Behind the Pairings: How Sommelier Imani Pittman Selects Wines at Dakar
Written by Keenan Goldsmith
At Dakar NOLA, our tasting menu is a reflection of West African heritage, seasonal ingredients, and intentional technique. But beyond what’s plated by Chef Serigne Mbaye, there’s another key element shaping the guest experience: the beverage pairings curated by our sommelier, Imani Pittman.
His work doesn’t happen in the spotlight, but it plays an essential role in how each course is experienced.
A Practical Approach to Pairing
Imani approaches wine selection with a clear set of standards. Every bottle must support the food, not compete with it. He looks for wines that are fruit forward, have minerality or salinity, and strike the right balance of acidity and sweetness to match the menu.
Each month, Imani tastes through more than 60 wines to identify options that align with these criteria. His process also includes reevaluating wines we already carry, especially when the menu changes. He considers how those wines interact with new ingredients or preparations, adjusting pairings as needed. It’s a system rooted in consistency and care, with the goal of getting the most out of every element on the plate and in the glass.
Regional Focus and Personal Preferences
One of the wine regions Imani returns to often is Rías Baixas in northwestern Spain. Known for its Albariño grape, the region produces wines with strong acidity and subtle salinity, qualities that make them a natural fit for our seafood courses. The Atlantic influence in Rías Baixas mirrors the coastal geography of Senegal, where fish and shellfish are also central to the cuisine.
Imani’s current favorite is La Caña Albariño, a wine that works especially well with our whole fish preparations and seafood fonio dishes. It offers crisp citrus notes and just enough body to enhance the flavors on the plate without overwhelming them.
He also has a strong appreciation for South African wines, particularly for the way producers there reinterpret classic French varietals. Wines like South African Chenin Blanc and Syrah often show both precision and personality, and Imani includes them to introduce guests to something slightly outside the expected.
Breaking the Mold
Imani doesn’t limit pairings to traditional wine choices. He sees every pairing as an opportunity to surprise guests and expand their expectations. That could mean serving a Japanese plum sake with a dish like our grilled peach fonio salad. The sake’s slight spiciness and stone fruit profile made it an excellent match for the smoky, sweet, and savory notes in the dish.
These are the kinds of choices that make the experience at Dakar NOLA stand out. Each one is grounded in logic and taste, but not afraid to take risks.
More Than a List of Bottles
For Imani, wine pairing is about more than building a wine list. It’s about enhancing the food, challenging assumptions, and introducing people to new expressions from across the globe. Whether it’s a bright Spanish white, a bold South African red, or something entirely unexpected, every pour is chosen with purpose.
At Dakar NOLA, the kitchen and beverage programs work in tandem to deliver a cohesive, intentional experience. And thanks to Imani’s expertise, each course comes with a pairing that supports the flavors on the plate while also standing on its own.