Anyone who knows me knows that I love food; in fact I believe I wrote an entire post about the importance of food, and cooking in my life. And to be honest there are few things in this world I love more than pork, and wine. This is an ode of some sort, a tribute to the swine and all its fatty greatness, a tribute to wine and all its mysteries. This might be the hidden poet inside of me, if there is such, but I like to think of them as gifts from the earth, and its soil; wine is a product of the seasons, of the fruits that keep coming back year after year; and the swine, it is the result of hard work, time and love.
I have always been a lover of all things pork, although I did not grow up eating it a lot. But as I got older I started to appreciate it more, and in its entirety I must say. And I can also say I was born in the Year of the Pig, November 1983. I suppose that explains some of my love for the pig, but there is much more to it that draws me. We Pigs are chivalrous and polite, we care. If you think of a pig, as a species, they are strong and honorable. But are those traits that lead to the delicious offerings we receive from it? Who knows, and to be honest, who really cares! When you think of a pork belly, slowly roasting in the oven, crusted with chili powders, brown sugar, salt, its fat melting onto itself, seasoning the little meat on the belly, you couldn’t begin to focus on where that actually came from. And then, hours later, when the belly comes out, the waiting game begins; you must let it rest of course! But the result, in the end, is worth every hour you put in; salty, soft yet firm, melts in your mouth, the fattier the better. And how about some crispy pig ears? Slowly cooked, and then fried in hot fat, maybe duck fat, crispy on the outside, gelatinous and chewy on the inside, its richness offset by a sweet yet sour dipping sauce. And the by-product, a pot of delicious swiney stock; add some star anise, soy sauce, rice wine and cardamom and you have a great base for a rich, aromatic and salty soup. And bacon; if there is anything I seek to find perfection in is the BLT. Thick bacon complemented with loads of avocado to add a creaminess, crisp lettuce and home grown tomatoes for their sweetness.
And please know that I do not plan to sit here and talk about pulled pork, or ribs, the staples of the American barbecue, things you find in every barbecue joint on every other corner, what people flock to when they think pig; although tremendous at times, that is not the goal for today. The whole point is to offer a salute to the greatness of the pig that is often times forgotten by many, and yet cherished by few. A whole pig, roasting over an open fire, outside on a warm spring day, glistening in its fat as the skin crisps up as it turns, and turns. And how about the pride of Texas, the smoked brisket? When I think of brisket, it reminds me that there is still hope out there for barbecue. Ah, the pig, for how many have you become the antidote for vegetarianism? Explore the wonders of the pig, venture out of the mainstream and into the adventure that pork belly, pig ears and cheeks are. Do your own pig roast or hunt down the greatest bacon out there; but either way, appreciate the pig for what it is, as a whole.
Oh and wine! How can I forget about you; after all, the title is about swine AND wine. I can’t deny that I have been relying, maybe a little too heavily at times, on this potion to help me get through everything I am going through. And although I am not necessarily proud of it, I tend to believe that people are the most honest after a glass of wine, or two; in a way wine is honesty. And there’s somewhat of a built-in romance to wine as well, as I like to think of it as emotional to an extent. Wine is a lot like love, it is gentle and subtle, it should get better as it ages; it is robust yet delicate, it can be slick yet bold. Cabs have always been my choice, and as I get older I’ve continued to grow into them. I suppose my palate is more refined now, grown up, and I maybe appreciate the complexity and full bodied aromas a bit more.
I have grown to love wine, truly. I love the fact that every bottle is unique, that each vineyard is unique, each tells its own story. From how the sunshine hits the grapes, in the morning and in the afternoon, to the soil and the rainfall, every vintage tells the tale of that year. Every bottle is a mystery, every bottle will taste slightly different; and I must say I find that, well, exciting. And although we are moving towards screw tops, and even boxes, there is still something about the sound of a cork popping. And as it pours, into a glass, or a decanter if you wish, the aromas bloom and hit the nose. But after all, it is all about the taste, that sublime, mellowness of wine when it hits the tongue. And it is just as much about the company as it is about taste, the people it brings together. May it be husband and wife, long life friends, or new acquaintances, wine brings people together, it does now and it has for centuries. Just as Jesus shared wine at the last supper, we still gather with loved ones and do the same. Maybe it is the wine in these past couple of months that have made me a slightly better version of myself; maybe it is something else. But either way I do want to ask you to enjoy life; it is easy. Or at least it is as easy as the next trip to the wine store.
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