Roast Pork Loin with Tarragon and Mustard Sauce

Whites are the most logical choice and should have high acidity, rich full flavors, and an emphasis on herbal tones: Sancerre, Pouilly-Fumé, Corton-Charlemagne, white Graves, and Meursault. From California, a ripe and aromatic Chardonnay or herbal Sauvignon Blanc would work. Australian Sémillon of a less fruity nature would be a nice accompaniment. Soft, easy-drinking reds with an herbal emphasis: Cabernet Franc wines of California, or France’s Loire Valley . . . Bourgueil, Chinon, and Saumur-Champigny. A herbaceous Pinot Noir from anywhere in the world will work.