Meal and wine pairing

Bordeaux style calf liver

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

Synonyms: Calf liver with bordelaise sauce / Calf liver with wine merchant's sauce

Red

Still wine

Serve at 15-17. °C (59-63 °F)

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

Red

Still wine

Serve at 15-17. °C (59-63 °F)

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

Red

Still wine

Serve at 16-18. °C (61-64 °F)

“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old. ”