Episode 4 – Charcuterie & Then Some
November 14, 2015 § Leave a comment
Episode 4 – Charcuterie and Then Some (Link to Episode)
Segment 1 – Guest Cory Pelan of the Whole Beast
Keywords – WHO (World Health Org), Pigs, Sausage, Nitrates, Natural Curing.
Connect with Cory– Click the links: Facebook Cory Pelan
Dork UnCorked Wine Suggestion Charcuterie: Nua Prosecco ~ $14.99-$17.99
Segment 2 – Guest Italian Wine Correspondent Ceri Barlow
Suggested Wines for Cured Ham (Prosciutto, Serrano) – Fresh & fruity but lighter bodied wines. Specifically look for Frappato which is a grape grown in Sicily at elevation. A tremendous wine that offers great value. You can find great examples from $14-$27 that offer enjoyment levels similar to $20-$40 wines.
Suggest Wines for Spicier Sausage (Capicollo, Salami) – Ideal with Valpolicella wines from the Veneto region of Northern, Italy. Look for brands like Masi, Speri & Sartori. If you prefer a richer style of wine go with Valpolicella Ripasso ($20-$25).
Italian Wines for A Desert Island – Fontanafredda 2013 Gavi (White) $19-$22 Private Retail Only, Erik Banti 2012 Toscana IGT $17-$20 Private Retail Only, Agriolas Cannonau 2010 Sardegna $25-$30 Private Retail Only.
Connect with Ceri – Facebook – Ceri Barlow
Follow Victoria Wine Society (Ceri is the Pres!) – Victoria Wine Society (Facebook)
Follow Island Chefs Collaborative (Ceri, again is Pres!) – Island Chef’s Collaborative (Facebook) www.iccbc.ca
Best Buy of the Week – Les Dauphins Cotes Du Rhone Reserve
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