Haut-Médoc

Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pommes paillasson : pancake of grated and fried potatoes.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Beef

Grilled Chateaubriand

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

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Poultry

Grilled duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Beef

Grilled entrecote with béarnaise sauce

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

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Sheep and Goats

Grilled lamb

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Sheep and Goats

Grilled lamb chops with savory

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Feathered game

Grilled pheasant

Prefer a pairing with a developed wine.

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Pork

Grilled pig's trotter with béarnaise sauce

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

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.

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

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Beef

Grilled steak with béarnaise sauce

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

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Veal

Guinea fowl with porcini mushrooms

Prefer a pairing with a developed wine.

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Poultry

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Pork

Ham saupiquet

Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.

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Cured Meats

Hare pâté

Served cold or at room temperature.

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Furred game

Haunch of venison with huntsman sauce

Haunch : leg.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Food and wine pairing

Haut-Médoc

This drink pairs well with 334 dishes:

Grilled beef with poivrade sauce

Grilled beef with pommes paillasson and peppercorn sauce

Grilled Chateaubriand

Grilled duck breast

Grilled duck breast and gratin dauphinois

Grilled entrecote

Grilled entrecote with béarnaise sauce

Grilled entrecote with peppercorn sauce

Grilled lamb

Grilled lamb chops

Grilled lamb chops with savory

Grilled pheasant

Grilled pig's trotter with béarnaise sauce

Grilled rib steak

Grilled rib steak with béarnaise sauce

Grilled rib steak with peppercorn sauce

Grilled saddle of lamb

Grilled steak with béarnaise sauce

Grilled veal chop

Guinea fowl with porcini mushrooms

Guinea fowl with sweet spices

Ham saupiquet

Hare pâté

Haunch of venison with huntsman sauce