This particular vintage of Bedrock has malolactic fermentation, giving it a more complex flavor profile and mouthfeel. It’s perfect with tender braised pork infused with flavors of white wine, fennel, and onions.
• 4 lb. pork shoulder
• 1 tbsp. olive oil
• 1 fennel bulb, quartered
• 1 large onion, cut into 8 wedges
• 1 clove garlic, minced
• 4 stalks of celery, cut into 1 inch chunks
• 5 juniper berries
• 3 bay leaves
• 2 cups white wine
• 2 ½ cups chicken broth
• 1 tsp. salt
• Pepper to taste
Cut the pork into four pieces. In a large Dutch oven, heat the olive oil on medium high heat and brown the pork on all sides. Remove from pot and set aside.
Reduce the heat to medium. Add the fennel, onion, garlic, and celery and stir. Cook until soft, about 6 minutes. Add the garlic and cook another minute.
Add the juniper berries, bay leaves, wine, and broth and stir. Bring to a simmer and put the pork back into the pot, making sure it is mostly covered by the liquid. Cover and cook for 4 hours or until it falls apart easily. Season and serve.
