A classic dish that has graced tables all over the world, Fillet Mignon in a Green Peppercorn Cream Sauce is an exercise in the beauty of restraint in the kitchen – just a few quality ingredients and the foods speak for themselves. So, which wines work to accentuate all the savory flavors of this dish? Here is the advice of Sensory Wine Analyst Luca Maroni.
Fillet Mignon in a Green Peppercorn Cream Sauce with a Rosé
Cirò Rosato 2018 Tenuta Iuzzolini
“Analytically virtuous, technically irreproachable, and respectful of the oenological process, a glass of Tenuta Luzzolini has a high compositional and sensory value. With this wine, Calabria is at its top of the viticultural and oenological spectrum. These rosé wines are a dream, with Cirò Rosato presenting a crystalline , cherry-like clarity.” A sophisticated expression of Gaglioppo, the rosé chosen by Luca Maroni for pairing with green pepper fillet has an intoxicatingly delicate, floral bouquet with hints of flowers and spices, and a smooth, harmonious taste. Tenuta Luzzolini
Fillet Mignon in a Green Peppercorn Cream Sauce with a Pinot Noir
Costanera Pinot Noir 2017 Masari “Excellent winemaking from Masari, which distinctively raises the quality of the entire proposed series of its wines.” The persuasive Costanera Pinot Noir 2017, has a bright ruby-red color. It is elegant on the nose with notes of berries, among which cassis stands out. This Pinot is elegant, smooth and juicy. Masari
Fillet Mignon in a Green Peppercorn Cream Sauce with a Nero d’Avola
Nero d’Avola Chiantari 2017 Tenimenti Zabù
“This is a series of Sicilian wines of qualitative tenor. A glass of Tenimenti Zabù illustrates with unblemished olfactory and aromatic purity not only the viticultural gifts of this island, but even more so the enological valency of this producer. Nero d’Avola Chiantari 2017 is of absolutely superior olfactory pleasantness. An apex of enological purity of transformation which shows off a wonderful spiciness.” Tenimenti Zabù