Côtes de Bordeaux Blaye rouge

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.

Goose tripe cooked with the animal’s blood.

Served on toasted bread with goose fat.

> view all pairings

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view all pairings

Beef

Beef daube with black olives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Prefer a pairing with a wine aged 2 to 5 years old.

> view all pairings

Beef

Beef Stroganov

Russia.

Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

> view all pairings

Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view all pairings

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view all pairings

Pork

Black pudding with apples and potatoes

> view all pairings

Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view all pairings

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

> view all pairings

Seafish

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.

> view all pairings

Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

> view all pairings

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

> view all pairings

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

Pairing with a dominant Merlot grape.

> view all pairings

Offal and tripe

Calf's liver a l'anglaise

English-style : with bacon.

> view all pairings

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

> view all pairings

Cheeses

Camembert

France. Normandy.

Soft-ripened cow's milk cheese with bloomy rind.

> view all pairings

Main courses

Cassoulet

Prefer a pairing with a wine with soft tannins.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

> view all pairings

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 months.

> view all pairings

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

> view all pairings

Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

> view all pairings

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

> view all pairings

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

> view all pairings

Food and wine pairing