Between the rivers and the Côtes
By Jane Anson
This Guide was last updated on 03 March 2010
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Steak à la Bordelaise: steak served with a rich red wine and shallot sauce, ideally accompanied by well-structured red such as Saint Julien.
Oysters from Arcachon: match with dry white Bordeaux, such as white Bordeaux.
Confit du canard: duck that has been cooked slowly in its own fat and then usually served grilled. This dish needs a rich, fruity red, a Pauillac for example.
Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed best with a Saint Estèphe.
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. However, a red accompanies pan-fried foie gras well.
Lamprey fish stew: prepared with red wine goes well with a youthful red Bordeaux for example a Médoc or Haut-Médoc.
Violet asparagus from Blaye, and green from Les Landes: best accompanied by a dry white.
Pibales: tiny white eels, usually served with garlic and olive oil, and possibly a little spicy sauce.
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