There is a new trend in Toscany, Italy to blend the native dominant varietal Sangiovese with blends such as merlot, Syrah or Cabernet Sauvignonforming the "super Toscan" wines.
The Al Passois a blend of Sangiovese and Merlot, both varietals well suited to thrive in Toscany.
It offers fruitiness, a medium body due to the rather low level of tannins and a rich, round, mellow smoothness with balancedfresh acidity, with a rather high level of alcohol at 13.9 pr cent Abv.
Recipe for the pork tenderloin for four persons requires:
900 gr of pork tenderloin
2 tablespoons of dried tarragon leaves
2tablespoons of butter
1 tablespoon of canola oil
1/2 cup of chicken stock
1/2 cup of thick cream
1 teaspoon of cornstarch
Salt-Pepper
Place the oil and butter into a skillet at medium to high heat and cook the pork medallions three minutes on each side, then lower the heat to 1/4.
Mix the chicken stock, the cornstrarch and the cream.
Sprinkle the meat with seasoning and tarragon leaves.
Pour the cream/chicken stock over the pork medallions.
Reduce, adjust seasoning and serve on rice or mashed potatoes.
