2003 Warrick White – Thai Marinated Pork Tenderloin

2003 Warrick White – The 2003 Warrick White is an example of what lies in the future for Wooldridge Creek. It is a blend of Chardonnay, Pinot Noir and Viognier. The fruit was selected as the best fruit of the 2003 harvest and was both whole berry pressed. One half had 12 hours of skin contact to extract all of the flavors and to help it to become an age-worthy wine. It was fermented and aged in French Oak barrels and is very complex with both tannic and fruity notes. We are pairing this wine with a Thai Marinated Pork Tenderloin. The combination of the basil and ginger help to heighten the flavors of the Viognier in the wine while the coconut milk acts as a bridge to evenly distribute all of the flavors throughout the meat. All of the bottled ingredients should be easily available at a local Asian market.

Thai Marinated Pork Tenderloin

2½ lbs of Pork Tenderloin
3 Tsp ginger (peeled and chopped)
1 oz basil — (10 large leaves)
½ tsp red pepper flakes
2 limes
Nuoc Mam (Fish Sauce) equal amount to lime juice
½ head garlic (peeled and chopped)
2 small shallots (peeled and chopped)
3 Tsp medium sweet soy (blend of Soy Sauce & Molasses)
½ can coconut milk
1 Tsp Turmeric
½ Tsp salt & pepper
Mix all ingredients together — Marinate 24 to 48 hours (48 is best)

Grill slowly over indirect heat

Use a meat thermometer to 160 degrees (medium)

Let rest for 5–10 minutes

Serves 4