We used some of the principles from Rosina's cool mini eBook, which she summarized for us here:
1) Geographic ~ where food & wine evolved together: Chianti and Tuscan game, steak, pasta; Alsace/German whites with quiche, trout, sausages; Oregon Pinot with alder-planked salmon...
2) Similarity ~ where food & wine have *matching* flavors, textures, etc.: A herbaceous Sauvignon Blanc with herbed goat cheese; a malolactic Chardonnay with a butter sauce; a berry-like Zin with duck/berry sauce; Champagne/sparklers with caviar (texture: "tiny bubbles")...
3) Contrast ~ where food & wine have *different* characteristics that you know will work well together (like harmony in music): Acidic wine (e.g. sparkling wine or Sauvignon Blanc) with butter/cream in food; sweet/fruity wine (e.g. Riesling, Grenache, Zin) with spicy food (e.g. curry, BBQ)...
4) "Equal Intensity" ~ Food & wine have approximately the same strength. Pinot Grigio with sole; Cabernet with roast lamb. (If one partner is slightly *less* intense than the other, it will play "supporting actor" and make the other partner the "star.")
5) Personal Preference ~ Whatever you like! Traditional: Champagne/sparkling wine with caviar; Burgundy/Pinot Noir with roast beef. "Daring pairings": Champagne/sparkling wine with KFC or popcorn; Burgundy/Pinot Noir with BBQ ribs/pulled pork.
Here is the menu so far:
We will be interested in reading about what you plan at #DW2D2. Stay tuned for our updates later this week and
Happy birthday, Julia!