Appellation: Crozes-Hermitage Rouge
Recipe: Roasted Pork
The Sommelier: Pier-Alexis Soulière, Master Sommelier, Best Sommelier of the Americas, Sommelier La Chronique
About the Pairing: This recipe for roast pork and potatoes is an authentic French-Canadian tradition. Sunday roasts are a big part of Québec’s culture, as they are a great occasion to share time with family and loved ones. For this pairing to be perfect you must use the shoulder with bone-in as I think the smooth buttery texture of the meat with a light seasoning pairs perfectly with a Crozes-Hermitage that showcase blue fruit, earthiness and cracked Tellicherry peppercorn notes. Let the quality of the meat do the work but somehow, you’ll also need acidity to cut through the richness. Syrah is your go to here.
Roasted Pork with New Potatoes
8 Servings
5 lb pork shoulder bone-in
3 cloves garlic
1 tsp dry mustard
2 tsp savory
2 bay leaves
Salt and pepper
2 cups of water
15 new (or small) potatoes
Directions:
Preheat your oven at 325 °F. Insert garlic slices randomly in the meat. Mix the mustard and savory and rub over the meat. Season with salt and pepper generously. Roast for 3 hours. After the first hour put the water and potatoes in the roasting pan with the meat. This recipe tastes best when cooked in a Creuset. The smell of this dish as it finishes roasting will fill your house and is a welcoming aroma as guests enter your home. This is truly part of the experience. Finally serve the roast pork with homemade ketchup, marinated beetroot, a simple country loaf and butter. When in season use new potatoes and serve with a Salade à la Crème made with summer lettuces, summer tomatoes, summer scallions, salt and pepper and 35% cream.
