Pork and vegetable noodle soup with Pinot Noir

This combination is the perfect pairing

for a stormy, autumn night in.

Ingredients:

·         Pork shank and neck

·         Large carrots, turnip, gobo root, dried shiitake mushroom

·         Candied dates

·         Salt to taste

·         Yan chun style noodles

·         Pairing: 

22   2007 ‘View’ Pinot Noir, Maleta Estate Winery, VQA Niagara Peninsula

o   Vibrant medium ruby in colour

o   Nose of moss, bark, dried fallen leaves, hint of red berry fruit (raspberry)

o   Dry, with medium acidity, very soft tannins, and light to medium-body; tangy raspberry, limestone minerality, earthen nuances

1.       Blanche and rinse meat

2.       Add vegetables, gobo, mushrooms and dates

3.       Slowcooker on low for 8hrs

4.       Add noodles in the hot soup to cook for 5-10 min

The key with all pairings is to match the weight of the food to the weight of the wine.  The dish has no creams, added salts or sugars, making a light broth to pair with this lighter bodied wine.  Next, the ingredients in the dish are mirrored in the wine.  This pinot noir has an earthen nose of moss, bark, dried fallen leaves which match the root vegetables, and especially the mushrooms.  The vibrant acidity and delicately soft tannins both cleanse the palate and suit the mild protein of the pork.  The touch of sweetness imparted by the dates pairs nicely with the tangy raspberry flavour of the wine.  Finally the pinot’s subtle minerality complements the pork bone that constitutes the broth.