catalan Charcuterie · as the Library describes it — full weight · rich · well salted · a touch of sweetness · a thread of smoke · gentle heat · led by cinnamon, sage, pepper and brine · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Cut
Pavillon Blanc de Château Margaux
the acidity ('citrus') scrubs the cream and salt between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Faiveley Corton-Charlemagne Grand Cru
the acidity ('green apple') scrubs the cream and salt between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Bridge
Ardbeg 10 Year Old Single Malt
the dish's smoke meets 'peat-smoke' in the pour; smoke speaking to smoke.
Not yet carried in British Columbia — its page tells you where it comes from.
Bridge
Nikka From The Barrel
the dish's smoke meets a smoky register in the pour; smoke speaking to smoke.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Aramasa No. 6 X-type Junmai Ginjo
the acidity ('lemon') scrubs the cream and salt 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 cream and salt 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