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.
Tajarin al Sugo d'Arrosto — Fine Egg Pasta with Roast Meat Jus · as the Library describes it — mid to full weight · very rich · a touch of sweetness · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
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Coldstream Hills Reserve Chardonnay
the acidity ('lemon curd') 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.
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Coche-Dury Meursault Perrières Premier 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.
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Glenfiddich 18 Year Old Single Malt
the tannin ('oak spice') 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.
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The Balvenie DoubleWood 17 Year Old
the tannin (fine-grained tannin) 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
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.
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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