Mustard Cream 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.

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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 Pork With Mustard Cream Sauce · Pork Chops Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce +4 more Pork With Mustard Cream Sauce · Pork Chops Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce · Pork Tenderloin With Pecans And A Mustard Cream Sauce · Rabbit Anolottis With Mustard And Creamy Mushroom Sauce · Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream 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.

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White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Mustard Cream Sauce · Chicken With Mustard Cream Sauce · Honey Mustard Chicken In Cream Sauce +2 more Mustard Cream Sauce · Chicken With Mustard Cream Sauce · Honey Mustard Chicken In Cream Sauce · Chicken In Tarragon Mustard Cream Sauce · Chicken With Mustard Tarragon Cream 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 Pork With Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce +2 more Pork With Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce · Pork Tenderloin With Pecans And A Mustard Cream Sauce · Rabbit Anolottis With Mustard And Creamy Mushroom 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 Filet With Mustard Cream Sauce · Filet Mignon With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce +1 more Filet With Mustard Cream Sauce · Filet Mignon With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce · Pork Tenderloin With Pecans And A Mustard Cream Sauce

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Pork With Mustard Cream Sauce · Pork Chops Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce +1 more Pork With Mustard Cream Sauce · Pork Chops Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce · Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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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 Pork With Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce +1 more Pork With Mustard Cream Sauce · Pork Tenderloin With Mustard Cream Sauce · Pork Tenderloin With Mustard/cream/caper Sauce · Pork Tenderloin With Pecans And A Mustard Cream Sauce

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Works with Pork Chops Mustard Cream Sauce · Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Pork Medallions With Mustard Cream Sauce · Pistachio Crusted Chicken With Herbs And Mustard Cream Sauce

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.