Wine Cellar

Smoked Pork Leg and Cow Tongue

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

Spanish Food What I had:

• Chistorra
• Ensalada Musaka
• Solomillo crujiente con queso de tetilla
• Pastel de Avellana y Mazapan

Rioja Siglo Tinto Crianza

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

From Vinography

Oppenheimer Krötenbrunnen Rheinhessen

Oppenheimer Krötenbrunnen Burgkellerei Sommerau 2006 A sweet white wine reminiscent of lime and pear

Touraine-Amboise 1986

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.