Einstein Gourmet

11 wines with 12 dishes

Wines poured (as shown in the reel)

  1. [WINE #1 — Producer | Cuvée | Vintage | Region]
  2. [WINE #2 — Producer | Cuvée | Vintage | Region]
  3. [WINE #3 — Producer | Cuvée | Vintage | Region]
  4. [WINE #4 — Producer | Cuvée | Vintage | Region]
  5. [WINE #5 — Producer | Cuvée | Vintage | Region]
  6. [WINE #6 — Producer | Cuvée | Vintage | Region]
    (+ [any extras / dessert wine / Champagne])






Pairing moments that really landed

  • King crab · buttermilk · kohlrabi → [WINE #?] for tension + lift, keeping the palate razor-clean.
  • Foie gras · sour cherry · coconut · smoked eel → [WINE #?]: the acidity/smoke/texture alignment was spot on.
  • Red mullet · aubergine · artichoke · lemon → [WINE #?] held the artichoke (no small feat) and kept the finish bright.
  • Duck · plum · broccoli · som tam → [WINE #?] matched the punch and spice without getting loud.
  • Wagyu “Tafelspitz” · pepperoni · yogurt · lettuce → [WINE #?]: structure + freshness — rich but never heavy.
  • Apricot · sesame · quark · tarragon → [WINE #?]: the most elegant close — not sweet, just pure.

Overall

Modern, focused cooking with a calm confidence — and a wine program that’s clearly curated by someone who understands why a pairing works, not just what “goes with” what.

If you’re a wine person: this is the kind of dinner that makes you want to take notes.