Usually, in the summer, I like to grill. Scratch that….usually in the summer I like to have my hubby grill. But this past weekend he was knee-deep in a dresser painting project and I had to get creative.
I am a punter. I try to plan meals for the week but, the truth is, I shop generally by what is in season and what is on sale. I have my list of staples and USUALLY have those things in the house. In other words, I cook by mood and what I currently have that needs to get used.
I am also quite frugal, almost to a fault, so most of the wines you see on here will be under $20, even under $10. (I call those Monday wines…more on that later.)
I needed to cook a pork tenderloin so I sliced some peppers, onions, cut some oregano, sage, and rosemary from the garden, and tossed it all in a pan with fingerling potatoes, olive oil, and salt and pepper. Five minutes before it was done, I crumbled goat cheese on top.
Now for the wine. I have learned that when you ship wine, you are supposed to let it sit for two weeks. This can be a challenge for me. I have very few bottles that I have allowed to age. The special occasion wines we order from some of our favorite wineries generally have a better chance because I rarely deem an occasion “worthy.” (See frugal comment above).
We returned home from a trip to Sonoma recently with a few favorites. Although we had only been home 10 days, we had put in a hard day and it was Saturday night, so 2 weeks be damned, I opened a bottle of Tempanillo Rose from Gundlach Bundschu. It is my favorite rose to date. Light enough to drink solo on a hot summer day, but enough backbone to stand some bolder flavors. Dry, yummy, strawberry notes start, but when I paired it with the pork, it developed into a whole different experience. There was a surprising minerality, still light, but not overpowered by the herbs. As I said, it held its own.
Wine-Yummy. Ideal for picnics, light appetizers (prosciutto and melon, goat cheese and crackers) lighter fare.
Pairing Grade-B If buying specifically for the meal, I would have maybe done a Pinot, but for a punt, it did just fine.

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Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

4 thoughts on “Punt

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