Wine & cuisine in Bordeaux: Châteaux, cuvées & culinary finesse

Bordeaux – elegance, history & the heritage of the Grand Crus

Bordeaux is synonymous with prestigious wine culture and timeless elegance. Characterized by the maritime climate of the Atlantic and the Garonne and Dordogne rivers, the region is a mosaic of legendary châteaux and vineyards steeped in history. Here, in the southwest of France, an aristocratic winemaking tradition meets a cuisine that combines the best of the sea and the fertile hinterland. It is a region where the craft of assemblage (cuvée) and patient ageing in barriques have been perfected.

Wine culture in Bordeaux: one river, two worlds

The architecture of Bordeaux wine is largely determined by its geographical position in relation to the rivers. The distinction between the “Left Bank” and the “Right Bank” is the foundation for understanding the local style:

  • The Left Bank (Rive Gauche): Here, in the Médoc and Graves, Cabernet Sauvignon dominates on barren gravel soils. The wines are structured, tannic and intended for long ageing in barriques (oak barrels).

  • The Right Bank (Rive Droite): In appellations such as Saint-Émilion and Pomerol, Merlot is the star. Softer, melting and opulent wines are produced on clay and limestone soils.

  • The art of the cuvée: Almost every Bordeaux is an assemblage. The blending of different grape varieties to create a harmonious cuvée is the winemaker’s signature style in order to balance out vintage fluctuations and create complexity.

Grape varieties & stylistics

Bordeaux is home to some of the world’s most influential grape varieties, which find their most authentic expression here:

  • Cabernet Sauvignon & Merlot: The pillars of red wines, complemented by Cabernet Franc and Petit Verdot.

  • Sémillon & Sauvignon Blanc: The basis for the region’s long-lasting dry white wines.

  • Sauternes: a legend in its own right. These noble sweet wines are produced by the noble rot (Botrytis cinerea) and offer an incomparable aroma of honey, apricots and saffron.

The cuisine of Bordeaux: maritime, rustic & refined

In culinary terms, Bordeaux benefits from its proximity to the ocean and the forests of the Landes. The cuisine is characterized by first-class meat dishes and freshly caught seafood, which are often refined with regional specialities such as truffles or porcini mushrooms.

Typical dishes from Bordeaux:

  • Entrecôte Marchand de Vin: A juicy steak traditionally grilled over vine wood and served with an intense shallot and red wine sauce.

  • Lamprey à la Bordelaise: Lamprey (river fish) in a strong sauce made from its own blood and Bordeaux red wine – an archaic delicacy.

  • Huîtres d’Arcachon: Fresh oysters from the Bay of Arcachon, often accompanied by spicy crépinettes (small pork sausages).

  • Cannelés de Bordeaux: the famous little cakes with a caramelized crust and vanilla rum core, whose history is closely linked to the clarification of wine with egg whites.

Wine & food: Bordeaux on the plate & in the glass

The structure of Bordeaux wines makes them the ultimate food companions. A powerful Médoc calls for dark meat and a roasted character, while the wines from the Right Bank harmonize wonderfully with lamb or game. A particular highlight is the pairing of Sauternes with Roquefort cheese or foie gras – an interplay of sweetness, salt and fat that is considered a global benchmark.

Top 10 recipes with wine recommendations from Bordeaux

Wine with food: Grilled allis shad Bordelais style alongside a glass of Graves white wine.
Aloses à la Bordelaise (grilled allis shad Bordelaise style)

A rare specialty from Garonne fishermen in the spirit of regional tradition If you’re looking [...]

13
Feb
Wine with food: Fresh oysters from Arcachon on ice alongside a glass of Entre-deux-Mers white wine.
Huîtres d’Arcachon (fresh oysters from the Bay of Arcachon)

The maritime treasures of the Atlantic coast as a purist taste experience If you are [...]

13
Feb
Wine with the meal: Lamproie à la Bordelaise in a dark sauce alongside a glass of Pomerol wine.
Lamproie à la Bordelaise (lamprey in wine and blood sauce)

The archaic masterpiece of classic Bordelais river cuisine If you are looking for the perfect [...]

13
Feb
Wine with food: Bordelais-style roasted porcini mushrooms alongside a glass of Saint-Estèphe red wine.
Cèpes à la Bordelaise (porcini mushrooms with garlic, shallots and parsley)

The autumnal essence of the forests of the southwest for discerning connoisseurs If you are [...]

12
Feb
Wine with food: Roast duck liver on brioche alongside a glass of Sauternes wine.
Foie gras de canard (fried duck liver)

The luxurious delicacy from the culinary heart of southwest France If you are looking for [...]

12
Feb
Wine with food: Crispy confit de canard alongside a glass of Haut-Médoc red wine.
Confit de canard (duck leg cooked in its own fat)

The rustic delicacy of Gascony as a culinary highlight If you are looking for the [...]

12
Feb
Wine with food: Bordelais-style braised pigeon alongside a glass of Saint-Émilion red wine.
Pigeon à la Bordelaise (pigeon with bacon, onions and peas)

A classic of French wildfowl cuisine from the heart of the Bordelais If you are [...]

12
Feb
Wine with food: Roasted veal sweetbreads with porcini mushrooms alongside a glass of white Pessac-Léognan.
Ris de Veau (sweetbreads with porcini mushrooms in cream sauce)

The noble crowning glory of French offal cuisine for real gourmets If you are looking [...]

12
Feb
Wine with the meal: Grenier Médocain slices alongside a glass of Listrac-Médoc red wine.
Grenier Médocain (spicy, cold meat specialty made from pork stomach)

The rustic soul of the winegrowers from the heart of the Médoc If you are [...]

11
Feb
Wine with food: Grilled Boeuf de Bazas steak alongside a glass of Margaux red wine.
Boeuf de Bazas (high-quality beef from the region)

The noble meat of the Kachet breed of cattle from the southwest of France If [...]

11
Feb
Wine with the meal: Agneau de Pauillac milk-fed lamb alongside a glass of Saint-Julien red wine.
Agneau de Pauillac (suckling lamb from the Médoc)

The precious delicacy of the pebbly soils of the Haut-Médoc If you are looking for [...]

10
Feb
Wine with food: Entrecôte à la Bordelaise steak alongside a glass of Pauillac red wine.
Entrecôte à la Bordelaise (steak grilled over grapevines with shallot and red wine sauce)

The epitome of French steak culture from the heart of the Bordelais If you are [...]

10
Feb

Latest food recommendations with wines from Bordeaux

Wine with food: Grilled allis shad Bordelais style alongside a glass of Graves white wine.
Aloses à la Bordelaise (grilled allis shad Bordelaise style)

A rare specialty from Garonne fishermen in the spirit of regional tradition If you’re looking [...]

13
Feb
Wine with food: Fresh oysters from Arcachon on ice alongside a glass of Entre-deux-Mers white wine.
Huîtres d’Arcachon (fresh oysters from the Bay of Arcachon)

The maritime treasures of the Atlantic coast as a purist taste experience If you are [...]

13
Feb
Wine with the meal: Lamproie à la Bordelaise in a dark sauce alongside a glass of Pomerol wine.
Lamproie à la Bordelaise (lamprey in wine and blood sauce)

The archaic masterpiece of classic Bordelais river cuisine If you are looking for the perfect [...]

13
Feb
Wine with food: Bordelais-style roasted porcini mushrooms alongside a glass of Saint-Estèphe red wine.
Cèpes à la Bordelaise (porcini mushrooms with garlic, shallots and parsley)

The autumnal essence of the forests of the southwest for discerning connoisseurs If you are [...]

12
Feb
Wine with food: Roast duck liver on brioche alongside a glass of Sauternes wine.
Foie gras de canard (fried duck liver)

The luxurious delicacy from the culinary heart of southwest France If you are looking for [...]

12
Feb
Wine with food: Crispy confit de canard alongside a glass of Haut-Médoc red wine.
Confit de canard (duck leg cooked in its own fat)

The rustic delicacy of Gascony as a culinary highlight If you are looking for the [...]

12
Feb
Wine with food: Bordelais-style braised pigeon alongside a glass of Saint-Émilion red wine.
Pigeon à la Bordelaise (pigeon with bacon, onions and peas)

A classic of French wildfowl cuisine from the heart of the Bordelais If you are [...]

12
Feb
Wine with food: Roasted veal sweetbreads with porcini mushrooms alongside a glass of white Pessac-Léognan.
Ris de Veau (sweetbreads with porcini mushrooms in cream sauce)

The noble crowning glory of French offal cuisine for real gourmets If you are looking [...]

12
Feb
Wine with the meal: Grenier Médocain slices alongside a glass of Listrac-Médoc red wine.
Grenier Médocain (spicy, cold meat specialty made from pork stomach)

The rustic soul of the winegrowers from the heart of the Médoc If you are [...]

11
Feb
Wine with food: Grilled Boeuf de Bazas steak alongside a glass of Margaux red wine.
Boeuf de Bazas (high-quality beef from the region)

The noble meat of the Kachet breed of cattle from the southwest of France If [...]

11
Feb
Wine with the meal: Agneau de Pauillac milk-fed lamb alongside a glass of Saint-Julien red wine.
Agneau de Pauillac (suckling lamb from the Médoc)

The precious delicacy of the pebbly soils of the Haut-Médoc If you are looking for [...]

10
Feb
Wine with food: Entrecôte à la Bordelaise steak alongside a glass of Pauillac red wine.
Entrecôte à la Bordelaise (steak grilled over grapevines with shallot and red wine sauce)

The epitome of French steak culture from the heart of the Bordelais If you are [...]

10
Feb
Wine with food: Gnocchi with gorgonzola sauce, pears and walnuts alongside a glass of Chenin Blanc.
Gnocchi with gorgonzola sauce, pears and walnuts

The perfect balance of strong blue cheese and autumnal sweetness If you are looking for [...]

03
Feb
Wine with food: Pink roast duck breast with pomegranate reduction alongside a glass of velvety Merlot.
Pink roasted duck breast with pomegranate reduction

A festive symphony of crispy skin and tart fruit If you are looking for the [...]

02
Feb
Wine with food: Saddle of venison with chocolate and pepper sauce, cherries and a glass of Syrah.
Saddle of venison with chocolate and pepper sauce and cherries

A wild delight with dark elegance and fruity accents If you are looking for the [...]

02
Feb
Wine with food: Filet mignon with port shallots on parsnip puree alongside a glass of dark Malbec.
Filet mignon with port shallots and parsnip puree

Delicious beef with a wintery sweetness and velvety texture If you are looking for the [...]

02
Feb
Wine with food: Baked camembert with figs, walnuts and honey alongside a glass of Gewürztraminer.
Baked camembert with figs and honey

A warm cheese classic with autumnal sweetness If you’re looking for the perfect wine to [...]

28
Jan
Wine with the meal: Crispy roast duck Wachau style and a glass of Zweigelt red wine.
Roast duck (Wachau style)

A hearty festive treat from the Danube wetlands If you are looking for the perfect [...]

24
Jan
Wine with the meal: Juicy rack of lamb with a herb crust and a glass of Zweigelt red wine.
Crown of lamb with herb crust & baked potatoes

A festive composition for connoisseurs of sophisticated meat cuisine If you are looking for the [...]

21
Jan
Wine with food: A classic Crema Catalana with a burnt sugar crust alongside a glass of Cava sparkling wine.
Crema Catalana

The sweet classic with the crispy caramel topping The right wine with a meal is [...]

09
Jan
Wine with food: Golden brown rabanadas with cinnamon and sugar served with a glass of tawny port.
Rabanadas (Portuguese French toast)

A sweet traditional pastry from Portuguese festive cuisine Finding the right wine to accompany a [...]

06
Jan
Wine with the meal: Posta à Mirandesa beef steak with garlic and Douro red wine.
Posta à Mirandesa (beef steak with garlic)

A rustic delight from the north of Portugal Today, our search for the perfect wine [...]

03
Jan
Wine with food: Wachau apricot dumplings with butter crumbs and a glass of Riesling wine in the summer garden.
Wachau apricot dumplings

A sweet masterpiece from the UNESCO World Heritage region Wachau apricot dumplings are an absolute [...]

30
Dec
Wine with food: Braised veal shank ossobuco alla Milanese with lemon risotto, perfectly paired with a powerful Barolo DOCG.
Braised veal shank with lemon risotto (Ossobuco alla Milanese)

A Piedmontese classic: the powerful alliance of wine and food Ossobuco alla Milanese, the braised [...]

16
Dec