An Evening of Swine and Wine

Swine and Wine. Sounds like my idea of a very good night indeed and my friends over at DVine Wine teamed up with Lardy Da (cute) to put on a supper club-y type dinner the other night somewhere under an arch near London Bridge. A big sparse room, with concrete floors, art pieces scattered around the walls and a rockabilly bass player in the corner greeted me as I entered and I thought, yeah, this should be a good night. What made me sure it was going to be a good night was the big paper bag full of pork crackling on the table I noticed when I sat down. Brilliant idea in lieu of bread! DVine Wine, who I’ve written about before, are all about sourcing sustainable wines, not necessarily natural wines, more like biodynamic or organic which, if they happen to be natural, well that’s just a good wine nonetheless.  Lardy Da is all about the swine and using the bits and pieces that normally get thrown out (like trotters and tails for the jelly) for their ethically sourced pork pies. The idea of pork pies and wine, well, why not? The first wine we had was a sylvaner, a lesser known grape from the great producer Domaine Ostertag. This wine was a winner round the table, a 2007 it was lusher then expected with ripe granny smith apples and a pleasing coconut flake nose, finishing off with dry, zippy lime notes. Served with a trad pork pie, it cut through the fat like a scythe. A New Zealand sauvignon blanc but not as we know it. The 2010 Urlar s.blanc was a throwback to the way NZ SB used to be – gooseberry, passionfruit and lime with none of that cat’s pee on the nose. I do hope that is falling out of favour. This was a fuller s.b. then I’m used to but delicious indeed. It was served with a pig’s head terrine which I didn’t really think had much...

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