Wines that pair with

Bacon-wrapped Beef Tenderloin With Herb Stuffing

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American Cabernet Sauvignon

Classic

Red · Medium · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Why it works with Bacon-wrapped Beef Tenderloin With Herb Stuffing

Lighter than a Cabernet, American Cabernet Sauvignon still has the weight to match Bacon-wrapped Beef Tenderloin With Herb Stuffing's body.

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American Merlot

Classic

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Why it works with Bacon-wrapped Beef Tenderloin With Herb Stuffing

American Merlot's gentle structure complements Bacon-wrapped Beef Tenderloin With Herb Stuffing's flavors; reach for this when subtler is better.

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Australian Shiraz

Classic

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Why it works with Bacon-wrapped Beef Tenderloin With Herb Stuffing

The friendly middle ground for Bacon-wrapped Beef Tenderloin With Herb Stuffing: Australian Shiraz's balance lets the meat lead.

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