90 Plus Cellars Reserve Series 2020 Pinot Noir Lot 75 Russian River Valley, Sonoma County, CA, USA

Technical Bottle Notes: "This Pinot Noir is made from vines scattered about the lush hills and cool valleys of Sonoma’s Russian River. In this blissful landscape of redwoods and morning fog, grapes are collected and brought to the winery where they are transformed into a wine featuring radiant, red berry fruit flavors and a smooth texture."

Tasting Notes: The color is a deep dark purple color. Dark cherries, cocoa, earthy, and slight spice notes on the nose with luscious dark cherries and cocoa that follow through on the plate with a lingering dry finish. Delicious on its own to drink, 90 Plus Cellars 2020 Pinot Noir Lot 75 Russian River Valley is even better when paired with food.

Pairing Suggestions: Poultry, pork, charcuterie, cheeses.

Luxury Experience was "In The Kitchen and Behind The Bar®" creating our pairing recipe for Luxury Experience – Roast Pork with Cherry Sauce accompanied by potato galette and haricot verts garnished with toasted sliced almonds. The cherry sauce kissed with the 90 Plus Cellars Reserve Series 2020 Pinot Noir works well as a complement to the roast pork and brings out the delectable, nuanced flavors of the wine. The potato galette and haricot verts with toasted sliced almonds round out the flavors with a balanced finish.

The Culinary Recipe – Luxury Experience – Roast Pork with Cherry Sauce
Dinner for 2

Potato Galettes

Potato Galettes are thinly sliced potatoes brushed with butter and baked in a circle until crisp. We like to caramelize an onion and alternately layer it with the potatoes. To give the potatoes their crisp finish, we buttered each potato layer with a mixture of salt, black pepper, and dried parsley before baking.

Pro-Tips: Slice the potatoes and onion using a food processor blade or mandolin or use a knife to create very thin slices. We use individual tart pans with removable bottoms to create perfectly round potato galettes. If you like, you can also make them in a round cake pan for larger gatherings and cut the galette into slices.

Pre-heat oven to 400-degrees Fahrenheit.

Ingredients:

Method for the Onions: Heat a small sauté pan. Add EVOO, heat, then add sliced onions. Cover to sweat the onions until translucent, then remove cover and cook until caramelized (when they turn golden). Remove from heat and set side.

Method for the Potato Galettes: Cut parchment paper to fit the bottom of the pans. Lightly spray the bottom and sides of the pans. Add parchment paper to the bottom of the pans. Layer potatoes in a concentric pattern to fill the bottom of the tart pan. Brush the potatoes with the melted butter, salt, black pepper, and dried parsley mixture. Top with some of the caramelized onions. Add another layer of potatoes, brush with butter mixture, then onions, and repeat finishing with a potato layer. Brush with the butter mixture. Place the tart pans on an aluminum foil lined baking sheet and cover the tart pans with aluminum foil.

As the potatoes will take slightly longer to cook than the pork, place them in the oven 15 minutes before the pork. Bake until potatoes are golden and crisp.

Method for the Pork: Pre-heat oven to 400-degrees Fahrenheit/204-degrees Celsius. Season boneless pork chops with salt on both sides. Heat an oven-proof skillet over medium heat on the stove, add EVOO, then sear chops on both sides. Remove from the stove. Cover pan with aluminum foil and roast chops in the oven until pork is almost cooked through. Remove foil, turn chops over and cook until finished cooking. Remove pan from oven. Add pork chops to a plate and cover loosely with foil until ready to plate. Add pan juices to the pureed cherry sauce and heat through to meld flavors.

Cherry Sauce Ingredients

Method for the Cherry Sauce: While the pork is cooking, heat a small saucepan, then add the EVOO, black pepper, fresh rosemary, and 90 Plus Cellars 2020 Pinot Noir Lot 75 Russian River Valley, and reduce the sauce to one-half ounce. Add the mixture to a small blender, food processor, or use a stick blender to puree. Return the cherry puree to the saucepan, add the pan juices from the pork, and heat to round out the rich flavors.

Haricot Verts Ingredients

Haricot Verts
Toasted Sliced Almonds
EVOO
Salt, Ground Black Pepper

Method for Haricot Verts and Toasted Sliced Almonds: Heat a sauté pan, add salt, crushed black pepper, and 1 tablespoon EVOO. Add haricot verts and sauté until tender. Add sliced almonds and toast.

Presentation: Add the sauce in a generous swirl to two plates. Slice the pork and arrange on the cherry sauce. Sprinkle pork with some fresh rosemary. Remove the potato galettes from the tart pans and arrange on the plates with the haricot verts sprinkled with toasted sliced almonds.

Until next time, cheers and Bon Appetit!

About Ninety Plus Cellars

"In 2009, 90+ Cellars founder Kevin Mehra set out on a mission to make the world’s best wines more affordable and accessible to all. His idea was built on the understanding that many wineries around the globe — even the most highly acclaimed ones — consistently produce more wine than they can sell under their own top labels. This was especially true at the time due to the economic recession. Kevin brought on Wine Director Brett Vankoski, and together they started to seek out wineries that had a history of high (90+ point) ratings. They gave these wineries the opportunity to sell more wine, while in turn, giving wine lovers access to these acclaimed wines at better prices. The only caveat was that 90+ Cellars couldn’t divulge the names of the wineries and vineyards. The concept worked, and our label started to take off.

Over the years, we have developed relationships with hundreds of amazing wineries all over the world. These partnerships allow us to offer a highly selective, global collection of wines we know you’ll love; from everyday classics to more premium selections. And we never stop searching for new wines, always striving to make it easy for people to explore, discover and fall in love with great wine."

For more information and to purchase Ninety Plus Cellarsplease visit the website: www.ninetypluscellars.com.

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Latitude Beverage Company
300 Washington Street, Suite 451
Newton, Massachusetts 02458
Telephone: +1-617-396-8220
Email: info@latitudebeverage.com
Website: www.ninetypluscellars.com

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