Beth's News

SPECIAL EVENT

To celebrate Valentines Day, I have a special Port and Chocolate Tasting set for tomorrow, Friday 10 February, 2017,  between 3-6 featuring the wonderful Ports from Cove Point Winery right here in our own Calvert county.
 Sharon, Naomi and I went on a little field trip there a few weeks ago and discovered several amazing ports like Vanilla-Fig Port and Black Forest Port just to name a few. Paired with dark chocolate, these are just divine! Perfect for Valentines Day!!
I will have all five open . Please stop in and see why we are so excited about our new find!

Wine of the Week...February 10 through February 16. 2017

19 Crimes 2016 Shiraz

The men featured on the wine labels are not those of fiction. They were flesh and blood. Criminals, artists and scholars. In history, they share a bond - receiving "punishment by transportation" for violation of one of 19 crimes and becoming the first settlers of a new nation.

Dark red in the glass, this Shiraz has legs that cascade slowly down the glass due to its concentration. Starts with aromas of licorice, dark fruits and vanilla, then carries through on the palate with loads of rich sweet fruit all wrapped up in a chalky, ripe, grippy persistence and structure to support the concentration of fruit. I like it even more than the blend!
On sale this week for only $9.99-WOW!

I will have it open tomorrow from 2-7pm. Please try to make it in and taste this beauty as well as the other wines I have chosen for you.

Now for something to go perfectly with the 19 Crime


Spicy Grilled Pork Tenderloin With Blackberry Sauce

Ingredients

2 (3/4-lb.) pork tenderloins
1 tablespoon olive oil
1 1/2 tablespoons Caribbean jerk seasoning
1 teaspoon salt
2/3 cup seedless blackberry preserves
1/4 cup Dijon mustard
2 tablespoons rum or orange juice
1 tablespoon orange zest
1 tablespoon grated fresh ginger


Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
2. Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
3. Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
4. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

Check back next week for more exciting wine news and a great recipe.

Beth.














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