I actually gear up for DWWD Day a month in advance. And in fact, I’ve expanded the tasty festivities to the entire month of August.
As a tip of the toque to Julia, I offer this preview of Drink Wine With Dinner® Day 2014 with some tempting photos of a delicious duck recipe that I concocted for last year’s event.
Would *you* like to be part of the Drink Wine With Dinner® celebrations this year? I welcome your recipes, food-and-wine pairings, photos, anecdotes ~ and, with great pleasure (and with your permission, of course), I’ll post them here at www.DrinkWineWithDinner.com, and/or on Social Media or other venues.
Just contact me at Rosina@RosinaWilson.com with your information. I look forward to hearing from you!
Duck Breast with Cherries, Blackberries, Kumquats and Earl Grey Tea ~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Since Drink Wine With Dinner® Day is such a great time to experiment with flavors, I popped the corks on three fine California Merlots: one from Sonoma (Rodney Strong), one from Mendocino (Greenwood Ridge) and one from Napa (Clos du Val).
The wines varied quite a bit, but they all showed a common thread of cherry-berry fruit ~ my reason for including these ingredients in my sauce ~ and they all worked really well with the duck.
Want to know more about the simple strategies *you* can use to make your favorite foods taste even better, courtesy of the wine in your glass? Just *click here* for my quick and easy guide, “Rosina’s 5 Non-Rules for Wine and Food Pairing.” The free download also entitles you to a complimentary membership in my fun, interactive Drink Wine With Dinner® Club, our Club newsletter, and advance notice of special events such as our upcoming “Simultastings” (*click here* for more info)..
Throughout Drink Wine With Dinner® Month and beyond, we’ll keep exploring wine-with-food combinations. I’ll go into lots of detail about what makes a great pairing ~ and why!
See you soon, my friend ~
Cheers and great flavors,