Before heading north to the Finger Lakes, all I heard was Anthony Road, you need to visit Anthony Road. So I did. ARWC is located on the upper western shore of Lake Seneca about 10 mile south of Geneva. A note of personal interest is the vineyards were first planted in 1973, the year I got married. Wine production started 16 years later in 1989 in a small barn that the owners had. The owners names were Martini. Funnny, how you can get great wine from a "Martini"! ARWC has a very spacious tasting room, very bright and inviting with lots of windows that overlook their beautifully landscaped gardens.
Riesling was the wine of note. This was a stellar year for Rieslings in the Fingerlakes region, and I can tell you personally they were deliciously flavorful.Fresh peach, melon and pear characters in this slightly sweeter Riesling. Great served chilled before dinner with appetizers or with spicier dishes.ARWC won the 2009 Govenor's cup for their 2008 Semi-Dry Riesling and are now sold out.
BUT, I have a passion for CabFranc and theirs was outstanding. ARWC has an 07 CabFranc/Lemberger that my son-in-law Josh had been urging me to taste. I was not disappointed. This was a full bodied red with characters of dark fruit, such as cherry and blackberry and a smooth velvety mouth feel, a bargain at $18.00.
These are only two of the 20 selections that were available to taste. Next stop Glenora Wine Cellars.
Thursday, December 31, 2009
Wednesday, December 30, 2009
Roasted Pork with Pears
Looking for a good recipe to usher in the New Year? This recipe is courtesy of William and Sonoma's Alpine Cuisine Recipe Collection. It is a Delicious and impressive main course for autumn or winter. Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish. When pairing a wine with this dish, one might choose to pick up the citrus effect of the pears by selecting a Sauvignon Blanc such as nice chilled Kim Crawford. Or those that prefer a red wine, the sage and earthy elements would pair well with a California Merlot or Pinot Noir.
And since we are talking about ringing in the New Year, try a chilled Moscato d' Asti for an aperitif. After the meal is served, you might offer a nice Spanish Cava or a French Cremant d' Alsace instead of traditional Champagne. Happy New Year!
Ingredients:
3/4 cup packed fresh flat-leaf parsley leaves
1/4 cup packed roughly chopped fresh sage, plus whole sage leaves for roasting
3 whole garlic cloves, plus 2 cloves, minced
Salt and freshly ground pepper, to taste
5 Tbs. olive oil
1 boneless pork loin roast, about 3 1/2 lb., halved horizontally
3 ripe red Anjou pears, halved lengthwise
4 leeks, white portions only, trimmed, halved lengthwise and rinsed
2 tsp. all-purpose flour
1/4 cup dry white wine
1/2 cup chicken broth
2 Tbs. whole-grain mustard
1/4 cup heavy cream
Directions:
Position a rack in the lower third of an oven and preheat to 400°F. In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms. Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine. Season the roast with salt and pepper. In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.
Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot. Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears to a platter. Pour the pan drippings into a bowl and discard all but 2 tsp. of the fat. Warm the reserved fat in the pot over medium-high heat. Add the minced garlic and flour and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring frequently, for 1 minute.
Add the broth and pan drippings and cook until slightly thickened, about 3 minutes. Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper. Cut the pork into slices and arrange on the platter. Pass the sauce alongside. Serves 8 to 10.
And since we are talking about ringing in the New Year, try a chilled Moscato d' Asti for an aperitif. After the meal is served, you might offer a nice Spanish Cava or a French Cremant d' Alsace instead of traditional Champagne. Happy New Year!
Ingredients:
3/4 cup packed fresh flat-leaf parsley leaves
1/4 cup packed roughly chopped fresh sage, plus whole sage leaves for roasting
3 whole garlic cloves, plus 2 cloves, minced
Salt and freshly ground pepper, to taste
5 Tbs. olive oil
1 boneless pork loin roast, about 3 1/2 lb., halved horizontally
3 ripe red Anjou pears, halved lengthwise
4 leeks, white portions only, trimmed, halved lengthwise and rinsed
2 tsp. all-purpose flour
1/4 cup dry white wine
1/2 cup chicken broth
2 Tbs. whole-grain mustard
1/4 cup heavy cream
Directions:
Position a rack in the lower third of an oven and preheat to 400°F. In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms. Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine. Season the roast with salt and pepper. In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.
Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot. Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears to a platter. Pour the pan drippings into a bowl and discard all but 2 tsp. of the fat. Warm the reserved fat in the pot over medium-high heat. Add the minced garlic and flour and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring frequently, for 1 minute.
Add the broth and pan drippings and cook until slightly thickened, about 3 minutes. Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper. Cut the pork into slices and arrange on the platter. Pass the sauce alongside. Serves 8 to 10.
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