2008 Terra D Oro Deaver Zinfandel

A warm Sunday afternoon out here on the Left Coast.  Got a 2008 Terra D Oro Deaver Zinfandel cracked open to keep me company on the grill - Cuban Pork will be on the grates soon.

Here's some propaganda from the Terra D Oro Website - 

The story of the Deaver Vineyard starts in the 1800s during the California Gold Rush. Italian immigrants brought Zinfandel cuttings from the East Coast and planted vineyards in the Sierra Foothills. The fourteen acre piece of the Deaver family vineyard used to make Terra d’Oro Deaver Vineyard 100 Year Old Vine Zinfandel was planted in 1881 but that is not the only reason the fruit is singular and exceptional. As vines mature they produce less but more concentrated fruit. The dry farmed vine’s roots continue to grow deeper into the soil as years pass and pull water and nutrients from multiple soil layers. Last but not least the relationship between the Trinchero family of Terra d’Oro and the Deaver family, stemmed in the 1960’s over a passion for Amador Zinfandel, and has since been one of loyalty and mutual respect.

Here's the Cuban pork recipe:

1 1/3 cups lime juice, about 14 limes
2/3 cup orange juice, about 2 oranges
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground dried oregano
1 head garlic, cloves divided, peeled, left whole
1 1/2 teaspoons black pepper
1 pork loin, about 3 pounds
1 teaspoon salt
1 onion, sliced into rings

1. Mix all the ingredients except the pork, onion and salt in a bowl. Let sit 10 minutes. If using a flavor injector, strain half the marinade into a bowl; add the strained garlic to the remaining half of the marinade. Use the injector to take in some strained marinade. Pierce the pork with the needle; inject marinade into the flesh. Do this all over the meat until the strained marinade has been used up, or the meat can't hold more liquid. (If you are not using a flavor injector, use a long thin knife to create deep gashes all over the flesh. Pour marinade over the pork.)

2. Place pork in a deep bowl or container. Generously season the outside of the pork with salt; pour the remaining marinade all over the meat, spreading the onion rings over the top. Cover well with plastic wrap; refrigerate for at least 1 hour or up to 24 hours.

3. Remove the pork from the marinade; place meat on a platter. Transfer the marinade to a saucepan; add the onions. Heat to a boil; cook, 2 minutes. Remove from the heat; allow to cool. Puree in a blender until smooth. The marinade is ready to be used as a basting liquid.

4.  Grill the sucka.


Everyone have a great Sunday.


Cheers,


Jerry