Meal and wine pairing
Photo by Alex Brown(CC BY 2.0)
https://www.flickr.com/photos/alexbrn/4849352660/
Beef tenderloin with duck foie gras and bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Synonyms:
- Beef fillet with duck foie gras and bordelaise sauce
- Beef fillet with duck foie gras and wine merchant's sauce
- Beef tenderloin with duck foie gras and wine merchant's sauce
This dish pairs well with 2 drinks :
Drinks and wines types
Madiran
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.