Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .
Canada Day / 4th of July roundup …
- ON WINE: Summer sparklers add pizzazz to the fireworks
- Celebrating Canada Day with food, wine and music
- July 4th Wine Picks on CBS12 with Matthew Horbund
A Curious Coupling … That Works
Icewine Paired With Pulled-Pork on a Bun
Visitors to Flat Rock Cellars this past weekend were encouraged to try something new – a glass of Icewine paired with pulled-pork on a bun.
Staff at the Jordan Station, Ont. winery dubbed it a “Beauty and the Beast” pairing that, like the fairy tale, shows that opposites can attract given the right conditions. In this case, the match was made because Icewine was used in the sauce that glazed the pork. There was a natural affinity – a flavour bridge as some refer it – between the dish and the wine.
The unusual pairing worked because the dominant flavour of the pulled-pork came from its glaze and that taste complemented the flavours in the wine. This is usually the case: the dominant flavour of food is often the sauce or marinade, not the piece of protein it covers.
:: photo by Ginny via CC license ::