Aubrey Baker
Avelina | Denver, CO | February 2017
FEATURED PAIRINGS
Orange Salad: Nicoise Olives, Mint, Fennel Pollen, Rosemary Oil, Chile Flake, and Blood Orange Dressing paired with Chenin Blanc, 'La Petit Roche,' Damien Laureau, Savennieres, France
Charred Octopus, Marble Potatoes, Snap Peas, and Aïoli paired with Chardonnay, Passobianco, Vini Franchetti, Sicily, Italy
Porcini Ravioli and Porcini Broth paired with Nebbiolo d'Alba, Bruno Giacosa, Piedmont, Italy
Buttermilk-braised Pork Tenderloin, Curried Cauliflower, Apple-Vanilla Purée, and Mustard Seed Caviar paired with Pinot Noir, Failla, Sonoma Coast, California
Photography by Briana Balducci
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