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.
B'stilla (Pastilla) · as the Library describes it — mid to full weight · some richness · sweet · led by saffron, mint and cinnamon · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
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Blandy's Sercial Colheita Madeira
the dish's sweetness answers gentle sweetness without either tipping over.
Not yet carried in British Columbia — its page tells you where it comes from.
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Maker's Mark Kentucky Straight Bourbon
the dish's sweetness answers 'caramel' without either tipping over.
Not yet carried in British Columbia — its page tells you where it comes from.
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Woodford Reserve Double Oaked
the dish's sweetness answers 'caramel' without either tipping over.
Not yet carried in British Columbia — its page tells you where it comes from.
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Lustau Los Arcos Dry Amontillado
the dish's sweetness answers 'dried apricot' without either tipping over.
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Toko Premium Aged Imo Shochu 40°
the dish's sweetness answers 'dried sweet potato' without either tipping over.
Not yet carried in British Columbia — its page tells you where it comes from.
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Loxton Moscato Rosé
the dish's sweetness answers gentle sweetness without either tipping over.
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