In the mood for pork tenderloin, I came across this recipe I'd saved for it served with a maple chipotle sauce. It's pretty easy to make, just need to allow three hours for the pork to sit with the spice rub. The sauce has a nice combination of spice and sweet, with a bit more of the latter.
Now I suppose one could make a case for a Riesling, which does nicely with the three key elements here--pork, spicy and sweet. But I was more in the mood for red, and had a bottle of 2006 La Storia Zinfandel from California's Alexander Valley. This comes from Trentadue Winery. The wine is 88% Zinfandel, 12% Petite Sirah. It has a cherry fruit taste, a bit of spice and a nice vanilla finish. Thus it matched up nicely with the pork, the vanilla tones picking up the sweetness in the sauce, along with enough spice in the wine to stand up to the chipotle. A definite thumbs up to this pairing!
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