Tonight we had the second piece of pork belly, braised for another hour, with some broth from our December pork belly; then i roasted the belly in a convection oven, while I reduced the sauce. Tonight’s pork belly was better than the last, because the belly cooked enough, the stock was reduced more, and the wine was better. We had a 2000 Henri Bonneau Cuvée des Célestins - rich red & dark fruit in nose & flavors; very light in acidity. with rich dark fruit in the mid-palate; and a long dark fruit finish. Except for the low acidity it was enjoyable with the pork belly. The meal was enjoyed with J.S. Bach’s Concerti for 2, 3, & 4 Harpsichords, brisk playing with a nice meal, a good fire in the fireplace, and a nice sunset on a clear, cold evening.
Then while watching tonight’s Olympic events we enjoyed a very nice crisp, acidic Pink Lady apple with grappas. We started with Moscato di Poli, followed by Banfi Grappa di Montalcino, and finishing with Badia a Coltibuono wood-aged Grappa di Sangiovese. For me the best with the the Pink Lady was the Moscato.