HOME > Chowhound > Wine >

Charcoal Grilled pork tenderloin and veggies - what to drink?

k
kcadams1980 Jan 28, 2011 06:00 AM

It is great weather in Houston right now, and we need to grill! I *could* go with some old standby's, but I was hoping you all might have some interesting different choices....

Simple grilled pork tenderloin (probably a dry spice rub, but no sauce) and grilled summer vegetables (bell pepper, onion, mushrooms, zucchini). And perhaps a few grilled tortillas.

Ideas?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. invinotheresverde RE: kcadams1980 Jan 28, 2011 09:50 AM

    I'm drinking beer with that all day.

    3 Replies
    1. re: invinotheresverde
      k
      kcadams1980 RE: invinotheresverde Jan 28, 2011 10:53 AM

      Ha! I know, that's what the hubby will do for sure, but I'm not really a beer drinker...

      1. re: invinotheresverde
        kaleokahu RE: invinotheresverde Jan 29, 2011 03:04 PM

        invinotheresverde: You are? I thought you were vegetarian. Congrats on the change.

        1. re: kaleokahu
          invinotheresverde RE: kaleokahu Jan 29, 2011 03:10 PM

          ...

      2. s
        sedimental RE: kcadams1980 Jan 28, 2011 10:12 AM

        Sounds like it might be very "fruit friendly", maybe go with a big but lighter California or Aussie wine. A lighter "summery wine" might be nice like a lightly chilled Gamay.

        1 Reply
        1. re: sedimental
          k
          kcadams1980 RE: sedimental Jan 28, 2011 10:55 AM

          I actually picked up an Oregon pinot noir (the easier choice I thought!) and a white rhone blend. But yes, I was thinking a gamay might be nice if we were doing "fruit" with the pork, but it will probably just be tomato salsa on the side.

        2. s
          souvenir RE: kcadams1980 Jan 28, 2011 07:54 PM

          A rose, still or sparkling. Two cavas roses that come to mind: Cristalino and Codorniu.

          1 Reply
          1. re: souvenir
            b
            bob96 RE: souvenir Jan 28, 2011 08:59 PM

            I'd go for any number of mid-weight reds, fresh with some fruit and good acid and chillable. France: Cotes du Rhone (Villages); Chinon/Bourgeuil; Galliac, Fronton-Cotes du Frontonnais. Italy: Sangiovese di Romagna or a mid-range Chianti; Aglianico or Piedirosso fr Campania; Dolcetto; Grignolino or Ruche fr Piedmont; Valpollicela; not too old Cannonau or a Monica di Sardegna; Etna Rosso. Many of these reds CdR, Etna, etc) have roses, too.

          2. ChefJune RE: kcadams1980 Jan 29, 2011 03:01 PM

            Central Coast Pinot Noirs came immediately to mind. ;)

            1. r
              RCC RE: kcadams1980 Jan 30, 2011 01:00 PM

              German Riesling.
              Depending on vintage and producert, a young Kabinett or a Spatlese with some age.

              Show Hidden Posts