Odd title for a WINE Blog Post I’m sure. Not entirely accurate either as this really refers to the dinner that went along with this week “Wine of the Week.” Namely, Pork Tenderloin with Fig Sauce and Asparagus.
But the old assertion of which came first does come up in a different manner in this post. Which came first, the dinner or the wine? As I sit here planning out this post I realize that I have a WEIRD sense of humor or maybe just what goes on in my head is a little, shall we say, different??
Moving on from that philosophical question, whenever I start thinking about my “Wine of the Week,” I inevitably start thinking about “what’s for dinner?” Some good news here, I do know that the “which came first question” has been in some of my previous posts so I know this is nothing new. Why is that good news you may ask? For me, it’s just because I DID REMEMBER that information! Gives me confidence that, for the most part (end of the previous paragraph noted), I’m not fading too fast.
With all the hub bub out of the way, let’s get on with the post.
In one of my previous posts, I talked about another wine and my affinity for pork tenderloin and Rhone-styled wines; be they French or Domestic. Now a certain friend of mine read that post and was kind enough to send me a recipe for Pork Tenderloin with Fig Sauce. You’re saying to yourself, “you have friends?” Questionable at best I know, but to be completely honest and to assure you that there are some out there I can call “Friend,” in this case this friend also happens to be an ex-wife of mine. Not the only ex-wife (that’s as far as I’m going with that), but one that I can call a friend. I’m actually thinking that all the ex’s are in that “friend” zone. Not to get too specific, but it’s less than a baseball team.
So I get this recipe and knowing that I have a wine that I’ve been dying to try that should fit right in, I start to assemble dinner. I follow a good bit of the recipe but make some small changes to the Fig Sauce. In my younger days I would follow direction to a tee, now I go rouge every chance I get. I’m such a rebel. For my sauce recipe, I added some orange juice and eventually some chicken stock (needed both as I reduced the whole thing and it kept getting too solid). Seared the pork and then into the oven along with that asparagus I mentioned and, Viola! Dinner was ready.
The wine I was dying to try and by now the one you’re about ready to say “enough already, what was it?”
Linne Calodo Slacker Wanna Be 2016
Didn’t find why the name, but my money is on the fact that knowing that Linne Calodo produces some wines in that Rhone style and that this wine is a blend of 67% Zinfandel, 22% Syrah, and 11% Mourvèdre, the “Wanna Be” refers to a wanna be Rhone but made with Zin instead of Grenache. That’s my story and I’m sticking to it! Unless, of course, someone tells me the REAL reason for the name.
I want to give a big “thank you” to my friend (hey, another one!) Jesse, a rep from Cream Wines here in Chicago, for introducing me to three big names from the (oh, gosh, here comes another issue) Paso Robles District in California (not going to get into the ro-blays vs ro-bulls debate), and more specifically, the grapes coming from the Willow Creek District. The other wineries I was intro’d to were Villa Creek and Saxum. Not a bad threesome. (Mind out of the cutter, please). Last big point to make is that there were only 420 cases produced of this wine.
The Wine? Beautiful! What really made the wine stand out, in my opinion, was that replacement of the Grenache with the Zinfandel. Slightly more fruit driven than typical Rhone styles wines, it was just the right amount to go with the fig sauce. Still rich in flavor and ending with a spice note that lingered for some time. Medium to full bodied, a wonderful expression of Paso (notice I kept the second word out this time) wines. I fear that obtaining said wine might be a little more difficult than others, but if you see it, it’s worth it. The winery lists it for $42 and shows it available. Click here to take you their on-line ordering. You may have to verify “ship to” states (shipping laws being way too long of a discussion for me). Click here for the tech sheet.