Meal and wine pairing
Photo by Kent Wang(CC BY-SA 2.0)
https://www.flickr.com/photos/kentwang/14869354506/
Roasted rib steak with hot andalouse sauce
Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.
Synonyms:
- Baked rib steak with hot andalouse sauce
This dish pairs well with 3 drinks :
Drinks and wines types
Pécharmant
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old.
Pessac-Léognan Rouge
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old, 5 years at least for a cru classé.
Aging potential (estimation) : 10 to 20 years old and more for a classed growth.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 7 years old.