There’s something primal about firing up the grill. I’m not going to lie, sometimes I look for an excuse to grill something. We’ve even grilled pizza just because I didn’t want to use the oven. This recipe has distinct tart flavors from the mustard in the marinade and in the sauce. The molasses’ sweetness offsets that tartness, and the marinade will caramelize during grilling. Adding the butter at the end also cuts down the tartness of the mustard.
Because of that, wine pairings aren’t as obvious. You might think of pulling out a Pinot Noir for the pork, but mustard and Pinot don’t always go. Pinot Noir has notes of tart cherry and red raspberry…not exactly ideal with mustard. In the interest of gauging sweet, sour, bitter, salt and umami we’re looking at above average bitterness so you could go with white, red or rosé:
2010 Chateau De Fontenille Rosé
Made from 100% Cabernet Franc, you’ve got sweetness to offset the dijon and molasses and you have a bing cherry plus sweet strawberry (notes found in Pinot Noir) to compliment the savory pork. Some rosé wines can be too tart and make your glands pucker but not this one. Sweet red fruits emanate from the glass, giving hints of the acidic backbone waiting to be discovered. It might not be the perfect wine pairing, but it can work.
2004 Delas Fréres Hermitage, Les Bessards
Sassy and spicy, racy and sultry. Yep, Hermitage wines can be some of the most magnificant Syrahs in the world. I like it to pair with the pork because well balanced fig, truffle and spice box notes are framed around enough muscular structure to rock and roll with the sweet and tangy marinade. Wine can have such a beautiful purity and this one has it. It’s almost a meal in itself, but your palate will love the choreography of tantizling spices dancing racing around with every bite.