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.
Pici · as the Library describes it — mid to full weight · rich · well salted · led by toast · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
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Coche-Dury Meursault Perrières Premier Cru
the acidity ('green apple') 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.
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Roulot Meursault Les Charmes Premier Cru
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.
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Glenfiddich 18 Year Old Single Malt
the tannin ('oak spice') 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.
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The Balvenie DoubleWood 17 Year Old
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.
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Flagship Sparkling Cider
the bead (a fine, persistent bead) scrubs the salt and savour between bites; the palate arrives clean at every pass.
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Leitz Eins Zwei Zero Riesling
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.
Suggestions are structural, drawn from each pour's own recorded markers · back to your cellar