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Garlic and Herb-Rubbed Standing Pork Rib Roast + Château Laulerie Bergerac Rosé 2020 #Winophiles

This month the French Winophiles are looking at wines from the Southwest of France. Linda of My Full Wine Glass is hosting. She suggested: "Bergerac, Cahors, Gaillac, Irouléguy, Jurançon, Madiran - these are among the regions located in southwest France. If you've already written about one of these regions, why not choose another?"

If you are reading this early enough, feel free to join our live Twitter chat on Saturday, May 21st at 8am Pacific. Follow the hashtag #Winophiles; be sure to add that to anything you tweet so we can see it. Here are the articles for the theme...

  • Camilla at Culinary Adventures with Camilla: Garlic and Herb-Rubbed Standing Pork Rib Roast + Château Laulerie Bergerac Rosé 2020  
  • Robin at Crushed Grape Chronicles: Fish, cheese, and red wine. Exploring the Basque region of Irouléguy
  • Jeff at Food Wine Click!: Deconstructed Tartine & Domaine de L'Astré Pèlroge
  • Deanna at Wineivore: Organic Negrette & Manseng Wines from SW France Paired with Southwest Sliders
  • Jane at Always Ravenous: Affordable Wines from Southwest France: Tasting & Pairings
  • Cindy at Grape Experiences: A Taste of Southwest France: Nature Secrète Saint Mont 2018 and Sauteed Duck Breasts with Mushrooms
  • Nicole at Somm's Table: Encounters with Tour des Gendres Pét-Nat with a Side of Risotto
  • Gwendolyn at Wine Predator: Mauzac? SW France’s Domaine du Moulin Features This Unusual Grape in Methode Ancestrale Sparkler
  • Wendy at A Day in the Life on the Farm: Visiting the Wines of Southwest France outside of Bordeaux
  • Lynn at Savor the Harvest: Gascony Surprise: Meet Domaine de Joy in Southwest France
  • Linda at My Full Wine Glass: Two Tannat-based wines from Southwest France

Château Laulerie Bergerac Rosé 2020

Taking Linda's suggestion to heart, I opted for a wine from Bergerac since I had already tasted wines from Cahors, from Irouléguy, and from Jurançon. I wasn't able to locate wines from Gaillac or from Madiran. So, Bergerac it was!

I learned, through reading and research, that Bergerac is a both a wine region and an appellation in Southwest France along the Dordogne river. Chateau Lauluerie is owned by the Dubard family who settled in the region in the late 1970s. Their vines are planted in the hills above the right bank of the Dordogne. They employ a trellising system to help achieve maximum south-southwest exposure for the grapes.

The wine poured a bright salmon color. On the nose I noted tart red berries with hints of citrus peel and a kiss of white flowers. On the palate, the flavors mirrored the aromas of tart berries. But there was more herbs on the tongue than I anticipated. Its bracing acidity added a textural quality that I knew would pair with a hearty meat dish.

Garlic and Herb-Rubbed Standing Pork Rib Roast 

Ingredients 

  • 3/4 cup olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 5 sprigs fresh rosemary
  • 10 garlic cloves, minced
  • 1 Tablespoon fresh oregano, chopped
  • freshly ground salt
  • freshly ground pepper
  • 4 to 5 rib standing pork roast

Procedure

Blend all of the herbs and olive oil until a smooth puree forms. Pour that into a large mixing bowl and massage the marinade into the pork. Let marinate overnight, turning the meat once or twice to fully coat the surface.

The next day, let the meat come to room temperature. Preheat the oven to 425 degrees Fahrenheit. Place a roasting rack in a baking pan and place the pork on the rack. Cover with foil and place in the oven. Roast the pork, covered, for 30 minutes, until lightly browned. Reduce the oven temperature to 375 degrees Fahrenheit and roast for another 90 minutes. Transfer to a cutting board and let rest for 30 minutes before slicing.


I served the roast with a green salad and buttered corn on the cob. It was a fairly easy, delicious dinner. 

That's a wrap for my offering for the May 2022 French Winophiles event. Next month the group will be looking at Crémant d'Alsace. Stay tuned!

Comments

  1. I opened a Bergerac Sec from this winery and was very pleased with it.

    ReplyDelete
  2. A standing pork rib roast looks so fancy! I love that it plates beautifully like lamb. I am inspired to try this recipe! The wine also sounds delightful, I need to explore the wines of Bergerac.

    ReplyDelete
  3. Sometimes a simple dish just works, and this one looks tasty. In fact, your food shares always look delicious!

    ReplyDelete
  4. What an interesting find! I've never heard of the AOP or region of Bergerac. I love your tasting notes and thoughtful pairing with pork. I don't often think of pork with rose but like how it goes so well together here!

    ReplyDelete
  5. This meal look so elegant and perfect for the warm months as well.

    ReplyDelete
  6. This dish sounds so savory and wonderful with the Bergerac!

    ReplyDelete

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