Posts Tagged ‘Pairing’

Stay Rad Wine Blog TV Episode 140: Chianti Rufina and a Burger

August 16, 2014

In this episode, Jeff pairs this Chianti Rufina sample with his guacamole burger…

Wine Tasted:


Nipozzano 2010 Chianti Rufina Riserva

Stay Rad,


What’s your favorite Chianti Rufina? How did it compare to other Chianti and Chianti Classicos you’ve tried? Leave a comment and let us know.


Stay Rad Wine Blog TV Episode 105: Renegade

June 20, 2013

In this episode, Jeff pairs a different kind of red blend with a steak…

Wine Tasted:


Ancient Peaks 2010 Margarita Vineyard Renegade

Stay Rad,


What’s the worst food and wine pairing you’ve ever had?  Leave a comment, and let us know.

Here’s What I Did: Pork Tenderloin and Pinot Noir

June 8, 2013

I was in a grilling type of mood this afternoon, so here’s what I did…

I picked up some pre-marinated Peppercorn Garlic Pork Tenderloin at Trader Joe’s today.


Here it is on the grill…

The tenderloin is supposed to be grilled over medium heat for 20 minutes a pound, so I had some time kill.

Here’s where the wine comes in…


Trader Joe’s Reserve 2011 Lot #77 Russian River Valley Pinot Noir

You know that I’m a huge fan of the Trader Joe’s Reserve wines.  You can’t help but love the quality that they bring for around 10 bucks.  You also know that I’ve long been a fan of wines from the Russian River Valley of Sonoma County.  When taking into account my recent crush on Pinot Noir lately, I just had to pick up this wine today.

Color: This Pinot Noir was a very light red.  There were a few shimmering hints of rusty orange as well.

Nose: Very fruit-forward.  Strawberries and cherries up front, with hints of potting soil and some fresh cracked black pepper.

Taste: A whole lot of cola and soil up front.  The cranberry fruit on this wine is blended with some subtle notes of orange zest.  Good tannins and acidity.  Now… I know this is gonna sound weird, but there is a finish of a salty, pecorino romano cheese.

Score: Like most cool-climate Pinot Noirs that I’ve been digging on lately, I really enjoyed the subtle complexities of this wine.  There aren’t many 10 dollar Pinot Noirs on the market that can bring it like this TJ’s Reserve.  I’ve got a feeling that a lot of folks would prefer this over most of the 20 dollar Pinots in stores today.  89 points.


Back to the pork!


22.5 minutes, and 160 degrees, later… It’s ready!


Grilled Peppercorn Garlic Pork Tenderloin and Steamed Brussels Sprouts

The juicy and smoky pork highlighted the strawberry fruit and spicy notes in the wine.  The bitter, green flavors of Brussels sprouts showcased the soil and tannins of the wine.


Stay Rad,


What would you pair with a pork tenderloin?  What would you pair with a Pinot Noir?  Leave a comment and let us know.

Stay Rad Wine Blog TV Episode 98: Pairing Wine with a Big Bag O’ Grease

May 17, 2013

In this episode, Jeff picks the perfect wine to go with a greasy cheeseburger…

Wine Tasted:


Stepping Stone 2011 North Coast Red Rocks

After the Fact:

Jeff was WAY off.  This wine saw NO OAK… Just 5 months in a stainless steel tank.

Stay Rad,


Have you had any of the Stepping Stone Rocks wines?  What’s your cheeseburger and wine pairing?  Leave a comment and let us know.

Great Food. Good Wine. Not So Good Pairing.

September 4, 2012

Ever since Kara and I spent a weekend in Bodega Bay, I’ve been thinking a lot about Malbecs from Argentina.

Most all of them are made at Bodegas.

I’ve been sitting on this one for a while…


Bodega Norton 2010 Mendoza Malbec


The other day, I decided to make some carnitas in my crock pot.

While walking through the wine section at Trader Joe’s, I was thinking of a nice Riesling to pair with the spicy white meat of the pork, but nothing struck my fancy.

Then I was all, “I do have that Malbec at home.  I don’t think it’s gonna go that well with the carnitas, but what the hey.  I’ll give it a shot.  What’s the worst that could happen?”

So I went home and put the carnitas together…


Pork Carnitas on a Corn Tortilla with Greek Yogurt, Hot Sauce, and Cilantro

I’m usually not one to toot my own horn, but…

Toot toot!

This was the bomb!

Tender, juicy, and spicy pork.  Delicious earthiness.

Just great!

The wine wasn’t bad either…

Color: Dark red to black.  Inky.

Nose: Oak, tar, raspberry, and blackberry.

Taste: There’s a good bike tire type of note that I always like.  I like the play between all the red and dark fruits.  Cranberry, blackberry, pomegranate, and black cherry for days.  My only concern is the astringency of the tannins.

Score: This is a solid $10 Malbec.  88 points.

As good as the carnitas and the wine were, the pairing was awful.

The wine lacked the acidity to cut through the fattiness of the pork.  The spice of the dish paired with the astringency of the wine tasted reminded me of a ripe armpit… Not that I’ve ever tasted one of those.

I’ve always heard that two wrongs don’t make a right…


Sometimes, two rights make a wrong.

Stay Rad,


%d bloggers like this: