What’s in Arthur Benjamin's glass?
I live just around the corner from 10 Green Bottles wine bar, which is great, but also quite unhealthy. They do an amazing wine called Integrale (INT3GRAL3 on the label) a rose pét-nat from Veneto in Italy that is incredible. It’s a really good price point. Really clean and fresh. If I’m cooking dinner and I can’t really think about what to pair, I’ll just get a bottle of that and it works with everything.
On our list at Embers, we have a wine called Cantina di Negra Corvina from Verona that basically goes with most of our dishes. It’s the only wine on the list that we’ve never changed. We found out quite early on that really big, bold wines don’t pair that well with the food here because they just tend to be competing. A slightly paired back, easier going wine list with good Italian reds and that kind of thing works a lot better; you’re not pitching big bold flavours against one another, so a Corvina sums up that mentality. It works particularly well with a steak with our fresh, herbaceous chimichurri sauce.
Arthur Benjamin is the General Manager of Embers
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