recommendations please. . .

tgbMember

A boneless pork shoulder roast (Boston Butt) crusted with fennel seeds, black peppercorns, crushed garlic cloves, and some red pepper flakes. It's flash-roasted for 30 minutes at 450 degrees and then dropped to 190 degrees for several hours. You can cut it with a fork.

What to serve with it? Zin? Cab? CNDP? Greek St. George? French Syrah?

I'm in a quandary.

tgb

6/24/1012:21 AM

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papeduneufMember

I don't see Brunello on your list. My first choice.

Yes, French Syrah.
Possibly CNDP
No, Zin or Cab.

Also not mentioned, but good, CA Pinot on the rich side, CA Syrah on the restrained side.

6/24/1012:42 AM

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wine+artMember

Cote Rotie.

6/24/1011:47 AM

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bernoMember

quote:
Originally posted by wine+art:
Cote Rotie.

+1 I had an 07 Philipe Faury the other day. It was incredible.

I would do an old world styled Syrah or Grenache as well. Sometimes higher alcohol, lower acid reds don't get along well with pork, or heartier meals for that matter.

6/24/109:33 PM

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inkyMember

quote:
Originally posted by wine+art:
Cote Rotie.

look at the time of your post...how is it earlier that the original post ?

6/24/1011:22 PM

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doubledMember

quote:
Originally posted by inky:
quote:
Originally posted by wine+art:
Cote Rotie.
look at the time of your post...how is it earlier that the original post ?

Dude, are you PWI?

6/24/1011:37 PM

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ariesMember

quote:
Originally posted by inky:
quote:
Originally posted by wine+art:
Cote Rotie.
look at the time of your post...how is it earlier that the original post ?

That's how good he is

6/25/105:10 AM

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tgbMember

One of our guests brought a Villa Antinori that has quite a bit of Sangiovese in it, and it worked rather well with the roast.

6/25/102:00 PM

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wine+artMember

quote:
Originally posted by ArieS:
quote:
Originally posted by inky:
quote:
Originally posted by wine+art:
Cote Rotie.
look at the time of your post...how is it earlier that the original post ?

That's how good he is

I often seek out fortune tellers to offer fair warning.