Wine and Food pairing

Welcome to our wine and food pairing step. The secret of pairing is right here. Find our different wines associated with a huge pallet of flavours! Here you will discover sweet and savoury recipes using a large choice of ingredients, and easy to make dishes to share with friends and family. Choose your type of dish and give it a try.

TYPE OF DISH

SEASONS

TYPE OF WINE

Asparagus and serano

A tasty and seasonal aperitif whose freshness and gluttony harmonize with a Bordeaux Clairet like this Château Laville 2014, Oscar 2015 of its appellation.

Aquitaine tarte (dark chocolate, raspberries and red pepper)

A regional recipe by Berenice Hemonet from the blog « Bérénice Pâtisse » A great mix between tanins and chocolate and we suggest a Château Saintcrit fougue to bring out the red pepper.

Prune veal cassolette

A light and sweet/savoury dish that would go very well with a Bordeaux Superieur rouge such as Château de Parenchère cuvée Raphael.

Mini cepes tarte tatins

This is a typical autumn dish that is not only delicious but very good for you too, containing all the vitamins you need.

Wild boar terrine with chestnuts and cranberries

A tasty heart-warming starter to get your appetite going.

Spicy chocolate and orange

These spicy, fruity truffles go superbly with a sparkling crement, like Soupcon de Graman rosé, a delight.

Pink red fruit tiramisu

This excellent colourful desert goes very well with a Bordeaux clairet, especially a bottle from Château Turcaud.

Pig trotter tartines with cornichons

This is a traditional South west starter with spicy and fruity aromas that goes perfectly with Château la Freynelle’s Bordeaux Rosé.

Fougasse néo-aquitaine

Celier de Bordes is a Bordeaux rosé that goes perfectly with this dish with flavours from Aquitaine.

Guacamole revisited

This is great with a refreshing Bordeaux rosé such as the Canon cote de Montpezat « le petit canon » that goes very well with our Guacamole.

Camembert Rôti Romarin & Miel

An energetic meal to get you into the winter mood. This is a recipe to share with a lovely bottle of Bordeaux rouge such as a Domaine de l’Etalon d’Argent.

Countryside marrow slices

A traditional dish like this deserves an elegant Bordeaux wine such as Château Tayet 2012.

Lemon meringue pie

This a sweet desert with a kick, matching very well with bubbles. Cremant de Lisenne is a great cremant showing notes of citrus.

Foie gras puffs & fig jam

Let’s treat ourselves with this sweet and savoury starter. To share with a Black Pearl cremant by Jean-Louis Ballarin.

Gratin oysters with foie gras

A beautiful fish and meat blend to be tasted with a complexe Bordeaux bland such as Château de Parenchère.

Smoked Salmon spring makis

This spring time starter is a must in Japanese cuisine. This can be tasted with a fine Château Larroque. This white Bordeaux is bound to bring out the exotic aromas.

Roasted monkfish with serano, oyster mushrooms and lillet

Philippe Guinefolleau, chef of the Hotel de la plage in Cap Ferret recomended this fish dish and goes very well with a refreshing Ginestet 2014 Claire.

Mozzarella pesto and courgette delight

An ideal aperitif starter to go with a Bordeaux rouge like a Kressman 2013, an oscar of its appellation.

Crunchy chicken with carrot chips

An all round dish that you can eat perfectly with a Bordeaux Supérieur rouge with red fruit and berry aromas such as Château Jean Faux 2013.

Mullet carpaccio with a wakame salad

An exotic starter that loves fruity aromas. For this recipe, Head chef , Gregory Clausse from the Bouchon du ferret in Cap-Ferret has chosen a Château Belle garde 2014

Pumpkin parmentier and confit de canard

The taste of confit de canard accords very well with pumpkin. It’s a great mix says Anne, from the blog Papilles and Pupilles. Château Pey la tour 2011 is recommended with this dish.

Raspberry cupcakes with praline and white chocolate

A colourful desert that should be eaten with a sweet Bordeaux blanc such as Château Mazetier, an oscar of 2015 of its appellation.

Crunchy Guacamole shrimps

A festive starter with an exotic Bordeaux rosé like a Mouton Cadet.

Beefsteak tomato à la burrata with pistou sauce

Nothing more refreshing than this dish with a Château le Tros Bordeaux rosé proposed by chef Gregory Clausse from the Comptoir du port restaurant in Arcachon.

Salmon blinis with rose sauce

A starter that is so refreshing, it harmonises with the fruity Bordeaux rosé from Château Vignol.

Chorizo prawns skewers

This is a great meat and fish dish that everyone will love. We recommend you serve this aperitif chilled with a bubbly glass of cremant de Bordeaux Lateyron.

Mango and scallop carpaccio

A light dish, in season and very easy to prepare. We have chosen a cremant de Bordeaux to go with this Carpaccio. A château de Lisennes.

Jelly oysters

A dish made for springtime. The cremant chose for this meal is the Chapput, a bubbly masterpiece that will get your taste buds flowing.

Green curry with Saint-jacques and prawns

Delicate with lovely Asian flavours, we chose a Château Hargue to go with this meal. A lovely sweet white.

Crispy cod salad

With this dish, it’s hard not to choose a fruity Bordeaux white like Château Pierrail, a recent summer oscar 2015.

AOC Bordeaux and Bordeaux Supérieur: the largest vineyard of fine wines in the world. It represents more than half of the Girondin vineyard with 4 colors and 7 Appellations d’Origine Contrôlée. 7 good reasons to combine to love Bordeaux.

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Wine and Food pairing

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