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I’ve never had luck cooking pork chops at home—they always turn out dry—so I like to order them when I’m out to dinner. That was a particularly easy decision to make when I was at Mustard’s Grill in Napa recently, where the grilled, Mongolian-marinated pork chop is a signature dish. Cooked perfectly, it’s a thick chop served with a spicy mustard sauce, mashed potatoes and sweet-and-sour braised cabbage. Yum.
I love pairing rosés with pork, especially when the pork is grilled—I think smoky flavors and rosés go hand in hand. The wine list had a rosé by the glass that I wasn’t familiar with, so I gave it a shot.
The Sedna Rosé of Syrah Napa Valley 2008 was a nice surprise. The color was stunning—it looked more like a red wine than a rosé, with a brilliant crimson tone. It was full of fresh, tart cherry and ripe raspberries, crisp with spicy notes, especially on the finish. Refreshing on its own, it was wonderful with my pork chop. I rated it 87 points, non-blind.
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