Here Are Our Wine Pairing Tips to Properly Complement One of the Most Popular Dishes in France!

What to Drink with Pork Tenderloin?

Tender and flavorful, pork tenderloin is a refined dish. Therefore, the choice of wine to accompany it should not be taken lightly. The first rule to follow: avoid wines that are too tannic or overly oaked, as they can overpower the taste of the meat. However, a pork tenderloin without seasoning or sides can quickly become bland. The second rule is to adapt your wine pairing based on the side dish. For example, the pairing for pork tenderloin served with potatoes will not be quite the same as for one served with vegetables.

FOR PORK TENDERLOIN WITH POTATOES

First of all, know that pork tenderloin requires freshness and lightness. That’s why we recommend opting for dry, fruity, and mineral white wines. A Savennières (Loire) or a Bourgogne-Aligoté (Burgundy) will be perfect. If the potatoes are served mashed, a wine similar to those mentioned will pair wonderfully. However, if they are sautéed, their crispy and slightly caramelized nature will call for a fresh, light red wine such as a Fleurie (Beaujolais) or a Graves (Bordeaux).

Our Suggestion: Domaine Gilles Coperet Fleurie la Madone
This wine, with floral aromas (rose and peony), reveals a supple and silky palate with fine tannins. It’s a fresh and balanced wine.

FOR PORK TENDERLOIN WITH VEGETABLES

When served with vegetables, pork tenderloin typically pairs with carrots, celery, or green beans. In this case, we recommend choosing a light and fruity red wine to accompany your dish, always keeping in mind that overly pronounced tannins won’t be suitable. A Côte de Beaune (Burgundy), a Saint-Amour (Beaujolais), or a Pinot Noir (Alsace) will delight your taste buds.

Our Suggestion: Tradition Pinot Noir Krick Hubert
A garnet-colored wine. An expressive nose with subtle notes of blackcurrant, morello cherry, and red cherry, with supple tannins on the palate and a fruity finish. Enjoy!