Tenuta di Sangria

Perfect for a summer day

Ingredients

  • 1 Bottle of Tenuta di Sovrano
  • 1 can of lemon-lime soda
  • 12 oz. of white grape and mango juice
  • 2 slices orange
  • 2 slices lemon
  • 2 slices lime

Directions

  • 1. All items should be chilled
     
  • 2. Combine all items in a pitcher, squeezing the citrus
     
  • 3. Serve over ice
     

Carver County Cooler

Our delicious white sangria

Ingredients

  • 1 Bottle of Talon Crest
  • 1 can of lemon-lime soda
  • 12 oz. of white grape and peach juice
  • 2 slices orange
  • 2 slices lemon
  • 2 slices lime

Directions

  • 1. All items should be chilled
     
  • 2. Combine all items in a pitcher, squeezing the citrus
     
  • 3. Serve over ice
     

Winter Wassail

Hot mulled wine with apple cider

Ingredients

  • 1 Bottle of Tenuta di Sovrano
  • 1 can of ginger ale
  • 12 oz. of apple cider
  • 2 slices orange
  • 2 slices lemon
  • 2 slices lime
  • 2 sticks of cinnamon
  • 4 whole cloves

Directions

  • 1. Combine all items in a heavy pot
     
  • 2. Heat to a gentle simmer for 5 minutes
     
  • 3. Serve hot in mugs, with orange peel and cinnamon sticks
     

Sovereign Estate Seared Pork Tenderloin

with Cabernet Franc Plum Reduction

Pork Tenderloin with Cabernet Franc wine and plum Reduction

Ingredients

  • 2 pork tenderloins
  • 1 white onion, sliced
  • 2 cloves garlic, minced
  • 2 cups Tenuta di Sovrano
  • 2 cups Cabernet Franc
  • 3/4 cup extra virgin olive oil
  • 1/2 cup coffee, black
  • 1/2 cup plum jam
  • 4 tbsp. butter, unsalted
  • 2 tbsp. brown sugar
  • 1 tbsp. black pepper
  • 1/2 tbsp. kosher salt

Directions

  • 1. Create the marinade by mixing the Tenuta di Sovrano, coffee, garlic, onion, salt, and pepper with 1/2 cup of the olive oil. Marinate the tenderloins for at least 4 hours in the refrigerator. 1 hour prior to cooking, bring the tenderloins out and allow to come to room temperature.
     
  • 2. Preheat oven to 300 degrees F.
     
  • 3. Heat the remaining 1/4 cup of olive oil in a heavy stainless steel skillet. When the oil is hot, sear the tenderloins on all sides until brown. Place tenderloins on a roasting pan and finish in the oven, about 10 minutes.
     
  • 4. While the pork is roasting, deglaze the pan with the marinade plus the Cabernet Franc, plum jam, and butter. Cook until reduced by half.
     
  • 5. Slice the tenderloin into medallions and spoon sauce on top.