I am making a pork rib cap, yes, another one of ole Bryan's goodies. Serving a stone ground mustard cream sauce with it. I have some pairing ideas but was interested in some additional input...thanks.
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We like big oily New World Rhone-style whites such as marsanne or roussanne or blends that include them, usually with some viognier as well. If we could afford quality true Rhone whites we'd probably like those too.
I have had it with new world pinot (Brewer-Clifton), and a CdP (Les Cailloux). I prepared it with a mustard cream sauce as well. Both wines worked.
the wine request was red...went with a 1998 Pegau Reservee which was drinking quite nice and went very well with the pork.
Austrian Riesling, high end Cru Beaujolais come to mind.
Almost any sturdy, dry or just slightly off-dry, central European white would work, from Alsatian Gewurz to a full bodied Austrian Gruner.
For reds, the key is lots of fruit, mediu body, and high acid. So in addition to Beaujolais, Barbera, a Rosso di Montalcino, some southern Rhones, could all work.
Almost any sturdy, dry or just slightly off-dry, central European white would work, from Alsatian Gewurz to a full bodied Austrian Gruner.
For reds, the key is lots of fruit, mediu body, and high acid. So in addition to Beaujolais, Barbera, a Rosso di Montalcino, some southern Rhones, could all work.
A grand Cru riesling from alsace might work as well.
I am making a pork cap in a couple of weeks, any reccomnedations on cooking techniques. I will be using it as a second course.
quote:Originally posted by Yogi8938:
I am making a pork cap in a couple of weeks, any reccomnedations on cooking techniques. I will be using it as a second course.
Poached!
Pan seared and finished in the oven. To the pan, add butter, and minced shallots. Deglaze with Cointreau, add cream and taragon. Pair with a big Chard.