Bordeaux
Red
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Photo by Peter O'Connor aka anemoneprojectors(CC BY-SA 2.0)
https://www.flickr.com/photos/anemoneprojectors/11493952403/
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Synonyms: Rump steak with bordelaise sauce / Rumsteck with bordelaise sauce / Romsteak with bordelaise sauce / Romsteck with bordelaise sauce / Rumsteak with bordelaise sauce / Rumsteck with wine merchant's sauce / Romsteak with wine merchant's sauce / Romsteck with wine merchant's sauce / Rumsteak with wine merchant's sauceRed
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ The commercial name generally used is Castillon Côtes de Bordeaux.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a wine of at least 8 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Red
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
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old. ”
Red
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. ”