Pairings & Tasting Notes

Fragrance: Floral, citrus and spice

Mouthfeel: Gritty from ground espresso beans

Aroma: Slice of orange, almond and cherry

Flavor: Sour orange, earthy, coffee

Sweetness: Orange, citrusy sweet, clementine, kumquats

Acidity: Sour patch kid sweetness with sour citric notes

Bitterness: Mellow espresso bean bitter notes, like steeped black tea

Astringency: Slightly dominant but pleasant

Finish: Caffe latte but doesn’t linger long

Balance: Balance of citrus, coffee and tea

Mulled wine

Brandy old fashioned

Orange-spiced granola

Zinfandel

Fragrance: tart, sour orange note with a hint of vanilla

Mouthfeel: Creamy, quick melting with a satisfying bite

Aroma: Savory, salty, spicy

Flavor: Starts with orange, an almost smokey salt, momentary tempered sweetness and vanilla, followed by a gentle pepper kick in the back of the palate

Sweetness: Full bodied, not particularly sweet for a white

Acidity: Citric acid initial hit + some lactic acid creaminess

Bitterness: Very little, slight orange peel notes

Astringency: Very little

Finish: Gentle cayenne kick that balances the salt for a savory, herbal finish

Balance: Salt – Fat – Acid – Heat balance that is a complex and varied taste experience

Smoky scotch whisky

Unoaked chardonnay

Raspberry macarons

Roasted apricots

Beaujolais

Pineapple rum

Goat cheese

Mexican beer with a salted rim

Mezcal

Churros

Corn nuts

Fragrance: Caramel, malt, toasted sesame, nutty

Mouthfeel: Crunchy with crisp that lingers after chocolate melts

Aroma: Tahini, savory

Flavor: Nutty, salty, sesame toast, dried cherry

Sweetness: Burnt caramel, panela sweetness

Acidity: Visible acidic notes, pleasant

Bitterness: Peanut skin bitter notes

Astringency: Peanut skin bitter notes

Finish: Sesame, salty & savory, almost smoky

Balance: Skews towards salt and savory with milk chocolate

Nitro cold brew

Nutty, aged cheeses

Meatballs with red sauce

Bourbon

Full-bodied caramel stout

Fragrance: Acidic, smoky, salty

Mouthfeel: Smooth + creamy with crunch of salt

Aroma: Toasty, salty, campfire

Flavor: Roasted cocoa, salty, cherry, roasted almond

Sweetness: Pleasant, sugarcane juice with salt garnish

Acidity: Mildly acidic, lactic acid

Bitterness: Well balanced bitterness

Astringency: Astringency that should be present in a good dark

Finish: Crunch of salt with creamy finish

Balance: Good balance of salt and sweetness

Dry sparkling wine

Dry Lambrusco

Crisp and dry orange wine

Porter beer

Aged white cheddar

Molé salami

Bacon

Fresh blackberries

Huckleberries

Salmonberries from Alaska

Cà phê đá, Vietnamese coffee with roasted chicory root

Fragrance: Sweet, fruity, ripe cherry

Mouthfeel: Crunchy, dense and creamy

Aroma: Earthy and smoky

Flavor: Burnt caramel, sour cream + toasted almond flavor

Sweetness: Toasted marshmallow sweetness

Acidity: Lactic acid like sour cream acidity

Bitterness: Peanut nut skin bitterness

Astringency: Light astringency that doesn’t dominate

Finish: Burnt cream, dried cherry and salt finish

Balance: Good balance of acidity, salt and sweet, a good harmony of flavors.

Wheated beer

Lapsang Souchang tea

Aged cherry liquer

Pot still Irish whiskey

German sausage

Salt snack mix

Fragrance: Caramel and brown sugar

Mouthfeel: Crunchy pieces of roasted bean contrast velvety chocolate

Aroma: Notes of peanut and German Chocolate cake, a bit of salty brine

Flavor: Burnt caramel, salt + savory peanut notes with a sour cream underpinning

Sweetness: Hearty but not cloyish sweetness

Acidity: Lactic acid notes cut the sweetness

Bitterness: Slight bitterness similar to a nut skin

Astringency: Edamame bean has a slight astringency + drying at the end

Finish: Smooth, gentle salt, nutty coat on palate and coffee finish

Balance: Well balanced with salty, crunchy and umami flavor notes

Veggie sushi roll

Inari sushi

Sake, Junmai-shu

IPA

Creamy edamame bruschetta

Aged Welsh cheddar

Sweet plum wine

Japanese whisky

Avocado ice cream

Green tea ice cream

Mochi

Miso caramel

Fragrance: Curry powder, cumin, coriander, cinnamon

Mouthfeel: Fine grit of ground spices

Aroma: Cherry, cumin and pepper aroma, woody fruit like plum

Flavor: Sour cream, herbal tea, bright spice, peppery, sweet clove and a hint of root beer

Sweetness: Reminiscent of a smooth, warm drink like spiced hot cocoa

Acidity: Malic acid like a Granny Smith apple, raisin acidity that activates the glands

Bitterness: Mild but has a voice

Astringency: Spicy not bitter, a bit of lingering astringency at the finish

Finish: Milky, creamy with notes of cumin, clove + cherry

Balance: Complex, unusual spice journey with a chocolate accent

Cold brew

24-month parmesan with dried fruits and nuts

Dry Riesling

Spice-forward Sangiovese

Espresso

Date milkshake

Pistachio butter

Warm flat bread with olive oil

Fresh pomegranate

Apricot

Dried tart cherries

Sesame Halva

Qatayef (lebanonese pancakes)

Stuffed dates

Fragrance: Fermented cacao reminiscent of the farm

Mouthfeel: Quick melting + velvety

Aroma: Sour cherry with faint floral notes

Flavor: Nutty, fruity, sour

Sweetness: Remarkably sweet for such a low sugar bar, added sugar is just enough for the cacao to sing

Acidity: Citric acid with a hint of mallic acid

Bitterness: Bitterness and astringency intermingle in perfect balance

Astringency: Pleasant slight astringent finish that slowly fades away

Finish: Fruit forward, contamana bean notes linger

Balance: Fine flavored Contamana bean processed with care to deliver a unique cacao experience

Roasted cashews

Apricots

Parmesan

Baklava

Vanilla Creme Brûlée

Calvados

Fragrance: Black cherry fruit

Mouthfeel: Firm with layers of crunch: soft nut and tiny discreet fig seeds and an intermittent chew.

Aroma: Fruit party which alternates between fig and cherry notes of cacao.

Flavor: Fig leads with subtle savory nut and mellow dark cherry notes.

Sweetness: Reminiscent of a chewy fig cookie

Acidity: Citric acidity

Bitterness: Pistachio delivers a light bitterness, very soft and complementary to the sweet fig

Astringency: Earthy note that leads the finish, which lingers with fig notes

Finish: Lingering astringency of fig notes

Balance: Chocolate takes a back seat to a few fruit notes with a subtle pistachio accent – a fruit and nut bar!

Full-bodied red wine

Baklava

Vanilla bean crème brûlée

Tawny port

Calvados

Fresh summer berries

Warm flat bread and tahini

Kalamata olives

Goat cheese

Taleggio

Fragrance: Fudgy and floral at the same time, with warm caramel notes

Mouthfeel: Hearty, creamy with a light crunch from well-roasted nibs

Aroma: Earthy, sour cherry with a hint of orange zest

Flavor: Complex nutty, earthy, slightly floral with pineapple juice notes, freshly made black tea

Sweetness: Molasses, caramel or panela sweetness

Acidity: Bright Acetic acid notes

Bitterness: Gentle bitter notes in the uniquely flavored nibs

Astringency: Nut skin, cacao astringency is not overpowering but adds to the complexity

Finish: Nutty, with astringency/acidity in perfect balance

Balance: Beautiful 72% dark that takes you to the rainforest with all its layers, punctuated by a nutty, rich origin nib

Smoky whiskey

Aged cheddar

Warm brioche

Brûléed bananas

Coffee liqueur

Olorosso sherry

Amaro

Pilsner

Zucchini or banana bread

Coffee ice cream

Roasted banana ice cream

Tawny or ruby port

Cafe Cubano

Sweet and buttery blue cheese

Fruit-forward Syrah

Fragrance: Spicy, Mexican hot cocoa drink

Mouthfeel: Chewy and light crunchy

Aroma: Smoky, savory and spicy

Flavor: Spicy, hot dominant, sour, burnt caramel, tobacco, earthy flavor journey

Sweetness: Maple, panela sugar, sweet picante sauce

Acidity: Gentle citric activates glands

Bitterness: Pepper bitterness

Astringency: Green banana level astringency

Finish: Lingering habanero on back of tongue

Balance: Well balanced like a symphony

Jamaican Rum

Classic Daiquiri

Ethiopian or Rwandan coffee

Spicy rye whiskey

Gruyere cheese

Asiago cheese with coconut shavings on the side

Fenny, and Indian brandy

Mango Lassi

Rum old fashioned