Please bring beverages to add to the merriment! Below we have alcoholic pairings organized by course - please feel to bring nonalcoholic beverages if you’d like. We recommend going to Millay in Duboce Triangle for libations.

Alright sis, here’s the tea (numbers correspond with courses):

For our first three courses, we’re going as allegedly vers as I am:

2 — Start with a crisp, apple-y, mineral-driven Blanc de Blancs to tantalize and amuse the palate,
3 — and venture into Alsatian and German soils with a dry riesling for your second bite of the evening. Petrol-y on the nose with a ginger-y, citrus driven zing, I’ve heard great things about the taste and price of Nik Weis’ Urban Riesling (or go Trimbauch for an upgrade pick!).
1 - 3 — For our sake girlies, go for a silky-smooth, light, and versatile Junmai Daiginjo like Dassai 45 or if you’re TEAtering on the side of something a little more rustic (and beautifully herbaceous!), go local and grab a bottle of San Francisco-brewed Sequoia’s Coastal Gingjo.

4 — Be the sustainable babe you are and reuse your pairings from 2 or 3, or lock in and do something with a bit more color: a sparkling rosé, or a Gamay-driven natty blend like this one that’ll be tastebud tea boots with course no. 6, too!
5 — I imagine Mizz Coastal Ginjo would be a repeat of saintly proportions here, but if you’d prefer to serve grapey realness, snag a little bottle of my favorite of all the Spanish white wines, Albariño (duhrrr)! (you can resip this during course no. 7 too!)

6 — As suggested previously,
7 — Albariño Volume II: Roman’s Revenge, or go for something a bit more niche like this earthy, slightly funky delight (Cheongju is Korean rice wine), or even a bit of sake if there’s some left on the table!

8, 9, 10 — Hot tea service,
and/or
match 7 with 2 (Champagne),
9 & 10 — snag a nutty and resinous Madeira, with bruléed sugar and orange rind notes

-Xoxo,
Pao, resident wine twink twunk