A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

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Pork Tenderloin Baked in White Wine Cream Sauce

January 4, 2010

winesense_iconPork Tenderloin Baked in White Wine Cream Sauce featuring Winexpert Limited Edition California Lake County Trio Blanca. This is one of those ‘easy to make’ recipes which will make people think you’re a pro in the kitchen!

2 pound pork tenderloin

1 tbsp dijon mustard

1 tsp dried thyme 1 tsp salt

½ tsp pepper

2 tbsp vegetable oil

1 cup real whipping cream (35%)

2 tbsp parsley, fresh, chopped

1 cup Winexpert Selection Limited Edition California Lake County Trio Blanca


Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper and then rub into the pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides.

Add California Lake County Trio Blanca to the pan and roast in preheated 350° F/180° C oven 45-50 minutes or until a meat thermometer registers 160° F/70° C.

Remove meat from pan and set aside. Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary.

Meanwhile, slice pork and return it to the sauce. Heat gently before serving.

Sprinkle with parsley or garnish to your choice. This meal will go well with noodles or potatoes and vegetables.

This recipe will also work with Sauvignon Blanc, Chenin Blanc or Pinot Blanc.

Filed under: Recipes by Craig

Filet Mignon with Red Wine Sauce

January 4, 2010

winesense_iconFilet Mignon with Red Wine Sauce featuring Winexpert Limited Edition South African Shiraz. This recipe works whether you grill the steaks on the barbeque or pan fry them in a hot skillet- making it a great steak recipe when the barbecue is covered with snow.

3 cups Winexpert Selection Limited Edition South African Shiraz

3 tbsp cognac

3 shallots, chopped

1 tsp thyme

6 filet mignon steaks

4 cups beef stock


Allow the steaks to set to approximately room temperature. Rinse the steaks under cool water, and pat dry with towels. Lightly coat the beef with olive oil and paprika. Preheat oven to 350°F. Whisk Selection Limited Edition South African Shiraz, cognac, shallots and thyme in a large bowl. Marinate steaks overnight in glass pans.

Remove steaks from marinade and pat dry. Cook steaks in pan or barbeque. For a medium rare steak cook for about 4 minutes on each side.

Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 more minutes to reduce to 1¼ cups. Add 5 tablespoons of chilled butter to sauce and spoon over steaks. Serves 6.

This recipe will also work with Australian Shiraz or California Syrah.

Filed under: Recipes by Craig


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