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Food and wine pairing

Bordeaux style entrecote with porcini mushrooms

Photo de Peter O'Connor aka anemoneprojectors (CC BY-SA 2.0) ajoutée le 26/10/2023
https://www.flickr.com/photos/anemoneprojectors/11493952403/

Beef

Bordeaux style entrecote with porcini mushrooms

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

Synonyms

  • Delmonico steak with porcini mushrooms and bordelaise sauce
  • Rib eye steak with porcini mushrooms and bordelaise sauce
  • Rib steak with porcini mushrooms and bordelaise sauce
  • Scotch fillet with porcini mushrooms and bordelaise sauce
  • Delmonico steak with porcini mushrooms and wine merchant's sauce
  • Rib eye steak with porcini mushrooms and wine merchant's sauce
  • Scotch fillet with porcini mushrooms and wine merchant's sauce

This dish pairs well with 13 drinks :

Canon-Fronsac

Canon-Fronsac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info

Fronsac

Fronsac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info

Hermitage rouge

Hermitage rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine of at least 8 years old.
>dish info

Pomerol

Pomerol
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pairing with a dominant Cabernet-sauvignon grape.
>dish info

Saint-Émilion

Saint-Émilion
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pairing with a dominant Cabernet-sauvignon grape.
>dish info