While packing freezer with "blue ice" during outage, I had moved
Betsy's frozen Cuban pork roast to fridge, to help cool fridge and let
pork defrost. Sucessful save of everything (fact no heat in house
helped), with power back on Friday, it was nice to have a chance to use
oven. With the pork roast, leftover broccoli, and potatoes with creme
fraiche, the
2002 Bouchard "Beaune du Chateau" Beaune 1er Cru. At first this wasn't
too appealing, a bit hard and charmless, though it was better with the
dinner than without. But throughout evening it opened and improved, and
by the time I finished last glass (pretty rare for me to drink a bottle
by myself) it was quite charming- rich red berry fruit, some earth and
smoke, clean earthy finish. Nice wine for $25, hmm, what else do I need
from Sherry-Lehmann? B+

(separate post re Saturday's wines)

There was a LOT of Cuban pork, and after a big meeting on Sunday I
didn't really want to cook. So I reheated the pork, threw Japanese rice
in the cooker, and made some white aspargus with a panko-butter sautee.
Wine was the 2002 Diochon Moulin-a-Vent (Larry L had asked for recipe
and said he used a 2002 MaV, though not Diochon). Good body, some ripe
tannins, nice cherry fruit. Could pass for a decent Bourgogne, but
while ok there are other 2002 Beaujolais I have liked more. Nice match
with the pork, though. B/B-


Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

"DaleW" > skrev i melding
oups.com...
> While packing freezer with "blue ice" during outage, I had moved
> Betsy's frozen Cuban pork roast to fridge, to help cool fridge and let
Cuban pork? Isn't that illegal in the US? Or is it only cigars?
Anders

I'm going to assume that the term refers to a method of preparation,
not the origin of the meat.

"Chris Sprague" > skrev i melding
oups.com...
> I'm going to assume that the term refers to a method of preparation,
> not the origin of the meat.
>
Well, he called it 'Cuban' before it was put in the oven...
:-) Anders

Chris is right. This was "lechon asado" - a Cuban pork recipe that
Betsy had made Christmas eve, and we had frozen the vast majority. I
think citrus juice, garlic, etc in the marinade.