We have two dishes with wines to pair this week that will ignite your taste buds.  One pairing comes courtesy of Janos Wilder of Janos and J Bar.  You owe it to yourself to make the trip to his restaurant and taste how fresh spices and sauces bring a dish to life!  If you’re looking for a home prepared meal, look no further than AJ’s prepared stuffed pork tenderloin with a Summer Spectacular wine to match, courtesy of cellar manager, Kevin Anderson.

Food and Wine Pairings from Janos:

Menu Item:  From Janos,  the NY Strip with Porcini Mushrooms is suggested.  This wonderful cut of beef is basted with garlic, olive oil and balsamic vinegar grilled and served with olive oil and chive crushed potatoes on chipotle scented roasted corn sauce with hand foraged porcini, fresh corn, heirloom tomatoes, garlic and basil; drizzled with spicy red wine essence.

Paired Wine:  Aquinas Cabernet Sauvignon (served by the glass )

Menu Item:  From J-Bar consider the Yucatan Plantain-Crusted Chicken with green coconut milk curry, roasted corn vinaigrette, pineapple rice and cilantro cold slaw.

Paired Wine:  Paco and Lola Albarino, Rias Biaxas, Spain 2007 (served by the glass)

Food and Wine Pairings from AJ’s Fine Foods:

Menu Item:  From AJ’s, ready prepared butterflied pork tenderloin with apple, cinnamon stuffing.  Add some olive oil, salt and pepper and oven roast at 350 degrees F for 35-40 minutes.  For a side dish, mix baby arugula, Jicama and Granny Smith Apples, diced, add some candied walnuts and drizzle San Pascual Marstone dressing.

Paired Wine:  Evodia Old Vine Garnacha 2007

Tags: AJ's Fine Foods, J Bar, Janos