Food Pairing for 1999 Prum Wehlener Sonnenuhr Auslese?

[Jeff Grossman]

originally posted by Ian Fitzsimmons:
Isn't the higher temperature for pork to kill off any vestiges of trichinosis?

Trichinella larvae die over time when exposed to heat. You have choices about which temperature for how long -- the lower the temp, the longer you must maintain it. At 145*F, the larvae die almost instantly. At 130*F it takes a half hour. Assuming you have a good meat thermometer it is all the same from the safety perspective. Taste is up to you.

See the bottom of p.238: click (pdf)

 

[maureen]

I don’t think trichinosis is really an issue these days at least if you buy your pork somewhere other than sam’s club.

Pork at my house is served quite pink (unless it is shoulder. Or bacon)

 

[Karen Goetz]

originally posted by Pavel Tchichikov:

originally posted by Karen Goetz:
Love Paula Wolfert’s works

The portion of the cellar containing right banks (pomerol, lussac, st emilion, lalande) can't be entered without getting past voice-activated lock that requires recitation of at least one recipe from Paula Wolfert's Southwest book.

"If pig's feet have any hairs they need to be burned (singed) off. Roll pig's feet over a flame, then wash and blanch 5 minutes." Page 249.

 

[Jeff Grossman]

originally posted by maureen:
I don’t think trichinosis is really an issue these days at least if you buy your pork somewhere other than sam’s club.

Indeed, trichinosis cases are very few per year in the US but half of them are people who eat bear and one or two other wild game animals.

 

[Jeff Grossman]

originally posted by Karen Goetz:

originally posted by Pavel Tchichikov:

originally posted by Karen Goetz:
Love Paula Wolfert’s works

The portion of the cellar containing right banks (pomerol, lussac, st emilion, lalande) can't be entered without getting past voice-activated lock that requires recitation of at least one recipe from Paula Wolfert's Southwest book.

"If pig's feet have any hairs they need to be burned (singed) off. Roll pig's feet over a flame, then wash and blanch 5 minutes." Page 249.

Good call, Karen. Let us know how the Pomerol is.

 

[Ian Fitzsimmons]

originally posted by Jeff Grossman:

originally posted by Ian Fitzsimmons:
Isn't the higher temperature for pork to kill off any vestiges of trichinosis?

Trichinella larvae die over time when exposed to heat. You have choices about which temperature for how long -- the lower the temp, the longer you must maintain it. At 145*F, the larvae die almost instantly. At 130*F it takes a half hour. Assuming you have a good meat thermometer it is all the same from the safety perspective. Taste is up to you.

See the bottom of p.238: click (pdf)

Very interesting. I learned 165, from Test Kitchen, or Child, or some such. Live and learn.

 

[Karen Goetz]

originally posted by Jeff Grossman:

originally posted by Karen Goetz:

originally posted by Pavel Tchichikov:

originally posted by Karen Goetz:
Love Paula Wolfert’s works

The portion of the cellar containing right banks (pomerol, lussac, st emilion, lalande) can't be entered without getting past voice-activated lock that requires recitation of at least one recipe from Paula Wolfert's Southwest book.

"If pig's feet have any hairs they need to be burned (singed) off. Roll pig's feet over a flame, then wash and blanch 5 minutes." Page 249.

Good call, Karen. Let us know how the Pomerol is.

I'm planning a sortie against Pasha's cellar now that I have the code. Meantime, Monsieur le Porc is King in the Loire and subllme with 2002 Breton 'Clos Senechal."

 

[Jeff Grossman]

originally posted by Karen Goetz:

originally posted by Jeff Grossman:

originally posted by Karen Goetz:

originally posted by Pavel Tchichikov:

originally posted by Karen Goetz:
Love Paula Wolfert’s works

The portion of the cellar containing right banks (pomerol, lussac, st emilion, lalande) can't be entered without getting past voice-activated lock that requires recitation of at least one recipe from Paula Wolfert's Southwest book.

"If pig's feet have any hairs they need to be burned (singed) off. Roll pig's feet over a flame, then wash and blanch 5 minutes." Page 249.

Good call, Karen. Let us know how the Pomerol is.

I'm planning a sortie against Pasha's cellar now that I have the code. Meantime, Monsieur le Porc is King in the Loire and subllme with 2002 Breton 'Clos Senechal."

Bring a couple bottles of '16 Rollin to distract the guard dogs.

 

[Pavel Tchichikov]

originally posted by Karen Goetz:
I'm planning a sortie against Pasha's cellar now that I have the code. Meantime, Monsieur le Porc is King in the Loire and subllme with 2002 Breton 'Clos Senechal."

pork shoulder a big hit with things breton around here, if there is a need to get pedantic

 

[Karen Goetz]

originally posted by Pavel Tchichikov:

originally posted by Karen Goetz:
I'm planning a sortie against Pasha's cellar now that I have the code. Meantime, Monsieur le Porc is King in the Loire and subllme with 2002 Breton 'Clos Senechal."

pork shoulder a big hit with things breton around here, if there is a need to get pedantic

As-is pork butt; c'est la même chose de "pork shoulder."
The 2002 C&P Breton was splendid in a self-composed way; like a cat licking its fur; pretty yet somber; wonderful fresh stuff.

 

[Marc D]

Hi Karen,
Was your 02 Clos Senechal bretty? I’ve had some fantastic bottles with the yeasty funk barely noticeable and what was there just added to the overall positive experience but others that were too much. The good bottles had a mix of cab franc flavors with the fruity, clove spice brett flavors and didn’t have the barnyard Band Aid stuff.

Our local butcher labels a cut of the pork shoulder Boston butt. I only recently learned the pork shoulder and butt were the same.

 

[Oswaldo Costa]

originally posted by Marc D:
Our local butcher labels a cut of the pork shoulder Boston butt. I only recently learned the pork shoulder and butt were the same.

So the next time someone comes into the ER with a dislocated shoulder you can ask them "how's your butt?"

 

[Pavel Tchichikov]

yeah what's up with 02 bretons? perrieres was definitely bretty this year, although weirdly better the next day. I did notice the wine was quite low in alcohol, perhaps dangerously so? Not that we don't drink lower-alcohol wines from the usual suspects around here on a regular basis. You know the drill.

 

[Jeff Grossman]

 

[Karen Goetz]

originally posted by Marc D:
Hi Karen,
Was your 02 Clos Senechal bretty? I’ve had some fantastic bottles with the yeasty funk barely noticeable and what was there just added to the overall positive experience but others that were too much. The good bottles had a mix of cab franc flavors with the fruity, clove spice brett flavors and didn’t have the barnyard Band Aid stuff.

Our local butcher labels a cut of the pork shoulder Boston butt. I only recently learned the pork shoulder and butt were the same.

I'm not going to deconstruct Monsieur le Porc any further but (!) '02 Clos Senechal was lovely. I tasted it over 3 days....
Brett not noticeable.

Bouquet:
Day 1: Bouquet is very pretty and gentle at first opening in glass though somewhat taut; it becomes refined and almost floral after 30+ minutes in glass; stony glass-hearted cold red fruit perfumes and purple woods flowers.

Day 3: The Bouquet has high toned, slightly taut bright notes to it; I smell acidity (nice); there is finally a little bit of black soil underneath the overall bouquet of red cold fruits softly perfumed; ultimately it has a tiny smokiness like the smell of a pile of fallen oak leaves.

Taste:
Day 1: Taste is gently taut and mouth-perfumed with tisane-like fruit; not tired; taste has tiny tiny tannins that are lovely and give the fruit a shimmer of graininess.

Day3: Taste is still taut today but also has more perfumed qualities around the stoniness and tiny tannins; has a slightly puffy quality to it now and is not so angular but there is a structure to it; my first impression as the wine enters my mouth is of fruit (currants, sour cherries) immediately followed by a blush of acidity, solemnity of tannins, nice chalkiness.

 

[Ian Fitzsimmons]

Does this make 05 Senechal/Perrieres infanticide?

 

[Karen Goetz]

originally posted by Ian Fitzsimmons:
Does this make 05 Senechal/Perrieres infanticide?

Ian,

I think not at all. 2005 was so beautiful in the Loire for reds and Clos Senechal is such a pure wine. Perrières is more clench-stony to me but I'd still be curious now. 2005 is the vintage that had such balance it will be wonderful to taste some of them now as well as later. I tasted several cuvées of 2005 Baudry and Breton just 3-5 years after the vintage to see what they are like young, and though they were clearly young and feisty with furlongs to go they were really good. I tasted Alliet Chinon A.C. a few days ago and it was so pretty and pure; not striving or showy, just loveliness.
If anything you will be tasting Clos Senechal before its heady fruits start to gentle.
2002 Clos Senechal was very relaxed and I'm glad I drank it and didn't wait.