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Food and wine pairing

Bordeaux style entrecote

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

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

Synonyms

  • Delmonico steak with bordelaise sauce
  • Delmonico steak with wine merchant's sauce
  • Entrecote with wine merchant's sauce
  • Rib eye steak with bordelaise sauce
  • Rib eye steak with wine merchant's sauce
  • Scotch fillet with bordelaise sauce
  • Scotch fillet with wine merchant's sauce

This dish pairs well with 54 drinks :

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 1 to 2 years old.
>dish info

Bordeaux rouge

Bordeaux rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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

Canon-Fronsac

Canon-Fronsac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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

Corton Grand cru rouge

Corton Grand cru rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info

Faugères rouge

Faugères rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pairing with a dominant Carignan and Grenache grapes.
>dish info

Fronsac

Fronsac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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