Gallery Content

  • Roasted pork loin sliced and topped with peach glaze

Our newest release, 2018 Late Disgorged Brut Rosé, is aged for two additional years on the lees and our devoted "bubble heads" patiently wait for its return each year. This wine is bursting with aromas of red berries and baked peach, followed by a layered palate of marzipan and peach pie.

Pair this rich, complex beauty with an equally juicy and delicious pork loin roasted with caramelized peaches. The delicate lingering finish of marmalade in the wine is balanced with the cinnamon and brown sugar from the peaches. Is your mouth watering yet?


Yields: 6-8 Servings

  • 3 lbs farm-raised pork loin, such as Niman Ranch
  • 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp dried thyme
  • Fresh or frozen peaches (skin and pit peaches if using fresh. If using frozen, thaw and drain any excess liquid)
  • 2 Tbsp butter
  • 2 Tbsp brown sugar (adjust based on sweetness of peaches)
  • 1/2 tsp cinnamon
  • A pinch of salt


Prepare and Roast the Pork Loin:

1) Preheat your oven to 375°F.
2) Trim the pork loin and rub it with olive oil.
3) Combine salt, smoked paprika, rosemary, black pepper, onion powder, nutmeg, and thyme; rub this mixture over the pork loin.
4) Roast in the oven for about 20 minutes per pound, until the internal temperature reaches 145°F. Let it rest for 10 minutes before slicing.

Cook the Peaches:

1) Slice peaches.
2) Melt butter in a skillet over medium heat.
3) Add brown sugar, cinnamon, and a pinch of salt.
4) Add the peaches and cook until caramelized and heated through, about 5-7 minutes for fresh peaches and slightly longer for frozen ones.


Slice the rested pork loin and top with caramelized peaches. Serve with couscous and a warm Brussels sprouts salad with balsamic glaze.

Enjoy with 2018 Domaine Carneros Late Disgorged Brut Rosé.