Over the Top Taco Night: Pork Carnitas + 2012 Sokol Blosser Big Tree Block Pinot Noir #WinePW #Sponsored
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However, all opinions expressed here are my own.
- Wendy at A Day in the Life on the Farm asks Difficult? Yes….Impossible? No.
- Camilla at Culinary Adventures with Camilla goes for Over the Top Taco Night: Pork Carnitas + 2012 Sokol Blosser Big Tree Block Pinot Noir.
- Andrea at The Quirky Cork is Pairing Wine and Chocolate, Challenge Accepted!
- Terri at Our Good Life has Wines to Drink with Ramen.
- Deanna at Asian Test Kitchen advises Keep Calm and Curry On with Mudgee Red Wines.
- Gwendolyn at Wine Predator gives us A+ Pairings for Asparagus, Arugula, and Artichokes with organic wines from Alsace, Australia, Austria, and Argentina.
- Linda, your host, at My Full Wine Glass offers Three wines for three ‘difficult’ foods.
- 6 to 8 pound bone-in pork shoulder or butt
- salt, approximately 1 Tablespoon
- 2 to 3 organic oranges (I used blood oranges, but use whatever oranges you have), sliced into wedges
- 2 to 3 organic lemons (I used Meyer lemons, but use whatever lemons you have), sliced into wedges
- 2 shallots, peeled and sliced
- 4 bay leaves
- 4 peppers from a can of chipotle en adobo
- 6 to 8 cloves garlic, smashed and peeled
- Also needed: Dutch oven
- corn tortillas
- crumbled cheese (I used queso fresco)
- fresh cilantro
- fresh salsas
Fresh Mango Salsa
- 2 ripe mangos, peeled and diced
- 1 shallot, peeled and diced
- 1 teaspoon, chopped jalapeño
- 2 limes
- freshly ground salt, to taste
- 1/4 cup chopped fresh cilantro
- 1 Tablespoon chopped fresh chives
- 1 ripe avocado
Then, use two forks to shred the meat and remove the bone. The meat will soak up the cooking liquid and get even more succulent. Serve as is.
Or place the pork on a plancha and cook until you get some nicely browned and crispy parts.
Bill: We were certifiable. Crazy. But we were dreamers and we love wine. We enjoyed some of the best Burgundies and Bordeaux from Susan’s dad’s cellar, so it was always an idea in the back of my mind.
Bill explained that their initial thought was to go to California, but they learned that Oregon was the right place to grow Pinot Noir as the Willamette Valley is as close as you're going to get in the United States. Both of them were liberal arts-educated which, he thinks, made them more collaborative. "We thought we would raise all boats at the same time."
I didn't pour the wines that evening because I wanted to figure out the perfect pairings. I'll be sharing all of them soon. We kicked off the tasting with the 2018 Bluebird Cuvée Sparkling because all good parties start with a toast.
Being on that Zoom call was like being around the Sokol Blosser dinner table. What a treat! After Alison shared a photo of her dad in the vineyards wearing a beret, Susan shared, "Bill brought back that beret from France. He wore it all the time. All. The. Time." Bill quipped, that since they were French grapes, "the vines didn’t feel good unless someone with a beret was tending them."
We heard from both Alison and Alex about joining the family business. Alex shared, "When you grow up in a family business, there is a certain amount of inertia. Working harvest is the excitement of the World Series and going to a circus and a really busy restaurant in the kitchen. I don’t think I ever left the wine business. I would just go and work for another winery. I worked for our wine distributor after college. But I was always in the industry. The gravitational pull was too strong."
Alison also said that she never really out of it. She thought she was going to work in corporate America. But she lasted three months until she realized that the wine business was a part of her. She said that there are eight potential partners in the third generation and they are fighting hard to lay the foundation so they don't fall victim to the adage that the first generation creates a business, the second builds it, and the third destroys it.
Reflecting on their 50th anniversary, they all breathed a huge sigh of relief. "We made it!" But, they aren't resting on their laurels. Instead, they are asking: How can we improve our quality? How can we stay relevant? How do we push quality and experience? How do we keep innovating? How can we be good stewards of the community?
To answer that, they have continued to let Alex and his team experiment with different varietals. With sparkling wines, they are continuing to see what's new and what's interesting. They are also putting good wine in a box and exploring alternative packaging. Alison explained, "Boxed wine has a lower carbon footprint. It's more sustainable than bottles."
They recently acquired a mechanical harvester out of France. Alex admitted, "Picking grapes sounds romantic, but when you have to bring in 90 acres before the rain, it’s really not."