Wine Pairing Beef Tenderloin

Beef Tenderloin is a tender and lean cut with delicate flavors. It pairs best with wines that are elegant and not overly tannic.

A round and soft Pinot Noir is an enjoyable wine. It pairs well with many dishes, especially Filet Mignon, Beef Tenderloin, Beef Wellington, and Pepper Steak.

Pinot Noir

Burgundy (Côte de Nuits) or Oregon Pinot Noir are excellent choices. These wines offer bright red fruit flavors, earthy undertones, and silky tannins that complement the tenderness of the Filet Mignon without overpowering it.

Merlot (France)

A Merlot from Bordeaux (Right Bank, such as Pomerol) or Napa Valley provides soft tannins, round body, and flavors of plum, black cherry, and chocolate, making it a perfect match for the more subtle flavors of the Beef Tenderloin.

Sangiovese (Italy)

The high acidity and medium tannins of a good Chianti Classico can pair beautifully with Beef Tenderloin, especially if the dish is accompanied by an earthy mushroom sauce or herb-infused preparation.

Nebbiolo (Italy)

For a more structured pairing, a Barbaresco offers high tannins and acidity with floral, tar, and red fruit notes. This can pair beautifully with a Beef Tenderloin prepared with rich sauces or served with truffle accompaniments.

If you want an amazing experince, go for a Beef Tenderloin with a full-bodied white wine from Burgundy such Meursault or or Montrachet.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.