Monthly Archives: February 2011

Wine drinking is an art, isn't it? Here is a suggestion how you can simplify your way through wine tastings enormously.

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So here we go. My name is Dieter, and my profession is brother. First of all, it is not Dieter like this kind of a dieter (see here). The name is pronounced Deeter.

Now to the business of being a brother: Sigrid, the owner of winepiper.com/WineTime LLC, is my sister. It is not uncommon to have a sister these days, however, this is a sister who has asked me

“Wouldn’t it be great if you could write something for our website?”

Yes, it wouldn't. So, now that you know who I am – and I am German, as you can easily tell by my horrrrrible accent – I can start writing for this website. To be honest, I had no idea where to start, but would you disappoint your sister? Certainly not, especially as long as there is hope that I’ll get paid in wine. I will just tell stories here. Not the big tasting notes, rather the stories that go through my head when I drink wine. So please relax and have a glass of wine. And don’t take anything for serious here.

Ingredients 1 Pork Tenderloin about 1 pound 1 shallot cut in small cubes 1 fresh garlic clove 50 g of mixed dried mushrooms (portabella, chanterelles…) 50 g bacon cut in small cubes 1tsp Dijon mustard Vegetable Oil Salt, Pepper BBQ Seasoning mix (there is a German one with all kinds of flavors incl paprika, different herbs, smoke…try to find something similar, not too spicy) Put mushrooms in some water for 15 minutes. Sautee the filet in oil well from all sides and season with salt and pepper. Drain the mushrooms and cut very small. Sautee shallots, garlic, bacon in oil for some minutes until shallots become transparent. Add mushrooms and the seasoning mix (1 tsp). If there is not enough liquid, add some of the mushroom water. You can also add a shot of Brandy or Red Wine! Just don’t let it become too liquid or it will be hard to put it on the filet. Mix all of the above with the mustard and put all around the filet. Put in oven for about 50 minutes (might vary on size of filet and if you are on altitude or not!) at 400 Degrees. It should still be rose in the center. It might taste a little different because of the seasoning mix but I am sure it will still be good. Enjoy! Pair with Pinot Noir, Barolo, Rioja or a richer-style Chardonnay, such as: Dutton Goldfield Chardonnay ZMOR RUSSIAN RIVER PINOT NOIR RAMON BILBAO RIOJA

winepiper.com is now also shipping to NY, NJ and Texas!