Silky. Smooth. Sensual.
Why is it that so many “S” words are used to describe Pinot Noir?
Probably because they’re all accurate.
And when you have well curated Pinot Noir wines to drink — such as those featured in this Vinesse sampler — yet another “S” Word comes to mind: Stupendous!
Because of its aforementioned qualities, Pinot Noir can be a very tasty companion to food. This dish is a great example, and this recipe yields 4 servings.
BRAISED PORK WITH PINOT NOIR
- 2 pounds boneless pork shoulder, cut into large chunks
- Salt (to taste)
- Pepper (to taste)
- 2 cups Pinot Noir (not overly oaked)
- 1 cup water
- 1 pound carrots, peeled and cut into large chunks
- 10 cloves garlic, peeled
- 2 tablespoons butter
- Cooked egg noodles
- Chopped fresh parsley leaves
- Combine pork, salt, pepper, wine, water, carrots and garlic in a saucepan.
- Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously.
- Cook, stirring every half-hour or so, until meat is very tender and just about falling apart (at least an hour, and possibly longer).
- Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. Reduce to about a cup. Taste and adjust seasoning, then lower heat and stir in butter.
- Add solids to sauce and reheat.
- Serve over egg noodles, and garnish with parsley.