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.

Crunchy chicken with carrot chips

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.

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Mullet carpaccio with a wakame salad

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

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Pumpkin parmentier and confit de canard

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.

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Raspberry cupcakes with praline and white chocolate

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.

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Crunchy Guacamole shrimps

Crunchy Guacamole shrimps

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

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Beefsteak tomato à la burrata with pistou sauce

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.

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Salmon blinis with rose sauce

Salmon blinis with rose sauce

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

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Chorizo prawns skewers

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.

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Mango and scallop carpaccio

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.

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