So Betsy is making this pork belly, braised in a mirin/plum wine/shoyu liquid with star anise & ginger. I'm really in the mood for red wine, thinking Pinot Noir or Gamay, or maybe Cab Franc. A rose or off-dry white might be a better choice, whatcha think?
. A rose or off-dry
Alsace gerwurtz?
Wow, a lot of "stuff" going on there that sounds sweet and spicy. Chinon might have enough fruit to stand up to the dish or a Huet Vouvray Demi Sec Le Haut Lieu I'm not sure why but I'm in the mood for a Loire wine and it's influencing my chioces for you....sorry! :-)
I might try a chenin, tendre but with good acid backbone.
If you insist on red (and I know, there are nights like that), bojo might work well enough. The CF perhaps... How about an Arbois trousseau?
-E
The sweetness of the braising liquid and the star anise present a problem to me for matching. I'd avoid the Pinot Noir as I don't think that it'll benefit from the match. My temptation would be to go for a powerhouse Cru Beaujolais, maybe with a bit of tannin. How about an '05 Morgon from Desvignes or Lapierre or an '05 Fleurie from Brun or Vissoux? Alternatively, a good sparkling rosé would probably do well... but when doesn't it?
Mark Lipton
A Beujolais would be my choice. Fleurie.
If you insist upon having wine, why not continue with the only one that is certain to avoid clashing with the marinade - plum wine?
Godzilla (who has a long standing aversion to any wine with shoyu)
Ah, I have it, if it's not too late. The red answer is of course not the Loire but the Loir: a spicy, tomatoey (tomatoie?) Pinot d'Aunis.
-E
Thanks all. I decided to bag the red idea, went with a demi-sec Montlouis. Matched well overall. Notes tomorrow.
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