Wine Suggestion

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served
with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

Debbie

--

Debbie

Husband: Pinot Noir
Boyfriend: Chateauneuf du Pape
Girlfriend: " " " "

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served
with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

Debbie

Pinot Noir sounds right. The spiciness should complement the vinegar-based
sauce without conflicting, and it is not too dry. I think (as I suspect you
do) that asparagus would be better than broccoli with this.

In article <[email hidden]>,

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I like a nice pinot with pork tenderloin but you should feel free to
have whatever pleases your personal tastes.

Emma

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I'd go for the white.
I like most Pelee Island wines. Their Gewurztraminer was a regular Friday
night wine when we got into the habit of a quick and easy Friday night
dinner at home, grilled salmon, a simple salad, a load of fresh Italian
bread and a bottle of Pelee Island Gewurtz.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I'd do the Pelee Riesling. If I recall correctly their riesling is not
too sweet but does hove a little sweetness which would go well with the
peach salsa.

We never see Canadian wines here in NC, but I enjoy them when I am
visiting.

--
Peter Aitken

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I HOPE your Chateauneuf-du-Pape is imported!

Go for the Pinot Noir.

BTW, (and this is more a reflection of my tastes and thus is only my
opinion) that's a lotta balsamic you're serving there

Pennyaline said:

Quoted message said:

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze
served with a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I HOPE your Chateauneuf-du-Pape is imported!

Go for the Pinot Noir.

BTW, (and this is more a reflection of my tastes and thus is only my
opinion) that's a lotta balsamic you're serving there

Oops..BASMATI Rice... was probably running the whole cooking process of
everything through my mind.

Debbie

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

Peter A said:

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze
served with a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I'd do the Pelee Riesling. If I recall correctly their riesling is
not too sweet but does hove a little sweetness which would go well
with the peach salsa.

The Reisling was my first choice, but then I picked up the Pinot Noir.. and
then started to look at the rest .. and well I ended up here!

Debbie

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

Dave Smith said:

Quoted message said:

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze
served with a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

I'd go for the white.
I like most Pelee Island wines. Their Gewurztraminer was a regular
Friday night wine when we got into the habit of a quick and easy
Friday night dinner at home, grilled salmon, a simple salad, a load
of fresh Italian bread and a bottle of Pelee Island Gewurtz.

Thank you everyone for your input.

So far we have 3 for the Pinot Noir and 2 for White. Pelee Island Wines are
my favourite domestic wines

Debbie

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

Debbie said:

Dave Smith said:

Quoted message said:

Debbie wrote:

>I have Red: Imported Chateauneuf du Pape
> Domestic Pinot Noir
> Cabernet
>
> White: Domestic Chardonnay
> Reisling
>
>Domestics are from Pelee Island Winery.
>
>To be served with Pork Tenderloin with a balsamic vineger glaze
>served with a gingered peach salsa
>Balsamic Rice
>Steamed Broccoli (or Asparagus if I get to the store)

I'd go for the white.
I like most Pelee Island wines. Their Gewurztraminer was a regular
Friday night wine when we got into the habit of a quick and easy
Friday night dinner at home, grilled salmon, a simple salad, a load
of fresh Italian bread and a bottle of Pelee Island Gewurtz.

Thank you everyone for your input.

So far we have 3 for the Pinot Noir and 2 for White. Pelee Island Wines are
my favourite domestic wines

Debbie

I don't know about a red. A rather low fat piece of pork with an acid
glaze. To me, a nice Beringer Chardonnay (Private reserve which is smoky
and buttery if $ is not an issue,) would be better.

HTH,

R

Quoted message said:

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

Debbie said:

Quoted message said:

Quoted message said:

I'd go for the white.
I like most Pelee Island wines. Their Gewurztraminer was a regular
Friday night wine when we got into the habit of a quick and easy
Friday night dinner at home, grilled salmon, a simple salad, a load
of fresh Italian bread and a bottle of Pelee Island Gewurtz.

Thank you everyone for your input.

So far we have 3 for the Pinot Noir and 2 for White. Pelee Island Wines are
my favourite domestic wines

I would have gone for the Pinot Noir until I noted the ginger in the glaze.
Pelee Island wines are generally pretty good but we have a number of
wineries in the Niagara area that are producing some good, reasonably
priced wines that are available only at the wineries. They do not bother
listing them with the LCBO. Lakeview, Maryniessen <sp?> Stoney Ridge and
Konzelman all make good wines. Lakeview is especially good value.

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served with
a gingered peach salsa
Balsamic Rice
Steamed Broccoli (or Asparagus if I get to the store)

Debbie

--

Debbie

The traditional wisdom is white with white meat, red with red meat and pink or
Champaign with anything. Since you are serving pork then the white served well
chilled is appropriate.

Now having said the above. Drink what you like.

Dimitri

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze served with
a gingered peach salsa

As I always say in such cases, serve the wine you like - you will almost
never go wrong, at least as far as your person is concerned. That said,
consider the following. Tenderloin of pork is not a very
strongly-flavoured, relatively lean meat and can go with most wines,
both white and red, save very strongly-flavoured ones. So, what is left
to deal with here, is the balsamic glaze and the gingered peach salsa,
both of which add a sour-sweet aspect to the dish. If the riesling is
not completely dry, it ought to be an ideal match, being relatively lean
and bringing with it the same sour-sweet aspect.

Victor

Dave Smith said:

Quoted message said:

Debbie said:

>> I'd go for the white.
>> I like most Pelee Island wines. Their Gewurztraminer was a
>> regular Friday night wine when we got into the habit of a quick
>> and easy Friday night dinner at home, grilled salmon, a simple
>> salad, a load of fresh Italian bread and a bottle of Pelee Island
>> Gewurtz.

Thank you everyone for your input.

So far we have 3 for the Pinot Noir and 2 for White. Pelee Island
Wines are my favourite domestic wines

I would have gone for the Pinot Noir until I noted the ginger in the
glaze. Pelee Island wines are generally pretty good but we have a
number of wineries in the Niagara area that are producing some good,
reasonably priced wines that are available only at the wineries.
They do not bother listing them with the LCBO. Lakeview,
Maryniessen <sp?> Stoney Ridge and Konzelman all make good wines.
Lakeview is especially good value.

I have had Stoney Ridge wines and enjoyed them. I don't remember tasting
the other ones. We went on an enjoyable wine tour through Niagara a few
years back. A new Estate Wine Shop is opening here in a few weeks. It will
be interesting to see what they carry.

Debbie

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

Victor Sack said:

Quoted message said:

Debbie said:

I have Red: Imported Chateauneuf du Pape
Domestic Pinot Noir
Cabernet

White: Domestic Chardonnay
Reisling

Domestics are from Pelee Island Winery.

To be served with Pork Tenderloin with a balsamic vineger glaze
served with a gingered peach salsa

As I always say in such cases, serve the wine you like - you will
almost never go wrong, at least as far as your person is concerned.
That said, consider the following. Tenderloin of pork is not a very
strongly-flavoured, relatively lean meat and can go with most wines,
both white and red, save very strongly-flavoured ones. So, what is
left to deal with here, is the balsamic glaze and the gingered peach
salsa, both of which add a sour-sweet aspect to the dish. If the
riesling is not completely dry, it ought to be an ideal match, being
relatively lean and bringing with it the same sour-sweet aspect.

After all the comments, I think I will be going with my first choice, the
Riesling. Thanks again evreyone.

Debbie

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

"Debbie" <[email hidden]> wrote

Quoted message said:

After all the comments, I think I will be going with my first choice, the
Riesling. Thanks again evreyone.

Please let us know how it is!

Dave Smith said:

I'd go for the white.
I like most Pelee Island wines. Their Gewurztraminer was a regular Friday
night wine when we got into the habit of a quick and easy Friday night
dinner at home, grilled salmon, a simple salad, a load of fresh Italian
bread and a bottle of Pelee Island Gewurtz.

I love the Pelee Island Gewurtztraminer. I think it's my favourite
wine in the world. And in the red wine department, their Shiraz is
very good, as well.

(We just picked up two batches of home brew from the Wine Barrel, so
there won't be too much pricy stuff for the next few months,
unfortunately.)

Jo Anne

Dave Smith said:

I would have gone for the Pinot Noir until I noted the ginger in the glaze.
Pelee Island wines are generally pretty good but we have a number of
wineries in the Niagara area that are producing some good, reasonably
priced wines that are available only at the wineries. They do not bother
listing them with the LCBO. Lakeview, Maryniessen <sp?> Stoney Ridge and
Konzelman all make good wines. Lakeview is especially good value.

Hey Dave, do you ever buy anything from Thirteenth Street winery? It's
in Jordan Station. Amazingly good wines. We dropped about $400 there a
few years ago. (Husband knows one of the guys that runs the place.)

Jo Anne

Jo Anne said:

Quoted message said:

Dave Smith said:

I'd go for the white.
I like most Pelee Island wines. Their Gewurztraminer was a regular
Friday night wine when we got into the habit of a quick and easy
Friday night dinner at home, grilled salmon, a simple salad, a load
of fresh Italian bread and a bottle of Pelee Island Gewurtz.

I love the Pelee Island Gewurtztraminer. I think it's my favourite
wine in the world. And in the red wine department, their Shiraz is
very good, as well.

(We just picked up two batches of home brew from the Wine Barrel, so
there won't be too much pricy stuff for the next few months,
unfortunately.)

I chose the Riesling. As it turns out, I ended up in the emergency room
with my granddaughter who thought stepping on glass in her bare feet was the
thing to do tonight. I am now eating dinner cold. Can you tell when the
kid was injured? The wine is excellent.. I may drink more than I had
planned on! :-)

Debbie

--

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)