My favorite food and wine pairing of the night came with the third course, kobe beef short ribs that had been braised for 48 hours, then pressed down to become more compact and served with its own braising reduction. Although I thought the blackberry was beautiful, I'm not sure it was really necessarily. On the other hand, I wanted to eat endless amounts of his truffle potato purée. The iron-rich short rib was crying for a serious red, and it got one: 2006 Joseph Phelps Napa Cab.
Steve Mundinger for Fiji Water