🌈🌈 What do you pair with naam prik dang, or acorn jelly, or green curry, or pork belly ssäm? Here’s a rainbow assortment of bottles I opened last weekend at @ostudioatnight for the Güd Güds x Baan pop-up that offer a few possible answers: 🍯savory/aromatic skin-contact whites: volcanic palomino in the Canaries; viognier + marsanne on black sand outside of San Diego; hazy macabeu + muscat in the foothills of the Pyrenees; 🧠 rosé with something to say: blauer wildbacher + friends in the green Steiermark; a Matassa disciple’s Roussillon blend; qvevri-aged ojaleshi in western Georgia; ripe, late-harvest país in Itata; 🍓 infusion-style reds driven by fruit and aromatic lift, whether breezy nebbiolo in the Sacramento Delta or país in Bío Bío— I had a ball playing with these flavors and finding wines to speak to them. I hope also this can be a gentle reminder that, when it comes to beverage pairing with these cuisines, there’s a world of interesting potential responses apart from automatically popping another off-dry riesling...