I made an executive decision to include some of my other loves into this blog about pork. What a natural choice that I should pick wine to begin this new trend. The wine in question is Vietti's 2004 Perbacco. This wine is such a pleasure to drink. It's 100 percent Nebbiolo from the Langhe Hills, specifically from the Barolo zone and yet it is classified as Langhe Nebbiolo. Think of this wine as a baby Barolo, it has those characteristics of any good Barolo, ripe cherry and strawberry with that wonderful tar and funk on the finish. This wine worked wonderfully with dry-cured sausages that we just finished. The salty, spicy, slightly smoky flavor of the chorizo paired well with the fruit in the wine. I could just imagine sitting on a nice small Italian plaza with a bottle of the Perbacco and an array of sausages and spending the whole day savoring those flavors. Our sausages turned out a little dry because the humidity in our apartment was a little too low. They did have good flavor and the next endeavor will involve a curing box where we can better control the humidity. And on a final note it's my younger sister's birthday today; Happy Birthday Sarah!
nice site! try some haut médoc for your next wine, they are sooo good
Posted by: Jake Bromberg | March 31, 2008 at 06:17 PM