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.
The Curry (Cross-Cultural) · as the Library describes it — full weight · rich · seasoned · bright · a touch of sweetness · hot · led by coriander, cilantro, lemongrass, ginger, cherry, toast, pepper and cream · adjust this plate →
Bridge — shared noteCut — cleanseContrast — opposition
Cut
Pavillon Blanc de Château Margaux
the acidity ('citrus') scrubs the fat between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Cos d'Estournel
the tannin ('cedar') scrubs the fat between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
The Macallan 12 Year Sherry Oak
the tannin (fine-grained tannin) scrubs the fat between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
The Yamazaki 18 Year Old Single Malt
the tannin (fine-grained tannin) scrubs the fat between bites; the palate arrives clean at every pass.
Not yet carried in British Columbia — its page tells you where it comes from.
Cut
Flagship Sparkling Cider
the bead (a fine, persistent bead) scrubs the fat between bites; the palate arrives clean at every pass.
Cut
Leitz Eins Zwei Zero Riesling
the acidity ('citrus') scrubs the fat 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