How about a Malbec with the dessert?
On the day of New Year's Eve we had a huge pot of stuffed cabbage and a bottle of Cahors Malbec. A burgundy seemed to be tempting too, but we ruled it out, because we thought its fruitiness wouldn't go well with this meat dominant dish. We picked this one for the pork, and it might sound a bit weird at first, but its cinnamony note, that reminded me of heavy and dense sour cherry or prune jam, suited the sauerkraut pretty well, just as the meat. I imagined sitting at a dining table in a remote village, where a lovely auntie or granny put this perfect and lovely dish to the table. Not due to careful planing, just simply nailing it, as ever. I have to admit I hadn't had such good stuffed cabbage for years, and I owe many thanks to the great ingredients: beautiful, fresh pork, fantastic sauerkraut and the best seasonings such as fragrant, sweet, carmine paprika and lard. But the wine had lasted till the dessert arrived, and an even better harmony revealed itself, when one of m...
