Sometimes I think that pork gets a bad rap despite some clever marketing to promote it as “the other white meat.” I am a pork nut of sorts and really enjoy the many ways that it can be prepared and equally the many different sauces that work so well with adding layers of mystery. I am not talking about those finger-licking, lip smacking smokey pork ribs that are equally famous and pair well with only an ice cold beer. But I digress. Pork straddles a culinary “no-man’s land.” We observe it closely through our binoculars, from our kitchen trenches. Every so often, we summon the courage to climb out of our trenches affix our fork and knives and storm pork-land. Sadly we leave our guests and their stomachs on the dining battlefield crying out for digestive relief.
Once you have conquered the pork and beaten him into submission, you are back over here from over there, you need to address the very important question of which wine to serve to your hero’s returning from mowing down the lawn and fighting with the gutters. Despair not. I am going out on a limb with my own saw and tell you that for pork, almost any wine will do the trick – yes, even jug wine from your backyard still. What I mean to say if you only have a cellar full of French Champagne and Cognac, well then champagne would work admirably. If your wine cellar looks something like the corner store you should march down and select a few wines. Now, one thing to note, if you are planning a highly flavorful sauce remember not to go with a light elegant lady -be she red or white; the wine will be completely overwhelmed by the sauce and your guests completly underwhelmed. Instead choose a wine that might have a little more body to it perhaps a Zinfandel. I found that’s a wine that can battle it out pretty well and hold its own with most dishes which helps explain some of its roaring popularity in the U.S.
Les Vins de Sélection
Hautes-Cotes-de-Nuits located in the hills directly behind the famous côte de nuits area in France’s burgundy region, this appellation encompasses the vineyard areas of nineteen different villages.
Beaujolais – Fleurie 2006, Michel Chignard Moriers is another very affordable and delicious wine. It brings together an exotic mix of elegant fruit, spice, and flowers – violets, roses, peaches, anise and black currants.
Bordeaux Blanc – Chateau Guiraud G. This is a very reasonably prices wine with 70% sauvignon Blanc and 30% Semillon. A good true “vin blanc sec” serve this lady up nice and chilled.
Côtes du Rhône Villages – Vinsobres 2006. This particualar wine has been described as “A ripe, rich and racy Rhône red, with an ample core of black currant, fig paste, hoisin sauce and graphite flavors backed by dark coffee, mesquite and mineral notes on the long, structured finish.” If you can get through all that, then pick up a few bottles to pair with this porc dish and with any luck your guests won’t really enjoy the wine, thus sadly leaving more for you.
Nappa Valley, California – Kuleto Estate Syrah 2005 is a wine that can handle all the various ingredients in this porc dish. I’m talking about the garlic, the shallots and of course the French mustard. It should pair well with the smoky character of this syrah and the small addition of cabernet sauvignon, enhance the pork’s inherent gamey nature,