Pinot to subdue pork’s smokiness

2014-05-10 - — Anthony Gismondi

Juicy Pinot Noir is the fun match here; think Chile or New Zealand.

Cameron Hughes Lot 403 Pinot Noir 2012, Napa Valley, California, United States $ 24

Rich black- cherry fruit and soft, round, mouth- fi lling texture to subdue the smoke, pork, soy and sugar.

Van Westen Vineyards Di Bello Wines VD Pinot Noir 2012, Okanagan Valley, British Columbia, Canada $ 40

Round, fresh palate of cherries, spice and licorice, with light tannins and excellent acidity to cut through the pork.