What wine pairs with bavette a l'echalote?

Bordeaux Rouge

red · Cabernet Sauvignon, Merlot · Bordeaux · France — 16–18°C

Generic Bordeaux Rouge (Cabernet-Merlot, regional AOC) — blackcurrant, ripe plum, cedar and silky tannins form the historic bistro pairing for bavette with shallots; cassis echoing the rare red of thinly sliced beef, tannic structure holding butter-confit shallot sauce and red-wine reduction deglazed at end of cooking.

Cahors Malbec

red · Malbec (Cot) · Cahors · France — 16–18°C

Cahors (Malbec/Côt minimum 70%, limestone terraces of the Lot in the South-West) — blackberry, black plum, leather and liquorice elevate clarified-butter-seared bavette; deep black fruit echoing the caramelised meat juices, liquorice answering ground black pepper, supple but structured tannins holding 30-min butter-and-red-wine confit shallot sauce.

Barossa Valley Shiraz

red · Shiraz · Barossa Valley · Australie — 17–18°C

Barossa Valley Shiraz (centenary bush vines on clay-sand soils 60km NE of Adelaide) — jammy blackberry, dark chocolate, black pepper and American bourbon-barrel oak accompany bold-flavour lovers on bavette; spicy power holding marbled Aussie Wagyu-cross beef, chocolate echoing the plancha-seared caramelised crust.