Wines from north of the Pyrenees
By Paul Strang
This Guide was last updated on 28 July 2011
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Garbure: a rich filling soup made with cabbage, white beans, belly pork and confit of duck. A red Béarn partners this local dish well.
Jambon de Bayonne: cured ham which a dry Pacherenc Vic Bilh or Irouléguy rosé accompany well.
Pipérade: this slightly spicy pepper and egg dish is matched well by Irouléguy rosé.
Poulet Basquaise: a dish of chicken with a peppery tomato sauce that is matched well by an Irouléguy red.
Tripotxa Sausage: made from lamb is best enjoyed with an Irouléguy red.
Steak with Béarnaise sauce: the tarragon flavoured sauce accompanying the steak is enriched with eggs and merits a local red Béarn.
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 moelleux (medium sweet) wine such as an unoakedPacherenc Vic Bilh, or Jurancon. A red such as a Madiran accompanies pan-fried foie gras well.
Confit de canard: duck which has been cooked slowly and then preserved in its own fat. Usually served simply grilled with vegetables this dish needs a red with good tannins such as an Irouléguy or Saint Mont.
Brebis de Pyrénées and Ossau Iraty: hard sheep cheeses, best eaten with a glass of sweet Jurançon.
Gâteau Basque: pastry with a vanilla-almond flavoured filling. Try with a sweet Jurancon or Pacherenc Vic Bilh.
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