Sommelier Edgar Poureshagh Comments on Food and Wine Pairings

As a restaurant, much of what we do revolves around pairing wine to the dishes that we serve. The idea really is quite simple… by finding a beverage (wine) that compliments what we’re eating; we try to create an experience that is even greater than the sum of its parts.Imagine a delicately prepared sea bass with a light relish of lemon juice, shallots, cherry tomatoes, and a touch of freshly [Read more…]