Earth meets ash
Octopus & Etna Rosso
Charred octopus, sweet peach, and slow-cooked peas against a Sicilian red grown on volcanic soil. Smoke finds smoke, and the fruit keeps it bright.
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Wine Education
The Art of the Pairing
Pairing is not a test. It is a conversation between the glass and the plate. Here is how we think about it, and how we will guide you through it.
Good pairing is less about rules and more about balance: matching weight, echoing or contrasting flavor, and letting acidity do the lifting. Our team does this every night, and we are happy to do it for your table.
Tell us what you are drawn to, or what you are curious about, and we will build a path through the cellar to fit it. A crisp white to brighten a rich plate. A structured red to stand up to the grill. A half glass so you can try two. There is no wrong place to start.
A Few We Love
Pairings to Start With
Three matches from the current menu to show how it works. Then we will find yours.
Bright meets crisp
Whipped Ricotta & Albariño
Sweet figs and creamy ricotta with a coastal Spanish white. Atlantic acidity cuts the cream and lifts the figs. A clean, easy yes.
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Bold meets bold
Steak Frites & Malbec
Herby salsa verde and a proper steak alongside high-altitude Malbec. Structure for the richness, violet and dark fruit for the herbs.
See the Menu →Tell Us Your Lean
Crisp or bold, familiar or new. A sentence is enough for us to find a direction.
Taste the Match
By the glass or the half glass, so you can compare and learn what you like and why.
Take It Home
Leave with a varietal unlocked and a framework you can pour at your own table.
Tasting Classes
Go Deeper
Throughout the year we host guided tasting classes and structured pairing dinners, walking a small group through a region, a grape, or a theme. Dates are announced on our events page and to our list.