Wines for a Sweet & Savory Fall Harvest Meal: #WinePW 5

Wine Pairing Weekend #5: Fall Fruits and Wine
Wine Pairing weekend is a monthly collaborative event for wine/food bloggers. This month’s theme is “Fall Fruits and Wine”.  If you’d like to see what others in our group are doing, scroll to the bottom of the post for links.

Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you’re reading this early enough, you can join us for a live Twitter chat on our theme “Fall Fruits and Wine” on Saturday, October 11, from 10-11 a.m. Central Daylight Time. Questions for the chat are posted here on the #winePW site. You can also visit our group Pinterest board to pin some great pairing ideas for later!

Which wine would you prefer with pork tenderloin?

Which wine would you prefer with pork tenderloin?

White Wine or Red With the Pork?  Yes!
Do you pair a white wine or red wine with pork tenderloin and roasted fall fruits/vegetables?  Trick question!  We found two great wines that pair beautifully.  You can have your pick, guaranteed.

For our fall harvest menu, we raided our next-to-last Bossy Acres CSA box and added a trip to the Fulton Farmers Market: celeriac, parsnips, potatoes, brussels sprouts, onions, butternut squash.  Minnesota grown apples and ground cherries provide a bit of sweetness to contrast and lift the savory side.  Finally, pork tenderloin as the protein.  Early fall is the best time of year, the variety of choices is exciting!

Potatoes, Parsnips & Celeriac
No beauty contest winners here, but the three together make a nice twist on what might normally be just mashed potatoes.

potatoes, parsnips, celeriac

Not the pretty vegetables in the garden: potatoes, parsnips, celeriac

Fruits and Vegetables Together?
The apples and ground cherries provide a nice surprise when mixed in with the savory vegetables and roasted together.

Apples & ground cherries add sweet highlights to brussels sprouts, onions & butternut squash

Apples & ground cherries add sweet highlights to brussels sprouts, onions & butternut squash

Herbs
The cilantro is done, the basil is done, the remaining tomatoes are all green and don’t stand a chance.  Some of the hearty herbs are still doing just fine and will hang around a while longer, and they are naturals with the fall fruits of the harvest.

Hardy herbs are still doing just fine in my Minnesota garden

Hardy herbs are still doing just fine in my Minnesota garden

Pork Tenderloin on Puréed Root Vegetables with Roasted Medley of Fall Fruits & Vegetables
The title is quite a mouthful, but the meal is very easy to make once all the chopping is done.  All the elements fit together so nicely; the apples provide a nice contrast to the roasted veggies and pair beautifully with the pork.  The puréed root vegetables provide a creamy textural contrast to the “bits” of roasted veggies.

dinner text

A beautiful plate, it’s very easy to prepare

JL Chave Selections St. Joseph (white) “Celeste” 2011 ($28 at Sunfish Cellars)
Eye: Clear bright rich yellow-green.
Nose: Rich, a bit of beeswax, ripe pear
Mouth: Rich full mouthfeel, good acidity but seems very smooth at the same time. A touch of bitter or mineral something in the finish

JL Chave Selections "Celeste" St. Joseph

JL Chave Selections “Celeste” St. Joseph

Tenuta Sant’Antonio Valpolicella Superiore Ripasso DOC 2010 ($20 Sunfish Cellars)
Eye: Dark but still translucent, clear. Edge is hard to read, sometimes seems warm toned, sometimes pure garnet.
Nose: Pine needles, black cherries. Rich and deep. Smoky & leathery.
Mouth: Lively red fruit, plus plenty of soft tannins.  Nice long finish.
I get the impression this is on the lighter end of Ripasso, closer almost to Valpolicella Superiore.

valpolicella text

The Valpolicella is dark but clear; you can see the image of the sun and clouds refracted in the glass!

Wine Pairing Success!
St. Joseph White Rhone: In several experiments, I’ve found white wine to generally be a better pairing than red wine when it comes to pork. As expected, the Chave St. Joseph was very nice with the pork and fall vegetables. This wine has the full body to match hearty roasted vegetables. The slight bitter finish disappeared when consumed with the food.  Nice rich body and good acidity cleansed the palate between bites.

Valpolicella Superiore Ripasso: The key to successful pairing red wine with pork seemed to be choosing a wine that wasn’t too fruit forward.  Normal Valpolicella wines can be pretty strongly cherry influenced, but the ripasso technique to provide additional depth and richness also seems to bring the non-fruit flavors to the front. The added depth of flavor also seemed to match the depth of earthy flavors brought out in roasting the fall vegetables.

wines with food text

Either wine is a winner, you simply choose whether you prefer white or red.

Wine Pairing Weekend # 5 Bloggers: Be sure to check out what my fellow bloggers have come up with for the October Wine Pairing Weekend!

On the Menu…

Wine Pairing Weekend #5 Bloggers

Here’s what all of the bloggers have created for the October Wine Pairing Weekend!

Savories
Pumpkin Lasagna with Halter Ranch’s Côtes de Paso by Culinary Adventures with Camilla
Squash and Sausage Soup with Pumpkin Cornbread and McKinley Springs 2010 Bombing Range Red by Tasting Pour
Linguine with Roasted Carnival Squash and a Garnacha by Cooking Chat
Pinot Vs. Syrah – Pork Tenderloin with Fig & Apple Sauce by Confessions of a Culinary Diva
Apple Cider Pork with Red Cabbage and Oak Aged Apple Cider by Curious Cuisiniere

Sweets
Harvest Fruits-Maple Crisp paired with a Riesling by Eliot’s Eats
Caramelized Almond Apple Upside Down Cake with a Late Harvest Riesling by A Day in the Life on the Farm
Forgotten Fire Late Harvest Riesling and Warm Apple Crisp by Grape Experiences
Peach and Ginger Cobbler and Tablas Creek Petit Manseng by ENOFYLZ Wine Blog

Surprise!
Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick
Fall Fruit and Wine Pairing by Rockin Red Blog
Autumn Pumpkin Food Flair by Vino Travels — An Italian Wine Blog
Butternut Squash Risotto: White Wine or Rosé by Pull That Cork
Autumn Puff Pastry Tart and La Crema Chardonnay
 by It’s Okay to Eat the Cupcake

 

Join Us in November!
Sarah of Curious Cuisiniere will be hosting November’s ‪#‎winePW‬ with the theme of Creative Thanksgiving Pairings. Join the fun on November 8th!

Pork Tenderloin, Purée'd Root Vegetables & Roasted Fruit/Vegetable Medley

This is one of my favorite kinds of “recipes”.  Everything here can be modified however you see fit.  Change up the proportions, add or subtract ingredients. It will all work if you use what’s fresh and local, and fresh herbs.

Pork

Ingredients

  • 24 oz. pork tenderloin
  • 1/2 cup white wine
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup chopped fresh sage
  • 2 Tbsp chopped fresh rosemary
  • 2 Tbsp chopped fresh thyme
  • salt and pepper

Instructions

  • Mix all the ingredients except the pork for the marinade
  • Place the pork in a 1 quart ziploc bag, add the mixed marinade
  • Marinade the pork for 1-4 hours
  • Pre-heat a grill to medium heat
  • Grill the pork tenderloin, turning regularly
  • Grill the pork to an internal temperature of 145° F
  • Remove from the grill, cover with foil and let rest for 5-10 minutes before slicing

Purée’d Root Vegetables

Ingredients

  • 2 russet potatoes
  • 4 parsnips
  • 1 larger celeriac bulb
  • 1 Tbsp butter
  • Milk, as needed
  • Salt and pepper

Instructions

  • scrub, peel and chop the vegetables into 1/2 to 1 inch cubes
  • Boil the vegetables in salted water for 15-30 minutes, depending on how large you cube the veggies
  • Drain the veggies and add butter and just a splash of milk, salt and pepper
  • Purée with an immersion blender, or mash by hand

Roasted Fruit/Veggie Medley

Ingredients

  • 1 cup shelled ground cherries (about 1 pint of cherries in their paper shells)
  • 2 honeycrisp apples, peeled and cubed
  • 12 oz. brussels sprouts, bottoms cut off and cut in 1/2
  • 1 red onion, cut into chunks
  • 1 white onion, cut into chunks
  • 1/2 butternut squash, peeled, and cut into bite size pieces
  • 3 Tbsp Extra Virgin Olive Oil
  • 12 fresh sage leaves, stems removed
  • Salt and pepper

Instructions

  • Preheat oven to 425° F
  • Toss the vegetables and fruits in the olive oil, add salt and pepper to taste
  • Spread the veggie/fruit mixture in a 9″x13″ pan
  • Roast the veggie/fruit mixture for 25 minutes

Comments
25 Responses to “Wines for a Sweet & Savory Fall Harvest Meal: #WinePW 5”
  1. I love your idea of roasting fruits and veggies together. Thanks.

  2. culinarycam says:

    Jeff! What a gorgeous plate. Can I come to dinner at your house?? Thanks for cooking – and sipping – for #winePW.

  3. eliotthecat says:

    What a great way to use the local bounty you got from your CSA and trip to the FM.

  4. eliotthecat says:

    What a great way to use up that local bounty!

  5. Sounds delicious! Thanks for recipe! Cheers

  6. You’ve got a great looking blog Jeff! Love the photos. And your dish looks fantastic. I especially appreciate you pairing both white and red with the dish. So many folks think it has to be one or the other, but both can work!

  7. Looks so good! Great use of all the fresh veggies. I tend to pick what I pair with pork based on how I prepare it, but lean red. I like your experiment! Have enjoyed Chave red, need to try this white.

    • For me, pork almost always tastes better with a white wine, even though I try mightily on the red wine front. I was pleasantly surprised here and I’m thinking it was the less fruity wine that did the trick.

  8. What a delicious looking dish with beautiful photos! Love the choice of both whites and reds as both can really go.

  9. Great pairing comparison and the photos as food look delectable. I agree that less fruit forward works better with pork when pairing with reds, otherwise they tend to overwhelm the pork. This is the kind of meal that makes you love autumn and all the splendors with it. PS, Sorry to be so late at reading, I’ve been under the weather.

  10. Beautiful meal, beautifully photographed.

Trackbacks
Check out what others are saying...
  1. […] Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick Fall Fruit and Wine Pairing by Rockin Red Blog Autumn Pumpkin Food […]

  2. […] Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick […]

  3. […] Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick […]

  4. […] Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick […]

  5. […] Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick Fall Fruit and Wine Pairing by Rockin Red Blog Autumn Pumpkin Food […]

  6. […] Surprise!Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick Fall Fruit and Wine Pairing by Rockin Red Blog Autumn Pumpkin Food Flair by Vino Travels — An Italian Wine Blog Butternut Squash Risotto: White Wine or Rosé by Pull That CorkAutumn Puff Pastry Tart and La Crema Chardonnay by It’s Okay to Eat the Cupcake […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: