The antithesis of a wimpy Pinot Noir. Very Burgundian in structure. Highlighting delicate hints of leather, mushroom and forest floor that aficionados of funky Pinot Noir will love.
Parliament. Front porch bean bag. Smoky glazed ham. Or better yet, grilled pork tenderloin. I love to mix a few crazy things so here we go. I recently grilled pork tenderloin that was marinaded in a plum preserve (you can use any dark fruit preserve and homemade is always the best), Soy sauce, sesame oil (just a little) and a pinch of salt ( reserve some of the marinade in a bowl for basting). Leave in the fridge for about 2 hours. Baste the tenderloin while you are grilling and when done, let rest for 10 minutes. Enjoy!