Pork & chardonnay - Booze Producers talk food - Part 2

25 March, 2018

Pork & chardonnay - Booze Producers talk food - Part 2

For Part 2 of our series we chatted with Clare Burder from Eminence Wines based in King Valley (VIC) about her favourite combo:
 
Who: Clare Burder
 
What: Winemaker - Eminence Wines
 
Location:  Longitude: 146.360
 
                  Latitude: -36.773
 
 
 
What is your favourite thing to eat when you’re enjoying one of your products?
 
Pork and chardonnay is a ‘thing’ particularly with wine that has bit of richness to it -  we love old fashioned pork chops with a crumb/nut/apple topping and a glass of our Nimbostratus chardonnay
 
How do you make it?
 
Dry roast a handful of smashed hazelnuts in a frying pan, set aside. Pan fry your pork chops, and when almost done transfer to a tray to keep warm. In the same pan, fry off some finely chopped leek, chunky bits of stale bread and half a small apple, cut into a small dice. Cook it all down in plenty of olive oil until the bread is crispy and the leek is soft. Serve on top of the pork, add the nuts on top. Add a mash if you need it. 
 
What makes this work well with the chardonnay?
 
Pork is pretty fatty so the acid of a chardonnay keeps it in check– the flavours in the crumb highlight the best bits of the wine: bread works with yeast flavours, nuts work with oak flavours and the apple keeps it fresh and highlights the fruit.
 
When was the last time you enjoyed this combo?
 
A few weeks back, it’s my dad’s favourite. We’re picking Nimbostratus 2018 this week so it’s nice to see how the 2016 is shaping up. It’s a phenomenal dinner wine.


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