MURI Pairings | Expert Food Pairing Ideas for Non-Alcoholic Drinks
What we promise in each blend
We use a wide array of techniques and unusual ingredients to make each blend unique. Whether it's the kvass in Fade to Black, the ice-clarified tomato in our Four Horsemen collaboration, or the koji fermentation in Koji Rice Series 1, our team here at MURI has done everything we possibly can to tease out every bit of deliciousness in each bottle.
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Our blends are all clean label, meaning that they have no sulphates, additives, preservatives or concentrates. We only use real, quality ingredients.
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Every one of our blends is small batch and everything is done under our roof. We keep our process close as this is how we honor the ingredients, the recipe, and you - the person we have made it for
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We use foraged botanicals, which we pick the whole year round, though the period from May to September is our busiest. When we can't get around to picking it ourselves we ask our friend Paulinna, a herbal expert and 'witch' (the good type!), who brings us bundles of delicious plants for our blends, particularly lots of the woodruff in Passing Clouds.
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Other ingredients come from small scale farmers we trust, like our quince that we get an hour drive to the south of Copenhagen on the stunning island of Møn from our friend Eva. Or our berries, from our buddy Niels on his family farm in Jutland.
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Our blends are all clean label, meaning that they have no sulphates, additives, preservatives or concentrates. We only use real, quality ingredients.
-
We use foraged botanicals, which we pick the whole year round, though the period from May to September is our busiest. When we can't get around to picking it ourselves we ask our friend Paulinna, a herbal expert and 'witch' (the good type!), who brings us bundles of delicious plants for our blends, particularly lots of the woodruff in Passing Clouds.
-
Every one of our blends is small batch and everything is done under our roof. We keep our process close as this is how we honor the ingredients, the recipe, and you - the person we have made it for
-
Other ingredients come from small scale farmers we trust, like our quince that we get an hour drive to the south of Copenhagen on the stunning island of Møn from our friend Eva. Or our berries, from our buddy Niels on his family farm in Jutland.
Passing Clouds
The Blend: Our best-seller: a sparkling blend of fermented gooseberries, quince kefir, jasmine tea, and woodruff & geranium kvass. Dry and complex with floral and honey notes, it carries a vinous funkiness reminiscent of skin-contact pét-nats or pear ciders.
The Taste: Sparkling and refreshing with bright acidity and a heady nose of flowers, honey and ripe fruits.
The Pairing: Shellfish and oysters are perfect with Passing Clouds. White rinded cheeses, too. It also has the fruitiness to partner spicy Asian dishes such as laksa or som tam.
Yamilé
The Blend: an energetic sparkling rosé of carbonic macerated raspberries, gooseberry mead, fermented and smoked rhubarb, goldenrod, and pink peppercorn kefir. Bright and tart with smoky, fruity, and savory layers.
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 cured or smoked fish, or meats and vegetables charred on the BBQ.
Four Horsemen
The Blend: a still, silky red blend developed with Brooklyn’s Four Horsemen restaurant. It features Stevnsbær sour cherries fermented with a wine yeast, red currants, ice-clarified tomato, lacto-fermented beetroot, bay leaf, and green peppercorn water kefir. The result is a complex, food-friendly, and naturally dry red with fresh-cut herb aromatics, tart dark fruit, earthy beet notes, a touch of savory spice, balanced acidity, and gentle tannic structure.
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. Think
The Pairing: pair with duck, root vegetables, or ideally the delicious homemade sausage with mashed potatoes and prunes that is on the Four Horsemen menu from time to time.
Sherbet Daydream
The Blend: a sparkling rosé cuvée featuring rhubarb pickled in a vinegar we infuse with foraged Douglas fir, then macerated in redcurrant wine. Juniper water kefir adds structure and balance.
The Taste: we think that this is the blend that tastes the most quintessentially 'Nordic.' It is bright and woodsy - like a walk through one of the pine forests nearby where we pick the Douglas fir. A lively burst of pink fruit, rhubarb, subtle pine, and tangy fizz. Effortlessly moreish with a bright, sherbet-like tartness.
The Pairing: pairs well with smoked salmon and blinis, or chilled raw oysters and mignonette. The 2* London restaurant Humble Chicken pairs it with a Japanese-style tartare with pine and apple wood-smoked beef filletand and it's seriously good.
Koji Rice Series 1
The Blend: a silky, light cuvée made from koji-fermented rice wine, mahleb, and beechwood-smoked lavender water kefir. It's inspired by two things - risalamande, the creamy Danish rice dessert, and amazake, the non-alcoholic cousin of Japanese sake. It offers subtle earthy, savory, nutty and citrus flavors.
The Taste: the palate reveals hints of winter melon, enoki mushrooms, bright lemon citrus, and a subtle backbone of cinnamon and warm spices.
The Pairing: pairs beautifully with crunchy Thai salads, rich creamy desserts and gelato. Let it accompany a Basque cheesecake and you're in dream territory.
Uzume
Our collaboration with Ann-Sophie Pic, a 12-Michelin star chef from France.
The Blend: Medium-dry, effervescent rosé crafted with three styles of strawberry fermentation for vibrant fruitiness, ice clarified tomato wine, smoked vanilla and yoghurt whey.
The Taste: an elegant harmony of ripe strawberries, soft creaminess, and umami-rich tomato. This is a highly nostalgic blend playing on childhood memories of strawberries and cream.
The Pairing: pairs beautifully with lobster, shellfish, or summer salads.
Murray was visiting Cheffe at her restaurant in Valence in summer when she paired it with a simple tomato and burrata salad and it was truly a perfect pairing.
We often get asked these questions
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Our blends are best served chilled in a wine glass. We use real fruits so there may be some sediment which is perfectly safe. We recommend turning the bottle prior to serving to incorporate any sediment.
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Nope. We have acidity and complexity, and we love pairing with fine food, but we’re not trying to copy wine. We’re making something different. We have too much respect for wine to imitate it.
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Unopened bottles can sit happily in a cool, dry place for up to 3 years. Once opened, they’ll stay fresh for 3 days in the fridge.
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All our blends are under 0.5% ABV, so they’re considered non-alcoholic. There’s a trace of alcohol — think ripe fruit territory.
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Our blends are best served chilled in a wine glass. We use real fruits so there may be some sediment which is perfectly safe. We recommend turning the bottle prior to serving to incorporate any sediment.
-
Unopened bottles can sit happily in a cool, dry place for up to 3 years. Once opened, they’ll stay fresh for 3 days in the fridge.
-
Nope. We have acidity and complexity, and we love pairing with fine food, but we’re not trying to copy wine. We’re making something different. We have too much respect for wine to imitate it.
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All our blends are under 0.5% ABV, so they’re considered non-alcoholic. There’s a trace of alcohol — think ripe fruit territory.
Fade to Black
The Blend. A gently sparkling red blend of fermented currants, chamomile kefir, fig leaf, and pine kvass. It offers complex aromas of berries with herbal and smoky notes.
The Taste: dark red forest fruits with a pronounced and lively tartness, light tannins, and a subtle depth. Juicy yet structured, with a warm earthiness coming from the kvass.
The Pairing: pairs well with steak tartare or meats off the grill. Our friends at Restaurant Esse pair this with chewy and charred beetroot, and the smokiness of the dish is complemented beautifully by the bright juiciness of the blend.
Koji Rice Series 2
The Blend: a luxurious sparkling blend with koji rice, shiso and chamomile flowers. It has prominent pineapple and green apple flavors to the fore.
The Taste: the blend is medium-dry, with complex herbaceous notes of shiso and background funk from the chamomile flower. There are tropical fruits in abundance here.
The Pairing: the added sweetness from the rice allow it to pair brilliantly with spicy, fatty roast meats such as babi guling, tempura vegetables and even ice cream. Restaurant Koan pairs it with a milky oolong souffle with kelp ice cream.
