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 sauceSee also : Beef tenderloin with bone marrow
This dish pairs well with 2 drinks :
Drinks and wines types
Côtes de Bordeaux 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 8 years old.
Madiran
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.