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Red wine suggestion

I have been asked to bring a red wine to an informal dinner. Host will be serving pork tenderloin with horseradish apricot glaze, Brie with puff pastry & raspberries, not sure what else is on her menu. Any suggestions on red wines?

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  1. Yeah unfortunately that has riesling written all over it.

    1. I guess I'd recommend a light-bodied pinot noir, but, yeah, I'd probably prefer a riesling also.

      1. Agreed with the other posters that with all the sweet and spice, a Riesling (white wine) would be more appropriate.

        If you do have to do red, a Pinot Noir from Russian River Valley would be best. Fruity enough to stand up to the strong flavors, not spicy/smokey/heavy enough to clash with the food.

        3 Replies
        1. re: goldangl95

          Thanks for suggestion will probably do Pinot Noir and a Reisling even though it was not asked for. Any Riesling suggestions?

          1. re: VeraMasters

            If you are picking up from a wine store, I would ask for a rec for an off dry riesling (depending on the guests tolerance for sweet. I would prefer off-dry to semi sweet...semi sweet is pretty darn sweet).

            Something from Mosel maybe?

            1. re: VeraMasters

              To play it safe I'd choose one from Alsace. Plentiful fruit and a dry finish. But I think that a spatlese/halbtrocken would work better being fruity and bigger and rounder.

          2. For red I'd suggest a fruity low tannic wine such as a Garnacha or a blend of Garnacha and Tempranillo particularly for the pork since there's little fat for tannins to compete with.

            2 Replies
            1. re: Chinon00

              I'm probably too late but I agree with this recommendation. I was also thinking a lighter Blaufrankisch would work well too but that's probably harder to find unless you have a really good wine shop.

              1. re: bg90027

                Ah yes! How I miss a great Burgenland Blaufrankisch. Not too many of those available where I live.

            2. White does work a lot better I am afraid. Either Riesling (Alsace, Mosel, Nahe, Franken, but avoiding the bone dry stuff) or a great Alsatian blend (Marcel Deiss does some amazing stuff - try for example Rotenburg). Alsatian slightly off-dry Pinot Gris and Pinot Blanc woudl also work.