Labor Day Weekend Pairing: Ô de Léthé - Rosé (2020) & Grilled Pork Tenderloin with Peach Salsa

The Wine

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Ô de Léthé - Rosé (2020)

Summer may be winding down, but Rosé season is going strong, and this is a do not miss Rosé wine at Cork.

Cave du Luberon is a small local cooperative wine producer that sources its grapes from the nearby terroir of sand and limestone, and from 30 year old vines. The wine is direct pressed and matured on the lees.

Nose: Fresh and intense, Subtle mix of citrus (grapefruit, mandarin and apricot)

Finish: Mineral, and white pepper give finesse and freshness providing character for the finish of the classic dry rose.

Pairs with: A wide variety of foods, from elegant raw seafoods to heavily spiced dishes, or even as an aperitif to start your meal or night. Complimentary with cuisines from Mediterranean through Japanese. A versatile wine for all occasions, relax in the freedom of this glass of Provençal rose.

The Pairing

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Grilled Pork Tenderloin with Peach Salsa

What you will need

Pork Tenderloin Rub Ingredients:

2 Tbsp. chili powder

2 Tbsp. garlic powder

1 Tbsp. brown sugar

2 tsp kosher salt

1 tsp pepper

Peach Glaze Ingredients:

1 1/2 cups peach preserves or jam

1/2 cup barbecue sauce

1 tsp grated ginger

1/2 tsp garlic powder

2 small limes juiced

Peach Salsa Ingredients:

4-5 peaches un-peeled and chopped

1/2 cup red onion minced

1/2 red bell pepper chopped

1/2 cup fresh cilantro chopped you can substitute parsley)

3 Tbsp. fresh lime juice

2 jalapeno peppers (or poblano, for less heat) remove seeds and membranes and mince

1/2 tsp kosher salt

1/4 tsp ground black pepper

Preparation Directions

Pork Tenderloin Rub: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.

Peach Salsa: Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well. Cover and refrigerate for up to 24 hours.

Peach Glaze: Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.

Grilling the Pork Tenderloin: Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.

Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes. The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is. When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.

Serve: slice the pork tenderloins and top with a large spoonful of the peach salsa.                        

Recipe adapted from: hamiltonfarmersmarket.ca

 Cheers!

The Wine Guys

Summer Pairing: Domaine Les Yeuses paired with Marinated Ahi Tuna (for 2)

The Wine

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Domaine Les Yeuses, Vermentino, Pays d'Oc, France, 2019

For 30 years, Jean-Paul and Michel, Dardé have been making exceptionally good inexpensive wines from there 13th century estate in Languedoc-Roussillon, (Southern France). This Vermentino is fresh with aromas of Asian apple pear and citrus followed with bright dry citrus fruit flavors, complemented by light minerally notes, finishing clean and crisp. Serve well chilled as a great aperitif or with light to medium fish and Mediterranean fair. (Recent press, Decanter 91) The 80ha Dardé family estate near Mèze lies on limestone-rich soils, cooled by maritime breezes. This youthful, fresh and floral Vermentino has intense flavors of stone fruit and pears, good concentration on the palate, and salty, mineral notes to finish. Shows the great potential for IGP Pays d’Oc Vermentino. Drinking Window 2020 – 2022

The Pairing

What you will need:

20 oz sushi grade Ahi Tuna

2 tablespoons low sodium soy sauce

1/2 cup green onions

2 teaspoons sesame oil

1 teaspoon fresh ginger

1.5 teaspoons sesame seeds

3 oz. avocado

Serve on your choice of greens and veggies

How to prepare it:

Marinate the tuna. Use a sharp knife to cube the tuna – I usually aim for 1/2-inch pieces, but you do what you like. Transfer the mixing bowl and stir to coat the tuna in the sauce. Cover and allow the tuna to marinate for at least 30 minutes, in the refrigerator.

Serve with a side green or sweet & spicy cucumber salad, and a glass of well chilled Vermentino.

(Recipe provided by Bill Witsik)

Cheers,

The Wine Guys

Domaine Laporte, Le Grand Argentier Paired with Pan-Seared Scallops and a Orange-Lime Vinaigrette

The Wine

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Domaine Laporte, Le Grand Argentier, Menetou-Salon, 2016

Domaine Laporte is one of the most highly respected estates in the Loire Valley. Founded in 1850,Domaine Laporte it is now run by the grandsons of Henri Bourgeois, who purchased it 1986.Menetou-Salon, located southwest of Sancerre, is a small appellation producing high quality wines thatrival the more well-known Sancerre. 

This particular wines great, light yet with a round mouth feel that is very satisfying. The nose has notes of goose berry, lime peel and a note of clean minerality with a note of very soft white flower. Clean crisp with peach or nectarine flavors intermingled with very well balanced acidity, that leads to a supple finish that lingers just long enough, if you like Sancerre or drier Sauvignon Blanc this wine is a must try. 

The beginning of scallop season is here and this wine will pair very well with almost any light dish and is just great as a starter.

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The Pairing

Pan-Seared Scallops, with a Orange-Lime Vinaigrette

What you will need: 

Scallops

1 1/2 pounds large sea scallops (dry If you can get them), tendons removed

Salt and pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

Orange-Lime Vinaigrette - 

2 tablespoons orange juice

2 tablespoons lime juice (fresh is best if you can squeeze it)

1 small shallot, minced

1 tablespoon minced fresh cilantro

1/8 teaspoon red pepper flakes

2 tablespoons vegetable oil

2 tablespoons extra-virgin olive oil

Salt

How to prepare:

Orange-Lime Vinaigrette - Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste, Set aside and whisk before dressing cooked Scallops. 

Scallops - Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). 

Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. 

Serve immediately, garnish with orange or lime wedges and dress with the vinaigrette. 

Recipe adapted from splendidtable.

Cheers!

The Wine Guys