Dinner Fit for a Super Hero

This evening's wine comes to us from Super Hero Wines, one of the labels produced by Scott Harvey. This is the latest in his line of InZINerator wines, all zinfandel, with charming, comic-book style labels. The 2006 featured here is represented by the Femme Knight, given a touch of sweetness by the addition of 2% Forte, Scott's own port-style wine. It is because of this that I chose this wine to go along with my port-reduction glazed pork chops, and it works well!

Wine: 2006 Super Hero Wines InZINerator
Meal: Port-reduction Glazed Pork Chops with potatoes and green beans

Color: 5/5
Deep plum, excellent clarity. Color just slightly pulls back from the glass, but only barely.

Nose: 12/15
The first scent to come to mind was of roses, followed by violets. Very floral nose, with a finishing scent of spices, predominantly cinnamon. A very mixed potpourri nose, but kind of simple at the same time.

Taste: 7/10
Start with a bite from a fresh plum. Pop in a few chocolate-covered raspberries and cherries. Take another bite of the plum. That's it. Not very complicated, on the sweeter side, really needs some food to temper it.

Finish: 7/10
The plum continues on the finish along with the sweetness, and a touch of vanilla with a little bit of cherry cough syrup. The finish goes on and on, but it's mostly plum. I like the finish more than the palate.

Aging: 2/5
I'd say this will probably stick around until 2012. 6 years from vintage date.

Overall: 3/5
Certainly not my favorite from Scott Harvey. I liked the 2004 vintage better, which does not have the Forte addition. Apparently when bottling the magnums of the 2006, it was a different blend that is more in the dry style, closer to the 2004. It's tasty, definitely a food wine. Trying to drink it alone is tough.

Total: 86pts

The port sauce really helped to temper the sweetness, as its own sweetness overpowered the wine's, allowing a better flavor to come out. Really good pairing.

Want to make this meal?

Port-reduction glazed pork chop
1 cup Port (or port-style wine)
1/4 cup packed dark brown sugar
2 Tbsp vanilla
1 pork chop, bone-in
1 sprig thyme
2 tsp Lawry's seasoning salt

Line a baking tray with parchment paper. Season the pork chop with the salt and place on the tray, with the sprig of thyme on top. Bake at 375 for 30 minutes.

Meanwhile, in a small sauce pan, begin heating the port. Once it begins to steam, stir in the sugar and vanilla. Bring to a boil, then allow to reduce until the desired consistency is achieved.

Baby White Potatoes
Melt 1 Tbsp butter in a skillet over medium-high heat. Add a can of whole white potatoes, drained, with a pinch of Kosher salt, a sprinkling of ground pepper, and 1 tsp dried rosemary. Heat until golden brown and slightly crispy on the edges.

Green beans
Prepare cut green beans in your favorite method. Mine are canned and microwaved just to give me some delicious green.

Enjoy!

Farewell to Summer

The end of summer is upon us and fall is fast approaching. I decided to go for a nice transitional meal tonight - grilled pork chops with a garnish reminiscent of summery caprese salad, and polenta on the side. And the grill called for Ty Caton's Field Blend.

Wine: 2005 Ty Caton Field Blend Red
Meal: Herb-crusted Pork Chop with Polenta

Color: 5/5
Deep deep purple, inky dark loveliness

Nose: 14/15
Raspberries, currants, black pepper, mustiness, blueberries, touch of oak, a touch of earth. A sit'n'sniff all day wine!

Taste: 8/10
Blackberries & chocolate at the front, black pepper on the mid-palate. Somewhat herby.

Finish: 8/10
Raisinettes, vanilla, oak.

Aging: 3/5
Drinking beautifully now, seems like it will hold a little while longer.

Overall: 4/5
Arguably one of my favorites. One of Ty's "lower end" bottles, makes a great every day drinker that also works well on special occasions. Lovely, lovely wine.

Total: 92pts

The wine really works well with the meal. They both just seem to complete each other, which is as it should be. It's really well-balanced, and seems like this wine has really come together and is nicely integrated now. What do I mean? Well, I first had one of these in July of 2008, and this is what I wrote about it:

This stuff is fantastic. Lasted me 4 days and held up all throughout. Very fruity nose on day 1, berries on the palate. Day 2 brought out a little bit of oak on the nose, with a spiciness across the palate. Day 3 brought with it a cocoa finish, with slightly more pronounced oak. Day 4 it began to fade, but was still full of flavor. Very well-balanced wine. This is stuff to stock up on.

I scored it at 90pts back then.

Want to make this meal?

Please note that the fresh herbs are important to this dish. Don't use dried stuff. Go get it fresh.

Herb-crusted Pork Chop
1 bone-in pork chop, at least 1/2" thick
2 Tbsp kosher salt
1/4 cup (unpacked) dark brown sugar
2 sprigs fresh thyme
1 sprig oregano
12 leaves basil
1 tsp chopped chives

Remove the thyme and oregano leaves from their stalks. Tear up the basil leaves. Place all herbs, salt, and sugar into a bowl and toss well. Pack the mixture onto both sides of the pork and allow to sit for about 10 minutes.

Heat grill to medium (~350 - 400 degrees). Do not rub off the herb crust from the pork prior to cooking. Cook pork directly over medium heat for 6 minutes on each side, or until the meat reaches 165 degrees. Allow to rest for about 5 minutes, then top with caprese topping.

Caprese Topping
1 can diced tomatoes
1 tsp kosher salt
10 leaves basil

Strain the juice from the tomatoes and reserve. Tear up basil leaves, and place in bowl with tomatoes and salt. Toss lightly to mix and place in refrigerator until ready to serve.

This can be served as a side dish with fresh mozzarella if desired.

Polenta
3 slices pre-made polenta
Tomato juice reserved from can

In a small skillet over medium-high heat, heat up tomato juice just until it begins to boil. Gently place polenta rounds into the pan and cook for about 2 minutes on each side. Top with remaining (and now thickened) tomato juice.

Pre-made polenta - you can generally find this in grocery stores. It comes in packaging reminiscent of sausage. I still have yet to successfully make home-made polenta, but this stuff comes close.

Enjoy!

Wine from Home

I have a confession to make. This post is so late and delayed for a few reasons... One, my wine consumption has gone down somewhat in the past couple of months. Two, I was lazy and kept procrastinating getting the photos off my camera. And Three, once I decided to finally get the pictures off, I discovered I couldn't find my camera. It's been missing for a few weeks now. This makes me sad. (I found it!) So if you'll bear with the lack of any pictures until I can get a new camera, I'll resume the posts :)

This wine comes to us from southern New Jersey, near where I went to college just a hop, skip and a jump from Atlantic City. If you're ever there, look them up. Beautiful grounds, great wines, and a wonderful restaurant await - and you simply must try their Blueberry Champagne.

Wine: NV Renault Winery Fresello
Meal: Grilled Pork Chops with mushroom green beans

The Fresello is a white blend of all their whites - which includes Sauvignon Blanc, Chardonnay, Noah, Riesling, and Pinot Grigio.

Tasting notes on the wine:

Color: 5/5
Honeysuckle yellow, good clarity

Nose: 10/15
honey, apple, pear, herbs. Very light. A little difficult to pull the aromas out.

Taste: 7/10
Slightly fizzy, crisp and clean, pears, peaches, starfruit. Not complex, just tasty. Semi-dry.

Finish: 6/10
Apricot, a little bit of petroleum, nice. Short, though.

Aging: 1/5
Yeah right. Drink it within a year of purchase. Especially since they're NV. I do have to admit, though, it held up nicely enough in the fridge to be used in a lovely tomato sauce a few weeks later.

Overall: 3/5
Really nice. Not complex, but an easy drinker. Excellent for summer.

Total: 82pts

Decent little wine, which works really nicely for summer. Chill it down - it's better cold. The dish was a nice, light dish which went really well with the Fresello and accentuated all the good stuff. The green beans with mushrooms cut the slight sweetness in the wine and brought out its acidity, making it really crisp and refreshing. The pork chop and wine complemented each other nicely, neither overpowering the other. It's a really simple meal that's perfect for

Want to make this meal?

Green beans and mushrooms

Can of green beans
1 tsp bacon salt
1/4 cup button mushrooms

Put all in microwaveable dish, microwave on high for 3 minutes, stir, microwave one more minute. Simple!

Grilled pork chop

2 tsp Lawry's seasoning salt
1 1/2" thick bone-in pork chop

Sprinkle 1 tsp seasoning salt on either side of pork chop and allow to rest for about 5 minutes. Heat grill up to high, allowing for enough time for the grates to get good and hot. Grill for about 7-8 minutes on each side, then close the lid and grill an additional 2 minutes.

Pour, plate, serve, and Enjoy!