Roasted Pork Tenderloin

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.

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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 Roasted Pork Tenderloin · Balsamic Roasted Pork Tenderloin · Pork Tenderloin Roasted +7 more Roasted Pork Tenderloin · Balsamic Roasted Pork Tenderloin · Pork Tenderloin Roasted · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roasted Pork Tenderloin With Apricot Brandy Sauce · Pork Tenderloin With Roasted Apples And Onions · Roast Pork Tenderloin W. Feta Cheese & Roasted Red Peppers · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing · Pork Tenderloin Stuffed W. Feta Cheese & Roasted Red Pepper · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 Roasted Pork Tenderloin · Balsamic Roasted Pork Tenderloin · Pork Tenderloin Roasted +7 more Roasted Pork Tenderloin · Balsamic Roasted Pork Tenderloin · Pork Tenderloin Roasted · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roasted Pork Tenderloin With Apricot Brandy Sauce · Pork Tenderloin With Roasted Apples And Onions · Roast Pork Tenderloin W. Feta Cheese & Roasted Red Peppers · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing · Pork Tenderloin Stuffed W. Feta Cheese & Roasted Red Pepper · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 Roasted Pork Tenderloin · Balsamic Roasted Pork Tenderloin · Pork Tenderloin Roasted +6 more Roasted Pork Tenderloin · Balsamic Roasted Pork Tenderloin · Pork Tenderloin Roasted · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roasted Pork Tenderloin With Apricot Brandy Sauce · Roast Pork Tenderloin W. Feta Cheese & Roasted Red Peppers · Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing · Pork Tenderloin Stuffed W. Feta Cheese & Roasted Red Pepper · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Roasted Pork Tenderloin With Sage Corn Bread Crust · Pork Tenderloin W/roasted Pears And Balsamic 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 Beer Roasted Pork Tenderloin · Pork Tenderloin With Roasted Apples And Onions

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.

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

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

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.