Wednesday, April 6, 2016
One of my local markets now carries Berkshire pork on a semi-regular basis and I have become addicted to it.There is more fat in the pork and when cooked correctly it remains moist, juicy and habit forming. Above is an inch thick rib chop seasoned with salt, pepper and a bit of smoked paprika and then grilled on a fire of hickory wood. The potatoes are small redskins that were cooked in a very salty brine, dried, and then flattened with the bottom of a glass into hockey pucks. They were then pierced all over with the tines of a fork and sauteed in butter until lightly crisp on the outside and then finished with a couple splashes of malt vinegar and some fresh chives.
The wine was a 2010 Alfred Merkelbach Urziger Wurtzgarten Riesling Kabinett. The wine had darkened since I first opened a bottle a few years ago, but it was still crisp and fruity. The flavors were citrus and melon and unmistakable slate. The tremendous acid cut through the fat from the pork like a pro. Delicious pairing. Wonderful meal.
2010 Alfred Merkelbach Urziger Wurtzgarten Riesling Kabinett. 9% alcohol and $18.