What can I say about Cochon 555 in Seattle? A lot. But I'll let the photos do most of the talking. Not only was there Buty and bacon, but also delicious wines from K Vintners, Domaine Serene, and Syncline:
Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah:
The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats:
The menu of Spinasse and Chef Jason Stratton plating:
Here's the skin and ear salad with cherry bomb chiles:
The trio of offerings from Lark:
And here's what they looked like. Are you hungry yet?
There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?)
Cafe Juanita had a menu both instructive and delicious:
Of course there was dessert:
How did Ethan Stowell color his ravioli dough? The secret was pig blood.
Joule had wonderful sauces to accompany their roasted pork. I had the one on the left with serrano chiles and fish sauce. (At least that's what I thought it was. Regardless, it was fantastic.)
Thanks for being awesome, Cochon 555. See you next year?
Full disclosure: Cochon 555 provided me with a ticket to this event.
Yup, it's that time of the year. Roll out the Thanksgiving picks! Though I will be detailing numerous selections from near and far, I'd like to point out that there is no correct or, better yet, no incorrect wine to serve during this holiday meal. Whether you're having turkey with all the traditional fixings, a standing rib roast, a vegetarian feast, or take-out Chinese, here's the best wine to drink: The one you like.
Having said that, it is my duty to point out the wines that make me happiest around a large table of contentious, loud, and sometimes embarrassing (mostly me) family members. Naturally sparkling wines come to the forefront. Not only are they seriously underrated food wines, what's more festive than popping a few corks and knockin' down some bubbly while you watch football (if you're lucky) or get pressed into kitchen duty (if you're not so lucky)? My first two picks: Prosecco from Italy and Cremant from France. The Adami is a perfect way to start your day and the Antech is a gorgeous rose at a give-away price. And if your feeling a bit celebratory, the Voirin-Jumel Champagne is my new go-to. It's an all Grand Cru fruit, grower Champagne (the people who own the vineyards make the wine), and a Blanc de Blancs. I like the style of Blanc de Blancs: all Chardonnay and they always seem to be a bit livelier and crisper than their red grape-blended counterparts.
I have a real fondness for the white wines of Northern Italy and the above are three perennial favorites. All are very dry, elegant, and fantastic with everything from seafood to poultry and vegetables. And, with my well-documented penchant for the obscure, I like drinking wines made from the Kerner, Arneis, and Cortese grapes, respectively.
Though we just hit the Beaujolais Nouveau season, I'd like you to turn your attention to Cru Beaujolais, especially from the justifiably-hyped 2009 vintage. These two from Dominique Piron are gems; I'd proabaly choose these Gamays over any Pinot Noir in the same price range. A slam-dunk!
For the last three years I've had these two wines from South Africa's Mulderbosch on the table. Love the Cabernet Sauvignon Rosé and the dry Chenin Blanc. Great labels, screw caps; I like how they look on the table. It's not often you have a rosé made from Cabernet that is this pale and light; really nice stuff. The Chenin is lovely; has wonderful ginger notes and a little bit of weight and richness for fall cuisine. And even though we're pushing December, rosés are a great food wine year-round and are probably the only wine that can hang with the cranberry sauce.
Finally, lest you think I am an unrepentant foreign wine snob, here are a couple picks from one of my favorite Washington wineries, Syncline. Tiny production Rhone-style wines (and some Gruner Veltliner and Pinot Noir to boot), they have wonderful balance and are not overdone with sweet oak and pumped-up alcohol levels.
So what will you be drinking on Thanksgiving?