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Food and wine pairing

Bordeaux style entrecote

Photo de Peter O'Connor aka anemoneprojectors (CC BY-SA 2.0)
https://www.flickr.com/photos/anemoneprojectors/11493952403/

Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Synonyms

  • Delmonico steak with bordelaise sauce
  • Delmonico steak with wine merchant's sauce
  • Entrecote with wine merchant's sauce
  • Rib eye steak with bordelaise sauce
  • Rib eye steak with wine merchant's sauce
  • Scotch fillet with bordelaise sauce
  • Scotch fillet with wine merchant's sauce

This dish pairs well with 54 drinks :

Saint-Romain rouge

Saint-Romain rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 6 to 12 years old.
Prefer a pairing with a wine aged 3 to 6 years old.
>dish info

Santenay rouge

Santenay rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
Prefer a pairing with a wine aged 3 to 6 years old.
>dish info

Savigny lès Beaune rouge

Savigny lès Beaune rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 8 to 12 years old.
Prefer a pairing with a wine aged 3 to 8 years old.
>dish info

Volnay

Volnay
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 8 years old.
>dish info

Volnay Premier cru

Volnay Premier cru
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 12 years old.
Prefer a pairing with a wine aged 2 to 8 years old.
>dish info