Itap always nice to have wines around that are flexible with various dishes; that way, you needn’t fret over ensuring you’ve stocked the “right wine” for a particular preparation. Looked at another way, itap even better to have recipes that are flexible with various wines. It doesn’t matter what you’ve got in your cellar’s racks; something will work with this dish. Red, white, pink, sparkling, dry, off-dry — even a fortified or three — would sing with this supper. A really heavy red might be too-too, especially if itap raspingly tannic or over-oaked.
HERE’S THE DISH …
Roasted Teriyaki Pork Tenderloin With Grapes
Dissolve 2 tablespoons each: brown sugar, rice wine and rice vinegar with 1/4 cup soy sauce, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes in large zip-top bag. Add 1 pork tenderloin, fat and silver skin trimmed, and seal, pressing out air. Sit out for 1 hour or refrigerate for up to 4 hours. Preheat oven to 400. Heat film of canola oil in ovenproof skillet on medium-high. Take pork from bag, pat dry, and sear in skillet, turning, until brown all over. Add 3 cups seedless red grapes and stir to coat with pan juices. Roast in oven for 18-23 minutes or until meat interior reaches 145. Rest meat for 5 minutes; slice thinly; serve with grapes aside.
Recipe from Ellie Krieger of The Washington Post
AND PAIR IT WITH …
So itap the Rodney Dangerfield of wine grapes (under-40s: it don’t get no respect at all), riesling remains, corks down, the best white wine to drink with pork preparations that also use fruit. Especially riesling with a whisper of residual sugar, to pair up with the slight sweetness that the fruit brings to the table. Check out Washington State’s terrific 2014 Chateau Ste. Michelle & Dr. Loosen’s “Eroica” ($22) or the 2015 Poetap Leap from the Columbia Valley ($20). Colorado sports chin-dripping juicy off-dry rieslings such as the 2014 Carlson Laughing Cat ($16) or the 2014 Two Rivers($14).
