RAPHAEL VINEYARD 2014 CABERNET FRANC & PORK LOIN DINNER 14 MAR 2022

By LONG ISLAND WINE DAD March 20, 2022

Today, at the bottom of the wine rack was found a very dusty bottle of Raphael Vineyard – 2014 Cabernet Franc. The Cap was dry, and the top of the cork looked good, so it was worth a try. The wine in the glass is particulate-free, opaque, rich purple, with a hint of rust color at the fringe and no legs. The nose is gentle with slight notes of Bramble, Fig, and a hint of oak. Absent were any herbaceous notes or intense raspberry. The 2014 Cabernet Franc is a smooth wine with receding silky Tannins, notes of fruit, and a spark of Acid on the palate. Gone were any long finish peppery or spice notes. Reserving one cup of the wine for the gravy, the balance of the wine complemented the dinner. Dinner was a pork loin was from Stew Leonards, originally an almost 7-pound fresh Pork Loin which we broke down in three roasts and vacuum-sealed then frozen until today. The pork loin was rolled in McCormick’s Montreal Steak Seasoning, pan-seared in a Lodge Cast Iron Skillet, then slow-roasted in a 250⁰F oven for about 1 hour until reaching an internal temperature of 140⁰ F after resting for about 10 minutes (take out at 135⁰F). In the roasting pan was the Raphael 2014 Cabernet Franc (1 Cup), Swanson Unsalted Chicken Stock (Figure 3, one qt.), Mirepoix (technically Sofftitto (Olive oil instead of Butter)), and herbs Provençal. While the Pork Loin was resting, to the drawn off pan juices, a touch of Marmite added (Figure 4) for Umami, Gravy Master (Figure 5) for color, and then thickened with McCormick’s Poultry Gravy Mix (Figure 6) to create a rich pan juice gravy. For the side vegetable, we had Green Giant Broccoli & Cheese Veggie Tots (Figure 7). Overall, this provided a flavorful, simple at-home dinner in under a few hours (Figure 8).