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Recipe: Peppered Bacon-Wrapped Pork Tenderloin
March 2002: page 172
If you love pork and medium- to full-bodied red wine, then this will be the pairing for you. This recipe has smoky bacon, brown sugar, crunchy pecans, and earthy mushrooms, just the match for a red with lots of berry-driven fruit flavor and enough tannins to offset the rich bacon. Look for grapes such as Zinfandel (not White Zinfandel, which is another story entirely), Sangiovese (from both Italy and California), or full-bodied Merlot. This might also be a good opportunity to try a red "blend" from Australia or Argentina.
- 1999, Bogle, Zinfandel, Old Vine, California
- 1999, Joseph Phelps, Pastiche, California
- 1999, Bodegas Esmeralda, Malbec, Mendoza, Argentina
- 1999, Atlas Peak, Sangiovese, California
