Bordelaise-style refers to a culinary technique and flavor profile originating from the Bordeaux region of France. It typically involves the use of rich, red wine, often from the Bordeaux area, combined with shallots, herbs, and sometimes bone marrow. This style is commonly used in sauces that accompany meats, enhancing their flavor with a deep, savory richness. Dishes prepared in Bordelaise-style often feature ingredients like beef or lamb, which are complemented by the wine-based sauce. The technique emphasizes the importance of quality ingredients, particularly the wine, to achieve a balanced and robust taste that reflects the region's culinary heritage.