Here are the details:
In a couple of weeks I'll be meeting and cooking for my fiance's best friend -- a rather world renowned wine judge. He's also a serious foodie on the side.
I am a chef, so cooking is not a problem...I am not so concerned with the dishes/wines I'll serve for other courses, but I'm a little stuck on the main dish because we're going to be pouring something a little odd -- it's a Dobra Zemlja zinfandel, 2005 (www.dobraz.com). I think I'll pour a Water's Crest gewürztraminer, a Corison cab, and a Spoto petite syrah for other courses.
Any thoughts? The Dobra is pretty darn powerful. Difficult of dish is not an issue.