PProvenance
Enter
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.

Seared scallops, vanilla nage, shiso tempura Spanish paella Pacific Northwest clam chowder
Avocado Toast (Brunch — Sourdough, Lemon, Chilli, Egg Variations) · as the Library describes it — light to mid weight · very rich · well salted · a little acid · a touch of sweetness · smoky · gentle heat · led by coriander, toast, pepper, cream and brine · a morning plate · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Bridge
Americano — Burundi Kayanza (Gatukuza Women Group) Coffee, as served the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.
Bridge
Genmaicha Tea, as served the dish's smoke meets 'toasted rice' in the pour; smoke speaking to smoke.
Cut
Water Kefir: Ginger Lemongrass Non-alcoholic · Motherlove Ferments the bead (a fine, persistent bead) scrubs the cream and salt between bites; the palate arrives clean at every pass. Not yet carried in British Columbia — its page tells you where it comes from.
Bridge
Cappuccino — Burundi Kayanza (Gatukuza Women Group) Coffee, as served the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.
Bridge
Matcha Tea, as served the dish's sweetness answers 'sweet grass' without either tipping over.
Cut
Lemon Ginger Canned Water Kefir Non-alcoholic · Happy Gut Pro the acidity (bright acidity) scrubs the cream and salt between bites; the palate arrives clean at every pass. Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Soalheiro Alvarinho Monção e Melgaço Wine · Soalheiro · Vinho Verde DOC the acidity ('lemon blossom') scrubs the cream and salt between bites; the palate arrives clean at every pass. After the morning pours, where the service allows.
Cut
Bisol Crede Valdobbiadene Prosecco Superiore Sparkling wine · Bisol · Prosecco DOC / DOCG the bead (a fine, persistent bead) scrubs the cream and salt between bites; the palate arrives clean at every pass. After the morning pours, where the service allows. 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