Just came upon the WineTerroirs web site which, among some interesting tasting notes on the right wine to go with pig (a Cotes du Rhone AOC made by Les Vignerons d’Estezargues) has an unforgettable picture of a pig’s head in a pot with some celery! The dish is called "Fromage de tête", or Pork Brawn, or Head Cheese.
Las Vegas, by the way, was incredible … in the next few days look for notes on my multi-course wine pairings at Restaurant Guy Savoy and some special bargains tasted at Daniel Boulud …
More like this at the web site http://www.AWineStory.com
Filed under: News