‘Wining’ with Jack

Which Wine is Best for Your Party….

You have just hired Chez Gourmet to cater your special event and have a fabulous menu planned. Now you wonder…what wine should I serve?
Most Important: If you are going to hire a great caterer, don’t serve cheap wine!
It is OK to have a budget…but let me help you find the best wine to fit that budget. I love to seek out new wineries that can offer great flavor, and for a much better value than the name brands. For instance, now featured on our top shelf wine list is

wine blog armanipinotgrigio

Armani Pinot Grigio

This refreshing wine compares favorably with the Santa Margarita Pinot Grigio but it is a much better value. This is a crisp, medium-bodied white wine with apple and spice notes and is a great accompaniment to seafood, pasta and salads.

Another great find is the Cloud Break Pinot Noir from California. This wine is now on our premium wine list and it compares favorably with J Lohr, Kendall Jackson and Toasted Head.

wine blog cloudbreakpinotnoir
The oak-aged Cloud Break Pinot Noir is a medium bodied, elegant wine with hints of berries and vanilla and pairs well with everything from salmon to steak.

I don’t like paying more for my wine just for the name. Feel free to call me to help you with your wine selections, as one of my favorite things to do is to help someone discover new wines at great value.

And this new dish would go well with either the Pinot Noir or the Pinot Grigio – Enjoy!

Wine blog pork

 

Grilled Pork Tenderloin with Cherry Chipotle Honey Glaze, Peruvian Purple Potatoes and Grilled Broccolini

 

Marinade

1 lb pork tenderloin, trimmed

¼ cup olive oil

2 cloves garlic, slivered

¼ cup white wine

Salt and pepper

 

Marinate pork overnight.

 

Glaze

1 small can of chipotle peppers (use only 2 or 3 tbsp of the sauce, to taste – this is very spicy)

4 tbsp honey

½ cup cherry balsamic vinegar (or balsamic vinegar with canned cherries)

 

Whisk together ingredients to form a glaze.

 

Sauce

Handful of pitted, sliced fresh cherries

¾ cup balsamic vinegar

Chopped fresh mint

 

Combine ingredients in a saucepan and heat until cherries are soft and the liquid is reduced by half. Toss in fresh mint just before serving.

Get your grill smoking hot and mark off the pork. Reduce heat and brush glaze on pork. Keep brushing on the glaze as the pork cooks. Do not overcook.

Once cooked, let the pork rest for 10 minutes then slice and drizzle with sauce.

Enjoy with your new favorite wine!

 

Leave a Reply

Your email address will not be published.