For one lunch in Chicago last week I reached out to several vintners I thought might be in town early for Wine Spectator's Grand Tour event. Two responded that they would, and I invited them to join me at the Purple Pig, a relatively new restaurant with the enticing motto, "Cheese, Swine and Wine." Pork plays a pivotal role on the menu, which relies on Italian, southern French and Spanish dishes to use fresh and cured examples of food from the pig.
Neither Mark Tarlov, owner of Evening Land Vineyards, nor Gavin Speight, who imports Australian wines at Old Bridge Cellars, had met. They knew each other's wines, though. Here are my notes on both the pork-themed cuisine and some outstanding rare wines.
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