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Pigs & Pinot Back Again

Pork—commonly referred to as the other white meat—has a reputation for being a diverse food that, depending on the cut and preparation, can be paired with virtually any type of wine. However, if you find yourself in Napa, California, on March 20 and 21 you may be inclined to go with a red. That Friday and Saturday chef Charlie Palmer will host his fourth annual Pigs & Pinot weekend at Hotel Healdsburg. The event will be showcasing pinot noirs from Sonoma County and around the world and pairing them with a variety of pork dishes (like the pancetta dish, shown) prepared by Palmer and guest chefs Michael Mina, Christopher Kostow, Philippe Rispoli, and Graham Brown. Individual events, which include Swine and Wine seminars and the five-course Pigs & Pinot Gala, range in price from $75 to $300. Full packages begin at $1,720, based on double occupancy, and include lodgings at the Hotel Healdsburg. (800.889.7188, www.pigsandpinot.com)

—Oliver Slosser

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