Joon Ho Baak

SOMMELIER
Written By Nicole Borden

Californios | San Francisco | March 2019

FEATURED PAIRINGS


Grilled Confit Octopus, Pickled Chayote, Dill, and Wasabi Vinaigrette paired with
Vermentino Rebosso, Tenuta Selvadolce, Terrazze dell'Imperiese Bianco, Liguria, Italy, 2017

Thai Sea Bream and Charred Red Bell Pepper Broth paired with Riesling, Classic, Hugel, Alsace, France, 2015

Dry-aged Dairy Cow, Saffron Caps, Beef-Mushroom-Chipotle Jus, and Dates paired with Nebbiolo, Ceretto, Barbaresco, Langhe, Piedmont, Italy, 2014

Huckleberry, Goat Cheese. Elysian Flower, and Honey paired with Brachetto, Pineto, Marenco, Brachetto d'Acqui DOCG, Piedmont, Italy


Photography by Megan Swann

Nicole Borden
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