Sunday in our house is always a time to enjoy a special meal. The roasted meat usually provides ample leftovers for later in the week and the ambience of the dinner ritual gets the week off to a good start.
Food: Roasted Pork Tenderloin is simply made by searing the meat on all sides and then roasting it in the oven. No need these days to cook pork until it is ‘dead’: the risk of food-borne parasites that our mothers feared is no more. Side dishes include asparagus and roasted potatoes. Applesauce is mandatory with pork, and a simple mushroom sauce is made by deglazing the roasting pan with white wine, then cooking mushrooms, shallots, and a little cream until thickened.
Wine: Cotes-du-Rhône is made from various combinations of Grenache, Mouvedre, and Syrah grapes from the Southern Rhone Valley. This assemblage of grapes make the well-known ‘Chateauneuf du Pape,’ so that tells you it is from the area around Avignon, France. In Australia they refer to this combination as a GSM.
Tasting notes: This Domaine Père Caboche 2010 is a lovely balance among fruit, earthiness, and acidity. Not common to find an ‘old world’ Cotes-du-Rhône which combines the fruitiness preferred in a ‘new world’ wine with the earthy characteristics of the French taste.
Read more: http://www.jpboisson.com/en/