Elisa Terrazas
A.O.C. | Los Angeles | March 2017
FEATURED PAIRINGS
Chicken Liver Crostini, Pancetta, and Frisee paired with Paul Bara, Brut Reserve, Grand Cru, Champagne, France, NV
Asparagus, Parmesan Pudding, Morels, and Pea Tendrils paired with Cabernet Franc, Lang and Reed, North Coast, California, 2013
Arroz Negro, Squid, and Saffron Aioli paired with Habit, Gruner Veltliner, Santa Ynez, California, 2015
Spiced Lamb Chops, Okra, Toasted Cashews, and Ginger Sambal paired with PSI, Peter Sisseck, Ribera de Duero, Spain, 2013
Photography by Will Blunt
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