Pork tenderloin is best paired with a medium-bodied red with good acidity. The choice of wine depends on the side dishes and cooking method, but in general an earthy or herbaceous red wine with moderate tannins will pair well with pork.
Grenache, also known as Garnacha, is one of the grapes in the famous Châteauneuf-du-Pape blend and Côtes du Rhône blends. Its color is light, but it has a high alcohol level and a long tingly finish. Characterized by its savoury and spicy red fruit flavours.
14-17°C | 57-63°F
Notes of Raspberry, Cinnamon and Leather