pork belly

pork belly
There is evidence of vine cultivation at Château Pesquié that dates to two thousand years ago. However, it was not until Odette and René Bastide bought the property in the early 1970’s that Château Pesquié started to gradually revive the region’s reputation of wine-making. In the early 1990’s, their daughter and son-in-law, Edith and Paul Chaudière, were pioneer wine makers in the Côtes du Ventoux region where the Appellation had fewer than 10 independent cellars. In 2003, their sons, Alexandre and Frédéric, took over. They are continuing the family tradition to make extraordinary wines. Château Pesquié is now a leading estate in the Appellation of Côtes du Ventoux and the southern Rhône Valley. Its’ excellent wine has received accolades from the world-renowned wine expert, Jancis Robinson.

What to drink with... pork belly.

Increasingly popular on restaurant menus, pork belly is seeing a resurgence at home too. With wine pairing, much depends on the sauce/marinade you’re using. Plain roast pork belly will be enhanced by a claret (Château Puy Castéra, Château de France Rouge), Pinot Noir (Aurelien Verdet) or a blend (Château de Montfaucon from the Rhône). If you’ve a little spice, then choose a smooth wine, like our Brownstone Winery Zinfandel from California. If you prefer a white, then a Riesling would go down a treat.

Like the look of the crispy pork belly pictured? You can find the recipe on the CHOPCHOP app - downloadable from the App Store.

Pork belly

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