and matt provencher with the foundry. let' s have matt tell us what we are making. kim: -- matt: we' re making pork rillette the pork rillette is local pork from pure month, new hampshire. we cure it overnight and slow lard. it is phenomenal. adam: lisa, tell us what wines pairs up with this. lisa: we have our cabernet stop and sauvignon paired with this. i would recommend our sonoma county chardonnay. i think it goes nice with pork dishes. it is rich but have a good fruit and this acidity that will cut pork. adam: when you are creating these dishes, do you think about the wines that you can match up with what you are making? matt: yeah, you want to pair it up so it all works together. i tell people when they have a meal -- it is because everything the wine played well with the food, the food worked together. winery. about where it is going in terms matching up? lisa: absolutely. that is what we strive for is or we' re celebrate our 100 anniversary. we are the longest continuing county. we operated through prohibition. [laughter] we keep making the cabernets and cha