Serves: 4 

Ingredients 

• Pork tenderloin (about 1 to 1 ¼ pounds)
  • Tofu or Tempeh for vegetarians
• ½ cup Hoisin sauce 
• 2 tablespoons ketchup 
• 1 tablespoon fresh ginger (peeled & grated)
• 1 teaspoon Sriracha 
• 2 large garlic cloves (minced)
• 1 teaspoon Chinese five-spice powder 
• Kosher salt and freshly ground pepper
• 4 cups cooked wild rice
• 2 bunches of broccolini
• 6 rainbow carrots
• Sesame oil
• Rice vinegar

Instructions 

1. In a medium bowl combine Hoisin, ketchup, ginger, Sriracha, garlic, and five-spice powder. 
2. Slice the pork into thirds on a diagonal.
   Season pork with salt and pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. The pork can marinate for up to 24 hours but will also be ready if used right away!
3. While pork is marinating, prep your vegetables. Heat oven to 425 degrees. Remove leaves from
   broccolini and slice carrots lengthwise into long strings, about 4 slices per carrot. Transfer vegetables
   onto a baking sheet – two may be needed so they can lay flat – and drizzle with sesame oil, salt, and pepper. Transfer to the oven to roast for about 20 minutes, tossing halfway. Remove from oven
   and set aside.
4. Lower oven to 375 degrees. Meanwhile, heat oil in a large cast-iron pan or oven-proof skillet over
   medium-high. Remove pork from the marinade, wiping excess drip back into the bowl. Set the marinade aside. Transfer pieces to a heated skillet and sear pork for 2 to 3 minutes on the
   first side and about 2 minutes on the other, until nicely browned and caramelized.
5. Remove from heat and pour the remaining marinade over the pork, turning to coat evenly. Transfer the pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes. The length
   of time for cooking depends on how thin you sliced your pork, so watch carefully! Begin checking
   at 7 minutes and remove pieces as they are done.
6. Transfer pork to a plate and set aside to rest. Add rice vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding
   more water if needed. It should thicken up but still can drizzle over your pork tenderloin. 
7. Distribute rice, broccoli, and carrots among 4 bowls. Thinly slice the pork and divide it among the bowls. Drizzle the sauce over the pork and rice. Enjoy!

Over the past decade, one of the most interesting stories in the world of wine has been the rise in prominence of Sauvignon Blanc. From the aromatic, zesty, and citrus-driven Sauvignon Blancs of New Zealand to the lush and alluring expressions of the grape from Sonoma County, to the rise of California’s sophisticated and texturally driven “Super Sauvignons,” Sauvignon Blanc has emerged as one of America’s most popular wine grapes. In fact, based on data from Nielsen, Sauvignon Blanc represented 7.2% of total wine consumed in the US in 2023 and was the only wine varietal that grew by volume produced.

Sauvignon Blanc has a unique history. While most wine enthusiasts might think that Sauvignon Blanc originally hails from Bordeaux where it contributes to some of the region’s most sought-after white wines, the first mention of the grape seems to come from the Loire region of France in 1534. In fact, the first mention of Sauvignon Blanc in Bordeaux wasn’t until 1710, when it was referenced in Margaux. Based on modern DNA analysis, Sauvignon Blanc is a sibling to both Chenin Blanc and Trousseau. Even more interesting, Sauvignon Blanc along with Cabernet Franc are the parents of the world’s great red grape, Cabernet Sauvignon.

Today, Sauvignon Blanc is grown throughout the world from Sancerre and Pouilly in the Loire to the US, Switzerland, Spain, Italy, Portugal, Australia, South Africa, and New Zealand, where it has quickly earned acclaim as a national treasure. In fact, despite not being planted in New Zealand until the 1970s, New Zealand is now the world’s top region for Sauvignon Blanc and is the source for almost half of all Sauvignon Blanc consumed in the US.

Depending on the climate in which it is grown and how yields are managed (it can be very vigorous), Sauvignon Blanc can express itself very differently. In New Zealand, where the temperatures rarely exceed 80º F, Sauvignon Blanc tends to be high in acidity and highly aromatic, with racy aromas and flavors of citrus and gooseberry. The wines are usually unoaked, which further underscores their sleek minerality. In Napa Valley, where the temperatures are much warmer, Sauvignon Blanc can take on a more rich and textural quality, with luxurious stone fruit and tropical notes emerging. The qualities can then be further enhanced with aging in oak, or the use of alternative fermentation vessels like concrete eggs, or even amphoras.

To craft our own 2023 Clockwise Sauvignon Blanc, Winemaker Heidi Bridenhagen selected two exceptional vineyards in the Russian River Valley: Savona Vineyard, which is farmed by one of our long-time club members, and Hopkins Ranch. Warmer than New Zealand but cooler than Napa Valley, and with regular fog, the Russian River Valley offers a goldilocks climate for Sauvignon Blanc, providing ample ripening time, while staying cool enough to preserve the acidity that is so important for great Sauvignon Blanc. At Savona, which features very old vines, the range of flavors can go from tart and crisp to floral and rich. In contrast, the extremely low elevation, fog-influenced Hopkins Ranch produces incredibly aromatic and high-toned Sauvignon Blanc with intense fruit. Blended together, the result is a wine with aromas of fresh honeysuckle and jasmine, hints of baby grass and Key lime, and rich, mouth-filling flavors of golden apple and golden pear. Lush and tantalizing, our Clockwise Russian River Valley Sauvignon Blanc offers an elevated expression of the grape that is perfect for the warm spring and summer months.

The Perfect Holiday Party – The MacRostie Way!

With the holidays upon us, it’s time to stock your cellar for gifting, family celebrations, and perhaps most important, festive holiday parties. In the words of noted French gourmand André Simon, “Wine makes every meal an occasion, every table more elegant, every day more civilized.” With this in mind, we’re here to provide you with some wisdom about how to make wine a memorable part of a flawless holiday gathering, with useful tips for any host or hostess.

How Much Wine Do You Need for a Party? 

Let’s start with some basics. A standard bottle of wine is 750 mL. That’s about 25 ounces. While most sources say that a standard pour is 5 pounces (meaning 5 glasses per bottle), when it comes to parties many people enjoy a slightly heavier pour (and they’ll appreciate you for it!). So, assume four glasses per bottle and you’re on the right track. Of course, some guests don’t drink (so stock up on non-alcoholic offerings), and some will opt for beer or spirits, but for the wine drinkers at your party, you can assume 1-2 glasses will be enjoyed in the first hour, with roughly a glass per hour after that. For a three-to-four-hour gathering, that’s approximately one bottle per guest, with an extra bottle for every four wine drinkers for every additional hour the party goes. And remember, unless you’re trying to usher your guests out the door, you don’t want to run out.

What Wine Should I Pour at My Party?

These days, people’s preferences for red or white wine are almost evenly split, so a good host should have ample amounts of both on hand. From there, it’s good to consider which grape varieties are most popular in the US. For white wine, Chardonnay and Sauvignon Blanc are your perfect go-to wines, with our MacRostie Sonoma Coast or single-vineyard bottlings providing a beautifully rich and expressive drinking experience, and our Clockwise Sauvignon Blanc is the ideal choice for those who like their whites zesty and vibrant. In the world of reds, Pinot Noir and Cabernet Sauvignon rule. For pairing with food, Pinot Noir is delicious, extremely versatile, and a little lighter on its feet—and we have a fantastic variety to choose from. For those who want a richer, more opulent red, our Clockwise Cabernet from Napa Valley’s famed Yountville AVA is sure to delight. For a party that’s truly joyous and bright, consider pouring a great sparkling wine like our Blanc de Blancs. We often greet our guests with a small glass of sparkling, and everyone loves it!

Magnificent Magnums

While a standard 750 mL bottle is great for most occasions, once the gatherings grow a little larger, and the celebrations more meaningful, it’s the ideal time to break out those large-format MacRostie wines from your collection. Epic, impressive, and profoundly age-worthy, when it comes to the size of a wine bottle, bigger is definitely better—and not just because there is more wine to pour. We bottle many of our most sought-after wines, including single-vineyard offerings, in various large formats, including Magnums (1.5L – 8 party pours) and Double Magnums (3L – 16 party pours). When served as a dramatic centerpiece on your holiday table, there is an inherent “Wow!” factor to large-format wines that never fails to impress. To make pouring from magnums a breeze, we recommend using a decanter, which is both elegant and easier.

Perfect Food Pairings

When it comes to pairing food and wine, the old rules aren’t as hard and fast as they used to be. Even so, there are some useful guidelines. For sparkling wine, the classics are oysters, caviar, and citrus-infused dishes, or for a more modern take, try fried chicken or crispy potato latkes. For Chardonnay, try mini-crab cakes, smoked salmon crostini, grilled shrimp, or mini-goat cheese tarts. When it comes to Pinot Noir there are so many choices, including patés, stuffed mushrooms, bacon-wrapped asparagus, tuna tartar, duck, risotto cakes, and artisan pizzas. If your goal is to create a true wine-pairing symphony for the senses, you can never go wrong with the three C’s: cheese, charcuterie, and chocolate! From hard and soft cheeses to smoked and salty charcuterie to creamy milk chocolate and decadent dark chocolate, the pairing possibilities are almost infinite!

Etiquette When Giving or Receiving Wine

Whether it’s a small dinner party or a festive gathering, when you bring a bottle of wine it should always be thought of as a gift for the host, and a way of saying thank you for the invitation. Because the host may have their own vision of the evening’s wines, etiquette says that while the host may pour your wine, it should not be an expectation. If you know that your host is a wine lover, you can always go the extra mile and bring two bottles, with a friendly aside to the recipient letting them know that, “this wine is for the party, and this one is something special for you!” As another option, if you wish to bring a special wine as a present to the host, let them know. “I love this wine, and I think you will as well. If you want to open it tonight, feel free, but if you wish to save it that’s great too.” The bottom line—once you give a bottle of wine, where and when it is served are out of your hands.

Party Essentials

One of the first rules of hosting a great party is not to run out of the essentials—especially wine! The same can be said of stemware. While one glass per person may get the job done, two glasses means less running to the kitchen to wash dishes. It also means that guests can switch between wines with fresh stemware. It is also a good idea to have decanters on hand, champagne stoppers, wine markers or charms to stop glassware mix-ups, an elegant ice-filled bucket for displaying your wines and keeping them cool, towels and polishing clothes, and some wine-away for any unexpected spills. All of the above, including glassware rentals, can be found at most party and event supply stores.