Yesterday was the first official Wine Pairing Weekend event! I enjoyed hearing all the great pairings my fellow bloggers came up with for grilled meat. I will post highlights on some of their pairings in the coming days, but first wanted to share about my pairing: Grilled Pork Tenderloin with a Bonny Doon Syrah.
The pork dish gets marinaded with lime juice, cilantro and garlic and topped with chipotle cream. So I was looking for a wine with some substance and a bit of spice. I picked the 2009 Le Pousseur Central Coast Syrah from Bonny Doon Vineyard. I got a whiff of a summer meadow on the nose, and was struck by the polish on this wine from the first taste. Supple cherry fruit and a bit of leather. The finesse and flavors of the wine worked well with the nuanced smoky and spice flavors of the pork.