Cayuga White is an easy-to-like, food-friendly wine, unique to the Finger Lakes region. Joyce Hunt was inspired by the Riesling-like characters in her family’s Cayuga, and she developed a German-inspired dish to match the local wine.

　　

Ingredients

serves 4

　　1 pound dried fettuccine pasta

　　2 tablespoons unsalted butter

　　1 large clove garlic, minced

　　1/2 cup minced Spanish or sweet onion

　　1/2 cup sliced mushrooms

　　1 teaspoon Worcestershire sauce

　　4 (1/2 pound) pork steaks, trimmed of fat

　　1/2 cup Hunt Country Cayuga White

　　1/2 cup heavy cream

　　1 tablespoon cornstarch mixed with 1 tablespoon cold water

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until al dente according to the package directions.

　　

Step 2

In the meantime, melt the butter in a large frying pan. Sauté the garlic, onion, and mushrooms with the Worcestershire sauce over medium heat, stirring constantly, until the onions caramelize, about 8 minutes. Remove from the pan and set aside.

　　

Step 3

Return the pan to stove, add the pork steaks, and cook over medium heat for 4 minutes on each side to brown. Add the wine and simmer over medium-low heat for 25 minutes, turning the steaks occasionally. Remove the steaks and add the heavy cream to the pan. When the cream is hot, whisk in the cornstarch solution and add the onion mixture.

　　

Step 4

Place a pork steak over individual portions of fettuccine and pour the wine cream sauce over the top.

　　

note

Step 5

Serve the leftover chilled Hunt Country Cayuga White with the meal. The light, fruity Cayuga wine goes well with the subtle spiciness of the pork steaks.

　　Greetings from the Finger Lakes