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.
Korean BBQ Galbi · as the Library describes it — full weight · well salted · bright · very sweet · smoky · led by ginger, smoke, toast and pepper · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
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Yoichi Single Malt — NAS
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.
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Laphroaig 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.
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Americano — Kurukahveci Mehmet Efendi Turkish Coffee
the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.
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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.
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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.
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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.
Suggestions are structural, drawn from each pour's own recorded markers · back to your cellar