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Meal and wine pairing

Lamb with bordelaise sauce

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

This dish pairs well with:

Wine colors



Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old.

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