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ATN: wines with Cuban pork Burg and Beaujolais While packing freezer with "blue ice" during outage, I had moved Betsy's frozen Cuban pork roast to fridge, to help cool fridge and let pork defrost. Sucessful save of everything (fact no heat in house helped), with power back on Friday, it was nice to have a chance to use oven. With the pork roast, leftover broccoli, and potatoes with creme fraiche, the 2002 Bouchard "Beaune du Chateau" Beaune 1er Cru. At first this wasn't too appealing, a bit hard and charmless, though it was better with the dinner than without. But throughout evening it opened and improved, and by the time I finished last glbutt (pretty rare for me to drink a bottle by myself) it was quite charming- rich red berry fruit, some earth and smoke, clean earthy finish. Nice wine for $25, hmm, what else do I need from Sherry-Lehmann? B+ (separate post re Saturday's wines) There was a LOT of Cuban pork, and after a big meeting on Sunday I didn't really want to cook. So I reheated the pork, threw Japanese rice in the cooker, and made some white aspargus with a panko-butter sautee. Wine was the 2002 Diochon Moulin-a-Vent (Larry L had asked for recipe and said he used a 2002 MaV, though not Diochon). Good body, some ripe tannins, nice cherry fruit. Could pbutt for a decent Bourgogne, but while ok there are other 2002 Beaujolais I have liked more. Nice match with the pork, though. B-B- Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
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