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Wine match?
- Thread starter Dan McQ
- Start date
Eden Mylunsch
Eden Mylunsch
How much is too much?
Shouldn't you oughta know when to say when?
A wine match is easy though - Villa Matilde Camarato. Aglianico (80%) and Piedirosso aged in new French oak. The texture is rustic enough to cut through the pork and the oak veneer would enable it to meld seamlessly with the seasoning and sauce. It has ample viscosity to hold its own against the weight of the dish yet wash down the accompanying Crestor or Lipitor effortlessly.
My music match would (of course) be this Andre Williams ditty.
-Eden (I think I want me one o' them Thermapens)
Shouldn't you oughta know when to say when?
A wine match is easy though - Villa Matilde Camarato. Aglianico (80%) and Piedirosso aged in new French oak. The texture is rustic enough to cut through the pork and the oak veneer would enable it to meld seamlessly with the seasoning and sauce. It has ample viscosity to hold its own against the weight of the dish yet wash down the accompanying Crestor or Lipitor effortlessly.
My music match would (of course) be this Andre Williams ditty.
-Eden (I think I want me one o' them Thermapens)
originally posted by Dan McQ:
Wine match?Explosion
Yeah, I read about that in the NYT. I dunno: BBQing bacon just seems wrong. It's kind of like putting whipped cream on a sachertorte innit? For wine, I'd think that plenty of choices would work, but I'd probably choose a BIG ros, maybe a Bandol ros?
Mark Lipton
BBQing bacon just seems wrong
Tsk. There is nothing, save overcooking, that can be "wrong" when done to, or with, bacon.
Nothing.
originally posted by Thor:
BBQing bacon just seems wrong
Tsk. There is nothing, save overcooking, that can be "wrong" when done to, or with, bacon.
Nothing.
Oh, I don't know. Combining it with celery seems like a bad idea.
David M. Bueker
David M. Bueker
celery...blech.
Chris Coad
Chris Coad
originally posted by mlawton:
originally posted by Thor:
BBQing bacon just seems wrong
Tsk. There is nothing, save overcooking, that can be "wrong" when done to, or with, bacon.
Nothing.
Oh, I don't know. Combining it with celery seems like a bad idea.
Um, not if, say, you're on a doctor-ordered celery diet where you have to eat massive amounts of celery or your skin will melt. Then bacon would be a welcome addition!
Could happen.
Joel Stewart
Joel Stewart
after a significant amount of verbal exchange with a buddy over the "Bacon Explosion" concept, alternate fillings, proportions and potential fire hazards, we put off heating up the grill for today and went off for kyushu ramen. ippudo here serves it with unusually thick, melt in your mouth slabs of fatty pork, which took care of the jones i got from looking at those friggin' pics. phew.
re - wine pairing for the medley of pig log....a slightly chilled, big, juicy, grenache/mourvedre/cinsault with some cut and tannins sounds good to me....otherwise, a solid IPA would work, some porters.....maybe even a rauch beer.
re - wine pairing for the medley of pig log....a slightly chilled, big, juicy, grenache/mourvedre/cinsault with some cut and tannins sounds good to me....otherwise, a solid IPA would work, some porters.....maybe even a rauch beer.
originally posted by Joel Stewart:
.....maybe even a rauch beer.
That's what comes to my mind. Lone Star or PBR.
Joel Stewart
Joel Stewart
originally posted by JasonA:
originally posted by Joel Stewart:
.....maybe even a rauch beer.
That's what comes to my mind. Lone Star or PBR.
you know the guy who made the B.E. has a paunch fed with one or the other.