Chateau Rocher Corbin Montagne Saint Emilion

Attributes:
Producer:

Chateau Rocher Corbin
Region:

Montagne St Emilion, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

Summerfield 'Syan' Reserve Shiraz

Attributes:
Producer:

Summerfield Vineyards
Region:

Victoria, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.


Victoria:

Victoria is a one of the most important wine producing regions in Australia. The wine industry was jump started by the discovery of gold in the area, but as the gold ran out the area would rely more on the wine as a source of revenue. Victoria is the smallest and southernmost region in Australia excluding Tasmania. Near the coast (Yarra Valley) the climate is cooler where Victoria is known for Pinot Noir and Chardonnay. As you move further in land, the sun beats down creating better conditions for Victoria's Shiraz and Cabernet Sauvignon. In the Northeast corner of Victoria are grown enticingly sweet Muscat and Tokays, which are a specialty to Victoria.

Chateau Reynella 'Cellar No. One' Reserve Shiraz

Attributes:
Producer:

Chateau Reynella
Region:

McLaren Vale, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

McLaren Vale:

A historic region on the outskirts of Adelaide with a mild climate influenced by the sea. It is particularly admired for its Sauvignon Blanc, Chardonnay, Riesling, and Sémillon. Grenache and Shiraz are its best reds.


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Pork Tenderloin with Apples and Onions

Rated

Ingredients

6 pieces pork tenderloin (6 oz each), trimmed of surrounding fat, butterflied and pounded to a thickness of 1/2"
1/2 tsp dried thyme
3/4 tsp freshly ground black pepper
2 cups onions, peeled and thinly sliced
1/3 cup cider vinegar
1/3 cup cold water
1 tsp sugar
1 tsp ground cumin or caraway seeds
1-1/2 lbs Rome Beauty apples, unpeeled but halved lengthwise, cored and thinly sliced crosswise
3/4 tsp salt

Preparation

Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately.

Yield

Serves 6 serving

Cook Time

Prep Time: 25 mins.
Cook Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 serving
Amount Per Serving:
Calories: 120 Calories from Fat: 17
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.9g
2%  
Carbohydrates 21.3g
7%  
Dietary Fiber 3.4g
13%  
Saturated Fat < 1g
3%  
Calories 119.8kcal
5%  
Cholesterol 18.7mg
6%  
Protein 6.6g
11%  
Sodium 259.5mg
10%  
Calcium
0%  
Iron
1%  
Vitamin A
1%  
Vitamin C
13%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.