Meal and wine pairing

Bordeaux style sturgeon

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

Still red wines

Serve at 16-18°C ou 61-64 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

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) : 5 to 10 years old.