While it is true that an Italian origin can be traced to just about everything on the Bestia menu, lighter Mediterranean influence permeates throughout. Chef’s food is layered and balanced and the dishes range from subtle to powerful.
Pairing wine with the food at Bestia doesn’t need to be complicated, but it should be noted (upon interest) that the same progressive streak that marks the menu also dots the wine-list. Our Wine Director Ryan Ibsen and his team are working to chip away at preconceived notions about what will pair the best.
Here are some of the pairings that many are surprised to learn work best with some of Bestia’s most loved dishes…
ROASTED BONE MARROW
Most often, the Roasted Bone Marrow seems to conjure the need for red wine, when in fact it is a dish that is begging to be cut by a fresh, savory white wine. The decadence of this dish works best with plenty of acidity, just enough sweetness to work with the balsamic, and a savory nature that highlights the subtlety of the gnocchetti itself. The wine that Ibsen reaches for most often with this dish is Bernhard Ott’s Gruner Veltliner ‘Der Ott’ from the Wachau region in Austria.
MUSSELS & CLAMS
Anybody who has had an opportunity to experience Bestia’s Mussels and Clams knows that it is not a dish for the faint of heart. The optimal pairing here is going to be served well chilled, have plenty of fresh, light, airy acidity and just a lick of residual sugar to swing back at all the spice. Most often the wine team at Bestia reaches for Kofererhof’s Kerner from the Valle Isarco in the Italian Alps or any number of classical Riesling Kabinetts from Germany.