Holiday Pairing: Roasted Tenderloin of Beef with Napa Valley Cabernet

It wouldn’t be Christmas without a holiday recipe and wine pairing from Sherry Page! She has such a great talent for creating delicious flavors without taking all day or getting every pot in the kitchen dirty!

Her recipe for Roasted Tenderloin of Beef is perfect for your Christmas-Day or Chanukah dinner or for an elegant New-Year’s Eve supper. And, so easy to do – even I could do it (I think…). She’s going with a classic for the holidays, pairing the roast with  Cabernet Sauvignon from Round Pond or Redmon. Some cliches exist for a reason! Both are Napa Valley wines, which seems appropriate since Sherry and I are both Napa Valley girls! Enjoy!

Pairing tip: Beef with Cabernet is a classic combination, in part, because the marbling in the meat softens the tannins in the Cab. Try this experiment:

1. Taste the wine and get a sense of the mouthfeel. You’ll feel the grip of the tannins.
2. Take a bite of the meat
3. Taste the wine again. See how much smoother it feels?

About Sherry: My good friend, Sherry Page, has been cooking since age five and has vivid memories of standing on a big, heavy chair at her Grandma’s stove, stirring away!

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Recipe & Pairing: Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and Stone Fruits

photo courtesy of Sherry Page

Enjoy this delicious and easy to make recipe for Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and Stone Fruits from Sherry Page of Culinary Getaways. As Sherry says, “A meal in a baking dish!”  

Sherry: “We love this dish in the summertime when the stone fruits are ripe.  It is a nice blend of sweet and savory.  We serve it with either a fruity Chiarello Family Giana (Zinfandel) or with a spicy Hill Family Syrah.  The dish brings out the stone fruit, berry and spice notes in these delicious wines.”

Pairing tip: If you feel like having a chilled wine with a pork dish this time of year, the natural sweetness of pork makes it a good partner for fruit-driven wines such as Viognier, Riesling or a dry or off-dry rosé.

About Sherry: My good friend, Sherry Page, has been cooking since age five and has vivid memories of standing on a big, heavy chair at her Grandma’s stove, stirring away!

She has, since, deepened and polished the cooking skills she gained as a child by taking cooking classes all over the world, including Raymond Blanc’s Le Manoir aux Quat’ Saisons near Oxford, Le Cordon Bleu in London, and culinary weeks with Patricia Wells in both Paris and Provence. She has also taken classes in Japan and Italy and has completed a number of professional wine classes at the Culinary Institute of America in St. Helena, Napa Valley.

Her day job? She’s the owner and very gracious host of Culinary Getaways, a travel company that focuses on introducing her guests to the riches of the Napa Valley, Paris, Provence and Tuscany through unique, carefully-crafted, food and wine experiences. 

I had the pleasure of going on her Provence getaway a few years ago, so I can attest, first hand, that she’s the hostess with the mostest! She makes it a point to know the special secrets that each region has to offer and the getaway is filled with exquisite tastings, intimate meals, really fun cooking classes and lots of laughter.

Sherry has generously agreed to share a special recipe and wine pairing with us from time to time. Enjoy, and bon appétit! Learn more about Sherry

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Recipe: Sungold Tomato & Bread Salad

photo courtesy of Sherry Page

Enjoy this easy to make and delicious recipe for Sungold Tomato and Bread Salad from Sherry Page of Culinary Getaways. Summer on a plate!

Sherry: “This is one of my favorite summer salad recipes. It combines sweet orange Sungold tomatoes and basil with spicy arugula. The sweet, tart and peppery flavors in this salad pair beautifully with a crisp, zesty Sauvignon Blanc. With it’s citrus and ripe stone fruit notes, Round Pond 2010 is one of my favorites!”  

PAIRING TIP: when you pair high-acid dishes, such as tomatoes, tomato sauce and acid-based salad dressings the wine should be at least as high in acid as the dish or the wine will taste flat. 

About Sherry: 

My good friend, Sherry Page, has been cooking since age five and has vivid memories of standing on a big, heavy chair at her Grandma’s stove, stirring away!

She’s, since, deepened and polished the cooking skills she gained as a child by taking cooking classes all over the world, including Raymond Blanc’s Le Manoir aux Quat’ Saisons near Oxford, Le Cordon Bleu in London, and culinary weeks with Patricia Wells in both Paris and Provence. She has also taken classes in Japan and Italy and has completed a number of professional wine classes at the Culinary Institute of America in St. Helena, Napa Valley.

Her day job? She’s the owner and very gracious host of Culinary Getaways, a travel company that focuses on introducing her guests to the riches of the Napa Valley, Paris, Provence and Tuscany through unique, carefully-crafted, food and wine experiences. 

I had the pleasure of going on her Provence getaway a few years ago, so I can attest, first hand, that she’s the hostess with the mostest! She makes it a point to know the special secrets that each region has to offer and the getaway is filled with exquisite tastings, intimate meals, really fun cooking classes and lots of laughter.

Sherry has generously agreed to share a special recipe and wine pairing with us from time to time. Enjoy, and bon appétit! Learn more about Sherry

Send me your wine question

For a free, email subscription go to home page, right column