Every day, Caputo’s Cheese Cave (Caputos.com) makes burrata—a thin shell of fresh mozzarella filled with heavy cream, sea salt and hand-pulled cheese curds. It requires a glass of A Mano Bianco, a white wine from Puglia, Italy, ($12) made from a blend of Fiano and Greco, showing orange blossom, white peach and minerality.
Laziz Kitchen’s hummus (LazizKitchen.com) is made from a blend of unique spices sourced from Palestine and Lebanon. When enjoyed with their fresh-baked pita, reach for a glass of Carol Shelton Coquille Blanc from Paso Robles ($16). This wine explodes with spicy peach, apricot and zesty orange.
Among Beltex Meats’ (BeltexMeats.com) luscious pâté offerings is the Forestier (prepared with pork shoulder, spices and bourbon-glazed mushrooms). For an excellent pairing, grab a glass of Latour Marsannay, Côte de Nuits pinot noir ($24). Its wild herb, cherry and pepper flavors intermingle with the deep earthiness of the pâté.
Ritual Chocolate (RitualChocolate.com) produces a 75 percent cacao aged for months in High West Distillery bourbon barrels. The notes of charred oak soften the overall chocolate characteristics. What better way to enjoy it than with a dram of High West’s American Prairie Bourbon ($20) neat?