Pizzini Sangiovese 2009 + Asian style pork

Sangiovese is one of the most versatile varieties as it can handle light to heavier dishes, even if they have a bit of spice thrown in.

Asian style pork

1 k pork tenderloin

1/3 cup light soy sauce

¼ cup sesame oil

2 tablespoons Worcestershire sauce

1/8 cup brown sugar

3 garlic cloves, finely chopped

3 spring onions, chopped

1 teaspoon fish sauce

1 teaspoon roasted fish paste

1 ½ tablespoons chilli flakes

1 squeeze lime juice

Combine all ingredients, except pork, in a large bowl. Place pork in a shallow dish and cover all sides with marinade. Leave in fridge over night.

Heat oven to 230 degrees Celsius and then place pork in oven wrapped in foil for 25 to 30 minutes.  Once cooked remove from oven and let it stand for 5 minutes before serving with rice and Asian style vegies.

Pizzini Sangiovese 2009

This wine smells dark and brooding but it is the colour that gives it away as it is a little darker than I would expect.  On the palate there is a beautiful flavour of plum skin rolled in dirt with a touch of cherry balm thrown in. The entry to the wine is the most fascinating part of the wine as there is a lifted spirit component that comes to fore from the mid-palate on.  The alcohol warmth might be a result from the extreme weather condition that the King Valley experienced during that year. Whilst the alcohol wins out in the end, it is the tannins that take hold of my tongue wrestling with them in delight.

Alcohol: 13.8%

Price: $22

Rated: 85

Drink: Now – 2015