Brighten Easter Dinner with Fall Creek Vineyards Creekside Rosé

17th Apr 2019 @ 09:05 by Matt


Juicy, sun-ripened strawberries. Delicate, floral white peach. Aromatic and flavorful yet dry, crisp, and refreshing. Yes, we are talking about the delectable flavors of our 2018 Vintner's Selection Creekside Rosé. It’s cheerful cherry hue and mouth-watering intensity of flavor will keep you coming back for another taste.

Zesty and never overpowering, our Creekside Rosé is our wine of choice for Easter Dinner. Yes, its flavor is legendary, but its pairing versatility is practically unmatched. If you need one single wine to accompany a wide range of food options, our rosé is always the answer. It can provide the delicacy that a lighter dish craves, but its richer profile stands up to the substance of a heavier meal. From salads to steaks, our Creekside Rosé is the perfect food-friendly pairing.

When we think about Easter, we think about a variety of dishes. You may cook ham or lamb, scalloped potatoes or spring peas, devilled eggs or asparagus tarts. And you may be entertaining a wide range of guests with different palates and wine preferences. Surveying your bounty, you may exclaim, “If only one wine could marry well with the wide range of options on my table AND please all my guests!”

Pair Creekside Rosé with Pancetta-Wrapped Pork Roast

We love our Creekside Rosé with roast pork. Try this delicious recipe for Pancetta-Wrapped Pork Roast for your Easter dinner.

Ingredients

  • 1 (3 1/2 to 4-pound) tied boneless pork loin

  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 pound thinly sliced pancetta
  • 8 large garlic cloves
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups chicken broth
  • 1 1/2 cups dry white wine
  • Preparation

    Blend the garlic, rosemary, thyme, and oil in a small food processor until the garlic is minced.

    Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap with pancetta, overlapping strips slightly. Use toothpicks to secure pancetta, if necessary. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

    Preheat the oven to 400 degrees F.

    Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

    Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

    Let us adorn your table this Easter. We would love to prove that a wine can please everyone and pair with, well, mostly everything. You can pick up a few bottles of our Creekside Rosé at our Tow or Driftwood locations or at your local HEB, order them online: https://fcv.com/product/fall-creek-vineyards-vintners-selection-creekside-rose-2018

    Happy Easter!