Pork Tenderloin with Red Wine Pasta Nests in Smoked Tomato & Raisin Sauce
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This dish is clearly inspired by the tastes of mainland Greece and more specific from mountainous areas. It’s a dish that every red wine lover will enjoy eating. The wine paired with is a Black of Kalavryta Red, produced by Tetramythos Winery on the highlands of Aegialia, in Peloponesse.
The raisins were well known in antiquity and were a part of the ancient Greeks diet, consumed as a snack or dessert or used in cooking. Raisins kept to have a great demand even during Byzantine years, where they were used in sauces as well.
The wine we selected for this dish is made with 100% “Black of Kalavryta” variety grapes, , grown on the highlands of Aegialia on an altitude of 680m, an area that enjoys the sea breeze of the Gulf of Corinth. This unoaked organic wine has a light and vivid ruby colour. On the nose we sense the aromas of red fruits, some hints of violet, earth and leather. On the palate the flavors of blackberries and black currants are dominant, it’s smooth and relatively light bodied, with medium tannins and an attractive finish.