I tried this fancy little number at dinner last night and let me tell you, it was fab!
The blend is 50% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc and 5% Petit Verdot.
This wine is big and bold, but manages to stay smooth and balanced at the same time.
Tasting Notes: red and black berry flavors with a hint of smokiness...ooh ahh!
My wine club newsletter suggested pairing with a - Honey Dijon Mustard Pork Loin
- 1 ( 3 to 4 pound) boneless pork loin
- Salt and freshly cracked black pepper
- 2 tablespoons white wine vinegar
- 3/4 cup Dijon mustard
- 1 tablespoon freshly chopped parsley leaves
- 1 tablespoon freshly chopped chives
- 1 tablespoon freshly chopped tarragon leaves
- 3 tablespoon vegetable oil ( I chose to use olive oil)
Preheat oven to 350 degrees f.
Season the pork loin with salt and pepper.
In a small bowl, mix the vinegar, mustard and herbs together.
In a large ovenproof saute pan over medium-high heat, warm the oil. Sear pork loin on all sides.
Brush with mustard sauce and roast in oven until internal temp reaches 145 degrees f, about 20
minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
Many thanks to Farpointe Cellars, it was delicious!
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