Easy reach from the city of Bordeaux - and truly excellent wines
By Jane Anson
This Guide was last updated on 12 May 2010
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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: match with a 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 red wine.
Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed best with an elegant fruity red.
Foie gras of goose or duck: the classic combination when served as a cold starter or an aperitif is foie gras with 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.
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