I love the classic matches, bacon and eggs, peanut butter and jelly and Champagne and caviar, even though I hate caviar, but I get how it works. I am nominating pork and Rioja as the new classic match.
This past Easter my sister-in-law regaled the family with a ham and a pork loin on the bone. Among her guests were a couple visiting her parents from Barcelona, Spain. Since I was in charge of bringing the wine, I opted for a variety of red wines including a few from Spain. The fruitier reds were a nice match with the ham, always go for fruit with ham to counterbalance the sweetish glaze, but the Rioja and the pork created oohs and aahs from myself and the guests. Everyone got it!
The simple Rioja, Vina Hermina $12.99 at the store, was enhanced by the pork and the pork brought out the best in the wine. Synergy! It seemed like the pork smoothed out the edges in the wine and brought out the best flavors. The wine in concert with the pork seemed to make the meat juicier and more flavorful. Gah, just re-read what I just wrote and this is one instance where 1000 words are not worth one taste.
Next time you are roasting or grilling pork, whether ribs, chops or loins, serve any red Rioja and taste what I am attempting to write about. Caveat, it doesn't work with barbeque sauce.
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WineWizard Bob,
ReplyDeleteSpeaking of pork what would be a good match with a rack of pork ribs cooked over wood charcoals? I've made a sauce that includes mustard, vinegar, diced onions, garlic powder, celery seeds, & brown sugar.
I love the threads about wine & food pairings.
Thanks
Joe
Joe,
ReplyDeleteThe sauce is the boss when matching wine and food. The sweetness is the determining factor in selecting a wine. Too dry a wine will taste too dry with that sauce. Your best bet is to stick to more modern fruit driven wines with low acidity, you have vinegar in the sauce to take care of that component. Most American and Australian reds will work fine with that sauce and dish. If you want to stay Spain, look for a modern style Garnacha (Grenache) imported by either Eric Soloman or Jorge Ordonez.
Thanks,
Bob
Bob,
ReplyDeleteDid you try the 97 Cuvaison Merlot during your wine class? If so, what were your impressions?
Thanks
Joe
Joe,
ReplyDeleteAs happens often, the wines for the tasting changed and I did not try the 97 Cuvison Merlot. Something for another day.
Bob