iThis month’s selection is the first time your club has offered a wine which lists two grape varieties on the label. In the wine trade it’s known as a “blend.” Blending is a skill (some would call it an art) that brings together different grape varietals to create wines of unique tastes and aromas. This allows vintners to unite many of their region’s unique flavors – their best varietals, into a single fine wine. Hopefully, the sum is then far greater than that of its parts.

Some of the world’s greatest wine regions have made their blended wines quite famous. These include the Bordeaux region of France, Chianti in Italy and Spain’s Rioja and Ribera del Duero regions. In the new world, especially Australia, blending is quite common. During the last several years, California has developed its upscale blended wine, Meritage (rhymes with heritage), with both red and white wines modeled on Bordeaux grapes. These wines have “proprietary” names such as Insignia.
A Semillon/Chardonnay blend sets out to give you the wonderful zest and distinctive tang of Semillon layered within the seductive texture of Chardonnay. The fresh apple and cinnamon notes in the Chardonnay blend nicely with the fig and pear aromas of the Semillon. The final result provides the best of both grapes.

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Camille says… These Dijon Pork Chops are wonderful anytime - Winter Dinner Party, Spring Gathering, Summer Cookout or Fall Family Dinner. Serve with baked potatoes and a crisp apple salad.

Ingredients

• 4 center-cut pork chops, 6 – 8 oz each,
1-inch thick, trimmed
• 1/2 cup Semillon-Chardonnay
• 3 tbsp apple juice
• 2 tbsp olive oil
• 11/2 tsp Dijon mustard
• 2 medium cloves garlic, crushed
• 3 tbsp chopped fresh parsley
• 1/2 tbsp snipped chives
• 2 tsp chopped fresh thyme, or 1/4 tsp dried
• Salt and freshly ground black pepper

Preparation

Place pork chops in a zip-lock plastic bag. Add wine, juice, oil, mustard, crushed garlic, parsley, chives and thyme. Close bag and turn to moisten chops. Marinate for 1/2 hour. Drain chops and transfer to broiler rack. Place rack in preheated broiler and cook 7 to 8 minutes per side, basting with marinade when turning half way through cooking. Pork should be cooked until just pink in the center; an instant-read thermometer inserted into center of chop should register 160°F when done.

Remove from broiler, season with salt and pepper to taste.

Makes 4 servings.

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