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

Connect with the Whole Beast: Facebook – The Whole Beast, Website – The Whole Beast, Twitter @wholebeastmeats, tel- 250-590-PORK (7675), Instagram -The Whole Beast Artisan Salumeria.

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

Is there something from the world of wine and food that you would like investigated, a product you would like reviewed before you buy it, a pairing with a dish or a dish to with the wine you already have… let us know by either adding a comment below or sending us an email at dorkuncorked@gmail.com

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