What's New in June
Every year when the temperature rises and the grills come out the conversations here start turning to our favorite summertime meals and what to drink with them. Quite often the same answer comes up again and again: txakoli.
It finally got to the point where we started excluding txakoli as an option. So a few weeks ago when we decided to pick up lunch at The Pig (one of Chapel Hill’s best barbecue restaurants) the question became: “what, other than txakoli, should we drink with our barbecue?”
“Well, I just opened a sample bottle of the new, 2010 vintage of Joan d’Anguera’s Garnatxa, I think it would go well with their brisket,” came the response.
We threw the bottle in the fridge to chill it down a little while picking up a trio of brisket sandwiches, fried green tomatoes and potato salad. The result? Perfection.
The smokey-ness and sweet undertones of the brisket complemented the fresh, floral aromas of the Garnatxa while the herbaceous undertones of the Garnatxa proved to be a fine pairing to the tangy barbecue sauce. The refreshing finish of the Garnatxa also held up well against the creamy zest of the potato salad as well as the savory fried green tomatoes.
The pairing proved to provide a refreshing and enjoyable lunch on a hot North Carolina afternoon. So the next time you’re trying to decide what to drink with some brisket from your favorite local barbecue joint, I wholeheartedly suggest popping open a bottle of Joan d’Anguera Garnatxa.
2011 Cocktail Contest: Sweet Wines of Jerez
In the Press
Dr. Vino visted us at our 2011 portfolio tasting in New York and shared his thoughts on his blog. Check out his article on the whole event and his impressions of our new, up-coming French Basque cider.
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