MARCH WINE CLUB:
Pomar Junction Vineyard & Winery
Reserve Zinfandel
Paso Robles, California
BOLD WINE STYLE
This barrel-select Zinfandel opens with toasted oak, blueberries and boysenberries. It has an enticing palate consisting of blue plums and mixed berry coulis, followed by a long elegant finish, with rich tannins.
Varietal: 100% Zinfandel Analysis: 14.4% alcohol / volume pH: 3.73 Residual Sugar: 0.25 Appellation: El Pomar District AVA, California Vineyards: 100% Pomar Junction Vineyard Aging: 19 months Cooperage: 33% new oak Accolades (for 2015 vintage): Gold Medal San Francisco Chronicle Wine Competition; Gold Medal Central Coast Wine Competition
About Pomar Junction Vineyard and Winery:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…
Slow Cooker Korean Pulled Pork Sliders
INGREDIENTS:
Pork:
- 3-4 lbs boneless pork shoulder
- 2-4 tbsp gochujang (Korean chili paste) add more for spicier meat
- ¼ cup brown sugar
- ¼ cup hoisin sauce
Gochujang BBQ Sauce:
- 2-4 tbsp gochujang (Korean chili paste) (more to make more spicy)
- ½ cup ketchup
- ¼ cup rice wine vinegar
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
Quick Pickled Vegetables:
- 2 tsp granulated sugar
- ¼ cup rice wine vinegar
- ½ medium cucumber, thinly sliced
- 1 medium carrot, thinly sliced
- 2 medium celery stalks, thinly sliced, including leaves
Sliders:
- 16 slider buns
- 2 tbsp chopped cilantro
Pork:
- Mix gochujang, brown sugar and hoisin sauce together in a small bowl and rub over pork shoulder.
- Place in slow cooker and add 1/2 cup water. Cook on low for 7-8 hrs or high for 3-4 hrs.
Gochujang BBQ Sauce:
- Whisk all ingredients together (gochujang, vinegar, brown sugar, soy sauce, honey and garlic) in a small sauce pan. Heat over medium and bring to a simmer, reduce heat and simmer on low for 10-15 minutes until flavors blend. Remove from heat and allow to cool.
Pickled Vegetables:
- In a bowl mix together sugar and vinegar. Add vegetables and toss. Cover and chill until meat is ready.
Assembly:
- Mix half the BBQ sauce with pulled pork and serve with buns, quick pickled vegetables, reserved BBQ sauce, and chopped cilantro (if using).
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