Anonymous wrote:

Anonymous wrote:Oregon Pinot Noir. Spend a bit, like $30-$50/bottle, at least.

Why Oregon Pinot Noir ? My understanding is that California Pinot Noir is superior to Oregon Pinot Noir.

Oregon & Long Island, New York allow chapitalization of wine (enhancement by adding sugar); this practice is illegal in California.

Anonymous wrote:Oregon Pinot Noir. Spend a bit, like $30-$50/bottle, at least.

Why Oregon Pinot Noir ? My understanding is that California Pinot Noir is superior to Oregon Pinot Noir.

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.

Oregon Pinot Noir. Spend a bit, like $30-$50/bottle, at least.

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.

With tenderloin I'd go a little lighter, like a pinot

I typically like a nice cabernet savignon with beef. Duckhorn around $50, Caymus around $100 and Silver Oak around $20 - plenty of good options.

Will probably serve it with just salt, pepper and maybe a bit of garlic and rosemary. Bordeaux, Cali cab?