The dish: Poached Farm Egg in Mushroom Broth, served with roasted and tempura hen of the wood mushrooms, part of the restaurant’s fixed-price tasting menu The wine: 2009 Domaine des Terres de Velle Auxey-Duresses Rouge; Burgundy, France; $15 per glass, $60 per bottle Grape varietal: Pinot Noir The pairing: The wine lifts the dish and provides bright, fresh flavors that complement the earthy and umami flavors of the egg and mushrooms. Meanwhile, the dish helps the wine ...
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