Pepper Crusted Tenderloin

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.

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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 Pepper Crusted Pork Tenderloin · Pepper Crusted Beef Tenderloin · Pepper And Garlic-crusted Tenderloin Steaks With Port Sauce +1 more Pepper Crusted Pork Tenderloin · Pepper Crusted Beef Tenderloin · Pepper And Garlic-crusted Tenderloin Steaks With Port Sauce · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese 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 Pepper Crusted Pork Tenderloin · Pepper Crusted Beef Tenderloin · Pepper And Garlic-crusted Tenderloin Steaks With Port Sauce +1 more Pepper Crusted Pork Tenderloin · Pepper Crusted Beef Tenderloin · Pepper And Garlic-crusted Tenderloin Steaks With Port Sauce · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese 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 Pepper Crusted Pork Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese 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 Pepper Crusted Pork Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese Sauce

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Red · Medium · Dry

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

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.

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.