Meal and wine pairing
Photo by HarshLight(CC BY 2.0)
https://www.flickr.com/photos/harshlight/5298917325/
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Synonyms:
- Delmonico steak with pepper sauce
- Delmonico steak with poivrade sauce
- Entrecote with pepper sauce
- Rib eye steak with pepper sauce
- Rib eye steak with poivrade sauce
- Scotch fillet with pepper sauce
- Scotch fillet with poivrade sauce
This dish pairs well with 6 drinks :
Drinks and wines types
Cornas
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
Côtes du Rhône Rouge
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Languedoc Rouge
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Milk stout
Bières
Serve at 13-15°C ou 55-59 °F.
May be called Cream stout or Sweet stout.
Saint-Chinian Rouge
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 8 years old.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.