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Tuscan Braised Pork and Defining Wine Palates?

 


Make this your last braised dish before jumping headfirst into spring! Not only is Eric Guido's recent braised pork shoulder in Chianti sauce a surefire crowd-pleaser for a comforting Sunday dinner, it takes the guesswork out of what to pair with the main course - a traditional Sangiovese Chianti works perfectly in this case.

And how about some fun commentary to go along with that wine? Consider which palate profile you fall under in Where's Your Palate? New World or Old? Geek or hipster? Let us know!

Braised Pork Shoulder in Chianti Sauce

Tuscany presents us with a number of amazing cuisines that pair beautifully with the wines of the region. A dish that I have grown to love is braised wild boar in Chianti. However, although it has become increasingly easier to find a boar roast in the United States, it is still far from simple. The easy alternative is a pork shoulder roast.
Read more and get the recipe at Braised Pork Shoulder in Chianti Sauce

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Comments

  • Snooth User: Soulkeeper
    194063 10

    This is the kind of thing I've been waiting for. I made this last week and it was out of sight! I do recommend going for the smaller of pork shoulder. There just wasn't enough of that delightful sauce to go around for the larger size I prepared.

    This was my first recipe with a Chianti sauce and it's got me looking for more now.

    This is definitely a keeper! :)

    Apr 15, 2011 at 6:05 PM


  • Snooth User: adair
    493454 12

    what size ( in lbs) did you make the dish with?

    Apr 16, 2011 at 7:46 AM


  • Snooth User: Soulkeeper
    194063 10

    I used the max on the recipe, 8 lbs., maybe slightly more. The 6 lb size would have been better proportionally to everything else..

    Apr 16, 2011 at 10:55 PM


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