Gin & Food

Two dishes define the cuisine of the Bay Area like almost nothing else. One is Dungeness crab, caught in the bay and the adjacent Pacific. It's traditionally fished mainly between November and June. The other is sourdough bread, whose wild yeast cultures are said to owe their character to San Francisco's damp coastal climate. Both represent the region like hardly any other dish. Right near St. George Spirits in Alameda, the two ingredients are often served together.

Steamed or grilled Dungeness crab pairs well with a gin that doesn't bring too much character of its own. The crab is usually served simply with brown butter. Junípero in a classic Gin and Tonic holds its own well with its citrus and anise notes, without masking the delicate sweetness of the crab meat.

Bold, tangy sourdough bread, on the other hand, calls for a gin with more character of its own. The bread is often served with butter or as a bowl alongside chowder. A Terroir Gin, neat or with a splash of tonic, brings resinous forest notes to the pairing. This balances the bread's acidity well, rather than being overwhelmed by it. This combination has become almost a classic in restaurants around the bay.

Anyone eating both together, crab and a piece of sourdough to mop up the sauce, quickly notices how well the two go together. Botanivore, with its 19 botanicals, offers a good middle ground. It stays spicy enough for the hearty bread, while remaining restrained enough not to overwhelm the crab.