"Serious Wine for Non-Serious People"

White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  









Medium bodied with a soft apple and pear finish. Rich yet mellow with sweet fruit forward overtones. Finished at this

level, it captures the true characteristics of the grape as it comes from the vineyard.

  Retail Cost: $11.99  

Best Paired With:
By itself or with pork, poultry, or seafood. This wine is a nice choice especially with anything created with a little heat to it. Try it next time with a spicy appetizer or a low country crab and shrimp boil. Smell those spices beginning to fill the air.



The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Magnolia


Roasted Pork Tenderloin

with sautéed Apples and Walnuts

The pan seared fruit and nuts are a great accomplishment to go

with the marinated Pork Tenderloin. This dish gives the fruit

sensation and pared with the Magnolia, it's a great showing of

"Southern Hospitality" at it's best. Cheers~




Preparation and Design

1/2 cup extra virgin olive oil

1 pork tenderloin

2 red apples

2 cups crushed walnuts

chipotle and lime marinade

(KC Masterpiece)  

2 tablespoons cinnamon

4 tablespoons sugar

course black pepper

course sea salt

1 asparagus bunch


Marinate Pork Tenderloin for 24 hours. Place on grill directly away

from heat. Flip  every so often to avoid dryness. Grill time is usually

30-40 minutes at medium heat. As completed, remove at let

sit for 15 minutes before knifing into thin slices.


In sauté pan, heat your olive oil and add the sliced apple chucks and

walnuts. Sprinkle with cinnamon and sugar. Cover with lid and allow

the heat to turn the apples to a roasted brown.


Clean asparagus and place in double layers of foil. Drizzle with olive oil

and sprinkle with sea salt and black pepper. Wrap and pinch the foil

together to hold in moister. Place on grill directly over heat. Grill time

is usually 12-15 minutes until soft.  Add slices of tenderloin to plate,

and garnish with the apple/walnuts on top and asparagus on the side.