We have a two-fer this week, based on the idea, written about this week in the New York Times, of either investing time or work into your cooking, but not both. [level-members]
Those are great words to live by for weeknight cooking, though I certainly wouldn’t be afraid of spending both time and effort for an epic holiday or party meal.
Anyway, the article, which is an interesting read on its own, offers two interesting recipes to illustrate their point: Spaghetti and Meatballs for the fast and furious cooking, and slow-cooked pork for the long and slow method.
Pairing for the spaghetti is easier. There are no shortage of Italian reds that will be perfect with a meal like this, so we’ll leave that to you to find one you like selling to recommend to your customers.
For the slow-cooked pork, sauerkraut makes for a challenging wine pairing. Your best bet is most likely an Alsatian Riesling. Hugel and Trimbach have excellent bottlings, and there are certainly less expensive options, as well.
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