I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
wines, can someone advise? The recipe has white wine in it but I am
thinking red...

"erin" > wrote in message
om...
> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...

Chenin Blanc (dry if you can find it) IMHO a Chardonnay is too sweet.

Dimitri

>I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
>wines, can someone advise? The recipe has white wine in it but I am
>thinking red...
>

An off white dry white wine would be ideal because they work with pork and the
strong gorgonzola. Some wines that I would recommend a

Primosic Tokai Fruilano
Ribolla Gialla
Boxler Alsatian Riesling

For red, I would go with a fruit forward red such as a barbera or dolcetto.
Cascina del Val Prette, Sandrone, San Fereolo are good producers of Barbera and
Dolcetto. Another option is a Lagrein from Sud Tirol. Mureis Gren is very good.


In my opinion, chianti or any other sangiovese wine will be too high acid and
tannic and will clash with the gorgonzola.

Hello

I would have a 2-3 year old Pinot Noir or a young fruit forward
Cabernet.

As you can see, there are quite a few choices, and the "old rules" for
wine and food, seem to have been largely dismissed. Good thing!!

Regards

Jerry @ The Artisan
http://www.theartisan.net

"erin" > wrote in message
om...
> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...

(erin) wrote in message . com>...
> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...


If you have access to them, the Lawton winery wines are excellent.
Their dry Reisling and Pinot Noir are both superb and would go well
with your pork.

-L.

erin wrote:

> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...

Generally speaking, you serve the same type of wine that you used to
cook the pork.

I would opt for a dry riesling or a sauvignon blanc.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"erin" > wrote in message
om...
> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...

For me it would be Chianti Classico.

Charlie

"erin" > wrote in message
om...
> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...

I think that rose goes well with a lot of pork dishes. The French Tavel
roses are terrific but tend to be pricey. There are some lovely Italian and
Spanish roses - just the other night we had a Spanish rose from R. Canals
Canals (funny name!) and it was terrific.


--
Peter Aitken

Remove the crap from my email address before using.

wow, thank you for those rec's! So you don't think a Chianti or a
Sangiovese would be good? My guests are into wine, so I don't want to
goof! Thanks!

(CapnFntasy) wrote in message >...
> >I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> >wines, can someone advise? The recipe has white wine in it but I am
> >thinking red...
> >
>
> An off white dry white wine would be ideal because they work with pork and the
> strong gorgonzola. Some wines that I would recommend a
>
> Primosic Tokai Fruilano
> Ribolla Gialla
> Boxler Alsatian Riesling
>
> For red, I would go with a fruit forward red such as a barbera or dolcetto.
> Cascina del Val Prette, Sandrone, San Fereolo are good producers of Barbera and
> Dolcetto. Another option is a Lagrein from Sud Tirol. Mureis Gren is very good.
>
>
> In my opinion, chianti or any other sangiovese wine will be too high acid and
> tannic and will clash with the gorgonzola.

>wow, thank you for those rec's! So you don't think a Chianti or a
>Sangiovese would be good? My guests are into wine, so I don't want to
>goof! Thanks!
>
(CapnFntasy) wrote in message
>...
>> >I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
>> >wines, can someone advise? The recipe has white wine in it but I am
>> >thinking red...
>> >
>>
>> An off white dry white wine would be ideal because they work with pork and
>the
>> strong gorgonzola. Some wines that I would recommend a
>>
>> Primosic Tokai Fruilano
>> Ribolla Gialla
>> Boxler Alsatian Riesling
>>
>> For red, I would go with a fruit forward red such as a barbera or dolcetto.
>> Cascina del Val Prette, Sandrone, San Fereolo are good producers of Barbera
>and
>> Dolcetto. Another option is a Lagrein from Sud Tirol. Mureis Gren is very
>good.
>>
>>
>> In my opinion, chianti or any other sangiovese wine will be too high acid
>and
>> tannic and will clash with the gorgonzola.
>

Well, Chianti is a Sangiovese, so one excludes the other. Chianti is not
generally served with strong cheeses such as Gorgonzola. If you can't find the
wines I listed above, an Oregon Pinot Noir would work well too.

erin > wrote:

> I'm making pork tenderloin with gorgonzola sauce tomorrow. Clueless on
> wines, can someone advise? The recipe has white wine in it but I am
> thinking red...

It is always a good idea to drink the same wine or same type of wine
that is used in the recipe. Otherwise, many wines, both red and white,
would go well with pork. Gorgonzola sauce presents more problems, with
which white wines, especially not quite dry ones, would be better able
to cope, in my opinion. I would suggest a halbtrocken Riesling Spätlese
from a good producer.

Victor