Smoked 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 Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Beef Tenderloin +1 more Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Beef Tenderloin · Smoked Stuffed Pork Tenderloin With A Mushroom Sauce

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 Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Beef Tenderloin +1 more Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Beef Tenderloin · Smoked Stuffed Pork Tenderloin With A Mushroom 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 Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Beef Tenderloin +1 more Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Beef Tenderloin · Smoked Stuffed Pork Tenderloin With A Mushroom 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 Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Stuffed Pork Tenderloin With A Mushroom 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 Smoked Tenderloin · Smoked Pork Tenderloin · Smoked Stuffed Pork Tenderloin With A Mushroom Sauce

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.