pork braise wine ideas

B

BJ

BJ
A bit of a strange beast -

Nice local farm pork leg, deboned, basic bread/herb stuffing, classic braise.

Wine ideas?

White Burgundy?

Alsace?

Red Burg?

Beaujolais?

Chablis?

Help me.
 
originally posted by Brad L i l j e q u i s t:
pork braise wine ideasA bit of a strange beast -

Nice local farm pork leg, deboned, basic bread/herb stuffing, classic braise.

Wine ideas?

White Burgundy?

Alsace?

Red Burg?

Beaujolais?

Chablis?

Help me.
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Yes. I mean this is the kind of dish that shows off many wines very well. That said, if the herbs are pretty dramatic, that's the cue I would go for. Thinking white Hermitage, Tocai Friulano, Dolcetto, a Touriga blend, Gigondas or Vaqueyras, depending on the herbs involved.
 
Allow me to add, a first rate pinot noir ros from Marsannay or Sancerre, like Francois Cotat, or Baudry Chinon ros to your options.
 
originally posted by Ned Hoey:
Allow me to add, a first rate pinot noir ros from Marsannay or Sancerre, like Francois Cotat, or Baudry Chinon ros to your options.
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I was also favoring ros as I read the description. Nothing wrong with a Champagne ros either if you've got one of those handy.

Mark Lipton
 
So many possibilities of course, but one I love (and would like to repeat) with pork is RLdH Via Tondonia Riserva Blanco. 1989, if you have it, but I suspect other vintages would work.
 
originally posted by Brad L i l j e q u i s t: pork braise wine ideasNice local farm pork leg, deboned, basic bread/herb stuffing, classic braise. Help me.
Click to expand...

Brad, Something from Southern Rhone, Languedoc, Roussillon, etc.

. . . . . . Pete
 
1988 Chapoutier Cote Rotie, and it was really lovely. Chestnuts and acacia and leather and a slight bit of refined merde.
 
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