* Recipe: Smoked Pork
November 2001: page 136

Scott's Wine Suggestion:
For this delicious pork loin rib roast and accompanying salsa, you'll want to look for soft, smooth red wines with a good dose of fruit flavor such as blackberry, plums, and blueberry (even a little bit of sweetness will be a good thing with this recipe). On the other hand, you'll still want a wine with a little muscle to stand up to the smokiness of the pork and bold flavors of the salsa. But don't go overboard on the tannins, however, because too much of a tannic presence will amplify the heat of the peppers. Here are a few of my favorite picks.

• Eberle, Syrah, Steinbeck Vineyards, Paso Robles, California ($12)
• Stone Cellers by Beringer Vineyards, Cabernet Sauvignon/Shriaz, California ($8)
• Daniel Gehrs, Cabernet Franc, Santa Barbara County, California ($15)