France: Bordeaux

Southern Médoc

Margaux, Listrac and Moulis
By Jane Anson

This Guide was last updated on 20 March 2010
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Food specialities

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.

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