Restaurant Ember teams up with wine distributor KOT Selections for a four-course wine pairing dinner. Featuring only bottles of biodynamic wines (it goes a step farther than just organic), sip on NV de Sousa & Fils Champagne Brut Rose as an aperitif before tucking into the restaurant’s specially made dishes. There’s a smoky tataki of bonito with crunchy and bitter endives in an orange and ponzu dressing paired with 2013 Vincent Gaudry Sancerre, as well as a delicious sakura ebi capellini with konbu and crustacean oil that’s paired with 2012 Domaine Josmeyer Pinot Auxerrois Vieilles Vignes.
