Meal and wine pairing
Photo by Kent Wang(CC BY-SA 2.0)
https://www.flickr.com/photos/kentwang/14869354506/
Bordeaux style sautéed 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:
- Bordeaux style pan-fried rib steak with bordelaise sauce
- Bordeaux style pan-fried rib steak with wine merchant's sauce
- Bordeaux style pan-roasted rib steak with bordelaise sauce
- Bordeaux style pan-roasted rib steak with wine merchant's sauce
- Bordeaux style pan-seared rib steak with bordelaise sauce
- Bordeaux style pan-seared rib steak with wine merchant's sauce
- / Sautéed rib steak with wine merchant's sauce
This dish pairs well with 3 drinks :
Drinks and wines types
Madiran
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
Saint-Julien
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 5 years old, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 4 to 6 years old.