Wine ideas with tenderloin?
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Anonymous
| Will probably serve it with just salt, pepper and maybe a bit of garlic and rosemary. Bordeaux, Cali cab? |
Anonymous
| I typically like a nice cabernet savignon with beef. Duckhorn around $50, Caymus around $100 and Silver Oak around $20 - plenty of good options. |
Anonymous
| With tenderloin I'd go a little lighter, like a pinot |
Anonymous
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Beef Tenderloin pairs well with many different wines, but it generally does best with a fuller-bodied, flavorful wine. A Cabernet Sauvignon, including Cab-based Bordeaux with a bit of age, is a classic choice. You don't need the big tannins or high alcohol you might want for a richer cuts of steak. Rosemary and garlic pairs well with Syrah and red Rhone blends. In general for a tenderloin, I would lean into the personal preference of your guests. Malbec, Tempranillo are also options.
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Anonymous
| Oregon Pinot Noir. Spend a bit, like $30-$50/bottle, at least. |
Anonymous
| We’re doing tenderloin with blue cheese Yorkshire puddings for Christmas Day and today we bought the Ridge East Bench Zinfandel to accompany. That would be my general guidance -get a high end California wine - quilt also makes lovely ones. |
Anonymous
Why Oregon Pinot Noir ? My understanding is that California Pinot Noir is superior to Oregon Pinot Noir. |
Anonymous
Oregon & Long Island, New York allow chapitalization of wine (enhancement by adding sugar); this practice is illegal in California. |