Home of the great sweet whites - dry whites and reds too
By Jane Anson
This Guide was last updated on 11 May 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.
Oysters from Arcachon:dry white Bordeaux, such as white Graves.
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 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 and a glass of sweet white wine such as Sauternes, Barsac, or a good Cadillac or Saint Croix du Mont. Red Graves accompanies pan-fried foie gras well.
Lamprey fish stew: prepared with red wine goes well with a youthful red Bordeaux.
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