Wine Cellar

on May 22, 2007

Smoked Pork Leg and Cow Tongue

on May 20, 2007


Smoked pork is a classic North Carolina dish and smoked tongue is a connoiseurs delight. You can serve the pork in buns and make tacos with the tongue. I also recommend the following sauces:

Ketchup based sauce
  • 1 cup apple vinegar
  • 1/2 cup red wine vinegar
  • 1 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper

Vinegar based sauce
  • 1 cup prepared yellow mustard
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon Worchestershire sauce
  • 2 tablespoons butter

Smoked Pork and Tongue

  • Lightly rub the pork with mustard (there's no use in rubbing the tongue since you'll have to peel the outer skin)
  • 8 hours before dinner start the smoker (the cow tongue only needs 6 hours of cooking)
  • All vents are open for the first hour. After 1 hour, close the vent over the food by 1/2. The vent over the fire remains completly closed.
  • After 4 hours flip and rotate butts

Casa de Castilla

on May 19, 2007
Spanish Food What I had:
  • Chistorra
  • Ensalada Musaka
  • Solomillo crujiente con queso de tetilla
  • Pastel de Avellana y Mazapan

Rioja Siglo Tinto Crianza

on
Rioja Siglo Saco Tinto Crianza 2002 & 2001 Blackberries and red fruits, lots of tannins. Deep red color. It was a little warn for my taste, and thus that of every highly trained sommelier. Best served after letting it breath for 2 hours. The 2002 was much too young to be consumed.

Wine Aroma Card

on May 18, 2007
From Vinography


Oppenheimer Krötenbrunnen Rheinhessen

on May 10, 2007
Oppenheimer Krötenbrunnen Burgkellerei Sommerau 2006 A sweet white wine reminiscent of lime and pear

Touraine-Amboise 1986

on May 6, 2007
Touraine-Amboise Domaine de la Chanoinerie Demi-sec 1986 Like flames of an audacious fire leaping into the void of a moonless night. Caramel, Honey and lots of sediment. It was so sweet it could almost be used as an aperitif. Light with a strong body, just like your humble host. I wonder if in its youth it was effervescent.