What red wine w/pork loin w/apple chutney??

I hadn't thought of this dish in any terms that call to mind Italy so I've been surprised that there have been so many Italian wines suggested. But they make good sense. The aged Amarone sounds especially good (if I had some).

After considering the recommendations together with what I have on hand, I tend to lean toward a Rhone wine e.g. Southern France Grenache/Syrah or a Chateauneuf (perhaps a Dom Pegau) or otherwise a California Duriff.

My inclination, though, is that this thread has possibly influenced me away from considering this dish for the event I have in mind. There are just too many disparate ways to go with this, none of which seems to be as natural of a fit as I prefer.

Thanks for all the good ideas!

. . . . . Pete
 
if you're thinking grenache, go granaccio if you can find it. A little less flesh than something from the south of France with a lot of same profiles.
 
originally posted by Scott Kraft: My god you scared him so much he's changing the menu!
Click to expand...

Scott, The problem was that I couldn't find myself arguing with much of anything that was said. The comments mostly confirmed what I thought but I was hoping to be influenced otherwise.

It was a productive exercise, especially since I learned more about certain wines than I had known before.

. . . . . Pete
 
You must log in or register to reply here.
Back
Top