By Jessica Yadegaran
Wednesday, July 18th, 2007 at 2:14 pm in Uncategorized.
My friend Ryan made the most gorgeous pork tenderloin last night. He’d marinated it overnight in a host of goodies — from honey and soy sauce to some secret Chinese spices — and grilled it to moist perfection. Mad skills. Sometimes I wish I was a boy.
Anyway, I had a hunch that La Crema’s Viognier would be a good match for Ryan’s dish. Typically, pork goes with medium-bodied whites just as well as medium-bodied reds, but because of the intense salty-spice of his marinade, the juicy tangerine, lemon peel and jasmine of this particular Viognier was an excellent complement.
Technically a blend, it has just a smidge (4 percent) of Chardonnay in it, which I think really rounds out the mouth feel. His wife, Elizabeth, and I were in heaven. Seriously, clone that man.
Good to note as well: a small percentage (less than 10) of the blend was aged in French oak for four months, and therefore produces a touch of cream that enriches the varietal’s character. The rest of the wine was fermented at cool temperatures in stainless steel tanks, ‘natch.
The 2006 Viognier retails for $20 and is only available in their tasting room in downtown Healdsburg. It’s darling, and if you haven’t been, I highly recommend a visit. The Pinot Noir alone is a good enough reason.