A Meal Made for Pinot Noir
Pork Chops Stuffed with Cherries & Mushrooms, Grilled Salad on the Side
If there ever was a meal constructed for Pinot Noir, this would be it! The combination of cherries and mushrooms echo the main aromas and flavors of the wine. The pork is a nice medium body, not too heavy, not too light, also reflected in the medium body of the wine. All in all, a very nice combination.
Anthill Farms Anderson Valley Pinot Noir 2010 ($34)
Eye: Translucent garnet red, but cloudy, clearly unfiltered. Also, plenty of sediment in the bottle. I love unfiltered wines, as I know essential aromas and flavors haven’t been removed in the name of sterile filtering and crystal clarity.
Nose: Initially cherry pure and simple. Gains some depth with air although still dominated by cherry/red fruit.
Mouth: Nice body, not too thin, very good acidity. Not tart, but mouthwatering. Low tannin, but there is some there. A very nice wine for food.
Anthill Farms is three friends in Healdsburg who have jobs in bigger wineries as they build their own brand. They don’t even have a tasting room! Jon Bonné wrote a nice story about them in the San Francisco Chronicle a few years ago. They concentrate on Syrah and Pinot Noir. Their wines are sold via their mailing list, and there is a waiting list. If you like food friendly wines, you might want to put your name on their list!
Pork Chops Stuffed with Cherries and Mushrooms – serves 4
- 1 cup basmati rice
- 1.75 cups water
- 6 oz. shiitake mushrooms
- 1/2 red onion
- 36 fresh cherries
- 3 sprigs rosemary
- 1 sprig of fresh thyme
- 2 sage leaves
- 4 pork chops (we get ours from Sunshine Harvest Farms)
- Prepare the rice to the package directions
- Remove stems and slice the shiitake mushrooms
- Pit and slice the cherries
- Chop the red onion
- Finely chop the herbs
- Mix the ingredients into the rice
- Stuff the chops, you will only get small portion into the chops themselves
- Put the remaining stuffing into a foil packet
- Cook the pork chops on the grill, approx. 3-4 minutes per side
- Put the packet of stuffing on the grill, and turn with the chops
- 1 bunch Kale, or a mixture of Kale and Collards. You will want hearty greens
- 16 cherry tomatoes
- 1 red onion, sliced
- 1 red pepper, sliced
- Extra virgin olive oil
- Red wine vinegar
- Lightly coat the vegetables and lettuces with about 1 Tbsp extra virgin olive oil
- Roast the onions & red pepper in the grill basket about 5 minutes
- Add tomatoes and roast another 2 minutes
- Add greens and roast for a final 3-4 minutes
- We find the oil on the greens at the start is all we need, and we just dress with some red wine vinegar. Use your favorite vinaigrette if you prefer.