Originally Posted by iammatt
Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.
fwiw, that's not part of the henderson recipe ... and i've never had a problem with it. it might be a more necessary step if you're planning on removing the marrow intact and serving it as a garnish, ala bordelaise.
for wines, you can go two ways: rich on rich and serve a sweetie, or i really like marrow with pinot, particularly one with a little age.