Margaux, Listrac and Moulis
By Jane Anson
This Guide was last updated on 20 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 a fine Margaux.
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 Margaux for example.
Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed with the local Haut-Médoc reds.
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 this goes well with a youthful red Bordeaux for example a Moulis or Haut-Médoc.
L’agneau de lait de Pauillac: baby lamb raised on its mother's milk. Best accompanied by a Pauillac, but other Médoc wines will match well too.
Violet asparagus from Blaye, and green from Les Landes: best accompanied by a dry white.
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.