Pork Chop, Tamales, Eggplant & Tomatoes, and Zinfandel

Tonight for dinner we had an ancient Porterhouse pork chop (rescued from our freezer, after who knows how long), supplemented with (especially if it wasn’t particularly edible) three tamales shared between us (red chile chicken, green chile chicken, & red chile pork). Veggie was Japanese eggplants sautéed in EVOO with fire-roasted tomatoes with roasted garlic added when the eggplant was nearly done. The pork was treated with Blood Orange Olive Oil, Onion Powder, SI Chipotle Seasoning, and SI Onion Pepper and oven-broiled to just past medium rare.

Mercifully, the tamales were not nearly as hot as the last batch we had. So all was very nice with a 2000 Ridge Buchignani Ranch Zinfandel (81% Zin / 19% Carignane) - dark ruby garnet in color; rich, bright nose and flavors of spicy red and black berries and currants; a balanced mid-palate with adequate acidity and light tannins; and a medium long berry finish. It held up to the chile in the tamales and was very good with the pork. The pork had some dry edges, but otherwise was tasty.

A pleasant dinner on a warm (temps in the high 70sF) Spring day, sort of celebrating Cinco de Mayo, which doesn’t get much attention here.

Then for dessert after the sun had set, we had Banfi Grappa di Brunello with a tasty Pink Lady apple, while watching Dr. Who, House, and Diners, Drive-Ins, & Dives (via Tivo)