tag:blogger.com,1999:blog-1800413003522809580.post978442517488365590..comments2023-08-15T02:42:56.446-07:00Comments on Crabby Cook: Stuffed Pork Roast; Vote For Me and I'll Set You Freewww.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1800413003522809580.post-8746770522840836992009-05-13T12:59:00.000-07:002009-05-13T12:59:00.000-07:00Crabby, This SH*%T is sooo delicious. Keep up the...Crabby, This SH*%T is sooo delicious. Keep up the good work!!!Unknownhttps://www.blogger.com/profile/14938296253702891087noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-61550188700835981502008-11-02T23:34:00.000-07:002008-11-02T23:34:00.000-07:00Here is a perfect example of a dish that shows why...Here is a perfect example of a dish that shows why you should match the wine to the sauce and seasonings and not the meat. I want a fruity tasting red or white wine with this dish. An American Pinot Noir would be my first choice for a red wine and a German Riesling of Spatlese or Auslese quality that is at least 4 years old would be my first choice for a white. <BR/><BR/>Why the age in the Riesling? When Rieslings are young they show a lot of zippy acidity that fades with time. I would not go past 10 years of age in most cases as the ageing process takes away some of the fresh fruit flavor.<BR/><BR/>Change the stuffing and I change the wines.WineWizardBobhttps://www.blogger.com/profile/16858523987213122337noreply@blogger.com