Pork and Pinot
A week ago, with Joel home for the holidays, we had Burgundy at home night. Gail cooked beef bourguignon and we opened a bottle of 2000 Burgundy (Morey-Saint-Denis premier cru from the Monts-Luisants vineyard). Tonight Gail made another feast, pictured above. The dish is pork with beets, apples, kale, onion, and garlic—additional flavoring courtesy of chardonnay, fresh rosemary, and fresh thyme—served over pasta.
Accompanying the food was a bottle of Porter Creek Winery‘s 2009 reserve pinot noir. I had planned for weeks that once Joel got home, we would drink our bottle of Morey-Saint-Denis with one meal and one of our Porter Creek pinots with another. Tonight was the night for Porter Creek.
I have written about Porter Creek before, starting with our 2008 visit. I won’t repeat myself. See this link, for instance, describing our wine club shipment last April, or the link I included there to a 2009 NYT column by Eric Asimov on California pinots. Well, let me quote Asimov once again:
For me, wine’s place is with food, and that’s why I had begun to despair of so many California pinot noirs. Their power and sense of sweetness were overwhelming at the table. But it turns out that more than a few California producers share my feeling, like Ehren Jordan of Failla and Thomas Brown of Rivers-Marie, Joe Davis of Arcadian and Alex Davis of Porter Creek. Almost to a person, they make no secret of being inspired by the wines of Burgundy.
See also this short note in the San Francisco Chronicle two years ago on Alex Davis. Here is his description of tonight’s wine.
Our 2009 reserve is a special selection originating from the steepest parts of the Fiona Hill Vineyard. It was vinified with one third whole cluster fermention and 40% new French oak barrels. The result is bolder, broader-shouldered wine with serious aging potential.
The wine was both delicious and a perfect complement to tonight’s meal. We have another bottle of the reserve, so we do have the option of waiting to discover its aging potential. I don’t know if we have the patience though. My bet is that the next time Gail makes beef bourguignon, we’ll be opening it. If only we had ordered more while it was still available.