Food and wine pairing

Bordelaise sauce

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

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 6 years, 10 years at least for a 1855 classed growth.

Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.

Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 8 to 15 years old.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

>dish info

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