Rosemary 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 Rosemary Maple Pork Tenderloin · Rosemary Lemon Pork Tenderloin · Rosemary-garlic Pork Tenderloin +4 more Rosemary Maple Pork Tenderloin · Rosemary Lemon Pork Tenderloin · Rosemary-garlic Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Tenderloin Rosemary · Pork Tenderloin With Rosemary · Pork Tenderloin Rosemary Lemon

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 Maple Pork Tenderloin · Rosemary Lemon Pork Tenderloin · Rosemary-garlic Pork Tenderloin +4 more Rosemary Maple Pork Tenderloin · Rosemary Lemon Pork Tenderloin · Rosemary-garlic Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Tenderloin Rosemary · Pork Tenderloin With Rosemary · Pork Tenderloin Rosemary Lemon

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 Maple Pork Tenderloin · Rosemary Lemon Pork Tenderloin · Rosemary-garlic Pork Tenderloin +2 more Rosemary Maple Pork Tenderloin · Rosemary Lemon Pork Tenderloin · Rosemary-garlic Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Tenderloin With Rosemary

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 Rosemary Pork Tenderloin · Pork Tenderloin Rosemary · Pork Tenderloin Rosemary Lemon

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

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.

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.

White · Medium · Dry

The Northern Rhône's grandest red — pure Syrah from a single granite hillside, age-worthy for decades. Black olive, smoked meat, violet, and a tannic spine that demands time.