Nothings says summer like grilling and peaches! Al at Wine Chateau and I were discussing summer grilling wines a few weeks back. I typically like for Al to choose the wine for me to review and then create a meal around the wine. Running Daddy says that way it is like my own version of Top Chef. Wine Chateau always does an amazing job selecting wines for me to review and this time was no exception.
When the 2011 Kendall Jackson Vintners Chardonnay arrived I knew I wanted the meal to base around it to be fresh and light. http://www.winechateau.com/sku1746209_KENDALL-JACKSON-CHARDONNAY-VINTNERS-RESERVE-750ML-2011 I chose grilled pork and then wanted to do some type of summer fruit to accompany the pork. Since peaches are so beautiful this time of year I chose a peach salsa to top the pork. I added basil instead of a traditional cilantro for the salsa. The basil is a smoother taste and just feels like summer.
This pork with this wine is something that you can serve on a casual Sunday night like we did or even if you had a few friends over for dinner. I honestly think this is one of the best things I have ever made and the wine paired perfectly with it. Both are casual but will truly be there to impress.
For the Pork
-2 cloves of garlic minced
-2 tsp olive oil
-kosher or sea salt (enough to make a paste)
-ground black pepper
- 1 ½ to 2 lbs boneless pork tenderloin
For the salsa
-4 peaches, peeled and cut into small pieces
- ½ of a Vidalia onion chopped
-1/3 cup of fresh chopped basil
- juice of one lime
In a bowl combine garlic, salt, olive oil and black pepper so that it makes a paste. Coat the pork with this paste and let sit on the counter before grilling for about 15 minutes.
Preheat the grill to medium high. Grill the pork for about 22 minutes total until it reaches 150 degrees. Do not overcook.
While pork is grilling combine the peaches, onion, basil and lime in a bowl. Set aside until pork is ready.
Once pork comes off the grill, let rest for about 10 minutes before slicing.
Top the pork with salsa and serve.
To make Better add one element of organic pork, organic or farmers market peaches or onions, or garden grown basil. To make Best add multiple elements of organic pork, organic or farmers market peaches or onions, and garden grown basil.
Wine Review
I will admit that while I am now a white wine drinker, Chardonnay is typically not the variety that I run to first. Its not that I don’t like Chardonnay, I just typically prefer something lighter and crisper like a Sauvignon Blanc or a Viogner. When I do drink Chardonnay, my palate prefers more butter as opposed to oak. Well, the Kendall Jackson 2011 Vinterner Reserve Chardonnay is the perfect buttery Chardonnay. Running Daddy said that this is a buttery Chardonnay for people who don’t like buttery Chardonnay. This wine was the perfect partner for the pork.
The Kendall Jackson 2011 Vintners Reserve Chardonnay has a wonderful buttery smell and taste without overpowering a crisp finish. This wine was really brought alive with the flavor of the peach salsa and created a symphony of flavors around the whole meal.
This is definitely a wine to sip on your back deck with friends this summer.
Enjoy the Best food…and wine!
Patty
