Avignonesi Desiderio Toscana Merlot 2020, Italy

Avignonesi Desiderio Toscana Merlot 2020, Italy is the spectacular taste of the Tuscan countryside. Powerful, aromatic jammy notes of plum, with rhubarb, black tea, and violet on the nose that follow through on the palate with silky tannins and a spicy black pepper finish. James Suckling awarded this wine 93 points, and we think it is pretty special as well. We paired this delectable certified organic wine with our recipe for Luxury Experience – Dijon Mustard Panko Crusted Pork Tenderloin served on a bed of mashed potatoes accompanied with roasted honey glazed carrot coins which complemented all the nuances of the wine. Saluti and Mangia Bene!

Avignonesi Desiderio Toscana Merlot 2020, Italy Information

Technical Notes: The grapes were harvested in early September. Fermentation using indigenous yeasts in stainless steel vats at a controlled temperature for 25-30 days, with daily pumping over and punching down.

Bottle Notes: Look for the label with their bull Desiderio and a small kangaroo, in honor of their former winemaker Ashleigh Seymour of Australia.

Tasting Notes: Powerful, aromatic jammy notes of plum, with rhubarb, black tea, and violet on the nose that follow through on the palate with silky tannins and a lingering spicy black pepper finish.

Luxury Experience – Avignonesi Desiderio Merlot 2020 paired with Dijon Mustard Panko Crusted Pork Tenderloin

Pairing Suggestion:  Luxury Experience–Dijon Mustard Panko Crusted Pork Tenderloin

Ingredients:

Method for the Tenderloin: Dust a sheet of wax paper with flour, salt, and pepper. Roll the pork tenderloin in the flour mixture. On a sheet of plastic wrap, spread the Dijon mustard and the Stone Ground Dijon Mustard the length of the plastic. Roll the tenderloin in the 2 mustards ensuring that it is evenly coated.

On another sheet of plastic wrap, place a generous amount of panko the length of the sheet. Roll the mustard coated pork tenderloin in the panko. Wrap securely in the plastic wrap and place in the refrigerator to set up. (Can be done hours ahead of time.)

Timing for the Mashed Potatoes: When you preheat the oven, start making your mashed potatoes.

Preheat oven to 400 degrees Fahrenheit (204.4 degrees Celsius). Ten minutes before you are ready to start cooking the meat, remove it from the refrigerator and let it rest.

Heat an ovenproof skillet large enough to hold the pork tenderloin. Add EVOO to the pan, then add the pork tenderloin and sear all sides. Cover the skillet and place it in the oven and roast the meat until it reaches an internal temperature of 150 degrees Fahrenheit (65.5 degrees Celsius). Remove the meat from the oven, place it on a platter, cover loosely with foil, and let it rest for 5 minutes before slicing.

Method for Carrot Coins: Peel and cut carrots into thin coins. Add EVOO to a small roasting pan. Toss the carrots in the EVOO, add salt and pepper. Cover with aluminum foil and roast at the same time as the pork tenderloin. Five minutes before the carrots are done, remove the foil and drizzle with honey and finish roasting.

Our Presentation: Slice the pork tenderloin. Place mashed potatoes on the plate, stand the sliced pork tenderloin up, and scatter the roasted honey glazed carrot coins between the meat. Mangia Bene!

For more information on Avignonesi and their extensive product line, please visit their website: https://www.avignonesi.it/

Avignonesi
Via Colonica, 1, 53045
Montepulciano (Siena), Tuscany
Italy
Email: info@avignonesi.it
Telephone: (+39) 0578 724304
Website: https://www.avignonesi.it/desiderio-2/
Facebook: www.Facebook.com/avignonesi
Instagram: www.instagram.com/avignonesiofficial

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