Wine rec? Pork tenderloin...

"erin" <[email hidden]> wrote in message
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Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

Chenin Blanc (dry if you can find it) IMHO a Chardonnay is too sweet.

Dimitri

Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

An off white dry white wine would be ideal because they work with pork and the strong gorgonzola.
Some wines that I would recommend are:

Primosic Tokai Fruilano Ribolla Gialla Boxler Alsatian Riesling

For red, I would go with a fruit forward red such as a barbera or dolcetto. Cascina del Val Prette,
Sandrone, San Fereolo are good producers of Barbera and Dolcetto. Another option is a Lagrein from
Sud Tirol. Mureis Gren is very good.

In my opinion, chianti or any other sangiovese wine will be too high acid and tannic and will clash
with the gorgonzola.

Hello

I would have a 2-3 year old Pinot Noir or a young fruit forward Cabernet.

As you can see, there are quite a few choices, and the "old rules" for wine and food, seem to have
been largely dismissed. Good thing!!

Regards

Jerry @ The Artisan theartisan.nettheartisan.netOpen ↗

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

Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

[email hidden] (erin) wrote in message news:<[email hidden]>...

Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

If you have access to them, the Lawton winery wines are excellent. Their dry Reisling and Pinot Noir
are both superb and would go well with your pork.

-L.

erin said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

Generally speaking, you serve the same type of wine that you used to cook the pork.

I would opt for a dry riesling or a sauvignon blanc.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

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

Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

For me it would be Chianti Classico.

Charlie

"erin" <[email hidden]> wrote in message
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Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

I think that rose goes well with a lot of pork dishes. The French Tavel roses are terrific but tend
to be pricey. There are some lovely Italian and Spanish roses - just the other night we had a
Spanish rose from R. Canals Canals (funny name!) and it was terrific.

--
Peter Aitken

Remove the [censored] from my email address before using.

wow, thank you for those rec's! So you don't think a Chianti or a Sangiovese would be good? My
guests are into wine, so I don't want to goof! Thanks!

[email hidden] (CapnFntasy) wrote in message news:<20031228213241.09478.00001431@mb-
m17.aol.com>...

Quoted message said:

Quoted message said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

An off white dry white wine would be ideal because they work with pork and the strong gorgonzola.
Some wines that I would recommend are:

Primosic Tokai Fruilano Ribolla Gialla Boxler Alsatian Riesling

For red, I would go with a fruit forward red such as a barbera or dolcetto. Cascina del Val
Prette, Sandrone, San Fereolo are good producers of Barbera and Dolcetto. Another option is a
Lagrein from Sud Tirol. Mureis Gren is very good.

In my opinion, chianti or any other sangiovese wine will be too high acid and tannic and will
clash with the gorgonzola.

erin said:

I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on wines, can someone advise?
The recipe has white wine in it but I am thinking red...

It is always a good idea to drink the same wine or same type of wine that is used in the recipe.
Otherwise, many wines, both red and white, would go well with pork. Gorgonzola sauce presents more
problems, with which white wines, especially not quite dry ones, would be better able to cope, in my
opinion. I would suggest a halbtrocken Riesling Spätlese from a good producer.

Victor