Food

This rub is delicious on grilled pork chops, but also on other meats like flank steak. Serve with a dollup of chutney or tomato jam and you’ll thank us. • 4 bone-in pork chops • 4 tsp. olive oil • 1 tsp. garlic powder • 2 tsp. ground cumin • 1 tsp. chile powder •

Who ever heard of garlic honey? We have, thanks to local beekeeper David Maislen! Try this delicious concoction (along with its partner, garlic honey) in curries, stir fries, and these amazingly yummy wontons. • 1 lb. ground pork • 1 tbsp. lemongrass • 1 tsp. soy sauce • 2 garlic cloves, minced • 1 egg

Pork and rose is one of my favorite pairings. There’s something about bright fruity rose and earthy, meaty pork loin that just goes so well together. • 1 2 pound pork tenderloin • ¼ cup olive oil • 2 slices of chopped bacon • 2 chopped shallots • 1 tsp. fresh thyme • 5 ounces

This particular vintage of Bedrock has malolactic fermentation, giving it a more complex flavor profile and mouthfeel. It’s perfect with tender braised pork infused with flavors of white wine, fennel, and onions. • 4 lb. pork shoulder • 1 tbsp. olive oil • 1 fennel bulb, quartered • 1 large onion, cut into 8 wedges

Albondigas are tapas style meatballs, made tiny to pop right into your mouth. The mixture of beef and pork makes for a deliciously savory yet light mouthful that pairs really well with an earthy Pinot Noir like our Estate. Pair with crusty bread, marcona almonds, olives, prosciutto, and manchego and you’ve got a perfect tapas

This recipe from winemaker Clarissa Nagy is adapted from Imperial Chicken. It’s delicious with Pinot Noir, too! • 1 cup dry breadcrumbs • 2 tbsp. herbes de Provence • ½ tsp. minced garlic • ½ cup shaved Parmesan cheese • 1 cup olive oil • 6 thinly sliced pork chops • Salt and pepper to