This 2009 Reisling from Sprucewood Shores Estate Winery is a winner of a bronze medal at the All Canadian Wine Competition.
It has an outstanding nose of lemon grass and citrus. The palate comes in very different from the nose, with a front palate flavour hinting peach and kiwi that gives way to an earthy and herbaceous finish. Some hints of citrus and mineral can be detected, as well.
This wine is off dry and can be paired well with pork dishes, or served unchilled with together with Thai or Indian food.
Steve Mitchell of Sprucewood recommends you try this Riesling with the recipe below for a perfect pairing:
Pork Tenderloin with Apples
- 1 tablespoon olive oil
- 1 pork tenderloin, cut in half
- salt and pepper to taste
- 1/2 cup Riesling wine
- 2 apples – peeled, cored and chopped
- 1/2 cup chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons packed brown sugar
- 1/2 teaspoon cornstarch dissolved in
- 2 tablespoons water
- Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the centre, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the centre should read 160 degrees F (70 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
- Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.