MURI is inspired by the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation. By using flavours and techniques connected to a culinary sphere, our drinks are an ideal companion to a plate of food. A progressive take on the traditional wine pairing, we say.
Introducing our recommended pairings for each of our serves:
Passing Clouds
The Blend. Dry, complex, floral and sparkling. Created as an aperatif to enjoy like Champagne, but it's also best friends with food.
The Taste. Sparkling and refreshing wiht bright acidity and a heady nose of flowers, honey and ripe fruits.
The Pairing. Shelfish is an obvious one, white rinded cheeses too, but it also has the fruitiness to hold hands wiht a spic laksa, and the acidity to play nicely with BBQ.
Yamilé
The Blend. Dry, complex sparkling drink made with carbonically macerated raspberry and gooseberry mead.
The Taste. A nose of overripe golden tomato and red fruit, with a palate of salty smoke and gentle raspberry acidity.
The Pairing. Pairs well with seafood, smoked fish, or creamy deserts.
Sherbet Daydream
The Blend. Bright, tart, and complex blend of vibrant redcurrant wine, tangy pickled rhubarb, and a spiced infusion of juniper kefir and Douglas Fir.
The Taste. A lively burst of pink fruit, pine, and tangy fizz. Effertlessly moreish with a bright, sherbet-like tartness.
The Pairing. Pairs well with smoked salmon and blinis.
Uzume
Our collaboration with Ann-Sophie Pic, a 12-michelin star chef from France.
The Blend. Dry, effervescent rosé crafted with three styles of strawberry fermentation for vibrant fruitiness, enriched a creamy texture and smoked vanilla for delicate savoury depth.
The Taste. An elegant harmony of ripe strawberries, soft creaminess, and umami-rich tomato.
The Pairing. Pairs beautifully with lobster, shellfish, or summer salads.
Fade to Black
The Blend. Dark, effervescent sparkling red, blending black currant and red currant wine with chamomile flower kefir.
The Taste. Dark red with a balance of tart currants, light tannins, and a subtle matled depth. Juicy yet structured, with an aromatic earthiness.
The Pairing. Pairs great with mezze or tartare.
Koji Rice Series 1
The Blend. Still, unfiltered, medium-dry fermented blend made with jasmine rice koji and infused with smoked lavendar and mahleb.
The Taste. The palate reveals hints of winter melon, enoki mushrooms, bright florality, and a subtle backbone of cinnamon and warm spices.
The Pairing. Pairs beautifully with crunchy salads, rich desserts, or can simply be enjoyed on its own.
MURI x Four Horsemen
The Blend. A silky still red made from Stevnsbær sour cherry wine, ice-clarified tomato water, lacto-fermented beetroot, bayleaf and green peppercorn water kefir.
The Taste. Ripe red fruit to the fore. With balanced acidity and a luxurious texture, the blend is given intricate savouriness from the salty beetroot and has a lightly spicy finish.
The Pairing. Pair with duck, root vegetables, or ideally the delicious sausage with mashed potatoes and prunes that is on the Four Horsemen menu.
