Food and wine pairing
Photo de Kent Wang (CC BY-SA 2.0)
ajoutée le 18/06/2023
https://www.flickr.com/photos/kentwang/14869354506/
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Synonyms
- Rib steak with bordelaise sauce
- Rib steak with wine merchant's sauce
This dish pairs well with 23 drinks :
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
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
Médoc rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
Saumur-Champigny
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
