Rappahannock Shipment - December 2013 Selection

Haven't tried either of these, but they both sound good. In fact, I'm pretty certain I'm going to make the Pot Roast with Prunes for dinner tonight -- you know -- the good ole Friday night date. I did get a good chuckle out of the tasting notes on the 2011 Cab Franc - what the hell is bramble fruit?

2011 Noblesse Cabernet Franc

Aromas of currants, sun kissed bramble fruit, cloves, with a hint of forest floor, all precede flavors of reduced cranberries and sweet plums, wrapped in a veil of cedar and white pepper. Soft integrated and approachable tannins followed by bright acidity, make for a red wine for any occasion. Try pairing it with a simple grilled venison or pork loin.

Grilled Pork Loin (Alton Brown)

1 whole pork tenderloin, approximately 1 lb

1 lime, zest finely grated

0.5 cup freshly squeezed lime juice

0.25 cup honey

1.5 tsp kosher salt

0.5 tsp garlic powder

1 chipotle chile pepper in adobo sauce

1 tsp vegetable oil

1 tbs chopped fresh cilantro leaves

Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1 gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal. marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator. Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal into the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2-3 minutes. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Cover and cook for 12 - 15 minutes, turning every 1.5 - 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminium foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

2012 Noblesse Cabernet Franc

Delicious aromas of dates and figs with a backdrop of pomegranate, and cherry preserves. Supple tannins, a full rich mouth-feel, and lingering finish, follow flavors of ripe plum and toasted coconut, complimented by hints of cinnamon and nutmeg. Try this wine with a slow cooked pot roast with dried plums.

Pot Roast with Prunes (Southern Cooking)

5 lb Pot Roast

2 tsp salt

0.25 tsp ground ginger

0.25 tsp pepper

2 tbs butter

2 tbs olive oil

3 cloves garlic, minced

3 onions chopped

1 cup dry red wine

0.5 cup beef stock

1 cup pitted prunes, soaked in 1 cup water

0.5 lb zucchini, cut in 2" pieces

1 cup small mushrooms

Rub pot roast with salt, pepper, and ginger; brown on all sides in butter and oil in skillet. Combine pot roast with remaining ingredients, except zucchini and mushrooms; put in crockpot. Cover and cook on low 8 - 10 ours until roast is tender. Add zucchini and mushrooms; cover and cook on high 30 - 45 minutes longer.