Wine & Food Pairings
2005 Olathe Winery Lemberger and Colorado Pork Tenderloin
Beautiful autumn days signify rewards of summer plantings. On a recent visit to the farmer’s market, I found a bountiful booty of fruits and vegetables. Why not feature something local? There is often so much talk about buying locally grown product – Olathe corn, Colorado lamb, Haystack goat cheese, Palisade peaches, and vine-ripened tomatoes. If there was ever an opportunity to feature local, September is the month to do it. It just so happened, that J.P. from his family owned and operated Cottonwood Cellars paid a visit to our store.
Joy Wine and Spirits features many great Colorado wines, but Cottonwood is unique because they have good wine at a very reasonable price, and they are one of a handful of Colorado wineries that bottle Lemberger.
Lemberger is a late ripening Austrian grape varietal that is rapidly becoming Colorado’s grape. As a lighter red wine it is designed to accompany pork, since most reds are too heavy, and whites are too light to pair with the "other white meat." As such it is very universal with food, and can be paired with almost anything. Despite being a red, it can also be slightly chilled, making it a great warm weather red. The climate in Colorado is similar to that of Austria, high altitudes and snowy winters, therefore the grape grows really well here, producing great fruit every year, and never succumbing to the cold winters.
The root-stock for these vines came from Washington State, where Lemberger is a favorite wine among the locals.
The 2005 Olathe Winery Lemberger has an aromatic nose of red fruit, followed by an earthier, spicy mid (it spends 9 month in barrel and at least one year in the bottle) that finishes with tart acidity. It is a wonderful match for this month’ recipe with a great balance between the body of the pork and that of the wine, and the somewhat spicy, tart, cranberry finish, compliments the sweet bourbon peach sauce.
If one wants to go “green” one should try a local wine. With our dry climate, Coloradans are lucky to have vineyards with relatively few pests, therefore wineries like Olathe, can farm without the use of fungicides and pesticides. Olathe also adds just a minimum amount of sulphites to stabilize the wine upon bottling, but not nearly the allowed limit. Obviously there is a lot less transportation involved.
But most of all, give Colorado wine a try, if you haven’t had one in a while because they taste really good. With each new vintage, the wines are much more consistent, wineries are learning about their terroir and which varieties work best and winemakers are racking up years of experience. Joy Wine and Spirits sell a great selection of Colorado’s best ….and if you still are not convinced, come into the store to sample Colorado wines on October 3, 2009 from 4:30 to 7:00.
Colorado Pork Tenderloin
Marinate 1 Small Pork Tenderloin over night
2 cups orange juice
1 finely diced shallot
1 teaspoon finely chopped sage and tarragon
1 teaspoon diced green onion
1 teaspoon grated fresh ginger
Mix marinade, spoon on pork and refrigerate over night. Re-applying marinade over the pork a few times.
Remove Pork for marinade and pan sear to lock in flavor. Just sear the pork loin whole, then set aside for roasting
Doctored Barbecue Sauce
Take favorite BBQ sauce (medium sized jar) and add 2 finely diced fresh Colorado Peaches, 2 teaspoons of brown sugar, 1 teaspoon of molasses and 1 shot of Stranahan's Colorado whiskey mix in blender. Heat enhanced sauce in medium sauce pan on low heat for 30 minutes.
Pre heat oven to 350 Degrees.
Place seared Pork Tenderloin on oiled sheet pan, spoon BBQ sauce on Pork Tenderloin and roast in the oven whole for 30 to 35 minutes. Re Apply BBQ sauce every ten minutes.
Removed from oven and let cool for 5 minutes. Slice Pork Tenderloin into 1/3 inch slices. Layout on serving plate shingled, then lightly drizzle additional BBQ sauce over shingled pork loin.
Cheers and Bon Appetite!!
Joy Wine and Spirits