Pigs, Drink and Great Wine Writing
It is by far the best issue of a wine magazine I’ve seen in years. Wine & Spirits Magazine has devoted an entire issue to Pigs and Wine. Well, actually they are calling it, "The Wine Lovers Guide to Pork".
Just look at that cover! The entire issue is filled to the gills with pig and wine editorial:
Snouts & Ears
El Cocido Gallego: A Galician recollection from Mark Lugris of New York’s El Faro by Joshua Greene
Cheeks
Guanciale makes the ultimate spaghetti alla carbonara with Italian whites, pinot noir & barbera by David Lynch
Shoulder
A Californian wild boar hunt followed by an Italian ragu with nebbiolo, sangiovese & cabernet franc by Wolfgang Weber
Pernil
The Chilean sandwich from the picnic cut with malbec, país & tannat by Patricio Tapia
Shanks
Jai Yun’s braised pork shanks, Shanghai-style, with sauvignon blanc, cru Beaujolais & Chinon by Barbara Haimes
Chops
A southwestern crown roast for chardonnay, merlot, grenache & valdiguié by Mark Tarbell
Ribs
American barbecue to beat an Iron Chef, with sake, Bardolino, petite sirah & primitivo by Steven Raichlen
Loin
Roast loin with a fig salsa designed for mourvedre, or vermentino, roussanne or pinot gris by David Darlington
Bacon
Rashers by mail, with sparkling wines, riesling, syrah & zinfandel by Patrick Comiskey
Belly
Zak Pelaccio of 5 Ninth in New York supercharges belly for rich chardonnay, Rioja & Amarone by Melissa Clark
Cured Ham
Grandmother’s Smithfield ham with Pouilly-Fuissé: A Recollection by Taylor Antrim
Sausage
Choucroute garnie from Chef Jean Joho of Chicago’s Everest, for viognier, gewurztraminer & riesling by Peter Liem
Skin
Crackling snacks for moonshine and wines, like Champagne, verdicchio, Fino, and monastrell by Fred Thompson
This is an entirely different approach to wine publishing. As I mentioned, I’ve not come across this kind of a wine magazine issue in memory. It’s very gutsy and it’s the kind of thing that will either excite readers or leave them wondering. The best part of the whole thing is how the focus of the issue is squarely on wine and food together. I sincerely hope to see this sort of thing again.
Kudos to Wine & Spirits Magazine.
Wow! Sounds like such a great issue! Thanks for telling us about it. — Jack
the “primitivo” is a unique wine, “brother” of zinfandel grown in Apulia from about 1000 years.