Last month we started an exploration of Australia’s Hunter Valley with a trip down memory lane of the brief months we spent living in Sydney and a visit to Hope Estate. Today we’re continuing the journey with a look at my other favorite stop from the visits we made to the Hunter Valley: Tyrrell’s.

It was hot and muggy out when we visited Tyrrell’s Wines on Christmas Eve in 2009. Walking outside felt like moving through soup. My mother-in-law Carolyn and my good friend Marc were both visiting, taking advantage of the final weeks of our stay in Oz. Thinking that wine tasting would be an activity that could please everyone in the group, we headed up to the Hunter Valley, but the intensity of the summer’s heat and humidity was formidable and it did us all in. We ended up cutting our day short and I recall us all being kind of grumpy and sticky on the drive back to Sydney. The fact that Tyrrell’s stands out as a bright spot in the day says a lot. The wines were good enough to cut through all the bad moods and stuck in my memory as my favorite winery visited during our time in New South Wales. 

Marc, Greg, and Carolyn at Tyrrell's on the day we visited. Everyone has a bit of a sheen from the heat, but we hadn't yet melted at this point in the day.

Happily, these days I’m also able to fairly easily find their wines stateside. 

HUNTER VALLEY’S TERROIR

Last month we took a look at the history of Australia’s oldest wine region – check out this post for more background. This month we’ll take a look at the terroir. 

Hunter Valley’s climate is a bit of an anomaly for a wine region. We simply weren’t unlucky in picking an unfortunate day to visit the area – the heat and humidity are defining characteristics of the region’s climate. This isn’t a combo you usually look for in a fine wine region. Grapes like a temperate climate that allow them enough heat and sunshine to allow them to ripen, balanced with time to cool off so as to maintain acidity. Grapevines also shut down in extreme heat.  For this reason, most fine wine regions sit between 30° and 50° latitude. The Hunter Valley is right at the edge of this range, sitting at a latitude of 32/33°S.

Zeroing a bit further. Map courtesy of Wineaustralia.com.

Wet conditions can also bring problems. First off, disease pressures from things like molds and fungus go up in wetter conditions. Also, if grapes take in a lot of water from rain close to harvest time, the juice inside can become diluted and less flavorful. 

Luckily, there are several mitigating factors to help conditions in the Hunter Valley. Cloud cover and gentle breezes from the Pacific Ocean tend to roll into the area from the coast in the afternoon. Evenings also grow cooler during the fall and winter. It also tends to rain quite a bit during the growing season, which also helps to cool things off and give the grapes a break. Thankfully, most of the rain comes during the summer, although rain at harvest can definitely be a problem. As you might guess, climate change is also a definite concern in this area.

This image is of Tyrrell's Old Patch Vineyard (borrowed from their site). It was planted in 1867, making it almost 150 years old. It is the oldest vineyard in NSW and one of the oldest in the world.

The terrain for most of the Hunter Valley is made up of gently sloping hills with the Hunter River and its tributaries running throughout it. Many of the most prestigious vineyards are located in the foothills and valley of the Brokenback Range, which is part of the Great Dividing Range. The terrain of the Upper Hunter area is considerably flatter than other sections. The Goulburn River (a major tributary of the Hunter) runs through the region and helps to provide water for irrigation in the drier parts of the region. 

The Hunter Valley sits on an ancient seabed, giving it rich and diverse soils. Volcanic soils also run through various parts of the region. Pokolbin, where our winery today is located, has red volcanic soils on sites on higher ground that is particularly good for Shiraz. White grapes like Sémillon and Chardonnay tend to be planted on white sands and loam located on the lower ground. 

A BIT ABOUT SÉMILLON

Sémillon is an interesting grape. Wines made from this variety tend to undergo complete personality changes as they age, even more so than most other grapes. When they’re young, the wines show lots of citrus, green apple, and peach, along with notes of blanched almond, beeswax, or a lanolin component that gives the grape a lot of texture and mouthfeel.  As the wines age, the flavors deepen and become riper, deeper, honeyed, and more tropical, and the nutty flavors become toastier. They’ll also often start to taste like they spent time in oak, even when the wine never got close to a barrel. 

The Hunter Valley is a benchmark region for the grape. (In general, we look to Bordeaux and Australia for the premier examples of this variety.) The style the Hunter Valley is known for doesn’t seem like it should be possible under the growing conditions – super zesty, bright, and crisp. The typical Hunter Valley Sémillon (HVS) is picked early, handled gently to reduce skin and seed extract, fermented at cold temperatures in stainless steel, and is then transferred to bottles as soon as fermentation stops. As a result of being picked early, the wines tend to be lower in alcohol – around 10 to 11%. Wine Australia describes the HVS in this way:

When first bottled, Hunter Valley Semillon is almost water-white in appearance with aromas of citrus, grass, straw, lanolin, and subtle green herbs. It’s crisp and delicate with a chalky minerality. Patience pays great dividends, however, and the finest examples with high acidity and low alcohol transform after as little as five years in bottle, revealing honeyed, toasty, grilled nut characters – almost as if the wine has spent time in oak (even though it hasn’t). It’s these wines that make Hunter Valley Semillon one of the wine world’s great collectible wonders. Prices of these age-worthy Semillons are well within reach of most wine lovers and, under the right conditions, the transformation that occurs over time is substantial. The key point of difference in aged Hunter Valley Semillon is that the best examples will retain an identifiable stamp of primary fruit and a nucleus of fine acidity even after decades in the cellar.

The acidity is so racy in Hunter Valley Sémillons that they were often referred to as Hunter Rieslings – don’t let this confuse you, it is a different grape. The typical style here is dry, however, the grape is susceptible to botrytis and the humid conditions in many parts of the Hunter Valley are perfect for it, so excellent sweet versions are also made here.  

TYRRELL’S WINES

Tyrrell’s history dates back to the early days of wine production in the Hunter Valley, and by extension, Australia. It shares the position of being the second oldest continuously owned and operated family winery in Australia. Edward Tyrrell settled on the original property and began planting Shiraz and Sémillon in 1858. He harvested the grapes for his first vintage in 1864. The company has been handed down through four generations and is now managed by Bruce Tyrrell. He began working at the winery in 1974, at the age of twenty-three alongside his father Murray. 

Throughout his long career, he has become a major force in Australian wine. In 2006, Bruce Tyrrell was recognized with an Order of Australia medal for his contribution to the Australian wine industry; improving grape quality, research, tourism, and export opportunities. In 2009, he was named a Hunter Valley Living Legend at the Hunter Valley Wine Industry Awards. He is also currently a Director of the Hunter Valley Wine and Tourism Association and the Hunter Valley Research Foundation. His children Jane, John, and Christopher are all currently working in the business, taking it into its fifth generation.

Tyrrell’s puts a large focus on sustainability and has built a program that takes into account sustainable vineyard management and seeks to reduce energy usage, water consumption, and waste. They established their Environmental Management System in 2009 and they lay out the following stats showing their improvements in energy usage since that time:

Since 2009, we’ve achieved a 68 percent reduction in our fuel usage and a 70 percent reduction in our consumption of coal-fired electricity, which adds up to a 70 percent reduction in our total greenhouse gas emissions, the equivalent of more than 2,700 tonnes of carbon dioxide. This translates to a 32 percent reduction in our greenhouse gas emissions per liter of wine produced.

In recent years, they’ve also focused on reducing waste and note that their recycling program has resulted in a 60 percent reduction in the amount of solid waste sent to landfill. They also dry-farm whenever possible, with about 90% of their vineyards being unirrigated. Wastewater is collected and recycled. These are only a few examples of their sustainability efforts. They lay out their practices in great detail on their website here. (I always appreciate it when a winery takes the time to share the nitty-gritty of their sustainability practices.)

They also point to the fact that they have a high percentage of old vines that are healthy and continue to produce quality wine as a good indicator of the sustainability of their vineyard management practices – 36% percent of their vines are more than 50 years old and 11% are more than 100 years old. 

The grapes for their Hunter Valley Semillon come from a selection of their top Sémillon vineyards around the valley, with an average vine age of 40 years. The wine is made very much in the classic style for the region – grapes are gently pressed and then fermented in stainless steel tanks. The wine then spends a short amount of time on its lees to gain extra complexity and mouth feel. It sees no oak during fermentation or maturation. Additional details for the current vintage here and for the 2015 vintage here.

We recently opened a bottle of Tyrrells’ Hunter Valley Semillion 2016 and at six years old it was still in firmly in its youthful vibrancy and hadn’t started to move into the secondary characteristics, showing the longevity of this grape. On the nose, it showed notes of lemon, lime, green apple, and blanched almond. All those notes came back on the palate with the citrus notes expressing themselves in both juice and a bit pith. The wine had the characteristic lanolin/beeswax texture that gave it a medium body and it had a chalky minerality carried through the finish. There was also plenty of acidity to keep things vibrant. The alcohol level was characteristically low at 11%. As the wine warmed up, notes of white peach emerged and the wine’s mouthfeel plumped up and broadened a bit more.  

I think this is a great example of the style at a great price. I can’t recall what I paid for this bottle as it was a couple of years ago, but the price usually hovers around $20ish. (Wine_searcher.com lists the average price for this vintage at $24, and $18 for all vintages.)  I can’t help but wish I’d purchased another bottle to open in a few more years to see where it goes. 

I often see Tyrrell’s wines at K & L  and on Wine.com, or use Wine-Searcher.com to find additional options.

THE PAIRING: SEARED SALMON STEAKS WITH LEMON MYRTLE, LIME, & MACADAMIA OIL 

Usually, when I share a “Cooking to the Wine” post, I taste the wine and then create a recipe from scratch to match the wine based on that tasting. This time I thought I’d show how you can do essentially the same thing by selecting a recipe and tweaking it just a bit to match the wine. In this case, I decided to explore a cookbook I bought during our time in Sydney – Rainforest to Table - A Taste of the Bush by Jill Richardson. The books seek to help the reader incorporate native Australian herbs, spices, and fruits in contemporary cooking. The nice thing is that nowadays, it’s much easier to get your hands on many of the ingredients the book discusses via a simple search on the internet. Amazon has quite a few. 

Since this wine seemed like it would be a safe match for many kinds of seafood, I decided to start in that section of the book. I very quickly found a recipe for tuna steaks that featured lime juice, herbs, and macadamia nuts, all of which seemed like they’d resonate with elements I tasted in the wine. Zesty lime was a shoo-in, and macadamia nuts seemed like a good choice since they’re a lighter-tasting nut, much like the blanched almond. I made a few tweaks based on the availability of ingredients and what I thought would work with the wine. The original recipe called for stronger use of chilis, but I chose to tone this down as spicy heat is often tricky to pair with wines. As it turns out, I think this wine could have handled a bit more, so feel free to turn it up a bit if you’d like. I thought the wine’s texture would match nicely with a meatier fish like tuna. Unfortunately, the grocery store was out of tuna steaks, so I went with salmon instead and these worked quite well – feel free to use either.

Lemon myrtle, the herb the recipe showcased, comes from a sub-tropical rainforest tree. The leaves are the part most commonly used, as is the case here, but the flowers and seeds can also be used. The leaves are most typically dried and used ground. It has a strong lemon/lime flavor with warm, savory herbal notes. If you can’t find it, lemongrass should make a good substitute.

The company that produced the book makes a Lemon Myrtle Lime and Chilli infused Macadamia Oil that was included in the original recipe and sounds delicious. 

I loved this pairing. The lemon myrtle, lime, and macadamia nuts all mirrored flavors in the wine, just as I’d hoped they would, and the herbs along with the greens in the accompanying simple salad brought out herbal notes in the wine. The char on the grilled salmon provided a nice counterbalance to all of the citrusy flavors and resonated well with the wine's beeswax texture.  

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The rest of the World Wine Travel (#WorldWineTravel) Blogging Group is exploring white wines from New South Whales this month. Check out the rest of their posts for more great pairings:

• Jeff with Food Wine Click is sharing "Why Does WSET Love Hunter Valley Semillon?"
• Wendy with A Day in the Life on the Farm shares "Yellow Tail Wine Round 2 and the Weekly Menu"
• Terri of Our Good Life shares "Simply Summer's Best: BBQ Pork Steaks and Rock It Like a Redhead Sauvignon Blanc"
• Nicole at Somm's Table shares "Tyrrell's Hunter Valley Semillon and Seared Salmon Steaks"
• Gwendolyn Alley of Wine Predator shares "Burning Man 2022: Waking Dreams, Secretly Abandoned Spaces, Minstrel Cramp, and the Fox in the Henhouse"
• Deanna with Wineivore shares "Korean Bar Snacks with Biodynamic Somos Orange Verdehlo Wine"
• Cam of Culinary Adventures with Cam shares "A Sémillon from New South Wales + A Snack from Japan"

We're getting to know Yakima Valley via three big, bold, delicious red wines from Pollard, JB Neufeld, and Sparkman Cellars paired with meaty pork, lamb, and beef dishes.

Note: The wines in this post were sent as samples. No other compensation was received and all opinions are my own.

During the winter months – even in comparatively mild California  – my cravings drift to meaty dishes and big reds. They’re kind of like the cozy-core of the food and wine and wine world. These combos just make me feel warm and snuggly inside, even though the dishes and wines might simultaneously be quite elegant.

Lately, I’ve been enjoying quite a few big reds from Washington in general. (While today’s wines are all samples, this stretches to my wine purchases as well.) For me, the wines strike a nice balance between the fruit-forward character of California’s wines and the earthiness of Old World wines. (Check out this post for comparisons at one table.) The wines tend to show lovely fruit along with brightness, elegance, and minerality. Also, I don’t mean to snub the state I call home and love dearly, but on the whole, I think Washington has us beat when it comes to value, at least when it comes to well-known red grapes like Cabernet Sauvignon and Merlot. It’s not to say that you can’t find good values from California, or that Washington wines are always inexpensive, but when it comes to these more famous grapes I think overall you tend to get a little more bang for the buck from the Washington versions.

Today we’re going to take a look at three wines and pairings from a specific subregion of Washington State, the Yakima Valley . . . and they all hit the spot dead on.

Yakima Valley

The Yakima Valley AVA is located in south-central Washington State, within the larger Columbia Valley. Yakima in turn includes the sub-appellations of Red Mountain, Snipes Mountain, and Rattlesnake Hills. The region follows the Yakima River for 60 miles from the Union Gap just south of the city of Yakima until the river joins up with the larger Columbia River. The Cascade Mountains run along the western side of the mountains.

Map borrowed from WineFolly.com.

These mountains have an important role to play since they block clouds, creating a rain shadow for this side of the mountains, which as a result is MUCH drier than the other side, which is where you’ll find Seattle. Thanks to the rain shadow effect this area gets around 300 days of sunshine per year. The region only sees 7 to 8 inches of precipitation each year, which qualifies it as a desert, since by definition anything less than 10 falls into this category.

This region is a latitude 46°N which means it has long days during the growing season, resulting in even more sunshine hours. Of course, given that northern latitude also means that it get cool here, and temperatures drop at night, which helps to preserve acidity in the grapes. The result is a beautiful balance of fruit and freshness.  

Map borrowed from Yakima Valley Wine Tourism.

The soils in the region are also fascinating and important to the character of the wine. The landscape here was carved out by a combination of ancient volcanoes and floods. Volcanoes from both the east and west covered the region in a mixture of ash, basalt, and other volcanic sediments. The volcanic matter also rained down and mixed with the area’s rivers and lakes creating a unique alluvial-volcanic mixture which is called the Ellensburg Formation

On top of this, the Missoula floods swept through the area at the end of the last Ice Age, which mixed up the soil profile even more, bringing in elements from surrounding areas. As a result of all of these factors, the area’s soils are extremely complex and include granite and quartz stones, as well as silt, sand, quartz, and micas. Water drains through all of this very easily, so vines have to tap down pretty deep to reach water. As well, there isn’t much organic matter at all in the soils, which relieves a lot of disease pressure from the vines. They don’t see many of the pests that are common to vines all around the world, and even when they do, they’re much more manageable. As a result, vines here can be left to grow ungrafted, which is pretty special in the wine world. You can also probably imagine that this mix of elements also lends lots of minerality to the finished wines.

A wide variety of grapes, as well as other produce, are grown in the area. I received samples (all opinions are my own and no other compensation was received) to join my fellow Wine Pairing Weekend Bloggers (#WinePW) in exploring the region during Washington Wine Month. I then found I had recently tried another giving me a slate of three different red grapes from three producers. I can’t claim to have had enough wines from the region to generalize on the terroir signature too much, however, I seemed to pick up on some commonalities between the wines explored. I noticed more red fruit character than usual for the Cab and Syrah in today’s set of wines, as well as fennel-like or licorice notes throughout all the wines, and lots of minerality and acidity. Each of these wines also unfolded beautifully in the glass, evolving quite a bit over the course of the evening.

For the pairings, I asked the winemakers /owners from two of the wineries, JB Neufeld and Pollard, to share their favorite matches for their wines and experimented with those suggestions. We’d enjoyed the Syrah from Sparkman Cellars with a particularly good leftover makeover for a recipe I’ll be sharing on NibblingGypsy.com. Now let’s get to know the wines.

JB Neufeld Ciel du Cheval Cabernet Sauvignon Red Mountain 2018 and Instant Pot Lamb Shanks

Price:  $43    |    Alcohol: 14.3%

JB Neufeld was created by husband and wife team Justin and Brooke Neufeld. They focus exclusively on Cabernet Sauvignon within the Yakima Valley AVA to showcase the diversity of the terroir found in the valley and the uniqueness of the place through their wines.  They make Cabs from several different sites and I tried their Ciel du Cheval Cabernet Sauvignon Red Mountain 2018, their first vintage from this site.

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A post shared by JB Neufeld (@jbneufeldwine)

Sparkman Cellars Darkness Syrah Yakima Valley 2017 with Steak, Mushroom, and Potato Casseroles

Price: $65    | Alcohol: 14.5%   

Our next wine, Sparkman Cellars Darkness Syrah Yakima Valley 2017, comes from another husband and wife team – Kelly and Chris Sparkman. They started their winery in 2004, and while their family (they have two girls, Stella Mae and Ruby Leigh) and winery have grown quite a bit since their beginnings, they’ve remained family-owned and operated. The couple were the founding winemakers, however, they’ve since been joined by General Manager Bryan Keay and  Winemaker Linn Scott.

Both Kelly and Chris grew up in Tennessee, have lived and traveled around the world, and have backgrounds tied to the environment. Kelly has a degree in Wildlife Biology and worked with various wildlife preservation programs and as a veterinarian technician. Chris has a Master’s Degree in International Environmental Policy from the Middlebury Institute of International Studies in Monterey and worked with marine wildlife in various capacities, as well as having served in the Peace Corps as an agroforester. As if that wasn’t enough, he also worked in hospitality for nearly 30 years working at some very impressive spot including in Todd English’s Olives in Washington D.C., Michael’s in Santa Monica, and Commander’s Palace in New Orleans. (I’m not sure how one even fits all of that into one lifetime!) They continue to try to support their community and causes that strike a chord with their family

The winery’s tagline is “Family. Good Livin’. Damn Fine Wine.” Good goals.

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A post shared by Woodinville Winery (@sparkman_cellars)

Tasting Notes: Aromas of bright blackberries, coffee, black licorice, smoke, and bramble all arose on the nose. Those blackberries returned on the palate, coming across as tart but ripe. Dark plums, white pepper, mocha, bacon drippings, star anise joined the flavor party. The wine showed smooth tannins, full body, medium + acidity.

Pairings: Their website recommends having this wine with goat cheese polenta with morel sherry vinaigrette or cassoulet with lots of duck and sausage. They also recommend pouring it while watching The Shining. Totally get that. We paired with individual Steak, Mushroom, and Potato Casseroles, which felt deliciously decadent. This was also a leftover makeover, and if I do say so, a particularly good one. MMM! You can find details on how to prepare this on NibblingGypsy.com.

Pollard Merlot Yakima Valley 2017 with a Pork Showdown

Price: $26    | Alcohol: 14.1%

My final wine of the day is the Pollard Merlot Yakima Valley 2017. The wine comes from Robin Pollard, who once served as the executive director of the Washington State Wine Commission. She became a local coffee roaster (and Pollard still sells coffee)), but then returned to the wine industry with Pollard. She teamed up with her life partner, Chris Camarda of Andrew Will Cellars to create Pollard with fruit from Robin’s 10-acre estate vineyard located in the Upper Yakima Valley, purchased in 2014. The vineyard sits at an elevation of 1150 feet on a southwest-facing slope composed of silt-loam soils. It’s planted to half Cabernet Franc and one quarter each of Cabernet Sauvignon and Merlot grapes. The first wine from this project was the Pollard Vineyard Cabernet Franc 2015. 

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A post shared by Pollard Coffee and Vineyard (@pollardperse)

Tasting Notes: When we first opened it, like the JB Neufeld Cab, the wine was showing all red fruit notes – red cherry, red plum, strawberries – along with rhubarb, fennel, and herbs. Once again, the dark fruit notes showed up with air, moving toward dark plums and Luxardo Maraschino cherries, along with dark chocolate, espresso, black licorice, and pencil lead, and a pinch of herbs and flower petals. The fruit became more velvety with air but always retained its brightness. The wine had a medium+ body, medium tannins, and medium + acid.

I have to say this wine wines the value award of the day. It’s a beautiful, complex, and tasty wine for the money. This is also the pairing recipe I’ll be sharing here today.

Pairings: I reached out to Robin Pollard for her pairing recommendations, and she shared the following thoughts:

I raise Berkshire pigs, treasured for their richly marbled meat.  A favorite dish of mine to pair with the Merlot is braised pork shoulder seasoned with kitchen herbs such as thyme and rosemary.  Throw some Yakima Valley apples into the pot and you have a delicious dinner for any occasion

Both pork shoulders began the same way and then got their different flavorings and preparations halfway through. All of the meat was dry-brined the day before according to a version of the technique used in David Chang’s Bo Ssam recipe and cooked low and slow for six hours. Greg added “hats” of onion and mandarin to his, then basted on the gochujang sauce toward the end of cooking, and then broiled it to give more caramelization at the finish. He also brushed the pork with more gochujang once it was sliced/torn apart. He also made a rather complex but tasty green onion sauce to have alongside. I’ll drop his recipe for that at the end.

 

Both dishes were very tasty, but mine was definitely the better match with the wine. The gochujang was a little sweeter than my dish, and while it didn’t make a bad match, it did shut the fruit down a little bit. The fruit and other lighty sweet elements in my dish didn't give the wine much trouble and the fruit quality remained bright and plush.

Pork, braise

dinner

American

Servings: 6 to 8

By: Nicole Ruiz Hudson

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Braised Pork with Herbs, Apples, and Root Vegetables

Prep Time: 20 MinCooking Time: 6 HourTotal Time: 6 H & 20 M, Plus brining time

Ingredients

• 3 to 5 pounds of pork
• Pork brine
• 2 medium onions, sliced
• 1 celery stalk, minced
• 3 carrots, sliced
• 2 apples, cubed (I didn’t bother peeling them, but feel to if you prefer)
• 3 to 4 garlic cloves
• 3 to 4 rosemary sprigs
• 3 to 4 thyme sprigs
• 2 cups chicken stock, or as needed
• 1 cup red wine
• 4 Tbsp balsamic vinegar, divided
• 3 to 4 Tbsp ketchup
• Salt, as needed,
• Pepper, as needed

For the Brine:

• 1 cup white sugar
• 1 cup salt (kosher salt is recommended in the Bo Ssam recipe. I used a combo of sea salt and regular table salt.)
• 7 tablespoons brown sugar

Instructions

1. Place the pork in a large, shallow bowl. Mix the sugars and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. (Note: I don’t use the full amount on the pork. I make sure to coat it well and rub it in, and save the rest for another use.) Cover it with foil or plastic wrap and place it in the refrigerator for at least 6 hours, or overnight.
2. When you're ready to cook, pre-heat the oven to 300°F. Remove the pork from the refrigerator and brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan (I used a 3-quart braising dish here) and set it in the oven and cook for approximately 3 hours.
3. Halfway through cooking, add the vegetables, garlic, herbs, chicken stock, wine, 2 tablespoons of balsamic vinegar, plus a generous pinch of salt and pepper. Return the pan to the oven and continue to cook for another 2 and a half hours, periodically checking to make sure there is still liquid left in the pan, and add more chicken stock, wine, or water if necessary.
4. Mix the remaining 2 tablespoons of balsamic vinegar, ketchup, balsamic vinegar, and a pinch of salt and pepper. Taste and adjust seasoning as needed. When the pork has about 30 minutes left to cook, remove it from the oven and brush on the ketchup mixture. Take the opportunity to taste and adjust the seasoning for the vegetables and the sauce. Return the pork to the oven and continue to cook for another 30 minutes.
5. Remove the pork from the oven. Test the vegetables to make sure they are tender. If they need to cook longer, or if the liquid needs to reduce, move the pork to a platter or cutting board and trend loosely, then move the vegetables to the stove-top and continue to cook at medium-high heat until they’re tender.
6. Slice pork or shred pork and serve with the vegetables.

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The rest of the Wine Pairing Weekend (#WinePW) blogging group is also exploring the Yakima Valley this month, hosted by Robin of Crushed Grape Chronicles – check out here invitation post here. Be sure to check out the rest of the group's posts as well:

 Additional sources used for this post:

• Wine Yakima Valley
• Yakima Valley Wine Country 
• Discover Washington Wine 
• Yakima Valley Wine Tourism
• Washington Wine 
• Wine-searcher.com 
• Bowler Wine 
• Soil Air Selection
  

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