Pork seems to have been made to go with Grenache wines. The rustic, richness of pork dishes melds perfectly with the licorice and black cherry qualities of these wines.

Soak the raisins in the wine for about 3 hours. Drain the raisins, saving the wine. Cut the pork loin into medallions (about 1 1/2 inch thick). Brown the medallions in the olive oil. Discard the fat from the pan and add the white wine the raisins were soaked in to the pan. Cook until wine has evaporated. Season with salt and pepper. Allow the meat to rest in the pan.

Clean and trim the spinach, using only the young, tender leaves. Rinse thoroughly. Sauté the spinach in 2 tablespoons of water. Drain, fluff it with butter and salt and arrange it, mounded on a platter.

Place the medallions on the center of the spinach. Sprinkle the pine nuts and the raisins on top and pour the remaining juice over the whole lot.