Tag Archives: pork medallions

September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Bold wine Style logoSonder Field Blend wine bottleSonder Wines
Field Blend
Columbia Valley, Washington

BOLD WINE STYLE

Red fruits and bright blue berries, notes of garrigue and spices. Classic characteristics of a Côte du Rhône wine, with a lively and refreshing palate.  

WINE DETAILS:

  • Varietals: Counoise, Grenache, Cinsault, Viognier, Roussanne
  • Alcohol: 12.5% alcohol / volume
  • pH: 3.74
  • TA: 5.5 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Vineyards: Andrews Family, Coyote Canyon, Horse Heaven Hills
  • Fermentation: Whole berry with 5-day cold soak under dry ice followed by native yeasts, minimal sulfites added
  • Aging: 5 months in mix of neutral French puncheons and stainless steel
  • Pairings: Food friendly, shines with roasted or grilled meats and rustic dishes. Enjoy with Comté, Gruyère or Aged Gouda cheese.

WINEMAKER NOTES:
“This blend of red and white grapes is one of the last wines we harvest. Our goal is to find the perfect moment when the red and white grapes are in harmony, balancing the vibrant fruit flavors and acidity. The result is a crisp and fresh wine.” — Riley Miller

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place.  Learn more at Sonder Wines>

Pork grilled peaches with herb couscous dish

Harissa-Honey Grilled Pork Tenderloin with Charred Peaches and Herbed Couscous

PORK INGREDIENTS:

  • 1 ½ lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon harissa paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

CHARRED PEACHES INGREDIENTS:

  • 3 ripe but firm peaches, halved and pitted
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • pinch of salt

HERBED COUSCOUS INGREDIENTS:

  • 1 cup pearl couscous
  • 1 ½ cups chicken stock
  • 2 tablespoons chopped fresh mint
  • 2 tablespoon chopped parsley
  • 2 tablespoon toasted sliced almonds
  • zest of one lemon
  • juice of ½ lemon
  • 2 tablespoons olive oil

DIRECTIONS:

  1. Whisk together olive oil, honey, harissa, Dijon, paprika, cumin, salt and pepper.
  2. Rub mixture over pork tenderloin. Let stand for 20–30 minutes.
  3. Heat grill to medium-high.
  4. Grill pork about 4–5 minutes per side, turning until browned and the internal temperature reaches 145°F.
  5. Remove and rest for 10 minutes.
  6. Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until nicely charred. Turn briefly.
  7. Meanwhile, cook pearl couscous in chicken stock according to package directions.
  8. Toss warm couscous with mint, parsley, almonds, lemon zest, lemon juice and olive oil.
  9. Slice pork into medallions.
  10. Serve over couscous with grilled peaches alongside. Drizzle the peaches with a tiny bit of honey just before serving.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe WineStyles – All Rights Reserved.

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Pork Medallions with Cherries

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pork-cherriesINGREDIENTS:
•  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_Barbera_WinemellowSera 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