Bourbon Sauce

Red · Full · 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.

Works with Veal Bourbon Sauce · Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce +2 more Veal Bourbon Sauce · Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce · Spiced Pork With Bourbon Reduction Sauce · Beef Tenderloin With Smoky Bacon Bourbon Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Veal Bourbon Sauce · Bourbon Barbecue Sauce · Pork Tenderloin With Bourbon Sauce +2 more Veal Bourbon Sauce · Bourbon Barbecue Sauce · Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce · Beef Tenderloin With Smoky Bacon Bourbon Sauce

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Bourbon Sauce · Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce +2 more Bourbon Sauce · Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce · Spiced Pork With Bourbon Reduction Sauce · Beef Tenderloin With Smoky Bacon Bourbon Sauce

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Veal Bourbon Sauce · Bourbon Barbecue Sauce · Pork Tenderloin With Bourbon Sauce +2 more Veal Bourbon Sauce · Bourbon Barbecue Sauce · Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce · Beef Tenderloin With Smoky Bacon Bourbon Sauce

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Pork Tenderloin With Bourbon Sauce · Tenderloin Of Beef With Bourbon Sauce · Beef Tenderloin With Smoky Bacon Bourbon Sauce

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Bourbon Sauce · Spiced Pork With Bourbon Reduction Sauce

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Veal Bourbon Sauce · Bourbon Barbecue Sauce

France's most northeastern wine region — single-varietal whites from Riesling, Pinot Gris, Gewürztraminer, and more. Aromatic, structured, sometimes off-dry, always food-friendly.

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.