There's much to see here. So, take your time, look around, and learn all there is to know about wine and food. I hope you enjoy my wine selections.
“Beer is made by men, wine by God.” - Martin Luther
tchin-tchin from the Enthusiastic BBQ Cook!!
2015 Pira Vignarionda Barolo
You can either have a rich white like an Australian dry Riesling or a juicy red like a Red Burgundy or Rioja. However, I am going to break the mould and have a 2015 Barolo from a small producer in Piedmont called Pira. I remember sitting down with the family who produce the wine in late 2019 in northern Italy before these challenging times were upon us, and I just want to raise a glass to them. I also think Nebbiolo goes very well with pork.
2018 Lusco Albarino
Some varietals that go with a pork dish like this would be riesling, viognier, albarino, chenin blanc, pinot noir or nebbiolo.
The Lusco albarino had a rich bouquet which comprised of aromas of orange, grapefruit, and pear, and mineral qualities. A smokey note appears on the back end. Full in flavor, yet crisp with fresh citrus and stone fruit bursting onto the palate.
2018 Schwarztrauber Spatburgunder Rotwein Trochen
Pinot Noir is a surprisingly good match with pulled pork. If the pork was more about the barbecue sauce like chai siu pork then I would suggest a shiraz with more spice.
This was a delicious medium-bodied organic Pinot Noir from southwest Germany. The wine showed balanced flavours of cherry, vanilla and caramel. A real modern approach to Pinot Noir.
Love by Leoube Rose.
Vietnamese food is not as spicy as other Asian dishes. Instead, it offers a great balance of textures and flavours of the perfect combination of spices. Low alcohol is the way to go with Vietnamese food so as not to interfere with sweet or herbal notes. Wines such as Riesling, Pinot Noir, Rose, Sauvignon Blanc or Torrontes.
Love Rose was pale pink in colour with fruit flavours such as strawberry and peach and paired well with the pork shoulder.
2016 Yalumba The Cigar Cabernet Sauvignon
The wines to pair with this style of pork belly that compliments the honey and mustard flavour would be either a Rioja, cabernet sauvignon, German Reisling or a Beaulolais.
This amazing Cabernet from one of Australia’s oldest wine families paired perfectly with the pork belly. The wine displayed aromas such as plum, blackberries and spices. The palate had layers of fruits like blueberry, plum and cherries. Would benefit more from laying down for 10 more years.