{"id":8848,"date":"2023-06-20T11:32:50","date_gmt":"2023-06-20T10:32:50","guid":{"rendered":"https:\/\/www.comptoirdesmillesimes.com\/blog\/?p=8848"},"modified":"2023-06-20T13:07:56","modified_gmt":"2023-06-20T12:07:56","slug":"wine-pairing-filet-mignon","status":"publish","type":"post","link":"https:\/\/www.comptoirdesmillesimes.com\/blog\/en\/wine-pairing-filet-mignon\/","title":{"rendered":"What wine to drink with filet mignon?"},"content":{"rendered":"

The Comptoir des Mill\u00e9simes team presents the best filet mignon and wine pairings<\/strong> ! Don't hesitate to find our wines in stock on the site.<\/span><\/span><\/p>\n

Tenderloin is most often made from pork, but can also be made from beef, venison or veal. The recipes are completely different, but the tenderness and delicacy of the meat remain the same, whatever the animal.<\/span><\/span><\/p>\n

> All our Wine and Food Pairing Guides<\/a><\/span><\/strong><\/p><\/blockquote>\n

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What do you drink with pork tenderloin?<\/span><\/strong><\/span><\/h3>\n

Pork tenderloin is a piece of pork on either side of the pig's spine. It's a long muscle right in the middle of the back. Of the 4 animals listed above, it is one of the mildest tasting filet mignons.<\/span><\/em>
\n<\/span>If you want to drink a white wine<\/span><\/span><\/strong>If you're looking for a white wine, choose one that's dry but with a certain roundness. As the meat is delicate and melt-in-the-mouth, the contrast with a white wine that is too fresh or too dry would not be a good match. The <\/span>chenin<\/span><\/strong> is a grape variety that lends itself well to this. You can find it in several Loire appellations such as<\/span>Anjou<\/span><\/strong>, <\/span>Saumur<\/span><\/strong>, <\/span>Savenni\u00e8res<\/span><\/strong>... Its aromas of white fruits and apricots and that slightly smoky, mineral touch will make it an interesting companion.<\/span><\/span><\/p>\n

> Find our Loire wines in stock<\/span><\/a><\/p>\n

\"Red<\/a><\/span>How about some mustard?...<\/b><\/span><\/em><\/span><\/h3>\n


\nThis time, you'll need a white wine with a good soak... The mustard will bring a powerful, spicy finish that should be accompanied by citrus notes. For this, there's nothing like a nice <\/span>Sauvignon<\/span><\/strong>\u00a0as\u00a0<\/span>Sancerre<\/span><\/strong><\/a> for its freshness and complexity, or you can even select a wine from <\/span>Chablis<\/span><\/strong><\/a>based on <\/span>Chardonnay<\/span><\/strong>for floral and mineral nuances.
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If you want to enjoy a red wine<\/span><\/span><\/strong>, <\/span><\/strong>with pork filet mignon, nothing could be simpler. The key is to choose a light, supple wine that won't overpower the meat. Red wines from the Loire Valley are ideal, with a base of <\/span>Cabernet Franc<\/span><\/strong>. You can choose names such as <\/span>Chinon<\/span><\/strong><\/a>, <\/span>Saumur-Champigny<\/span><\/strong><\/a> or even <\/span>Saint-Nicolas-de-Bourgueil<\/span><\/strong>. Avoid estates with long periods of barrel ageing, as the tannins may overpower the dish.<\/span><\/span>
\n<\/span>And with a mustard-based sauce? <\/b><\/span><\/em>As with the white wines, you'll need a spicier red that can stand up to the power of the mustard. As you can see, you'll need to go for Mediterranean wines, such as <\/span>C\u00f4tes-du-Rh\u00f4ne<\/span><\/strong><\/a> or wines from <\/span>Languedoc-Roussillon<\/span><\/strong><\/a>. Choose estates that don't age their wines in barrels: the aromatic power and spices will be enough to match the meal.<\/span><\/span><\/p>\n

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What wine to drink with veal tenderloin?<\/span><\/strong><\/span><\/h3>\n


\n<\/span>Depending on its thickness, veal tenderloin may be called grenadin, medallion or hazelnut, and is surely one of the softest parts of the animal. Its texture and taste are very tender and light.<\/span><\/em><\/span><\/p>\n


\n<\/span>If you want to play the white wine card,<\/span><\/span><\/strong> you absolutely must go for a very fine wine. The wine should be dry, but with a slightly fat mouthfeel. That's why we recommend Burgundy white wines, rather from the <\/span>C\u00f4te de Beaune<\/span><\/strong><\/a> or the <\/span>C\u00f4te Chalonnaise<\/span><\/strong>. These are <\/span>Chardonnay<\/span><\/strong> that have nothing left to prove in terms of subtlety. If you wish to taste a wine other than Burgundy, keep in mind that the <\/span>Chardonnay<\/span><\/strong> will be a very good grape variety. They can be found all over France, with wines from <\/span>Jura<\/span><\/strong><\/a> are perfect proof of this.
\n<\/span>If you prefer a red wine,<\/span><\/span><\/strong> here, too, lightness and finesse are essential. We suggest staying in <\/span>Burgundy<\/span><\/strong><\/a> but this time with wines made from <\/span>Pinot Noir<\/span><\/strong><\/a>. This supple, fine and delicate grape variety is the perfect accompaniment to meat, without overpowering it. However, it's important to choose carefully, as some of Burgundy's finest appellations produce characterful reds that should be forgotten if you don't want to overpower the dish. The <\/span>small vintages<\/span><\/strong> from <\/span>major domains<\/span><\/strong> can be interesting. It allows you to taste some very fine Pinot Noir from great winemakers without having to go to very expensive appellations. These wines often come from the plains and produce opulent reds without being too heavy. It's a grape variety that can be found in several appellations in France, and goes very well with veal filet mignon. We think of <\/span>Alsace Pinot Noir<\/span><\/strong><\/a> or the\u00a0<\/span>Menetou-Salon<\/span><\/strong>.<\/span><\/span><\/p>\n

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What wine to drink with beef filet mignon?<\/span><\/strong><\/span><\/h3>\n


\n<\/span>More powerful, and especially rare, filet mignon de boeuf is a step up in terms of mouthfeel. A red wine is almost mandatory to accompany it. <\/span><\/em>
\nThis time, we can go for character. Food and wine pairings will vary according to the sauce that accompanies the meat.
\nFinally, many wines can be chosen to accompany this dish. If you choose a <\/span>Bordeaux<\/span><\/strong><\/a>don't hesitate to take one that has already <\/span>6-8 years<\/span><\/strong>. The tannins will then be present but mellow, perfect for immediate tasting. You can also choose more robust wines such as <\/span>Saint-Joseph<\/span><\/strong><\/a> or <\/span>Ch\u00e2teauneuf-du-Pape <\/span><\/strong><\/a>in the Rh\u00f4ne Valley, and <\/span>Pic Saint-Loup<\/span><\/strong> or <\/span>Faug\u00e8res<\/span><\/strong> in Languedoc.<\/span><\/span><\/p>\n

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What wine to drink with venison filet mignon?<\/span><\/strong><\/span><\/h3>\n


\n<\/span>Now we're getting to the heart of the matter filet mignon<\/strong> the most powerful of our food and wine pairings. It's certainly the best part of the game, on its back.<\/span><\/em>
\nOnce again, red wines should be favored to balance the power of the meat. There are many possible pairings, all of which respect power and complexity. Often, when we think of game, we think of powerful wines from the <\/span>Southwest<\/span><\/strong>. A nice <\/span>Cahors<\/span><\/strong> will be interesting with game and a prune sauce. More complex, a <\/span>Pinot Noir<\/span><\/strong> a <\/span>grand cru de Bourgogne<\/span><\/strong> will be the ideal companion. If you love <\/span>Bordeaux<\/span><\/strong>the reds of <\/span>Pomerol<\/span><\/strong><\/a> will be interesting because they will play the terroir card with a certain velvety quality. More spicy and more gourmet at the same time, a <\/span>C\u00f4te-R\u00f4tie<\/span><\/strong><\/a> or a <\/span>Hermitage<\/span><\/strong><\/a> to accompany game with a spicy sauce.<\/span><\/span><\/p>\n

You now have all the information you need to select the right wine.
\nAnd don't forget, a bottle of a certain age deserves to be put in the tasting room 24 hours beforehand, standing up.\u00a0<\/span><\/span><\/p>\n

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