The plan for Sunday dinner was a ‘quick and simple’ recipe of pan-fried pork with a pecan and bourbon cream sauce (adapted from a recipe in Southern Flavor: Recipes and Stories about the food and people of the South
The sauce, flavoured with pecans and Jack Daniels (the closest thing to bourbon available in a cooking sized miniature bottle at Threshers), is rich and highly flavoured. A similarly styled wine to accompany was required; a wine that would complement the cream-laden sauce with its nutty edge.
Wine Tasting Note:Baron de Hoen Pinot Gris
, 2005, Alsace, France.
Available from Nicolas
This Pinot Gris, from a producer totally new to me, is delicious. Which is perhaps not that surprising as I adore a decent PG. What do you get for a tenner?
A rich, full-bodied wine balanced by good acidity. An intensely flavoured palate, spicy, oranges add to the complexity with notes of lemons, flowers and a slight wax element. With the dish the acidity came to the fore and cut through the richness of the sauce. It worked well with the myriad flavours of the wine emphasising the pecan and bourbon elements in the food. Recommended. Alcohol 13%. Scribblings Rating – 92/100
The Baron de Hoen brand is actually owned by a co-operative, its connection with Hoen comes from ownership of the beautiful half-timbered house depicted on the label. This house was formally owned by the Baron of Hoen.
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