So says Ryan Walsh of McHenry Hohnen. So true though, it's much better than a father-in-law who is into home nudism and squat thrusts. Meanwhile, what does Ryan say?
'I think smallgoods are great. Basically before vintage, I get the guys in, we kill a pig and break it down. This year we made two hams, 20 kilograms of sausages, pancetta, dried chorizo and with the ugly bits we made rillettes. We platter up through vintage and have food throughout the harvest period. It's rich wholesome food and we grab a glass of wine and talk about them both. We learn a bit more about how food and wine integrate this way. We're into the whole nose to tail philosophy, which translates to the vineyard - we work our soil, then our vines and we get the best out of our grapes in the winery, but we consider it a total process'.
Wise words from the young man, no doubt.
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| Here piggy piggy piggy... pic from thewinedetective.co.uk |
Tiger Country? More like pig country...
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