Gently balanced between earth and fruit, without a hint of green herbaceous notes, SOGGÉ DeNatale Pinot Noir is a standout. The nose draws you in with the scents of forest floor, mixed with dried roses reminiscent of the coastal morning fog along the Russian River, and red fruit ripening in the afternoon sun.  

The palate does not disappoint with cherry, berry, and wild rose rising to the forefront, shadowed by an herb-layered earthiness, then on to a long finish of cranberry-laced herbs.  

As the weather turns cooler, enjoy this Pinot Noir with an herb-roasted pork loin and your favorite roasted vegetable. Mushroom risotto is a nice complement as well.

Herb-Roasted Pork Loin
Serves 8

1 large, flameproof roasting pan
1 (4-pound) boneless pork loin roast, trimmed
3 tablespoons olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
1/2 cup finely chopped shallots
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard

1/3 cup dry vermouth
1 3/4 cups chicken broth
2 teaspoons Dijon mustard
1 1/2 tablespoons butter
1 1/2 tablespoons flour

Preparing the Roast
Preheat oven to 350°F
Pat pork loin dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper.  Heat roasting pan on stove top with 1 tablespoon olive oil over medium-high heat. Bring oil to a light simmer. Carefully add roast to pan and sear on all sides. Transfer seared roast to a holding platter. 

Place a metal roasting rack in pan and arrange half of herbs down middle of rack. Mix the shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast. Lay the roast, fat-side up, on top of herbs. 

Roast the loin for 1 hour to an internal thermometer of 140 to 145°F. Remove from oven and allow to rest 20 minutes. Temperature will rise as the roast rests.

Preparing the Sauce
While pork rests, remove roasting rack and discard herbs from rack. Heat roasting pan on stove top over medium heat. De-glaze pan by adding vermouth and mustard. Bring to a boil while stirring and scraping the pan until liquid is reduced by 50%. Add chicken broth to pan and simmer an additional 3-4 minutes.

Strain sauce through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less than 1 1/2 cups, add water.

Melt butter in a medium-sized saucepan over medium heat. Whisk in flour and cook, continuously stirring until mixture is a pale golden - about 3 minutes. Whisk in broth mixture and simmer until slightly thickened, about 3 more minutes.

Serve pork sliced with sauce on the side. Enjoy!

About Carolyn Lawson:

After nearly two decades at the executive level driving technology innovation in the San Francisco Bay region, Carolyn left the technology rat race in 2013. In 2014, following her passion for food and wine, she attended the International Culinary Center.  After graduation, she has achieved the standing of Certified Sommelier with the Court of Master Sommeliers.  Her passion for wineries and winemakers lead her to complete graduate work in Marketing Management at Harvard University with a research focus on the wine industry before establishing the Craft Wine Association in 2016.