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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 :

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

Lussac Saint-Émilion

Lussac Saint-Émilion
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 3 to 6 years old.
>dish info

Meursault rouge

Meursault rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 6 years old.
>dish info

Monthélie rouge

Monthélie rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 5 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

Pommard

Pommard
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
>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