Steak and white wine
Tuesday 17 August 2021
Can it be done? Bond says it can. The second of Tam's current series on food and wine matching. See last week's Nectarines, goat's cheese and English pink.
‘Bond slipped off the bed and examined the contents of the tray. He smiled to himself. There was a quarter bottle of Bollinger, a chafing dish containing four small slivers of steak on toast canapés, and a small bowl of [Béarnaise] sauce.’
So quotes Jonathan Reeve in his article, Champagne – James Bond’s royal flush, from the book Diamonds Are Forever.
Jonathan and I are forever boring each other...
Become a member to view this article and thousands more!
Premium
- 15,434 featured articles
- 274,222 wine reviews
- Maps from The World Atlas of Wine, 8th edition (RRP £50)
- The Oxford Companion to Wine, 5th edition (RRP £50)
- Members’ forum
Monthly
Annually
£99
Save 10% with annual membership
Professional
- 15,434 featured articles
- 274,222 wine reviews
- Maps from The World Atlas of Wine, 8th edition (RRP £50)
- The Oxford Companion to Wine, 5th edition (RRP £50)
- Members’ forum
- Commercial use of our Tasting Notes
£199
per year