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.
See also : Roasted rib steak
This dish pairs well with 3 drinks :
Drinks and wines types
Fronton Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 7 years old.
Pécharmant
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.
Pessac-Léognan Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 3 years, 5 years at least for a cru classé.
Aging potential (estimation) : 10 to 20 years old and more for a classed growth.