Pork Chop and Red Wine

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At sour flavors food's acid and wine's acid have to get in balance that's why better to choose wine with intense acids.

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WINE REVIEW

Tilia Cabernet Sauvignon 2009

"The 2009 Tilia Cabernet Sauvignon has a dark purple color with ruby red tones. The nose is full of ripe red fruits, sweet spice and a touch of tobacco. The mouthfeel shows red currant and cassis fruit layered with notes of cedar and espresso bean. The finish is soft and sweet, with finely grained tannins adding structure and length."

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wine, food, pairing, pepper, Cabernet Sauvignon, Australian, olive oil, Californian, garlic, beef, butter, Pinot Noir, Italian, French, Chardonnay, onion, fruit, matching, parsley, lamb, parmesan, thyme, rosemary, chicken, spicy, Chilean, cherry, tomato, veal, Spanish, Merlot, American, lemon, Argentinian, basil, Sangiovese, Zinfandel, mushroom, Sauvignon Blanc, Syrah,

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Pork Chop and Red Wine

Pork - Pork

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
4 pork chops, 1/2 inch thick
50 ml red wine vinegar
1 tbs fresh thyme
Freshly ground black pepper
150 ml cup red wine

Method:

1. In skillet, heat oil and butter; add pork chops browning well on both sides.

2. Add vinegar, rosemary, and pepper.

3. Reduce heat; cover and simmer 10 to 15 minutes.

4. Remove pork; keep warm.

5. Add wine to pan; heat until sauce is syrupy, about 5 minutes.

6. Spoon sauce over pork chops when serving.

Enjoy!

Recommended wine:

Tin Roof Merlot (2007)

A classic plush texture and delicious black cherry and plum flavors make our sumptuous Merlot both delicious on its own and a versatile food wine. Enjoy it with beef, lamb, roast duck with cherry sauce, red-sauce pastas, black olive and mushroom pizzas, and soft-ripening cheeses.