ACT FAST BEFORE THIS WINE SELLS OUT!
Sign up today and gain access to our unbeatable wine offers. With discounts of 30% - 70% off, our sales mean that our wines are in high demand - some last a few hours, while others only a few minutes.
We present you with the best. Each wine is tasted by our expert panel, which in comprised of two Masters of Wine. Learn more about our wine tasting team.
Battenfeldspanier Riesling Hohen-Sülzen 2008
Aging Potential Now through 2014 though may hold longer.
Cheese Pairing Aged Manchego is a surprisingly good match for this dry Riesling. Both have generous texture, and the crystalline side of the old Manchego offers nice contrast to the Riesling’s broad and viscous palate.
May 2013: "Deep golden color with brilliant reflections. Petrol, aged cheese, yellow plum and dried apricot create an exotic nose. The attack is dry and leads to a medium body with a mouth-coating texture. Though generous, the acidity is subtle, making this a more opulent and velvety style of Riesling. For all the aromatic complexity, the finish is rather modest. Still, this is a beautiful five-year-old Riesling showing enticing development." Vitis Wine-Tasting Team
Servings: 4 to 6 Prep Time: 3 Hours Cook Time: 3 Hours
This recipe for brined pork loin immediately stands out for its apricot component, which is also a smell prominently displayed in this wine. This cut of pork is delicate enough to allow its accompaniments – including the wine – to shine.
1/2 cup kosher salt
1/2 cup firmly packed brown sugar
1 Tbs. freshly ground pepper
1 yellow onion, finely chopped
5 garlic cloves, crushed
3 fresh thyme sprigs, plus 2 tsp. chopped thyme
3 fresh rosemary sprigs, plus 2 tsp. chopped rosemary
1 boneless center-cut pork loin, about 3 lb., rolled and tied by the butcher
2 tsp. olive oil
For the apricot-onion mostarda:
1 Tbs. olive oil
1 yellow onion, thinly sliced
Pinch of kosher salt
3/4 cup dried apricots (about 12), chopped
1/4 cup granulated sugar
3/4 cup dry white wine
2 Tbs. Dijon mustard
1 Tbs. white wine vinegar
1. In a large saucepan, combine the salt, brown sugar, pepper, onion, garlic, and the thyme and rosemary sprigs. Pour in 3 cups water and set over medium heat. Stir until the salt and sugar dissolve. Pour 6 cups cold water into a large metal or glass container. Add the salt-sugar mixture and stir to combine. Let the brine cool to room temperature.
2. Carefully submerge the pork loin in the brine, adding additional cold water if needed to cover the pork. Cover and refrigerate for at least 3 hours or preferably overnight, or up to 24 hours.
3. Preheat an oven to 350°F.
4. Remove the pork from the brine and pat dry with paper towels (discard the brine). Rub the meat all over with the olive oil. Sprinkle with the chopped thyme and rosemary, pressing the herbs into the meat so they adhere.
5. Place the pork in a roasting pan and roast for 30 minutes. Turn the pork over and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, about 20 minutes more.
6. Meanwhile, make the mostarda: In a nonreactive fry pan over medium heat, warm the olive oil. Add the onion and salt and cook, stirring often, until the onion has softened and is beginning to caramelize, about 10 minutes.
7. Add the apricots, sugar, wine, mustard and vinegar and bring to a simmer. Reduce the heat to medium-low and simmer gently until the onion and apricots are tender and the sauce has thickened, about 10 minutes. The finished sauce should be thick but somewhat syrupy. Remove from the heat and cover to keep warm.
8. Turn the pork over again and increase the oven temperature to 450°F. Roast until the top of the meat is browned, about 5 minutes more. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Cut the pork into slices and serve with the mostarda.