Napa Master Sommelier William “Willie” Sherer has a passion for Spanish varietals, and it shows in his Iberian Remix wines. He stopped by recently to taste us on the lineup, and we’re thrilled to carry one of the best California Albariños we’ve had. It’s a great winter white–its aromas of orange blossoms and ripe, fresh apples pair beautifully with roasted pork loin, ham, winter greens and classic Maryland crab cakes. It also makes for a delicious “cooking wine” (i.e., the bottle you open to sip on as you prepare the meal).
Here’s a simple, delicious winter pork roast that showcases Albariño beautifully:
5 lb pork loin roast
salt & pepper
2 minced garlic cloves
pinch of thyme & ground ginger
glaze: 1 cup orange juice
1/4 c brown sugar
1 Tbsp dijon mustard
cornstarch to thicken
Preheat oven to 350°. Combine salt, pepper, garlic, thyme & ginger and rub over roast. Place on a rack in a roasting pan. Bake for 1 hour.
In a saucepan over medium heat, combine the rest of the ingredients and bring to a boil; cook and stir a couple of minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. Bake until the internal temperature is 145°, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze and serve with roast. Serves 8 (at least).