France: Bordeaux

Bordeaux City and its Négociants

The heart of the City
By Jane Anson

This Guide was last updated on 16 June 2012
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Food specialities

Steak à la Bordelaise: steak served with a rich red wine and shallot sauce is ideally accompanied by a well-structured red.

Oysters from Arcachon: dry white Bordeaux, such as white Pessac-Léognan

Confit du canard: duck which has been cooked slowly in its own fat and then usually served grilled. This dish needs a rich, fruity wine such as a Paulliac or Pomerol.

Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed best with a Saint Estèphe or Saint Emilion.

Foie gras of goose or duck: the classic combination when served as a cold starter or an aperitif is foie gras and a glass of sweet white wine such as Sauternes, Barsac, or a good Cadillac. A red Pessac-Léognan accompanies pan-fried foie gras well.

Lamprey fish stew: prepared with red wine it goes well with a youthful red Bordeaux such as a Médoc or Haut-Médoc.

L’agneau de lait de Pauillac: baby lamb, raised only on its mother's milk, best accompanied by a Pauillac or Margaux.

Violet asparagus from Blaye and green from Les Landes: best accompanied by a dry white Pessac-Léognan.

Canalés: caramelised cakes made from egg yolks with crisp outsides and soft, sticky interiors. A wine match might be risky!

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