Cheese can wait. Your Malbec does not want a steak, it wants a bassline. Pick a bottle, and our sommelier (who also plays the saxophone, badly) pours you the perfect song.
Wine tasting and music criticism already share a vocabulary: body, finish, structure, notes. We simply took the obvious next step.
A grippy red needs a low end that holds the floor. Light basslines get crushed by a young Cabernet.
Bright whites love bright guitars. A crisp Sauvignon with a muddy mix is a sad evening.
Sparkling wines want rhythm, ideally the kind that makes people stand up without being asked.
A long finish deserves a song that does not fade out too early. Respect the last note.
Choose what is in your glass. The pairing appears with its tasting notes, written the way a record critic would write them.
Every pairing comes with notes, a serving temperature and a volume recommendation.
"A Sauternes poured over a slow ballad. I wept, partly from the sugar."
An imaginary critic, after his third glass"I tried a Prosecco with a funeral march. Never again. The bubbles looked confused."
A fictional reader, who learned the hard way"Finally a pairing guide that understands that a Shiraz is a guitar solo in liquid form."
A made-up sommelier with very real opinionsPace yourself. An album is a commitment, so is a bottle. Drink water between tracks.
Both of them. Neighbours, like tannins, soften with time, but not that much.
You would not skip the middle of a glass. Same respect for the bridge.