Served with opening bites at Nisei - goeduck with ponzu gel, datemaki with caviar, oyster with green mango salad, and a waygu tartare. I'm not usually a Riesling person, but I appreciated the balance of this wine between that fruity sweetness and a sharp mineral salinity.

Tried this once before BTG at Daytrip. At Nisei it was served with a beautiful dish of charred white asparagus and Santa Barbara uni.

Lovely, crisp, refreshing rice lager served with a unique dish of chilled scallop with a tom yum beurre rouge at Nisei.

Served with a dish of binchotan-grilled unagi and lotus root at Nisei. The pairing worked well with the smokiness of the grilled foods.

Fascinating choice at Nisei to pair this with an intensely savory roasted coconut black curry with sweetbreads and chanterelles. Much lighter in color, body, and sweetness than other madeiras that I have tasted.

Paired with the final savory course at Nisei, a family style dish with coconut rice, coconut smoked duck, and tsukemono. I've been interested in cabernet franc lately so this was a fun one to try, though despite having two glasses of it I admit to not having a detailed recollection of my experience that late in the meal....

The final wine of the night at Nisei, paired with a citrus graham cracker tart and some bites (including a delicious slice of hoshigaki). I've been exploring Vouvray lately but haven't yet encountered a Moelleux and it was a fun choice to finish out the night. In particular the pairing with the earthily sweet hoshigaki was fantastic.