Tuesday, September 1, 2009

Pork and Pinot

Well friends, in a previous post I said I would test the 2007 Schug Carneros Pinot Noir against a really nice pork dish, and here is the report. For this pairing I brought out the big gun: my favorite Crispy Slow Roasted Pork Shoulder (Food and Wine Dec. 2003). I love this dish. I first made it for Christmas dinner in 2006. Since that time, my dear friend GourmetGal (http://thefrugalgourmetla.blogspot.com/) has stolen it from me after I served it at a dinner party – she makes it much more often than I do – but nonetheless, I still count it one of my favorites. The garlic and ginger caramelize after the long roasting, yet the meat stays really moist. Yummy!
So I prepared this dish with some rosemary roasted potatoes and a lovely spinach salad. I have to say that I did enjoy the wine with this dish. It showed notes of dried cherries, which rounded to more of a black cherry over the course of the evening. It’s really a delicious Pinot.
And it was a really fabulous meal! I wouldn’t say it was the perfect wine-food pairing however. The spices in the meat produced just a hint of harshness in the wine. There are many other wines I’d like to try with this dish. Possibly a Zin. Or even a substantial Gewurztraminer!
And of course, now I'll have to buy another bottle of the Pinot in order to continue my search for its perfect pairing! I'll keep you posted!


GourmetGal said...

I am no thief, you cheeky monkey!! In fact, as I type this, I have a pork shoulder sitting in my fridge, it was on special so of course I had to buy it and now, what shall I make with it, I wonder, let me think. I just got a crock pot and am thinking of trying the recipe in the crock pot, I know it will not be as crispy, but I bet it will turn out just as spectacular.

Sonoma Sipper said...

Cheeky Monkey . . I like it! I think it should be my new nickname!! :-)