This past weekend, I had friends over for dinner and on the menu was pork roulade with a side of cranberry chutney. Of course, the big decision was what wine to pour. The pork was stuffed with corn bread stuffing that included smoked sausage and dried fruit. I opted for a French burgundy, the 2003 Chateau Germain Bourgogne. Pinot noir can usually compliment a wide variety of foods including pork and can stand up to a number of spices, herbs, and other bridge ingredients like onions, shallots, garlic and mushrooms. Given my menu with its varied ingredients, the 2003 Chateau Germain seemed like a natural pairing.

So how to describe this lovely wine? The eyes observed the rich, dark garnet color, and from there, it’s on to the nose. Aromas of plum, anise, cedar and smoke suggested a complex wine. The mouth confirmed this promise—opulent cherry and earthy flavors with hints of pepper toward the end gave way to a nice, lengthy finish. As the bottle floated around the table, it proved to be a crowd pleaser and the ultimate compliment to the meal.

Cold winter nights are usually a good time to serve up roasted meats paired with red wines. When not considering a Virginia wine, try a rich Pinot Noir from Burgundy such as the 2003 offering from Chateau Germain!