2007Sonoma County, CA
NICE. Finally, a good wine for the first time in awhile. While not quite a "budget" wine, the black fruit flavor with slight vanilla, and bit of herbs and creamy oak on the nice finish make it worth the price. It accompanied very nicely a pork loin roast I made (see recipe below) with mashed, buttered and peppered cauliflower.
Tonight, I am opening the Spanish Tres Picos Borsao (Garnacha) which I have not had in a couple years (since summer's July in Vermont, spent with my brother who introduced me to it). If I recall correctly, it is wonderful; with chocolate especially. I am looking forward to opening it once again. I am trying the 2008. I previously reviewed the 2007, so I will review tonight's bottle soon. Surprisingly, the price remains the same so I am wondering if flavor has been sacrificed with the more recent vintage.
Sage and Rosemary Pork recipe adapted from Arthur Agaston's The South Beach Diet Cookbook.
FILLING:
1-1/2 T chopped fresh sage
1 T chopped fresh rosemary
3 cloves garlic, crushed
3 T extra virgin OliveOil
2 t Dijon Mustard
1/4 t salt
1/4 t black pepper
PORK LOIN
1 boneless center loin pork roast (approx. 2 lbs.)
3/4 t salt
1/2 t black pepper
1 T extra virgin Olive Oil
fresh sage leaves for garnish
fresh rosemary sprigs for garnish
Preheat oven to 350 degrees.
In a small bowl, combine the sage, rosemary, garlic, oil, mustard salt, and pepper.
Butterfly the pork loin. Spread the filling across the loin and close up again. Rub entire loin with olive oil, salt and pepper.
Place the loin in a small roasting pan and position on center rack in oven. Roast for 1 hour, or until internal temp reaches 155 deg. F and juices run clear. Let stand 10 minutes before serving. Garnish with sage leaves and rosemary sprigs.
Don't forget the time
I wooed him with red wine.
The devil he wore such a fine, fine shirt
and it stayed so clean while he dragged me through the dirt.
--Deb Talan, Rocks and Water--
8.25 out of 10
13.5% alc. by vol.
$19.99 / 750 ml. bottle
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