Zero-proof Pairings for October
curated by MarigoldORDER THE OCTOBER MENU
apéro —
Pork Terrine with Dijon Mustard & Cassis Jam — Gougères au Gruyère & Thyme — Quail Egg, Lardon, Shallot, & Frisée — Epoisse Fromage Fort with Melted Leeks and Walnuts — Sourdough Baguette & Beurre Rouge
to pair —
No&Low Sparkling Peach — lively bubbles, sweet peach plays the star role with notes of nectarine, tropical fruit, and citrus included, ending with a crisp & refreshing finish.
entree —
Bœuf Bourguignon with Carrots, Onions, & Bouquet Garni served with Simple Greens Salad
to pair —
Odd Bird GSM — GSM is made from Grenache, Syrah, Mourvèdre & Carignan, creating layers with different complexities starting with red and black fruits and a sharp tannic entrance, followed by more matured fruits and spices and finishing with a nice dryness.
dessert —
Red Wine Poached Pears with Pine Honey Cream & Pistachios
to pair —
Muri Nuala — Fermented blackcurrant piquette, red currant, French oak-aged kombucha, sloe berries, chamomile kefir, fig leaf & pine kvass.