Hand selected from the south of France
Corbières is always blackberries and baking spice with a present yet faint hint of liquorice.
Due to its size and geography, Corbières encompasses an enormous variety of soil types and microclimates. The wines from the region tend to be just as varied as the terroir.
|Pair With:||Rabbit or pork ragu over pasta. Complex enough for a Michelin-starred meal yet drinkable enough to enjoy out of plastic cups.|
|Type:||Grenache, Carignan, Syrah|
THE PERFECT RECIPE: PORK RILLETTES
Adjust oven rack to lower position and preheat oven to 275°F (135°C). Season pork gently with salt and pack into a Dutch oven, roasting pan, or casserole dish. It should fit in a layer about 2 inches deep. Pour oil over the pork (if using lard or duck fat, heat until just melted before pouring over pork). Nestle bay leaves, thyme sprigs, shallots, and garlic in with the pork. Cover pan tightly with aluminum foil, transfer to oven, and cook until pork is completely tender and shows very little resistance when pierced with a knife, about 3 hours.
Remove from oven and using tongs, discard bay leaves, thyme, shallots, and garlic. Set a large strainer over a heatproof bowl and carefully pour pork mixture into it. Reserve drained fat and juices.
Transfer pork chunks to the bowl of a stand mixer fitted with a paddle attachment (see note). Turn mixer onto low speed and gradually increase speed to medium, allowing pork to break down and shred. Slowly drizzle in the fat and juices a few tablespoons at a time, tasting in between each addition until the mixture is as loose and creamy as you like it. Season to taste aggressively with salt (the mixture will get more bland as it chills, so add salt until it almost tastes too salty).
Carefully pack mixture into jars, spooning it in a little bit at a time and making sure to remove all air bubbles. Smooth tops of mixture with the back of a spoon, wipe rims of jars with a clean cloth, then pour a quarter inch of fat on top of each one. Close lids and refrigerate for at least 2 hours and up to a week before serving. Serve lightly chilled with bread or crackers and cornichons, whole grain mustard, and fruit preserves. Rillettes can also be frozen directly in their jars and held for several months. Defrost in the refrigerator overnight before serving.
2 pounds boneless, skinless pork shoulder, cut into 1 1/2-inch chunks (about 1kg)
1/2 cup vegetable oil, lard, or duck fat (120ml)
4 bay leaves
6 fresh thyme sprigs
2 large shallots, very roughly chopped
4 medium cloves garlic, split in half
Freshly ground nutmeg, to taste
“Let’s hear it for the little guys”
Founded in 1926 by a co-op of farmers who banded together to battle the big wine houses and create opportunities for the small, local guys. Not all heroes wear capes. Some farm grapes. Grapes > capes.