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On the road with Montelena…Pork & Cabs

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BY JUDY BARRETT

Most of us don’t automatically put “pork” and “cabernet” together when we think of food and wine pairings, but in the hands of a talented and creative chef, the combination can be magic.

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At a recent Montelena dinner at Table 6 in Denver, Chef Carrie Shores partnered our ’06 and ’09 Estate Cabernets with porchetta marinated for several days in a juniper berry-laced brine.  The porchetta was roasted whole, sliced, seared, and served with a spicy blueberry demiglace and pirogues filled with turnip puree.   The hint of juniper and blueberries provided just the right flavor bridge between the richness of the pork and the complex fruit and spice flavor components of the two Cabernets.

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Carrie’s menu started with a first course of seared scallops with smoked trout, miso honey butter, grapefruit and a touch of tarragon, paired with 2011 Montelena Chardonnay.  The next course:  lamb stroganoff cradled in salt-baked whole onions, served with 2010 Montelena Zinfandel.  To top it all off, after the main course of porchetta, we were treated to freshly made beignets and donuts for dessert.  How good is that on a snowy evening in the Mile High city!

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Food and wine aside, two things struck me about this delightful evening—first, the enthusiasm of Aaron Forman’s Table 6 “A-Team.”  They obviously love what they do, and they do it well!  Second, it’s always so gratifying for us to meet our friends and club members, old and new, where they live.

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About Our Authors

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors

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