Pork Tenderloin Cream 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.

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

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

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.

The Rhône's most famous appellation — up to 13 grape varieties blended into something dense, warm, peppery, and unmistakable. Black cherry, garrigue, leather; built for braised lamb and aged cheese.

Bordeaux's Left Bank — Cabernet Sauvignon-dominated blends with structure, gravel, and the patience to age. The classic claret profile.

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.

Bordeaux's Right Bank jewel — Merlot-dominated blends on iron-rich clay, producing wines of plush richness and remarkable longevity. The reference for elegant Merlot.

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.

White · Medium · Dry

A catchall for white wine generally — covers everything from a $10 weeknight pour to grand cru Burgundy. Match the bottle's weight to the food's weight; rarely fails.