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Food and wine pairing

Bordeaux rouge

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Bordeaux rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

Synonyms

  • Bordeaux red wine

This drink pairs well with 247 dishes:

Cheeses

Ardi-gasna

Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.
Prefer a pairing with a young wine.
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Cheeses

Bent River

Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Prefer a pairing with a light wine low in tannins.
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Sauces

Bercy sauce

Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
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Cheeses

Boerenkaas

Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
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Sauces

Bolognese sauce

Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
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Seafish

Bordeaux style lamprey

Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a fruity wine with soft tannins.
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