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.
Minestrone · as the Library describes it — light to mid weight · some richness · well salted · a touch of sweetness · gentle heat · led by basil, cherry and pepper · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Bridge
Hakkaisan Yukimuro Snow-Aged Junmai Ginjo
'mochi rice cake' 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
Ozeki Junmai
'rice grain' 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
Komasa Jozen Imo Shochu 25°
'floral sweet potato' 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
Helios Ryukyu Awamori 25°
'Thai indica rice' 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
La Scolca Black Label Gavi di Gavi
the acidity ('lemon zest') 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