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Renteria Knittel Vineyard Pinot Noir Smothered Pork Sandwiches |
| Renteria Knittel Vineyard Winemaker Karen Culler with owners Salvador and Oscar Renteria |
Ask almost any winemaker, and he or she will tell you a great wine starts in the vineyard. So it only makes sense that Renteria Wines had just such a beginning—literally. Owner Salvador Renteria began his career in 1963 as a vineyard worker at Sterling Vineyards. By 1987, he started Renteria Vineyard Management, which is now one of the largest grape-farming companies in Northern California. Sal’s son, Oscar, assumed leadership of the company in 1993. It was his idea to begin making wine.
The Renteria family now owns 52 acres in Napa Valley. They launched their own wine label in 1997. Along with winemaker Karen Culler, they produce 2,000 cases of Pinot Noir and Cabernet Sauvignon annually.
The 2004 Knittel Vineyard Pinot Noir is made from grapes grown in Napa’s Carneros region. Its distinctive nose has aromas of succulent strawberries, while its soft, smooth mouthfeel rounds things out. It’s paired here with a recipe from a book titled Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo.
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| Smothered Pork Sandwiches
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| 1 1/2 pounds pork loin
1 carrot, cut in half 1 large onion, quartered 3 garlic cloves 3 teaspoons salt 8 crusty rolls For the tomato sauce: 2 garlic cloves 3 medium onions, cut in thick slices 1/2 cup water 3 teaspoons salt |
For the spicy sauce: 2 ounces cascabel chiles 2 ounces chiles de arbol 2 teaspoons dried oregano 3 teaspoons salt 1 1/2 cups water |
| Preparation:
Place the meat in a large saucepan with water to cover. Add the carrot, onion, garlic and salt and cook until tender, about 45 minutes. Let the meat cool, then cut in thin strips. To make the tomato sauce, combine the tomatoes, garlic, onions, water and salt in a saucepan and simmer about 20 minutes, until the tomatoes and onions are cooked through. Remove from heat and cool slightly. Puree and strain. Serve lukewarm or cold. For the spicy sauce, roast the chiles on a griddle and remove the stems. Purée with oregano, salt and water. Slice the rolls in half but not all the way through. Fill with the meat. Spoon tomato sauce over half of each sandwich. Add the spicy sauce to taste. Serves 8 |
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