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Esquin Wine Merchants Seattle

Weekend Wine Pairing – Tamarack Firehouse and Pork Chops with Cherry Balsamic Glaze

Weekend Wine Pairing – Tamarack Firehouse and Pork Chops with Cherry Balsamic Glaze

Weekend Wine Pairing – Tamarack Firehouse and Pork Chops with Cherry Balsamic Glaze

WEEKEND WINE PAIRING

For the weekend of August 29th, 2015 “August is Washington Wine Month!”

This year I had the privilege of sitting as a judge for the 2015 Seattle Wine Awards. The Seattle Wine Awards is the largest, most prestigious and professional recognition program for Washington State wine. This year marks the 10th Anniversary of this lauded celebration of Northwest wine. It is a little intimidating sitting with Seattle’s most prominent wine professionals. These are respected Wine Directors, Buyers, Distributors, Educators and Seattle’s top Sommeliers who know what Washington wine is all about.

2013 Tamarack Firehouse Red Columbia Valley $15.99
“A smoking value, the 2013 Firehouse Red, a kitchen-sink blend of mostly Cabernet Sauvignon, Syrah and Merlot, offers lots of dark fruits, toasty oak and spice in a high-quality, medium to full-bodied, ripe, rounded and straight-up delicious style. Buy it by the case and drink it over the coming couple of years.” – Jeb Dunnuck
The flavors are dark and mouthwatering, with cherries, boysenberries and plums so this time of year it has me thinking of cooking with ripe fresh plums and cherries. This is a simple dish that when served with mashed potatoes and green beans is a perfect Sunday night supper. A nice bottle of Tamarack Firehouse and you have a great family dinner. 

Pork Chops with a Bing Cherry Balsamic Glaze

For the pork chops:
2 (1-inch-thick) bone-in pork rib chops
2 teaspoons kosher salt
1 teaspoon chopped fresh sage
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
For the cherry glaze:
2 teaspoons Butter
1/2 medium shallot, finely chopped
1 cup fresh Bing cherries, pitted and halved
1/3 cup red wine
½ Teaspoon dry tarragon
2 teaspoons red currant jelly
2 teaspoon balsamic vinegar

 Printable Instructions and Recipe

We hope you enjoy the recipe and find time to share some good food and wine with some friends and loved ones.

Thanks for your time and consideration,  

Leonard Rede, European Wine Specialist Esquin Wine & Spirits206 682-7374
Saturday tasting 
2 pm to 5 pm

Lobo Hills 
Dunham Cellars  

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