Pairings with Pork? … Anything Goes!

Pairing: Roast Pork Tenderloin with 2010 Tait “The Ball Buster”

Food: Roast pork is one of those universal foods that goes well with almost any wine, red or white. For this meal we first pan-seared a pork tenderloin (seasoned with salt and pepper) until brown on all sides, then roasted it for about 20 minutes at 350. The sauce is made from black currant jam, whole black currants, a splash of soy sauce, and a few tablespoons of this wine. Combine in a saucepan and reduce until thickened bit. We’ve served the pork with broccoli and rösti potatoes.

pork-with-black-currant-darfin-potato

Wine2010 Tait “The Ball Buster” Leave it to the Aussies to come up with interesting and fun names for their wines. The origin of the name is explained on their website. This deep, lush, concentrated red is a blend of 77% Shiraz, 16% Cabernet Sauvignon, and 7% Merlot and comes from the Barossa Valley in South Australia. This region has a long, distinguished history in winemaking, as does the Tait name, particularly when in comes to crafting Shiraz and Cabernet Sauvignon. The Ball Buster has consistently won high praise over the years as a tremendous value for such a high quality wine (about $20 or less). This is a great wine … get it if you can.

tait-ball-buster

Tasting: This particular combination of grape varieties results in a terrific complexity of very pronounced aromas. Leather, earth and, most apparent, dark fruits … black currant, blackberry, and black raspberry. Every time you take a sniff, you get different smells coming to the forefront. On the palate, you get a smooth amalgam of flavors that can best best be described as hedgerow fruit leather (if such a thing existed!). Dark fruit jam with overtones of leather and earth is another way to describe this big, rich, powerful wine. Delicious! Maybe the name says it all!

Other Wines that Pair Well with this Meal: (white wines) Gewurztraminer, Chardonnay, Riesling, Vouvray. (red wines) Beaujolais, Pinot Noir, Zinfandel

Other Foods that Pair Well with this Wine: Steak, Grilled Lamb, Venison, Duck, Aged, Hard Cheeses

Read More: taitwines.com.au

A Source: southernwines.com    wine.com