Last week’s test kitchen experiment with this Petit Verdot and pork Pad Thai was a delicate balancing act with those subtle, nuanced flavors. Pork proved how versatile it is—so this week, we took it in a completely different, bold direction!
The test kitchen results are in, and today’s formula hit absolute perfection: 2019 J. McClelland Cellars Petit Verdot paired with tender, spice-rubbed baby back ribs braised in Sweet Baby Ray’s barbecue sauce.
🍷 The Wine: 100% Napa Valley Petit Verdot, aged 40 months in French oak (ultra-limited: only 73 cases made!). Packed with dense currants, big structure, and spicy minerality.
🍖 The Pairing: The spices and sweet kick of the barbecue sauce hold up brilliantly against those mountain tannins for an absolute knockout bite.
Thank you to everyone tuning in and following along on these flavor journeys!
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