Pairing: Grilled Pork Loin and Zinfandel

Its pretty well established that I’m a lover of 98% of things that concern wine (I loathe moscato). However here’s something else to know I’m an amateur food boss. I’m equally as passionate about food as I am about wine. So here goes… Food AND Wine coming to you via me… Poindexter

Grilled Pork Loin and sauteed mushrooms w/ Spiced Peach, Pineapple and Pear glaze.

Ingredients:

Pork Loin and mushrooms

  • 1 (2-pound) boneless center cut pork loin, trimmed and tied
  • 2 tbsp minced garlic
  • 3 sprigs thyme (chopped)
  • 2 tbsp ground pepper
  • 3 tbsp extra virgin olive oil
  • Kitchen twineMushrooms
  • 1 cup chopped baby portobello mushrooms
  • 2 tsp extra virgin olive oil
  • 2 tbps balsamic vinegar

Peach, Pear, Pineapple glaze

  • 1/2 cup of fresh Peaches peeled and chopped into 1/2 chunks
  • 1/2 cup of fresh Pineapple chopped into 1/2 chunks
  • 1 whole Pear peeled and chopped into 1/2 chunks
  • 4 tbsp Peach preserves
  • 2 tbps Ancho Chile powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp all spice
  • 1 tbsp butter
  • 2 tbps olive oil

Instructions: 

Pork Loin

Pre-heat to medium-hot (about 400 degrees F.) gas grill. While the grill is heating up, place the pork loin on a cutting board. Rub with garlic and thyme. Tie together in 2 inch sections with kitchen twine. Brush the entire loin with the olive oil and sprinkle with pepper. Place  loin onto grill and sear all sides for 7-10 min each. After sear, place away from direct heat. Use the second level if an elevated rack is available.

Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin. The loin will continue to cook when you remove it and reach the desired 140 degrees F with ease.

Peach, Pear and Pineapple Glaze

Place all ingredients for glaze into small sauce pan on medium heat. Allow to cook for 20min, stir as needed. Prepare food processor or blender. Place warm mixture into food processor or blender. Use the chop or pulsate setting to turn mixture even out mixture. You still want some smaller fruit chunks to be present. (Beware, heated liquids give off steam and will influence the top to fly off of your appliance. Keep your extra hand on the top)

Mushrooms

Heat saute pan on medium-high heat. Add E.V.O.O. (Extra Virgin Olive Oil). After oil is heated, add mushrooms. Add salt and pepper. Add balsamic vinegar and continue to stir occasionally for about 3min.

Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the sauteed mushroom and drizzle some of the glaze over the meat.

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I can’t finish this post without adding in some wine. Pork is flexible enough to be served with a variety of different wines. I usually follow this rule of thumb:

Ham, Bacon or Sausages

The fruit and acidity of off-dry German Rieslings balance the smoke and salt in ham and bacon, while Rieslings from Alsace, France, have the weight to stand up to sausages.

Spicy Pork

The spice and light sweetness of Gewürztraminer will flatter similar flavors in spicy pork dishes.

Herbed Pork

A creamy Chardonnay with notes of apple, citrus and oak won’t overwhelm the mild herbal flavors in roasts or braises.

Asian-Spiced Pork

The deep fruitiness, low tannins and hint of soy in a New World Pinot Noir give it a special affinity for pork with Asian spices.

Roast Suckling Pig and Barbecued Ribs

Bold pork dishes with lots of crispy fat or tomato-based sauces require a spicy red with acidity and low tannins, like a medium-bodied Zinfandel.

(http://www.foodandwine.com/articles/pork-and-wine-a-pairing-guide)

This go-round I chose Four Vines OVC (Old Vine Cuvee) Zinfandel. This light bodied red is low in tannins and is well balanced with the hint of blackberry and spice. This is a classic California Zinfandel. It’s great for the price ($10-$15) and leaves a smooth, velvety texture.

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~ Push up your Glass(es)

Poindexter

Rosé: It's NOT White Zinfandel

Reblogged from Christopher's Wine & Cheese Blog:

Click to visit the original post

The heat is on and the rosé is chilled. We’ve found a showcase of rosé from around the world that is dry, crisp, refreshing and exactly what a rosé should be. Our hope is you’ll discover the joys of the rosé wine we cherish instead of the pink wines bastardized under the label of white zinfandel and white merlot by California in the past.

Read more… 114 more words

I could not have said this any better.

The Moscato Debacle

It is the culture of our society to follow a trend for a specified period of time and then move on to the next trendy item whilst forgetting about the previous trend almost simultaneously. For some reason since about 2009 one of the biggest trends in wine has been the popularization of Moscato as a go to wine for novice oenophiles and faux wine drinkers. I blame the music industry, Bertucci’s, Macaroni Grill, and twitter spammers for everything associated with the misuse and misinformed wine drinkers.

There is a process with wine tasting for courses:

Old before Young;

Dry before Sweet;

White before Red;

Light before Full

Simple before Complex

Champagne anytime and with anyone

One of the biggest problems that I have with the over saturation of Moscato marketing is the improper use of a dessert wine. There is a reason that wine makers craft each vintage to pair with a specific course or taste. Circumventing that process is an insult to the industry and art of wine making. Granted, at the end of the day people just want you to buy a bottle of their wine. I’d rather see a marketing push of Pinot Noir’s rather than hear about a pairing of dessert wine with a ribeye. That’s just blasphemous.

So the question remains, is the cultivation of the muscat grape respectable? Answer, Yes. It is farmed in over 24 different countries and has an array of varieties. There are  some highly rated brands that can definitely be recommended for DESSERT

  • Regal Castello del Poggio NV Moscato di Pavia IGT
  • Cupcake 2010 Moscato D’Asti DOCG
  • Moscato Allegro Wine
  • Ceretto Santo Stefano Moscato D’Asti
  • Robert Mandavi Moscato Wine
  • Mazzeti Moscato Wine

I purposely left out the ever popular Bartenura Brand. Everyone knows about it and honestly compared to these other wines, its sugar water in a wine bottle. I have nothing against Kosher products, I’m just used to seeing this bottle appear at a Bat or Bar Mitzvah for adults to finish their night with.

So for those that prefer a sweet white wine, there are tens of thousands of brands and varieties to choose from. Try a Saint Clair “Pioneer block 18″ Sauvingon Blanc, a Kris Pinot Gris, or a Moselland Reisling Painted Landmark to mature your palate. Your friends will respect you and you won’t seem like a trendy hipster that knows nothing about wine. Down with the Moscato craze! Only you can prevent yourself from looking like a novice.

~Poindexter

[Push up your glass(es)]

The Glaetzer Collection

Every wine collector has a few cherished favorites in their collection. My collection is no exception. As a huge fan of Shiraz I collect the 4 varieties of the Glaetzer Wines and appreciate the craftsmanship they show. It really is about quality over quantity with the Glaetzer Family as their vintages throughout the years have consistently been rated at 90 points and above by a variety of well respected industry critics. Their premium wines are – in my opinion – a standard for red wine that comes from the Barossa Valley which is a major wine production area in southern Australia and houses over 50 wineries.

Glaetzer’s offering includes Wallace Shiraz Grenache, Bishop Shiraz, Anaperenna Shiraz Cabernet Sauvignon and the iconic flagship Amon-Ra Shiraz.  Each is named for a specific reason and has a story that influences you to understand the connection with the name and symbol used for each bottle.

Wallace

The Shiraz (80%) Grenache (20%) blend balances oak treatment with old oak that is boasted to be between 80 and 120 years in age and fruit from the black cherries in the Grenache that adds appropriate floral notes and serves as a very consistent and mature  choice. This is a great table wine can be enjoyed either on its own or paired with any red meat. Wallace is the only bottle in the collection that uses a screw cap as opposed to a cork. At around $23.99 per bottle its a great purchase for a well crafted wine.

Tasting Notes from the 2010 Vintage: http://glaetzer.com/pdf/tasting_notes/2010/wallace_2010.pdf

Bishop

100% Shiraz and aptly named most likely due to the blend of fruits from the  35  year old vines and the 120 year old vines. Barreled in French Oak the spice of cloves, nutmeg and five spice add definition to the layers of dark stone fruits and espresso.  This is a multi-layered wine however is not heavy on the palate; Glaetzer’s Bishop deserves the care enough to be decanted for presentation. Another great purchase for around $34.99

Tasting Notes from the 2010 Vintage: http://glaetzer.com/pdf/tasting_notes/2010/bishop_2010.pdf

Anaperenna

Full bodied and bold the 72% Shiraz & 28% Cabernet blend is refined and focused. As a collection piece it can age for up to 18+ years. I’m not sure I would wait that long to enjoy something this caliber. This is not for the immature palate. The symbol on the bottle contains a form of the Egyptian Ankh which symbolizes eternal life, sunrise, regeneration, regrowth and renewal. This wine is unfiltered, so be mindful of the settled sediment and find yourself a decanter or aerator. The price ranges from $68-78 per bottle.

Tasting Notes from the 2010 Vintage: http://glaetzer.com/pdf/tasting_notes/2010/anaperenna_2010.pdf

Amon-Ra

100%  Shiraz unfiltered. It has a perfect balance of tannins, fruit and spice. It is arguably the most intensely flavored wine I have ever tasted. Ben Glaetzer crafted this to near perfection. Its complex flavor profile invokes each sense as it is intended. This wine must be given time to breathe so the aromas and sediment can settle equally. While powerful and velvety this wine is definitely meant for special occasions. Depending on the year, prices per bottle range from $90 -$125.

“The eye on front of the label is the all-seeing eye of Horus or wedjat (“whole one”) – a powerful Egyptian symbol of protection. It is represented as a figure with six parts, corresponding to what Egyptians regarded as the six senses; touch, taste, hearing, sight, smell and thought.” – Ben Glaetzer

Tasting Notes from the 2010 Vintage: http://glaetzer.com/pdf/tasting_notes/2010/amon_ra_2010.pdf

~Poindexter

[Push up your glass(es)]

Bargain Bin – Mendoza Entrada Malbec – 2011

I’ve never been a fan of being forced to pay for high dollar for a high quality wine. It has always been about QUALITY before QUANTITY in my book. After all, bargain shopping has never gone out of style. I stumbled upon a bottle of Mendoza Entrada Malbec – 2010. Now most fans of wine look for aged bottles mainly because of the adage that wine gets better with age. That is why this is definitely a bargain in my book – a $10.99 bargain to be exact.  This bottle definitely beats some of the more expensive Malbecs on the market and is perfect for introductory or experienced red wine drinkers.

Tasting Notes: 

  • Hints of berries plum and spice
  • Full bodied and can stand on its own
  • Excellent with to pair with anything from pizza to grilled meat

 

The Formula: 

Grape Variety: %100 Malbec

Region: Mendoza, Argentina

History: One of Argentina’s largest region for grape harvesting. The country’s most highly rated Malbec wines originate from Mendoza’s high altitude wine regions. The dry and cool climate influences crisp flavor and tannin rich wine. Its produced by Sur Andino S.A. winery and imported by The Country Vinter in Ashland, VA

Pairing: Grilled Steaks and Pizza. (Try a margherita pizza with sausage)

 

 

~Poindexter

[Push up your glass(es)]

Pairing Tip(s)

The most frequent question asked of most people that are into wine by their friends is:

“Which wine should I pair with _____?”

I’ve heard it at least 400,ooo times. Maybe not that many but if I had a nickel every time I was asked that question I’d be able to… You get the point.  I have a rule of thumb when cooking, drink what you use. It just makes sense to stay with the same bottle and its an easy excuse to “sample sip” while you are in the kitchen. Any other time, I use a chart I created below. Check it out:

Wine guide for typical dishes:

  • Chicken – Chardonnay or lighter reds such as Rioja, Barbera, Grenache, Burgundy
  • Green Salad – Herby whites such as Sauvignon Blanc, Pinot Blanc.
  • Grilled Fish – Light medium bodied whites such as Pinot Grigio, Chablis
  • Pasta (red sauce) – Chianti, Zinfandel, Pinot Blanc
  • Pasta (white sauce) – Pinot Grigio, Chardonnay, Viognier, Gavi
  • Raw or steamed shellfish – Crisp, acidic wines such as Champagne, Sauvignon Blanc
  • Steak – Full-bodied red such as Cabernet, Bordeaux

Wine guide for Asian cuisines:

  • Chinese – Riesling, Gewurztraminer, Sauvignon Blanc, and Pinot Noir
  • Indian – Zinfandel, Chardonnay
  • Japanese – Beaujolais, Sauvignon Blanc, Riesling
  • Thai – Chablis, Chardonnay

Wine guide for cheese:

  • Creamy soft brie or camembert – Red Burgundy, Chardonnay, Chablis
  • Strong goat cheese –Sauvignon Blanc, Sancerre, Pouilly-Fume
  • Hard Gouda – Chianti, Dolcetto, Pinot Noir
  • Semi hard cheese – Semillon, Rioja, Sauvignon Blanc
  • Smoked cheese – Gewurztraminer, Sauternes, Shiraz
  • Strong blue cheese – Sauternes, Port, Hermitage, Madeira

~Poindexter

[Push up your glass(es)]

Wine of the week 12.20.2011 – Marlborough Fire Road 2011

One of the most difficult things to do is find something that appeases everyone. Especially when you are entertaining, introducing people to new wine(s) and . I’m a big fan of the short stories that are placed on the back of some bottles. The story sometimes give meaning and depth to each glass and at times begs for an attachment. I cracked a bottle of 2011 Fire House Sauvignon Blanc to appease red & white wine drinkers alike. I figured that it would be a happy medium for my guests. In my opnion, Sauvignon Blanc is a great wine  to begin wine-tasting lessons with (so I encourage everyone to get familiar with Sauv-Blanc fast).

This vintage goes in my top wines bin. Its balanced enough for a both a novice and a seasoned palate to enjoy. The front end has classic and inviting citrus flavors while the back end has enough mineral to be an great example of a product from New Zealand. The story on the back of the label is what really caught me :

“Marlborough’s worst ever fire, Boxing Day 2000, burnt 6,000 ha, for over three days, killed thousands of stock and threatened the wine town of Blenheim, as well as a number of vineyards and wineries. Disaster was avoided by the brave residents, of what is now known as Fireroad, who battled the blaze, by using buckets and hand held hoses and were eventually assisted by a fortune wind shift. The Fireroads vineyards flourish in the same hot and dry climate that was the catalyst for such a mighty blaze. This Sauvignon Blanc is typical Marlborough with flavours of gooseberry, passionfruit and honeysuckle.”

After reading this, a small part of me was upset with the travesty that happened over a decade ago. On the other hand, there’s a big part of me that is elated that this wine is a product and tribute to the residents of Fireroad. Look, the wine won at the end of the story that’s all that matters in my book.

The Formula: 

Grape Variety: 100% Sauvignon Blanc

Region: Marlborough, New Zealand

Alcohol: 12.5%/vol

History: Marlborough is one of New Zealand’s sunniest and driest areas. Plenty of sunshine with cool nights and a long growing season helps to promote the vibrant fruit flavors for which this region is renowned. Sauvignon Blanc has become New Zealand’s most important export wine, producing feisty, pungent, dry white wines of consistent quality.

Wine and Dine: Pairs very well with seafood and white meat. Excellent wine to cook with.