Saint Emilion, its satellites and Côtes de Castillon and Francs
By Jane Anson
This Guide was last updated on 22 March 2010
To explore this Wine Travel Guide, select from the menu on the left
Steak à la Bordelaise: steak served with a rich red wine and shallot sauce, ideally accompanied by well-structured red such as Saint Emilion.
Confit du canard: duck that has been cooked slowly in its own fat and then usually served grilled. This dish needs a rich, fruity wine such as a Saint Emilion.
Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed best with a 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. 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 Côte de Castillon.
Canalés and macaroons: canalés are a sweet caramelised cake made with egg yolks; macaroons are a local speciality to Saint Emilion, prepared to a 18th century recipe of egg whites, crushed almonds and sugar, cooked at a very low heat (see 'Other interesting shops' below).
COPYRIGHT AND DISCLAIMER
This information is provided free of charge, however it is strictly the copyright of Wine Travel Guides and its contributors. We try to do our best in keeping our guides and information up-to-date and accurate, but if you notice any mistakes, please contact us. Note that we take no responsibility for any inaccuracies. Thanks for your respect and understanding. For full details see our Terms and Conditions.