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Coffee Brined Pork Tenderloin

Food & Wine | Coffee Brined Pork Tenderloin with Chef Charlie Palmer & Winemaker Theresa Heredia

A Perfect Pairing

Mother Nature waits for no one. Wine must be nurtured from vine to bottle no matter what is happening in the world, and our cellar is buzzing for our upcoming bottling — at the recommended social distance, of course. Enjoy this virtual pairing with one of our favorite wine country chefs and owner of Dry Creek Kitchen.

We’ve paired a stunning selection of Gap’s Crown Pinot Noir with an incredible recipe for Coffee Brined Pork Tenderloin, Brussels sprouts and celery salad, reed’s pickled onions, with pecorino executed by the award winning Executive Chef Charlie Palmer.

We invite you to follow along with Chef Charlie and Winemaker Theresa as they share tips and techniques, and enjoy some chef tips direct from Charlie Palmer.


2017 Olivet Lane Chardonnay
2017 Gap’s Crown Vineyard Pinot Noir 

Download the Recipe HERE

Cook along with Winemaker Theresa Heredia & Chef Charlie Palmer




Russian River Valley Vineyards

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