2006-06-14 03:40:27 · 9 answers · asked by TFM 1 in Food & Drink ➔ Beer, Wine & Spirits
If you want a red wine to go with it - Oregon Pinot Noir.
If you want a white wine - pretty much any Gewurztraminer would work. Not every country makes Gewurztraminer wines so try Ontario first because pretty much every Ontario winery has a Gewurztraminer in their list.
2006-06-16 02:52:41 · answer #1 · answered by Patricia D 4 · 0⤊ 0⤋
White all the way, pinot or something super dry. Look for some of the Greek white wines, they're a little bit on the sweet side but will go well with pork!
2006-06-14 03:47:53 · answer #2 · answered by Anonymous · 0⤊ 0⤋
A fairly dry Chardonnay or Sauvignon Blanc will compliment your pork tenderloin.
If you prefer red wines, go for a Merlot. Cabernet is too rich. Zinfandel is too jammy tasting to pair with your pork.
Cheers.
2006-06-14 03:50:07 · answer #3 · answered by Mister_fin 3 · 0⤊ 0⤋
Most wine experts I have listened to say the rule of thumb is red for beef and white for pork.
2006-06-14 03:46:50 · answer #4 · answered by Andrea 5 · 0⤊ 0⤋
Pinot Noir, try one from Oregon; there are many under $20. If you're looking to splurge, search for Broadley Pinot Noir.
2006-06-14 03:55:40 · answer #5 · answered by Jack M 1 · 0⤊ 0⤋
A semi-dry white wine would reflect the tastiness of your marinated loin
2006-06-14 03:45:38 · answer #6 · answered by ^ _ ^ 4 · 0⤊ 0⤋
It really depends on taste, you may want to try wine.com for reccomendations, I would say a nice white white.
2006-06-14 03:43:38 · answer #7 · answered by John S 2 · 0⤊ 0⤋
try a pinot grigio sorry if i misspelled it.
2006-06-14 03:45:12 · answer #8 · answered by benny619 3 · 0⤊ 0⤋
CHARDONNAY ALL THE WAY
2006-06-14 11:01:26 · answer #9 · answered by sabine_white 3 · 0⤊ 0⤋