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cooking pork loin and pairing wine

Pork and Pinot – A Perfect Pairing


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There are some days you just don’t want to slave over a hot stove, yet yearn for a delicious, home cooked meal. Managing your time between meal prep and other tasks, work, play, whatever, couldn’t be easier once you master the art of the crock pot! Toss four ingredients in the pot, let it cook for half the day while your attention is elsewhere, and the end result is a perfectly prepared, hot meal that’s delicious. All that you have to do is pop the cork on a nice wine to make this meal fabulous. That’s where I come in, taking this crock pot pork loin recipe and pairing a delicious red wine with it, a Pinot Noir from California.

As you saw in the short video, placing a 2-3 pound pork loin in the crock pot with about 3 cups of beef broth, eight thyme sprigs, and 4 or 5 whole cloves of garlic makes an amazing meal. While we cooked it, on a low setting, for 10 hours, it would have been ready after 6-8. The meal was positively delicious, but what really set it off was the wine pairing.  Pork goes famously with white wines, like Riesling or Gewurztraminer, but we really enjoy this dish with a Pinot Noir. I selected the $30 offering from Russian Hill, their Russian River Valley 2006.

Russian Hill has been family owned and operated since 1997, and produces a number of estate Syrah offerings in addition to their estate Pinot Noir wine and an estate grown Viognier. They also offer a Chardonnay sourced from a neighboring Dutton Ranch vineyard, numerous Pinot Noirs sourced from individual neighboring vineyards, and of course, the RRV Pinot Noir discussed in the video. Winemaker Patrick Melley, who is the nephew of proprietor Ed Gomez, is largely a self taught winemaker. His online biography mentions that mouthfeel is what he loves about wine most, and that indeed translates to his wines. Silky and soft, they dance on the palate.

The Russian Hill RRV Pinot Noir is sourced from multiple vineyards, selected from several small hands-on growers who offer fruit the team at Russian Hill feel creates a wine that represents the appellation as a whole. The summer fog provides moderate temperature during the day and cool nights, which results in wines with a bright acidity and full fruit flavor as the fruit ripens slowly. I thought this wine had great fruit that was beautifully balanced with smokey and earthy notes and a wonderful acidity that finishes softly.  This Pinot Noir is aged for 10 months in 100% French oak, 25% of which was new, which contributes those toasty, earthy notes. There were 2,000 cases of this wine produced, up from 1,370 in 2005. The wine has a velvety mouth feel, rich and supple, without being flabby. While it’s wonderful to sip on it’s own, it’s great with food. The video captures the tasting notes perfectly when this wine is paired with the right meal.

Do you have a recipe you’d like for me to prepare, then pair with the perfect wine? You can email me at matt @ mmwine.me or leave a comment below and we can collaborate. I’d love to feature your recipe on the blog!