We present a dish with character and depth that plays with contrasts: the smoothness and richness of the shoulder, a noble cut of Iberian pork, is balanced by the acidity of the aged vinegar and the aromatic warmth of the vanilla, which brings elegance and roundness to the whole. To pair it, we selected a Loire Valley wine with a natural and expressive spirit from Nicolas Réau, produced in Thouarsais, specifically in the AOC Anjou (northwest France). The Cabernet Franc variety in this biodynamic, unadulterated wine brings vibrant red fruit, a fluid yet structured palate, and refreshing acidity that lightens the mouthfeel. What makes this pairing special is how the wine embraces the meaty part of the dish without overpowering it, and how its acidic tension highlights the vinegar without competing with it. At the same time, the spicy and slightly earthy notes of the Cabernet Franc echo the aromatic background of the ragù and blend very subtly with the vanilla. It's a pairing of balance and sensitivity, where the underlying cuisine finds its perfect counterpoint in a wine that focuses on purity, respect for the fruit, and harmony with the dish.
45.00 €