Best wine with Pork Tenderloin?

Peter_C · February 14, 2009, 7:57pm

It will be rubbed with garlic/rosemary/salt/pepper/evoo…

I was thinking a 1999 Chateau Musar, red burgundy or LdH Rioja.

Any thoughts?

Joe_Dulworth · February 14, 2009, 8:34pm

9 times out of 10 I reach for a Pinot Noir. fwiw.

Dick_Krueger · February 14, 2009, 8:51pm

a lighter Burgundy or a Beaujolais

Peter_C · February 14, 2009, 9:19pm

You guys rock, thx!

ToddFrench · February 14, 2009, 11:01pm

Me too, only because I have very little Burgundy

Jeff_Pf0h1 · February 14, 2009, 11:31pm

Rule of thumb for pairing: ALWAYS listen to Dick Krueger.

The craziest or the most simple of dishes, this man is a savant in the pairing department. It’s really scary when you see it up close. Also a TON OF FUN.

Bob_Wood · February 15, 2009, 2:18am

And I agree with him but I’d expand to include the new world. Pinot noir or gamay, but not high-octane pinot.