INGREDIENTS:
•  1 lb. pork loin cut into ½ inch medallions
•  Salt to season
•  1 sprig fresh rosemary
•  2 cloves garlic, minced
•  2 Tbsp Olive Oil
•  1 cup Sera Fina Barbera wine
•  ½ cup beef broth
•  3 tsp brown sugar
•  1 Tbsp honey
•  ¼ cup dried tart cherries

DIRECTIONS:
Lightly season medallions with salt, rosemary, and garlic. In a skillet, heat olive oil on high; when hot, add medallions. Cook 3-5 min each side until browned. Remove meat from pan; set aside. Add Barbera to skillet on high heat, scrapping bits from bottom of the pan. Reduce to medium high heat for 10 minutes. Stir in beef broth, sugar, honey and cherries. Continue to reduce for 10 more minutes. Add medallions and serve.

Sera Fina Cellars
Barbera
Amador County, CA

The vineyards of Amador County range from 800 feet to over 1800 feet in elevation. Since they lie in the Sierra Foothills, cool air falling from higher elevations mitigates the warm daytime with much lower morning and evening temperatures. The soils are mainly decomposed granite and are relatively infertile. Therefore, the wines develop lushness, depth and character. Serafina Cellars is headquartered in Plymouth. In the gold rush years of the 1850’s, Plymouth was called Pokerville and was probably a wild town for miners.  Paul Scotto is both the winemaker and the owner of Serafina cellars.

Winemaker: Paul Scotto
Appellation: Amador County, California
Varietal Blend:  100% Barbera
Analysis: 14.25% alc/vol