Food and wine pairing
Photo de kowarski (CC BY 2.0)
ajoutée le 18/06/2023
https://www.flickr.com/photos/kowarski/7959822990/
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
See also:
- Côte de bœuf grillée
This dish pairs well with 43 drinks :
Bandol rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
Baux-de-Provence rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
Gevrey-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine aged 2 to 4 years old.
>dish info
Graves 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
Haut-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
>dish info
