<\/u><\/strong>A bright cherry red, deeper in hue due to the depth of color in Mlontepulciano\u2019s grape skins. Full and intense aroma of berries, wild strawberries, cherries but with a layering of almonds and garden herbs. Transition from scent to palate is seamless. Beautiful red fruit, softened by a subtle earthiness. Silky, with a fresh dry finish. Good length, and a palate cleansing level of acidity. Great wine to enjoy on its own merit or with food!<\/p>\n\n\n\n
![\"\"](\"http:\/\/summerofjim.com\/wp-content\/uploads\/2026\/01\/cerasuolo.jpg\")
<\/a><\/figure>\n\n\n\nIngredients:<\/u><\/strong><\/p>\n\n\n\n 6 ounces of Tanqueray Gin Directions:<\/u><\/strong><\/p>\n\n\n\n 1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n 2. Process 1 1\/2 cups of beans and 1 cup of broth in a blender \u2019til smooth, about 10 seconds; set aside.<\/p>\n\n\n\n 3. Heat oil in a Dutch oven over medium-high heat \u2019til just smoking. Pat pork dry with paper towels and season with salt and pepper. Brown pork on all sides, about 8 minutes; transfer to bowl.<\/p>\n\n\n\n 4.\u00a0Add sausage and onion to Dutch oven and cook over medium heat \u2019til onion\u00a0 softened, about 5 minutes.\u00a0 Stir in garlic and thyme and cook \u2019til fragrant,\u00a0about 30 seconds.\u00a0 Stir in remaining 1 cup of broth, scraping up any\u00a0browned bits.\u00a0 Stir in tomatoes, pureed beans and remaining beans and simmer \u2019til slightly\u00a0thickened, about 10 minutes.<\/p>\n\n\n\n 5. Stir in browned pork, along with any accumulating juices, into stew and cook \u2019til heated thru, about 2 minutes. About 2 minutes. Serve. Pork Cassoulet & Di Sipo Cerasuolo d\u2019Abruzzo ’13 This is an instance where I wanted to try a wine, and selected a dish that I thought would work. No need for suspense. The cassoulet hit the mark for the Cerasuolo. … Continue reading
\u00bd ounce of Noilly Pratt Dry Vermouth
3 Blue Cheese Stuffed Olives
A Goodly amount of Ice
2 tbsp olive oil
2 cans (15oz) cannellini beans, rinsed & drained
2 cups low sodium chicken broth
1 lb pork tenderloin, trimmed and cut into 1\u201d chunks
12 oz kielbasa, halved lengthwise and sliced \u00bc\u201d thick
1 onion chopped fine
4 cloves garlic, minced
2 tbsp minced fresh thyme
1 can (14.50z) diced tomatoes<\/p>\n\n\n\n
n.b. <\/u><\/strong>Cassoulet is sometimes prepared with a bread crumb topping, or with croutons. I sliced a baguette into 1\/2\u201d slices, shmeared garlic butter on both sides, and fried the slices in a skillet to make garlic toasts.<\/p>\n","protected":false},"excerpt":{"rendered":"