Our feature this weekend is a grilled Montana bison tenderloin with champagne and mushroom pearl sauce, matzo dumplings, pickled red and gold beets and a horseradish-dill cream.  The deep black cherry and floral notes of the Chapillon Siendra from Aragon, Spain, a blend of Garnacha, Syrah, Cabernet Sauvignon and Merlot are particularly delicious with the grilled game and complexity of the mushrooms.