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.
Samgyeopsal · as the Library describes it — light to mid weight · some richness · seasoned · a little acid · a touch of sweetness · smoky · gentle heat · led by smoke, toast and pepper · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
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Springbank 10 Year Old Campbeltown Single Malt
the dish's smoke meets 'slight-peat' 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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SOV Wheated Rye Whisky
the dish's smoke meets 'charred oak' in the pour; smoke speaking to smoke.
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Americano — Burundi Kayanza (Gatukuza Women Group)
the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.
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Cappuccino — Burundi Kayanza (Gatukuza Women Group)
the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.
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Didier Dagueneau Pouilly-Fume Silex
the dish's smoke meets 'gunflint' 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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Lu Family
the dish's smoke meets a smoky register in the pour; smoke speaking to smoke.
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