Favorite food to go with aged Pinot?

WINE TALK
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Pork Chop Grill Date in Spring :ok_hand:

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Just did some research on Michael’s claim - not sure he’s right. Pork chops lean towards having too much saturated fat (pun intended).

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Not sure that has anythnig to do with whether it’s a red or white meat.

Eat what you want, and demonize how you like, but pork fat is actually about 60% monounsaturated fat, most of which is from oleic acid - in other words, significantly more unsaturated than beef or lamb. Pork fat is also full of B vitamins. It’s the only food from a quadruped that made the BBC’s list World’s Most Nutritious Foods.

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84

So, technically pork is red meat. Nutritionally it is more similar to white meat.

I think the preponderance of evidence is generally supportive of consuming unprocessed whole meats regardless of the saturated fat content (and you can always trim large fat deposits if you want anyways.

https://www.jacc.org/doi/abs/10.1016/j.jacc.2020.05.077

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85

Finally! A health justification for eating bacon! Particularly the B vitamins part.

You’ve made my day, Sarah!

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Well…bacon might be a little different, but whatever makes you feel good. :slight_smile:

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I could hug you for this post.

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I never complain about grouse, but I grouse about squab… but lets not squabble unpheasantly about game birds.

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There is only one answer: roast grouse. Plain boiled small potatoes. Plain green beans.

When I lived in London the high point of the culinary year was this plain plain plain meal with the best burg I had found all year. The other rule was no one, no matter how close to me, got to come twice.

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90

What he/she said: Grilled King or Sockeye salmon is in heavy rotation at our house.
Lately I’ve appreciated white Burgs and softer red Burgs with (gasp) sushi.

But good chicken or duck and game are also winners. Extra points for mushroooms in any dish where Pinot makes an appearance.

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91

Burgundy with sushi is a good pairing but pales in comparison to 2007 CdP (en magnum).

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One of my sushi go-tos is young Medoc Crus Bourgeois.
Assuming you’re alone, what do you drink after you’ve finished the magnum of Chateauneuf?

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Usually 2009 Pavie or Troplong Mondot. Or Ovid. @Robert.A.Jr

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Wild boar with bilberries and forest mushrooms

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says the guy who cooked up the best pork tri-tips I’ve ever been blessed to taste. :smiling_face_with_three_hearts:

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3L best for max flex!

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100% agree on salmon and Pinot. I have done that exact pairing 2x a week for years. Baked, roasted, grilled, doesn’t really matter. I find a nice little dollop of dijon is fantastic to dip a piece of salmon into, then take a nice gulp of Pinot. Don’t know that I’ve done that pairing with any really old bottles, but have with bottles going back 15-20 years.

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98

This past weekend I had friends over and we enjoyed some Pinot Noir ('10, '13 and '22 bottles of PGC and iOTA) with these great little boneless Boston Butt roasts (all packaged at between 1 1/2 to 2 pounds) with this nice recipe:

Excellent recipe and wine/food match.

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