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ZC Crew Fall Newsletter

Posted by Zenaida Cellars on December 03, 2015

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Tasting Room Talk: Episode 01

Welcome to the first edition of “Tasting Room Talk” My name is Greg and I’ve been with Zenaida for over four years and have been passionate about wine for over 30 years. My colleague, Kenvin, has been with Zenaida for over 14 years and is a Level 2 Somm. We often get asked, “What’s tasting good right now?” or “What’s your favorite?” This is an attempt to answer that. Our objective is to regularly share with you, our wine club family and friends, a featured wine we are currently pouring in the tasting room. Sometimes it will be a brand-new release, which you may have not yet tried, or an old favorite that’s about to sell out, so you can place an order before it does. If your favorite wine is not featured, don’t worry, we will likely get to it in a future blog. Or you can always call Kenvin or me in the tasting room (805-227-0382) to get our perspective. That also goes for past vintages you may have in your cellar. I can’t think of a more appropriate w...

Tasting Room Talk: Episode 02

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Stuffed Pork Loin Butterflied Pork Loin stuffed with bacon, mushrooms and herbs Servings: 8 Ingredients 6 slices thick bacon 1 small onion 1lb brown or cremini mushrooms ¼ cup chopped fresh herbs (I recommend thyme, rosemary, and sage) Olive oil Dijon mustard 2 cloves garlic 2-3 lb. pork loin butterflied and pounded to 3/4 -1 inch thick. Salt & pepper Steps Preheat the oven to 350 degrees. Cut bacon into 1/4 strips. Dice onion and mushrooms Finely chop herbs. Sauté the bacon, mushrooms and onion together until cooked but not too crispy on the bacon. When almost there add finely minced garlic cloves and the herb mixture. Add salt and black pepper. Remove from the pan into a separate bowl to let cool. Do not wash out the pan. You will use the same pan/skillet for browning the loin after it's stuffed. Butterfly the pork loin. It's best to use sort of a circular cut following the shape of the loin trying to stay at about a...

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