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.
Northeast India Pork with Axone · as the Library describes it — mid weight · rich · well salted · a little acid · smoky · fiery · led by coriander, ginger, smoke, brine, toast and pepper · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Bridge
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.
Bridge
SOV Wheated Rye Whisky
the dish's smoke meets 'charred oak' in the pour; smoke speaking to smoke.
Cut
Raveneau Chablis Grand Cru Les Clos
the acidity ('lemon') 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
2025 Rosé
the acidity ('fresh citrus acidity') scrubs the salt and savour between bites; the palate arrives clean at every pass.
Cut
Flagship Sparkling Cider
the bead (a fine, persistent bead) scrubs the salt and savour between bites; the palate arrives clean at every pass.
Cut
Leitz Eins Zwei Zero Riesling
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.
Suggestions are structural, drawn from each pour's own recorded markers · back to your cellar