Vineyard of the Month: Duckhorn

Founded in 1976 by Dan and Margaret Duckhorn, the Duckhorn Vineyards have become the premier producer of Napa Valley wines. They’ve grown from a single 10-acre estate and vineyard to 7 estate vineyards located throughout the microclimates of Napa Valley. They created the first luxury Merlot in 1979 and are frequently named one of the top 100 wineries in the world.

Duckhorn celebrated their 40th harvest in 2017 and have created a full portfolio of award-winning wines from Decoy, Canvasback and Migration to Kosta Browne and Goldeneye.

Wine of the Month:  Decoy Red Blend

With alluring layers of blueberry, blackberry and wild strawberry as well as hints of anise and vanilla, this impeccably balanced wine offers silky tannins and rich, mouthwatering flavors. The finish is lush, elegant and energetic.

The core varietals for this appealing Sonoma County red wine combine the elegance of merlot with the complexity of cabernet sauvignon. Reflecting the character of each growing season and the diversity of their vineyard sources, Decoy has established itself as a wine of distinction. Aged in 100% French oak for 12 months, this blend is 52% Cabernet Sauvignon, 37% Merlot, 6% Petite Sirah, 2% Zinfandel, 2% Carignan and 1% Syrah.

Food Pairings:
Pork, Beef, Rich Sauces, Medium Spice, Aged Cheese

Cherry Balsamic Roasted Pork

1 (2 to 3 lb) boneless half pork butt
1 Tbs Italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
3 Tbs vegetable oil
1/2 cup dry red wine
1/4 to 1/2 cup chicken broth
1 (12 oz) bag frozen cherries
1/4 cup water
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 Tbs Dijon mustard

Trim the pork of excess fat and silverskin. In a small bowl, combine the Italian seasoning, salt, garlic powder, black pepper and olive oil. Rub the pork with the mixture and set aside. To enhance flavor, refrigerate overnight. When ready to cook, heat a cast iron skillet over high heat. Add the oil and pork and sear on all sides for about 1 minute per side. Reduce heat and deglaze the pan with the wine. Let wine reduce by half and add the broth. Bring to a simmer and place in a 300 degree oven. Cook until the thickest part of the meat reaches an internal temperature of 180 degrees, using an instant read meat thermometer. Will take approximately 3 to 4 hours, depending on the size of the pork.

To make the sauce, place cherries, water, balsamic, maple syrup and mustard in a saucepan. Bring to a boil and reduce to a low simmer. Stir often and let the cherries cook down for about 10 to 15 minutes. Remove from the heat and let cool.

Once the meat reaches an internal temperature of 160 degrees, remove from the oven and baste with half of the sauce. When the meat reaches 180 degrees, remove and let rest for 15 minutes before serving. Transfer to a serving platter and add the remaining sauce to the meat. Slice and serve.

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