Vilafonte Series C 2003

The blog has been moribund – but it’s not dead yet.  Let’s get it kick started with a review from Michelle, along with a food pairing – and even the recipe!

— Michelle’s Review —

Ok I have to admit, I did not purchase this little gem. Last night Don and I were having pork loin medallions with an apple cider reduction along with mushroom/quinoa pilaf. The inevitable question came up "Do we have any wine?". Yes, its funny, but I have a very small rack and there are certain ones in it, that cannot be touched. The top row, is usually the every day ones that I open at the drop of a hat (you know, under $20/bottle). As you go down all three rows of the rack, the price goes up or my affection grows (my last Chianti skuttled in a suitcase from Italy is on the bottom). So, I say yes, take one from the top. Now, imagine my surprise when this unknown bottle shows up. I am perplexed. I didn’t buy it and I don’t remember adding it to the rack. I read the back and say "Sounds nice, it’s a blend that should go great with the pork".

The nose had the deep berry, slighly earthy hints with a smattering of vanilla. In the glass deep, dark indigo. I got the anticipation giggles. Woo. I was completely surprised. Gorgeous dark fruit cake with plums and tobacco. The finish was velvet smooth with little or no tannic aftershock. WOW. I was in heaven. Went nicely with the pork without overpowering it. I just kept topping up my glass. Its one of those pleasant surprises. I just wish I knew who brought it over, so I could congratulate them.

Pork Loin with Apple Cider

1 pork loin
3 TB each thyme, mint, oregano
3 T Olive oil
½ onion sliced
3 cloves garlic
3 fresh rosemary sprigs
½ cup apple cider or apple juice

Preheat oven to 400 degrees. Combine herbs. Pat pork loin dry and rub on the herbs (I usually put it in a ziplock and toss it around).  Slice loin into medallions about 1 inch thick.  Heat olive oil over medium heat an oven proof pan. When hot, add onions and garlic.  Sauté for about 3 minutes stirring frequently.  Add pork medallions and brown for 3 minutes each side.  Add  rosemary & apple cider. Place in the preheated oven.  Cook for about 10 more minutes and then broil for about 2 minutes until the pork is browned.  Lots of fresh ground black pepper to serve.

Mushroom Quinoa Pilaf

2 cups chicken broth
1 cup quinoa
1 cup sliced mushrooms
1 green onion
2 TB of fresh thyme

Bring stock to a boil and add mushrooms quinoa and onion. Cover and simmer on low for 20 minutes or until stock is absorbed. Add the fresh thyme and fluff with a fork.

Price $39.99
Value 3/5
Merlot 41%, Cabernet Sauvignon 39%, Malbec 16%, Cabernet Franc 4%
South Africa, Paarl Region