Meal and wine pairing
Photo by T.Tseng(CC BY 2.0)
https://www.flickr.com/photos/68147320@N02/9522599442/
Calf’s liver with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Synonyms:
- Bordeaux style calf liver
- Calf’s liver with wine merchant's sauce
This dish pairs well with 3 drinks :
Drinks and wines types
Médoc Rouge
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old.
Saint-Émilion
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old.