Saturday Night – Old Favourites – Part 2

For the main course I did Island Pork. Here is the link to the recipe –

http://www.epicurious.com/recipes/food/views/Island-Pork-Tenderloin-Salad-108103

It is an odd recipe to do during winter, as I think of this one as more of Spring/Summer recipe but doing this recipe in winter does make me forget the cold for a moment or two.

"Island Pork Tenderloin"

I picked a 2001 Yalumba Barossa Shiraz as my pairing for this dish. In the past I usually pair Island Pork with red Zinfandel (which is a great pairing) but my lovely wife has been asking me for a Shiraz pairing recently and I thought this dish would work with it.

"Pork Tenderloin with Spice Rub"

The nose on the Yalumba was big with black cherry and licorice with a hint of black pepper. Tasting the wine, flavours of cherry, eucalyptus and dark chocolate are noticeable. The structure of the wine was good with smooth/ velvety tannin and medium acidity. The finish on the wine was very brief which was a bit of a surprise. It did make a good pairing with the Island pork, but I personally would have preferred a Zinfandel.

"Another solid Shiraz from Yalumba"

Here is the group rating for the wine – Mick - 88, Mark - 88, Kathy – 88, Amy – 87, Overall – 87.75

I have no LCBO information for this wine. It looks like the current release is 2008 so I have had this wine on the rack for a few years. If memory serves I believe it was around a $30-35 price point.

Click here for Part 3