Tonight’s dinner was Beeler Iowa Porterhouse-style loin pork chops, seasoned with onion powder, orange peel, & onion pepper; pan-broiled in a little blood-orange olive oil. Veggie was organic corn boiled briefly in sugared water, then drained and finished with butter, coarse sea salt, and Tellicherry black pepper. When the chops were turned the now tops were sprinkled with SI Fines Herbes. The pan was de-glazed with dry Marsala, near the end some more Fines Herbes were added. All was plated and enjoyed with a 1999 Dom. Georges Mugnernet Clos Vougeot - fill less then a 1/4 inch below the capsule; barely colored cork; rich, spicy nose & flavors of red and black fruit; balanced, rich mid-palate with adequate acidity, rich complex fruit, and no hardness; and a long spicy, complex fruit finish. It was delightful with the rich pork.
Then for dessert we had Brie de Meaux, St. André, & Fourne d’Ambert cheeses with nuts and another 2001 Ch. Coutet Barsac, just as enjoyable tonight as last night.