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Beef Mole

Bourbon Beef Tenderloin and Light Lobster Mole

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Bourbon Beef Tenderloin and Light Lobster Mole

Icantread | Mar 13, 2008 10:32 AM

Hi all, so I am definitely a rookie for wine pairings, so that a slightly off pairing confounds me. I have two nice dinners I've been entrusted with choosing wine for. The first features a bourbon beef tenderloin for main entree and the second is a Lobster with a "light mole sauce". Comments about ruining perfectly delicious Lobster aside, I wanted some input as to what wines to pair with these main entrees, as I'm a bit uncertain which way to go. Several people present are not fans of young cabs, though I've served cab blends before to good results. Any input is greatly appreciated for either of the two dishes. Thank you in advance!

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