Smoke and wine can fight each other — unless you know the trick. After ten years of pouring beside the hearth, here is our short guide to drinking natural wine with fire food.
Start light and chillable: an old-world red with a slight chill stands up to char without overwhelming ember-roasted vegetables. With the ribeye, reach for something with structure — tannin loves rendered fat.
Forty low-intervention bottles line our cellar wall, most of them old world, and the pour of the week is always something we're excited about. Ask your server; matching the fire to the glass is our favourite game.
And if wine isn't your pour, the smoked old fashioned was built for exactly this menu.
