If you’ve wondered why something you eat pairs perfectly with a particular wine, you can find out at Science of Wine, the annual fundraiser at Memphis Museum of Science & History (MoSH).
About 400 people attended the event, which was held March 8th. Eighteen food purveyors participated.
Usually, about 600 people attend, says MoSH special events coordinator John Mullikin. “We had to limit the number of ticket sales,” he says. “Only because of Sue.”
Sue is the full-scale Tyrannosaurus rex cast in MoSH’s current “SUE: The T-rex Experience” exhibit. Sue takes up three rooms.
The VIP area featured fare from Erling Jensen: The Restaurant, The Grecian Gourmet Kitchen, Pete & Sam’s, Nothing Bundt Cakes, and The Blue Room Restaurant.
Guests paired duck and amarena tartlets from Erling Jensen’s with a 2018 Rockmere cabernet, and learned from a poster at the booth: “The wine boasts red and black fruit to marry well with the cherry tartlet, while having soft tannin and enough acidity to support the richness of the duck.” Jensen has participated in all eight of the Science of Wine events.
