Rosemary Beef 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.

Works with Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Beef Tenderloin Garlic Rosemary +1 more Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Beef Tenderloin Garlic Rosemary · Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce (ellie Krieger)

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 Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Beef Tenderloin Garlic Rosemary +1 more Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Beef Tenderloin Garlic Rosemary · Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce (ellie Krieger)

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 Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Beef Tenderloin Garlic Rosemary +1 more Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Beef Tenderloin Garlic Rosemary · Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce (ellie Krieger)

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 Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce (ellie Krieger)

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 Rosemary Beef Tenderloin · Rosemary Rubbed Beef Tenderloin · Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce (ellie Krieger)

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

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.

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.

Italy's establishment-defying reds — Tuscan blends that broke the DOC rules, often featuring Cabernet or Merlot alongside Sangiovese. The reference for modern Italian ambition.

Red · Medium · Dry

Tuscany's third great Sangiovese — denser than Chianti, more approachable than Brunello. Cherry, leather, tobacco; the pragmatic Tuscan classic.