Food and Wine Pairing - Merlot

Aperitif, during meals and digestif (well... I guess that means anytime is a good time to enjoy the Little Penguin wines)!

Nothing enhances a meal more than a good bottle of wine. But, in deciding which wine to serve with which food there is, according to the Little Penguin, only one rule – there are no rules!

Any combination that tastes good to you is a good combination. And the best way to find out is to experiment with an open mind and full glass of the Little Penguin wine.

But that doesn’t mean he doesn’t have some favorites. Nothing pleases the Little Penguin more than helping his friends create fun and unforgettable experiences with wine. To help, he’s happy to offer the following advice on food pairings, from quick easy meals to more formal gourmet gatherings.

THE PROMPT PENGUIN’S PAIRING

(for those in a hurry)
Preparation time: 1-2 minute
  • mmm...Chocolate and Merlot. An enticing combination
  • A fresh garden salad

THE PRACTICAL PENGUIN’S PAIRING

(for those with little time)

Seared Pork Tenderloin with Plum Glaze
Preparation time: 25 minutes
Serves: 6

  • 2 pounds pork tenderloin
  • salt and pepper
  • 1 tablespoon Canola oil
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1/4 cup plum sauce
  • 1 tablespoon soy sauce
  • 1/2 cup chicken stock
  • 2 plums, pitted and chopped
  • 1 cup red onion, sliced lengthwise

Salt and pepper the pork loin. Heat the Canola oil in a large skillet over medium-high heat and sear the pork well on all sides. Remove to a plate and set aside.

Add shallots and garlic and sauté 2 minutes, until soft. Mix in plum sauce, soy sauce and chicken stock, plums and red onion and bring to a boil. Add pork back to pan, lower heat to medium, cover and cook for 20 minutes, turning often. Uncover and cook 2-3 more minutes, until sauce has thickened.

Slice tenderloin and serve sauce spooned over top.

THE PERFECT PENGUIN’S PAIRING

(for those who want to make it perfect)

Chicken Legs Braised with Garlic and Pancetta
Preparation time: 30 minutes
Serves: 4

  • 4 chicken legs, including thighs
  • 6 cloves garlic, sliced
  • 3 ounces pancetta, diced
  • 1/4 cup white wine
  • 2 cups chicken stock
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon thyme, minced
  • 1 tablespoon olive oil

Preheat oven to 375º.

Heat olive oil in a Dutch oven over medium high heat on the stovetop. Season chicken legs with salt and pepper and brown thoroughly on all sides. Remove to a plate and add garlic, thyme and pancetta to the pan. Sauté until garlic is golden and tender and pancetta is crisp.

Deglaze the pan with white wine, scraping up any bits stuck to the bottom until the wine has evaporated. Add chicken stock to pan, bring to a boil and nestle chicken legs back in the pan. Cover and transfer to oven.

Cook for 30 minutes, until chicken is just beginning to fall off the bone. Transfer chicken to a plate and cover loosely with foil. Move the pan to a burner and reduce liquid over medium high heat until the consistency of a thin gravy. Add chicken back to pan to reheat, then serve in shallow bowls, ladled with sauce.

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