The remains of the Clerico Dolcetto spent a couple of days under vacuum in the bottle before giving up the last of its pleasures. There was a small, pork loin that was rubbed with garlic, sprinkled with salt and pepper, lined with rosemary and sage branches, wrapped in bacon and tied into a neat package. It spent about half an hour on the grill over indirect heat becoming smoky and savory as the bacon crisped from the heat.
The Clerico still had some stuffing left in it and still had those wonderful drying tannins. The fruit carried through to day three, though the front end seemed to mellow a little. Still a wonderful bottle of wine for the price and perfect with the pork.
Still having problems with posting pictures, but at least we found a work around until this issue is resolved.
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