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Vinous in the Kitchen: Fall-Off-The-Fork Braised Pork Shoulder

Vinous in the Kitchen

Eric Guido, May 2020

Low and Slow is the name of the game. When I search to see how other cooks prepare braised pork shoulder, it amazes me how many home chefs rush the process and miss out on the fall-off-the-fork goodness that a perfectly braised pork shoulder should deliver. It took me a long time to bend my brain around the fact that the more connective tissue a piece of meat has, the longer it should cook. However, the temperatures need to be low, and the type of cooking should include moist heat. In fact, there are many chefs that will bring the oven temperatures down even further than I do and braise for hours on end. What we need to do to get at that flavor is to break down the tissue that holds the meat together, hence the fall-off-the-fork tenderness that you get when it’s cooked properly.

Saint michel sur rho%cc%82ne is home to both top vineyards and some of the region's best cellars copy

Exploring Northern Rhône Whites

France: Rhône & Beaujolais, featured

Josh Raynolds, May 2020

The hot growing conditions that defined the 2017, 2018 and 2019 vintages in the Northern Rhône show in the white wines, but the best examples also offer a good bit of energy to counterbalance their richness and ripeness. Simply put, the whites here have never been better, while the top bottlings are easily some of the world’s finest wines.

Cellar favorite robert ampeau santenots 2001 cover

Cellar Favorite: 2001 Robert Ampeau et Fils Volnay Santenots 1er Cru

cellar favorite, Cellar Favorites, France: Burgundy

Eric Guido, May 2020

As we look through the top Premier and Grand Crus of red Burgundy, the one appellation that I feel delivers a top-level experience at prices that remain reasonable is Volnay. When you couple this with the late-releasing house of Robert Ampeau, and their Premier Cru Santenots, we are really treated to something special.

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Vintage Retrospective: The 2010 Napa Valley Cabernets

United States: California, Verticals & Retrospectives, featured

Stephen Tanzer, May 2020

The Vinous vintage chart rates 2010 as the top vintage for Napa Valley Cabernet between 1991 and 2013. As my recent retrospective tasting showed, the 2010s are overdelivering on their early promise.

Vinousinthekitche roastduck

Vinous in the Kitchen: Perfecting the Crispy Roast Duck

Vinous in the Kitchen

Eric Guido, May 2020

Roasting a duck while properly rendering the fat and getting that perfect crispy skin can be quite intimidating. However, with just a few simple tricks and the right preparation, you’ll be hitting your family or holiday table with a platter of perfectly moist, seasoned meat and the crispiest skin you can possibly imagine. It’s so good that you won’t even need the stereotypical citrus glaze to go with it, but we’ll cover that as well. So, get your roasting pan ready, and don’t forget your glass because we also have some wine pairings that will complement all that crispy goodness.

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'Tis the Season for Rosato

featured, Italy

Eric Guido, May 2020

It’s time to think pink, especially as the weather warms and we long for those lazy summer afternoons poolside or at the grill. With all of the regions that produce Rosé throughout Italy, the big question is: What are the differences between all of the styles of Rosé that are available today? This year's Rosato Report showcases the top performers, as well as giving insights into the 2019 vintage.

Canon chaigneau bottles

Hopes and Dreams: Canon Chaigneau 1998-2019

Verticals & Retrospectives, featured, France: Bordeaux

Neal Martin, May 2020

The impact of COVID-19 is not evenly spread across society, nor across wine estates. Imagine you were on the cusp of buying a small Bordeaux château when suddenly the world is in lockdown. What happens then? This is the story of Canon Chaigneau.

Penfolds 1957 st henri bottle

Cellar Favorite: 1957 Penfolds St. Henri Claret

cellar favorite, Cellar Favorites, Australia

Neal Martin, May 2020

Though Grange is Penfolds’ most famous label, that has not always been the case. Back in the late Fifties and early Sixties, their St. Henri was more popular, probably due to its being more approachable and elegant, while Max Schubert’s Grange demanded cellaring.

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Denis Durantou 1957-2020

featured, Vinous Remembers

Neal Martin, May 2020

Vines never mourn the passing of a winemaker. They stay rooted to the ground, oblivious to the loss. Without a moment’s pause they burst into life for another year, another vintage. L’Eglise-Clinet is no exception. However this year those vines will bear fruit without the man to whom they are indebted, Denis Durantou. After months of illness, Durantou finally succumbed last Friday - a winemaker gone far too soon. Pomerol will never quite be the same again.

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Vinous in the Kitchen: The Pride of Piedmont: Brasato al Barolo

Vinous in the Kitchen

Eric Guido, May 2020

Imagine if you will; trust me, it won’t be hard. You’re a foodie and lover of wine who has explored the cuisine of all of your favorite wine-producing regions. Why? Well, that’s simple; as they say, “what grows with it goes with it.” However, your experience has been at the top fine-dining establishments around the world, your own exploration from cookbooks, or better yet, an authentic local restaurant close to the vineyards. Now you’re with me, right, and you think you know just how amazing it is to experience the perfect pairing of regional wine and cuisine? But you’re wrong.