Compared to Yellow Tail, this is the height of sophistication. Of course, that’s like saying Jessica Simpson is classier than Pam Anderson. This wine is pure silly fun, but its the best of it’s ilk by a mile. The Paris Hilton of cheapo shiraz?

Pillar Box 2007 Red, Australia

Some may call this a Rhone blend, some may call it a GSM, but many will just call it wonderful. Yeah, that was way too corny. Onwards: this is a “must have” cheapie for many, many of the folks here at the school. Much more earth-driven and herbaceous than the other wines on this list. Not for someone who prefers the bigger fruit, but for those hankering for some old-world accents, this is a very good buy.

d’Arenberg 2004 The Stump Jump Red

Serves 6

1 1/2 pounds pork tenderloin, trimmed

1 Tbs. salt

1 1/2 Tbs. pepper

1 ½ Tbs. fennel seed

1 large sweet yellow onion, such as Vidalia, diced

1 Tbs. olive oil

½ tsp. of salt

¼ c. brown sugar

1 1/2 tsp. dried mustard

1 cinnamon stick

¼ tsp. ground cloves

1 Tbs. ginger grated

1/4 c. apple cider vinegar

12 fresh figs, stems removed and cut into wedges

Directions

1. Rub the tenderloin with the salt, pepper and fennel seed. Wrap with plastic wrap and refrigerate for 4 hours or overnight.

2. In a large sauce pan over medium low heat, sauté onion, oil and a pinch of salt.

3. When onions begin to soften and brown at the edges, add sugar, mustard, cinnamon, cloves, ginger and cider vinegar. Cook for 10 more minutes over low heat.

4. Add the figs and cook an additional 5 – 10 minutes until the figs are just starting to break down. Set mixture aside.

5. Preheat the oven to 425 deg. F. In a large oven safe skillet, heat oil over medium high heat. Sear the pork tenderloin on all sides.

6. Place pork in the oven. Cook for 10 – 15 minutes, until internal temperature is 140 deg. F. Allow pork to rest loosely covered with foil for 5 minutes.

7. Serve sliced pork with room temperature fig confit.

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

Pork Tenderloin with Fig Confit

Chateau Mont Redon 2007 Cotes du Rhone

Castano 2003 Hecula

Brancott 2008 “Conders Forest” Sauvignon Blanc

Vanilla-poached pears & toasted almonds on the palate, a little jolt of freshness on the finish, and a lingering sensation of smoke. Quite worthwhile to serve as an aperitif.

Montes 2005 ‘Alpha’ Chardonnay, Casablanca Valley

A definite must buy for Zin drinkers. Dense and full bodied, the wine uncorks with an explosion of deep black fruit and freshly roasted coffee beans. Rich but soft tannins carve out a core of caramel & chocolate that is quickly filled with a spicy finish. Damn fine.

Ravenwood 2002 Monte Rosso Vineyard Zinfandel, Sonoma Valley

RedHeads Studio 2005 “Barrel Monkeys” Shiraz

J.M. Bouley 2004 “Clos De Chene” Volnay 1er Cru