Wine & Food

Snooth User: Dmtiffin

Hello Snooth!

Posted by Dmtiffin, Feb 10, 2017.

Hi I was wondering if anyone can help me find a good wine pairing for a apple, cherry pork tenderloin with lemon cuscous?

Replies

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Reply by Really Big Al, Feb 10, 2017.

Hmmm.....I might try a Pinot Noir.  How much money are you willing to spend?

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Reply by Dmtiffin, Feb 10, 2017.

Under 50. 

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Reply by Dmtiffin, Feb 10, 2017.

For some reason this is a hard dish to match,  should I just serve Diet Pepsi lol

 

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Reply by Really Big Al, Feb 10, 2017.

We belong to Domain Drouhin and this Pinot Noir is just under $50.  Their wines are very good.

 

 

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Reply by rckr1951, Feb 10, 2017.

How about an Australian Hunter Valley Semillon? A little off-dry with a flavor to match.

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Reply by EMark, Feb 10, 2017.

DMT, welcome to the Snooth Forum.  We hope you hang around.

Al's suggestion of Pinot Noir is good.  With all the fruit in your entree--and I have to say, it sounds delicious--I think you want a wine that is not going to "fight" it.  I find that most domestic Pinot Noirs have a lot of upfront red fruit flavors.  One maker that I will suggest, because it is widely distributed, is Siduri.  I don't know what kind of retailers are near you, but I would be a bit surprised if Siduri is not available in your area.  I find that Siduri PNs typically have upfront cherry flavors that should complement your meal.  Siduri prices range from the mid-$20s to the mid-$50s.

Another idea is Riesling.  The most famous Rieslings come from Germany.  I might suggest that you look for one that has "Spatlese" or "Auslese" on the label, but that is not critical.  Other excellent Rieslings come from the Alsace, from New York state, and from Washington state.  Riesling is going to have more of a "apple" profile, than a red fruit, but the thing about it that I really think would work with your meal is that Riesling also has excellent acid--somethiing that I find PN usually lacks. Acid, I find, makes for a good "food wine."

Another idea--an offshoot of RCKR "off dry" idea is Vouvray from the Loire region of France. I don't have much experience there and really don't know what you may find in your area.

Come back and report on your meal.

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Reply by amour, Feb 10, 2017.

CHEERS!

Quickly to say that you have more options than you can imagine!

Your Pork dish seems similar to MOJO PORK?   Is that correct?   It seems a bit more sophisticated, though!

Anyway, regardless, here are a few suggestions.

RIESLINGS from Germany.

MELOT from Central Valley, CHILE.

CHARDONNAY from Cote d'Or, France.

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Reply by Stephen Harvey, Feb 12, 2017.

Almost think a bit of acid is needed

Hunter Semillon if young maybe OK

young clare or eden valley riesling

 

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Reply by outthere, Feb 12, 2017.

Pork screams Pinot Noir.

Close to you in Troy and under budget!

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Reply by Stephen Harvey, Feb 12, 2017.

Agree that pork "screams" for Pinot  - just a bit concerned the apple and cherry [plus lemon couscous] must not enhance the match and require some acid to help cut through the sweet?

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Reply by amour, Feb 13, 2017.

DMTIFFIN...please let us know the results!!!!!


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