Meal and wine pairing
Photo by Alex Brown(CC BY 2.0)
https://www.flickr.com/photos/alexbrn/4849352660/
Bordeaux style beef fillet with duck foie gras
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Synonyms: Beef fillet with duck foie gras and bordelaise sauce / Beef fillet with duck foie gras and wine merchant's sauceThis dish pairs well with:
Wine colors
Côtes de Bordeaux
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Madiran
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”