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Ice Wine
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Fun Fact by Nancy Hawks Miller, Goosecross: Ice Wine
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Pairing Sweet Wine with Food
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Fun Fact by Nancy Hawks Miller, Goosecross: Pairing Sweet Wine with Food
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Chenin Blanc and Pork Medallions with Grapefruit-Ginger Chutney
April 1, 2010 by David
Filed under Blog, Wine & Recipe of The Month
We’d like to welcome spring with something just a little sweet. That’s our Chenin Blanc – fresh and light with just a touch of sweetness to accentuate the honeyed pear, bright citrus and pineapple character. The Chenin Blanc is wonderfully refreshing on its own, but Colleen came up with this quick and delicious recipe that features zesty citrus fruit and just enough heat and spice to make it interesting. The fruitiness of the Chenin Blanc is not only a perfect partner for the pork medallions – it can carry you through the whole evening. It’s a refreshing starter to welcome your guests, and can see you right through dessert. Try it with Colleen’s recipe for Lemon Meringue Tarlets. Happy spring!
Ingredients
2 white grapefruits, seeded & demembraned
1 cup fresh grapefruit juice
3 tablespoons wildflower honey
1 tablespoon sugar
1/2 small red chile pepper, minced
1-1/2 tablespoons ginger, minced
1 tablespoon fresh lemon juice
Zest of 1/2 medium orange
1 tablespoon mustard seeds
1/8 teaspoon cinnamon
Salt & freshly ground black pepper
1 tablespoon olive oil
One 1-1/2 pound pork tenderloin, cut into 1-1/2 inch medallions
Directions
In a medium saucepan, combine the grapefruit sections, grapefruit juice, honey, sugar and red chile and simmer over moderate heat until thickened, about 15 minutes. Remove the chutney from the heat and stir in the minced ginger, lemon juice, orange zest, mustard seeds, and cinnamon. Season with salt and pepper. Set aside.
In a large skillet, heat the olive oil over high heat until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, 5 minutes per side, until evenly browned. Transfer the pork to individual plates and spoon the grapefruit-ginger chutney on top.
Discover more great recipes in Colleen’s Kitchen
Purchase the 2008 Goosecross Chenin Blanc in our online store.
Pairing Wine With Sweets
They’re everywhere, aren’t they? Christmas cookies, plates of fudge, so many temptations…
How do you pair wine with those goodies? Enjoy this 2-minute Fun Fact!
And hide your scale until after New Year’s 
Happy Holidays from all of us at Goosecross!
Pairing wine with sweet foods
Podcast: Play in new window | Download
Fun Fact by Nancy Hawks Miller, Goosecross: Pairing wine with sweet foods
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Goosecross: Wine Trivia du Jour
Which of the following is the least likely technique for making sweet wine?
a. Letting the grapes rot
b. Drying the grapes
c. Adding sugar
d. Adding alcohol
Whaddaya think (keeping in mind that truth is stranger than fiction, in this case) ;-)
Find out in our Wine Trivia Challenge! Go ahead, ace it 
