Meal and wine pairing
Photo by Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54240011345/
Saint-Estèphe
Serve at: 15-17°C or 59-63 °F.
Can be drunk from : 6 years, 10 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
This drink is paired well with:
Meal families
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Poultry
Bordeaux style duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Beef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Seafish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a fruity wine with soft tannins.
Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Poultry
Braised duck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Braised duck with mushrooms
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Prefer a pairing with a wine of at least 8 years old.
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Veal
Braised veal shank
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with poultry broth.
Sauces
Charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
Prefer a pairing with a young and aromatic wine.