O solo mio!

You know there is nothing more self indulgent than writing about music. It’s just a clever way of saying “I have WAY more interesting taste than YOU do!”. So Bleep! Reset.

Okay today I made one of my winter stews. [Wild Boar hocks, browned in olive oil, set aside. then an onion softened, then add a parsnip, a carrot, a small tin drained of diced tomatos, and a celery. Then add a half cup of white wine, and deglaze the pan with the veg still in it. Then back in with with boar, set down to a low simmer. Come back in 2 hrs. flip hocks, reduce sauce by leaving lid off pan a touch if it needs it. Around the 3 hr mark add 2 slices lime, a dozen peppercorns, and an uncrushed clove of garlic. 15 minutes before serving throw in a tablespoon of marjoram. Sprinkle with fresh parsley and serve. I used wild rice.] It’s a keeper. I actually wrote down the recipe.

Served it with a trapiche malbec. Not so good. Not bad, but not so good. I’m working my way through a billion cheap wines for the January columns. I don’t mind the wine, but this wasn’t the best pairing. I think a jammy Australian Shiraz would work better.

This pairing stuff is hard. But don’t fuss over it.

The key to the stew is a modified osso bucco. White wine and marjoram make the most difference. Go from there, and experiment yourself.

FWIW I’d drink any malbec any time. Great nose but kinda faded in the glass: the problem with cheap wine is the staying power.