Pork Tenderloin And Blue Cheese

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 Tenderloin And Blue Cheese · Pork Tenderloin Stuffed With Figs And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese +1 more Pork Tenderloin And Blue Cheese · Pork Tenderloin Stuffed With Figs And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing

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 Tenderloin And Blue Cheese · Pork Tenderloin Stuffed With Figs And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese +1 more Pork Tenderloin And Blue Cheese · Pork Tenderloin Stuffed With Figs And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing

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 Tenderloin And Blue Cheese · Pork Tenderloin Stuffed With Figs And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese +1 more Pork Tenderloin And Blue Cheese · Pork Tenderloin Stuffed With Figs And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing

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 And Blue Cheese · Pork Tenderloin Stuffed With Pears And Blue Cheese · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a salad.

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.