Tonight we finished the Pork Belly and Rice from Thursday. I re-heated the pork belly pieces in a 375F convection oven for 20 or so minutes. The left-over sauce was augmented with some mushroom stock (left over from the risotto). I added baby green peas cooked with rosemary and garlic, and finished with coarse sea salt, black pepper, and butter. The rice was re-heated in our rice cooker. The plate was the rice with the pieces of pork atop and with the sauce added. the peas were placed on the side. It was all enjoyed with a 1999 Dom. Roblet-Monnot 1er Cru Volnay ‘Brouillards’ - dark purplish ruby in color; rich, full nose and flavors of earthy cherries, raspberries, and currants; rich mid-palate of red & dark fruit with adequate acidity; and a long, full, fruity finish. It was quite nice with the rich pork.
Then for dessert we had Drunken Goat and Affinois Goat Brie with TJ’s Jumbo Raisin Medley and mixed nuts. This was nice with a 1999 Elyse Late-harvest Viognier ‘Skellinger Ranch’ - this one had a little bit of bitterness in the finish, but was still good with the nuts and the cheeses. The raisins tended to enhance the bitterness in the finish.