Louisa Smith
Lord Stanley | San Francisco | April 2019
FEATURED PAIRINGS
Cod Beignets, Kimchi Dip, and Fennel Fronds paired with Malvasia, Vej Bianco Antico Extra Moenia, Podere Pradarolo, Emilia Romagna, 2017
Warm Hen of the Woods Mushrooms, Uni, Walnuts, and Saffron, paired with La Rumbera Pansa Blanca, Oriol Artigas, Penedes, Spain, Pansa Blanca, 2016
Dungeness Crab, Confit Potatoes, Caraway, and Chervil, paired with Sauvignon Blanc, La Lunette Trio, Cristophe Foucher, Vin de France, NV
Roasted Liberty Farms Duck, Tokyo Turnips, Toasted Seeds, and Madeira Jus, paired with Carignan-Zinfandel, “Cotillion” Frenchtown Farms, Lodi, California, 2016
Photography by Kim Van Liefferinge
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