This Month's Wines....

This celebrated, noble grape yields white wine of the very highest quality. In Germany, where it has been cultivated since Roman times, the grape is responsible for much of the wines produced along the Mosel River Valley and the northern Rhine River.

Riesling wines have a distinctive delicate character, generally described as flowery and fruity, and sometimes as peachy. The body is light to medium and the best wines have a crispness to balance the sweetness. Successfully transplanted to California, Rieslings produced in the Golden State are now among the best made anywhere.

They run the range from bone dry to very sweet, though the typical California Riesling is off-dry (1-3% sugar). If the label indicates “Late Harvest” or “Selected Late Harvest,” it is an indication of a higher degree of sweetness and many wineries now list the residual sugar on the label. The better Rieslings come from the sloped vineyards along the coast from Mendocino County in the north to Santa Barbara in the south. Pair with light foods, soft cheeses and Asian-inspired dishes. Served chilled, not too cold.

Noble-Rand 2003 Riesling, Monterey
Total Acid: .82 g/l
Alcohol: 12.5%
Residual Sugar: .25 g/l
Cellaring: 1-2 years

Panel’s Notes: The 2003 Noble-Rand Riesling is fruity and refreshing with lovely aromas of fragrant flowers and melon. Flavors are generous with layers of tropical fruit and peach. A hint of citrus emerges in the finish.

Winery Background: Two 2nd generation grape growers/vintners join talents to product this elegantly aromatic Riesling - and they married this past Spring!

Food: This is a supple wine and good partner for any spicy cuisine. Great with lighter cheeses like Colby or Swiss.

Camille Stagg is a food, wine and travel journalist and author. Her latest book is "The Eclectic Gourmet Guide to Chicago" (Menasha Ridge Press). She was food editor of both the Chicago Sun-Times and Cuisine magazine.

Pork Tenderloin Apricot-Wine Sauce

Ingredients

Preparation

Rub surface of pork with 2 teaspoons of the olive oil. Tuck tenderloin “tails” back and tie two tenderloins together with cooking twine. Place on rack in roasting pan; roast in preheated 350°F oven for about 1 hour.

Meanwhile, prepare sauce. In a small bowl, combine wine, preserves, lime juice, mustard, shallots and minced tarragon. Using a brush, baste the roast with sauce three times during the last 1⁄2 hour of cooking, or until an instant-read meat thermometer registers 160°F.

Sauce should brown a little on top of the pork. Remove from oven. Cut twine and transfer meat to serving platter. Season to taste with salt and pepper. Garnish with tarragon sprigs. Serve with grilled, fresh garden vegetables.

• Makes 4 servings •

Quote:

Pliny the Elder
Roman Author (23-73 A.D.)