Tuesday, March 12, 2013

Ozarks wines pair with elite pork fare

Lots of empties — a good sign

Missouri Pork Producers' annual Taste of Elegance last night, in which top chefs knock themselves out creating extreme pork dishes while Ozarks Food Harvest extends appreciation for its volunteers and donors, also featured wines from southwest Missouri.

Folks from OOVVDA and Whispering Oaks poured their wine, as well as wines from Lindwedel. Great pairings:

Whispering Oaks semi-sweet Vidal (fruit and moderate tang) with seared rack of pork, duo of sweet and Peruvian pomme purée, root beer fig demi, lardoon braised Brussels sprouts and bacon fat foam — Chef samuel Cousins, Fire and Ice

Lindwedel Norton (smooth with understated spice) with Big Easy Creole spiced pork chops with Andouille sausage bread pudding, crispy kale and Merlot and dried cherry reduction — Chef Christopher Freeman, Keeter Center at College of the Ozarks

OOVVDA Chambourcin (giant berry flavor) with Polish pork rouladen with rotkol and potato latkes with bacon — Chef Cory Jefferson, Cook's Kettle

Of course, toward the end of a sampling of 10 dishes, almost any wine pairs really well …

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