May 2

Now that we have had our Euro holiday, let's go back to the states and have another barbque. So slam a pork chop on the grill with only a bit of salt and pepper, a rub of garlic and serve a Spanish red.

Peanut butter goes with jelly, bacon with eggs, and grilled pork with Spanish red. No barbque sauce! Can't explain why, but this is truly one of those 1 + 1 = 3 moments. (There is a wine from Spain labelled 1 + 1 = 3, don't use it for pork.) The pork makes the wine tastes better and the wine makes the pork taste better. This is the cop-out blog. Any Northern Spanish red works, the regions of Rioja, Ribera del Duero, Costieres de Segre and more all taste great with the pork chop. Spend a little, spend a lot, it won't matter, it will be yummy. So find one on your own, I got plenty at the store from $6.99 and up. This is a no-brainer.