What could be bad about that combination? Absoluely nothing is what I'm thinking. So, I was tickled pink when I recieved this invite from the friendly folks at Kobrand Wines & Spirits:
It'll be a rare day when pigs fly. But this April, they'll soar to heights of culinary perfection. Kobrand Corporation, together with Niman Ranch and Fairmont Hotels & Resorts, is hosting a series of tastings at which you can compare the extraordinary diversity of pinot with the no less extraordinary diversity of pork.
Featured will be six of the world's finest wines made from the pinot noir grape. They'll include Old World expressions from the slopes of Champagne and Burgundy along with New World expressions from the foremost vineyards of Carneros, Napa, Santa Barbara, and Sonoma in California.
Accompanying them will be an equally spectacular wealth of dishes made from pork, including naturally raised Niman Ranch pork. They'll range from classic chops to innovative, spicy barbecue, prepared by top chefs from Fairmont Hotels & Resorts and other leading restaurants in each city.
Tickets start at $45. Proceeds will benefit Slow Food U.S.A., a non-profit educational organization that celebrates regional food and wine traditions from all over the world.
The event will be held in 6 different cities across the country, ranging from San Francisco to Washington D.C. - all at fancy schmancy Fairmont Hotels in those areas.
And, at a reasonable $55 price point for Slow Food members, I might just end up riding high on the hog at the NYC tasting at The Plaza on April 19th.
Admittedly I'm not knowledable on wine. But I have to say, I do know Pork. And sister, Niman IS Pork. The difference is noticeable both in color, texture and most of all, taste.
Even a simple center cut chop is an adventure and sausage made from their shoulder is a gift from the heavens.
I'll be integrating Fatted Calf's Niman based charcuterie with dinner for Saturday. I can hardly wait!
Posted by: Dr. Biggles | March 19, 2004 at 08:07 PM