Grilled Molasses Dijon Marinated Pork Tenderloin Wine Pairings

 

WINE PAIRING

There's something primal about firing up the grill.  I'm not going to lie, sometimes I look for an excuse to grill something.  We've even grilled pizza just because I didn't want to use the oven.  This recipe has distinct tart flavors from the mustard in the marinade and in the sauce.  The molasses' sweetness offsets that tartness, and the marinade will caramelize during grilling.  Adding the butter at the end also cuts down the tartness of the mustard.

Because of that, wine pairings aren't as obvious.  You might think of pulling out a Pinot Noir for the pork, but mustard and Pinot don't always go.  Pinot Noir has notes of tart cherry and red raspberry...not exactly ideal with mustard.  In the interest of gauging sweet, sour, bitter, salt and umami we're looking at above average bitterness so you could go with white, red or rosé:

2010 Chateau De Fontenille Rosé

Made from 100% Cabernet Franc, you've got sweetness to offset the dijon and molasses and you have a bing cherry plus sweet strawberry (notes found in Pinot Noir) to compliment the savory pork.  Some rosé wines can be too tart and make your glands pucker but not this one.  Sweet red fruits emanate from the glass, giving hints of the acidic backbone waiting to be discovered.  It might not be the perfect wine pairing, but it can work.

2004 Delas Fréres Hermitage, Les Bessards

Sassy and spicy, racy and sultry.  Yep, Hermitage wines can be some of the most magnificant Syrahs in the world.  I like it to pair with the pork because well balanced fig, truffle and spice box notes are framed around enough muscular structure to rock and roll with the sweet and tangy marinade.  Wine can have such a beautiful purity and this one has it.  It's almost a meal in itself, but your palate will love the choreography of tantizling spices dancing racing around with every bite.

Herb Crusted Salmon w/ Lemon Caper Vinaigrette Wine Pairing Recipe

herb crusted salmon
Norwegian salmon works best

WINE PAIRING:

One of the best herb crusted salmon pairings is the 2010 Spy Valley Sauvignon Blanc from New Zealand. The lemongrass notes work well here, especially if you grill some asparagus and squeeze a little lemon juice with grated Parmesan on top.  This is a full throttle white wine that you gotta swirl around in your glass to get the full experience.

Big expressive notes of lychee, lemongrass, passionfruit, fresh grapefruit are evident even as the glass is sitting on the table in front of you.  It's not very often you can smell a wine that's almost two feet away from your nose.  The aromatic fireworks  practically fill the entire room.  The notes are a good example of New Zeals Sauv Blanc typicity, but what I like about this one is it has a fatter mouthfeel because the winemaker leaves the wine on the lees longer.  The result is a full body texture that'll stand up to the full body, rich texture of the vinaigrette.