I made a step.
According to my father… I’m getting old.

And THAT’S the reason why I’m coming around, opening my palate, and beginning to enjoy some white wines. Crazy, right?

DRY…super DRY riesling, this time.

An absolute PERFECT match for roasted pork tenderloin.

Not that I didn’t love it, but I happened to have a touch leftover.

Thus, I whipped up a reduction, of sorts, to serve with some oven roasted chicken.

And, it was delicious. AND beautiful.

Rosemary Orange Riesling Reduction

1 Tbs. butter
1 medium shallot, minced
1 Tbs. fresh rosemary, minced
juice and zest of 1 orange
1/4 cup dry riesling
sea salt and pepper

Melt the butter in a small pot over medium heat. Add the shallot and cook until caramelized. Add the rosemary, orange juice and zest, white white, and salt and pepper. Reduce to a simmer.
Continue to simmer for at least 30 minutes, until the liquid has reduced by almost 2/3, or is nice and thick to your liking.

Excellent as a light marinade for baked chicken, as well as a finishing sauce.