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.
Massaman Curry · as the Library describes it — full weight · some richness · well salted · a little acid · sweet · gentle heat · led by anise, cilantro, cardamom, cinnamon, star anise, toast, pepper and brine · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Cut
Pavillon Blanc de Château Margaux
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.
Cut
Faiveley Corton-Charlemagne Grand 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.
Bridge
Moutai Prince (Ren Yi) Baijiu
'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.
Bridge
Kweichow Moutai Feitian (Flying Fairy) Baijiu
'soy sauce umami' 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
Kumesen Kusu 25-Year Aged Awamori
deep umami 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
Water Kefir: Ginger Lemongrass
the bead (a fine, persistent bead) 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