Meal and wine pairing
Photo by Jacob Bøtter(CC BY 2.0)
https://www.flickr.com/photos/jakecaptive/4869498074/
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Synonyms:
- Delmonico steak with béarnaise sauce
- Rib eye steak with béarnaise sauce
- Scotch fillet with béarnaise sauce
This dish pairs well with 3 drinks :
Drinks and wines types
Marsannay Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
Pauillac
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 7 years old.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old.