The Grapevine

Food & Wine Pairings: Côte Rôtie

September 11th, 2015

Since we were talking about Côte Rôtie yesterday, I went looking for some food pairings ideas. The first thing i came across was most interesting … [level-members]

I’ll provide the link, but fair warning: even the author admits the meal described is not for the faint of heart. And heart is the operative word, since venison heart was part of an early course. It gets better, though, as woodcock was served “the traditional way” with its entrails.” Here’s the link, and let’s move on, shall we?

And since Côte Rôtie, for all its popularity, isn’t everyone’s everyday choice, let’s stick with a meal that’s a bit off the beaten path, as well: Kurobuta Pork. As the folks at WineCellarInsider say,

Kurobuta Pork is from the Berkshire pig. This pork has a pink tint and the marbling allows you to grill at high temperatures, or slowly braise it. Grilling the perfect pork chop is easy. Start with high heat to give it a crust. After a few minutes, lower the heat. Pork is a good canvas for a myriad of flavors ranging from sweet, hot or spicy.

Here’s the link. Always nice to sneak in a few extra meals over the grill before winter turns grilling into an extreme sport.