Steak 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 Steak Tenderloin · Tenderloin Steak · Grilled Tenderloin Steak +3 more Steak Tenderloin · Tenderloin Steak · Grilled Tenderloin Steak · Beef Tenderloin Steaks With Mustard-cognac Sauce · Seared Scallops And Tenderloin Steaks In Manhattan Sauce · Pepper And Garlic-crusted Tenderloin Steaks With Port 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 Steak Tenderloin · Tenderloin Steak · Grilled Tenderloin Steak +2 more Steak Tenderloin · Tenderloin Steak · Grilled Tenderloin Steak · Grilled Garlic-lime Pork Tenderloin Steaks · Pepper And Garlic-crusted Tenderloin Steaks With Port Sauce

Red · Medium · 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 Beef Tenderloin Steaks Stuffed With Morels · Spiced Beef Tenderloin Steaks With Mango Salsa · Beef Tenderloin Steaks On Potato Galettes With Mustard Sauce +1 more Beef Tenderloin Steaks Stuffed With Morels · Spiced Beef Tenderloin Steaks With Mango Salsa · Beef Tenderloin Steaks On Potato Galettes With Mustard Sauce · Tenderloin Steaks With Cranberry-port Sauce And Gorgonzola Cheese

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 Steak Tenderloin · Tenderloin Steak · Grilled Tenderloin Steak +1 more Steak Tenderloin · Tenderloin Steak · Grilled Tenderloin Steak · Pepper And Garlic-crusted Tenderloin Steaks With Port Sauce

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Beef Tenderloin Steaks With Smoky Bacon-bourbon Sauce · Beef Tenderloin Steaks On Potato Galettes With Mustard Sauce

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.

Works with Beef Tenderloin Steaks With Port-rosemary Sauce · Beef Tenderloin Steaks With Smoky Bacon-bourbon 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 Tenderloin Steak Salad · Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Spiced Beef Tenderloin Steaks With Mango Salsa · Beef Tenderloin Steaks On Potato Galettes With Mustard Sauce

France's most northeastern wine region — single-varietal whites from Riesling, Pinot Gris, Gewürztraminer, and more. Aromatic, structured, sometimes off-dry, always food-friendly.

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.

Red · Medium · Dry

Catchall for wines from France's Rhône Valley — bold reds from the south (Grenache/Syrah/Mourvèdre) and singular Syrahs and Viogniers from the north. Always food-friendly, always sun-tinged.

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.