Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Chateaubriand with béarnaise sauce

Photo de Ross Bruniges (CC BY 2.0) ajoutée le 04/06/2023
https://www.flickr.com/photos/thecssdiv/8482515359/

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Synonyms

This dish pairs well with 34 drinks :

Pauillac

Pauillac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 7 to 20 years old.
>dish info

Saint-Estèphe

Saint-Estèphe
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 6 to 20 years old.
>dish info

Saint-Julien

Saint-Julien
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 5 to 15 years old.
>dish info