Pumpkin / cookbook refined Rheinhessen, © Cora Banek© Cora Banek

main course

Pork Cartwurst from Wool Pork with White Bean Puree, Nasturtium Pesto and Autumn Garden from the Tin

This brings the food: strong and juicy meat with a lot of aroma and a delicate bite. Creamy bean puree provides sweetness and slightly earthy spice, the pesto nutty, delicately bitter freshness and the autumn vegetables gently round off. All in all a multi-faceted dish, with the taste and quality of the meat clearly playing the main role.

It takes the wine: power and elegance to stand up to the pork, a fine acid and tannin structure, so that both the bean puree and the autumn vegetables get a kick of freshness and fruit paired with velvety to harmoniously combine the combination.

The recommendation:
2012 Gau-Odernheimer Spätburgunder Muschelkalk

Gau-Odernheimer Spätburgunder Muschelkalk with elegant cherry and raspberry fruit, slightly smoky notes, fine-grained, silky tannin and complex fullness on the palate, with subtle minerality and a long, finesse reverberation. All this results in a perfect alliance with the main course.

Winery Becker-Landgraf, Gau-Odernheim

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