The Pork Possibilities With Pinot Noir

pinotpigSeveral months ago, my 10-year-old granddaughter announced to the family that she “loved piggies” and would no longer be eating her favorite grab-and-go breakfast: Jimmy Dean sausage-and-egg sandwiches.

She did not reveal how or why she had come to this life-changing decision, although I suspect peer pressure from a fifth-grade BFF probably had something to do with it.

So, don’t expect to see her this weekend at Charlie Palmer’s 10th annual Pigs & Pinot event at the Hotel Healdsburg in California’s Sonoma County. But if the stars had aligned just a little bit better, I would be making the trek this weekend, because past P&P events are legendary among Pinot Noir lovers.

The two-day celebration is summed up like this on the event’s website: “A cast of Master Sommeliers and international celebrity chefs will showcase some of the world’s greatest Pinot Noirs with perfect pork pairings.”

Winemakers to be featured at a P&P Gala Dinner are Merry Edwards (Merry Edwards Winery), Alex Gambal (Alex Gambal), Nicolas Morlet (Peter Michael Winery), James MacPhail (MacPhail Family Wines), and Gary Pisoni (Pisoni Vineyards).

And that’s just one of several events, including a tasting featuring 60 Pinot Noirs… a Saturday night dinner featuring Pinot paired with Japanese, Korean and Vietnamese preparations of pork… seminars and more.

Pigs & Pinot has been on my wine event wish list ever since I heard about it, and perhaps next year the dates and circumstances will work out.

Or, perhaps I’ll aim for the 21st annual edition, and hope my granddaughter has come to her senses by then.

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To learn more about Pigs & Pinot, click here.

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