New Jersey farmers have been growing peaches for 400 years, and are currently the 4th largest producer of peaches nationally. Since this crop is in the peak of its season, they are especially delicious right now. I went peach picking this past weekend at Melicks Town Farm in Califon, NJ and they say this is the beginning of the sweet spot for fresh ripe peaches until about the end of July. So go get some of this Jersey Fresh gold, and celebrate the Garden State!
Saveurs de Tempes, Rouge, Costier de Nimes, 2013
This aromatic blend of Syrah and Grenache, offers a bouquet of spicy red plum, dark berries, and a note of forest like earthiness. Medium in body the wine is round and soft with flavors of wild grown dark fruits with a touch of Baharat like spiciness. Balanced acid, and fine tannin structure in combination with the freshness of the fruit gives the wine its simple yet elegant personality. At $13.99 this seriously well made wine is a bargain. Decanter Magazine thinks so too, awarding it 90 points
What you will need:
1/2 cup olive oil
2 tablespoons chopped fresh marjoram
2 tablespoons Dijon mustard
2 tablespoons minced garlic
1/4 cup white wine vinegar
Freshly cracked black pepper
4 1 1/2" thick, bone-in pork chops (about 1 pound each)
3 teaspoon kosher salt
3-4 semi-ripe Jersey peaches, halved, pitted
How to prepare it:
Combine 1/2 cup olive oil with, 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy, season to taste with pepper. Season pork chops with 2 teaspoons salt. Transfer to a re-sealable plastic bag and pour marinade over, spreading evenly. Seal bag; and marinate in refrigerated for 4 hours, or up to 24 hours.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 15 to 18 minutes total. Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
Slice peaches. Carve bones from pork and thinly slice meat.
Serve pork and peaches with a light green salad fresh bread, and a glass of Saveurs de Tempes, Rouge, Costier de Nimes.
The Wine Guys