Veal 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.

Works with Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin +2 more Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin · Seared Truffle Tenderloin Loin Of Veal · Veal Tenderloin Tournedos With Black Truffle

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 Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin +1 more Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin · Veal Tenderloin Tournedos With Black Truffle

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 Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin +1 more Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin · Veal Tenderloin Tournedos With Black Truffle

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 Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin +1 more Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin · Veal Tenderloin Tournedos With Black Truffle

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 Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin +1 more Grilled Veal Tenderloin · Veal Filet Mignon (tenderloin) · Bacon Wrapped Roasted Veal Tenderloin · Veal Tenderloin Tournedos With Black Truffle

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Red · Medium · Dry

The colloquial shorthand for Brunello di Montalcino — pure Sangiovese, five years of aging, decades of ageability. Tuscany at its most ambitious.

The Rhône's most famous appellation — up to 13 grape varieties blended into something dense, warm, peppery, and unmistakable. Black cherry, garrigue, leather; built for braised lamb and aged cheese.

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

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.