Category Archives: Bordeaux

Barolo, Beef, BeefCabernet Sauvignon, Bordeaux, Cabernet Franc, BeefCabernet Sauvignon, Chocolate, Meat, France, Germany, Italy, Meat, Merlot, Nebbiolo, Palatinate, Palatinate, Piedmont, Pinot Noir, Rioja, Role, Role, Salad, Season, Spain, Summer, Tempranillo, Uncategorized, Wine and food, Wine pairing

Entrecôte with Café de Paris butter and French fries

Posted on by Foodie
Entrecôte with Café de Paris butter and French fries on a white plate, Bordeaux red wine glass, Parisian bistro setting
06
May

The classic par excellence – when meat and butter meet If you are looking for the most direct, satisfying way to combine wine and food, you will end up with entrecĂ´te. A well-matured entrecĂ´te – with evenly marbled fat, an aromatic crust from searing and a tender pink center – is one of the simplest […]

Continue reading →
Apulia, Austria, Barolo, Blaufränkisch, Bordeaux, Bowl, Burgenland, Châteauneuf-du-Pape, Chocolate, Côtes du Rhône, Meat, France, Spring, Grenache, Italy, Lamb, Lamb, Manduria, Meat, Occasions, Poultry, Primitivo, Provence, Rhône, Rioja, Salad, Season, Spain, Spring, Syrah, Tempranillo, Uncategorized, Game, Wine pairing

Leg of lamb with wild garlic crust and white beans

Posted on by Foodie
Leg of lamb with wild garlic crust and white beans on a cream-colored plate, CĂ´tes du RhĂ´ne red wine glass, Parisian bistro setting
22
Apr

Spring meets braised cuisine – when wild garlic crowns the lamb When you think of wine with lamb, you instinctively think of red wine. And here the red wine is indeed the obvious choice – but not the heavy Barolo or Bordeaux, but a CĂ´tes du RhĂ´ne Rouge from the south of France, which with […]

Continue reading →
Alsace, Bordeaux, Bowl, Dessert, Dessert wines, Easter, France, Spring, Germany, GewĂĽrztraminer, Hungary, Italy, Moscato, Moselle, Moselle, Occasions, Easter, Piedmont, Rheingau, Riesling, Sauternes, Sauvignon Blanc, Sparkling wine, Spring, Tokaj, Tokaji, Uncategorized

Rhubarb and strawberry gratin with elderflower zabaglione

Posted on by Foodie
Rhubarb and strawberry gratin with golden-brown elderflower zabaglione in a white casserole dish, spring setting with strawberries and flaked almonds
01
Apr

Spring dessert with style: when rhubarb and strawberry meet foam Thinking of wine with food and immediately thinking of desserts? But yes – because the right wine accompaniment turns even a spring gratin into an experience. This recipe combines the fruity acidity of rhubarb with the sweet depth of ripe strawberries, topped with a delicately […]

Continue reading →
Austria, Bordeaux, Chenin Blanc, Coteaux du Layon, Dessert, Easter, France, Germany, Hungary, Loire, Lower Austria, Moselle, Moselle, Muscatel, Occasions, Easter, RhĂ´ne, Riesling, Sauternes, Spread, Summer, Tart, Tart, Tokaj, Tokaji, Uncategorized, Wine and food, Wine pairing

Lemon tart with meringue topping

Posted on by Foodie
Wine with the meal: A lemon tart with a meringue topping and a glass of sweet Riesling white wine.
28
Mar

Citrus freshness and fluffy sweetness as the crowning glory of your Easter table If you are looking for the ideal wine to accompany a dessert that combines both acidity and sweetness in extreme form, finding the right wine pairing is a real challenge for the palate. In this lemon tart with meringue topping, the intense, […]

Continue reading →
Beaujolais, Bordeaux, California, Crozes-Hermitage, Easter, Fish, Meat, France, Gamay, Vegetables, Germany, Lamb, Lamb, Meat, Merlot, Morgon, Occasions, Palatinate, Palatinate, Pinot Noir, Rhône, Rioja, Saint-Émilion, Season, Salad, Salad, Season, Sonoma, Spain, Spring, Syrah, Tempranillo, Uncategorized, USA, Vegetables, Wine and food, Wine pairing

Lamb navarin (spring stew) with turnips and new potatoes

Posted on by Foodie
Wine with food: Lamb navarin with turnips and potatoes alongside a glass of red wine.
25
Mar

Springtime elegance meets braised heartiness and tender root vegetables If you’re looking for the perfect wine to accompany a classic lamb navarin, you’ll inevitably end up with a very harmonious wine and food pairing. This French spring stew is an ode to the season, combining tender braised lamb with the subtle sweetness of turnips, caramelized […]

Continue reading →
Austria, Bordeaux, Burgundy, California, Chardonnay, Fish, Fish, Meat, France, Germany, GrĂĽner Veltliner, Lower Austria, Meat, Meursault, Napa Valley, Pinot Blanc, Regional cuisine Bordeaux, Regional cuisines, Salad, Sauvignon Blanc, Season, Spring, Uncategorized, USA, Wachau, Wine and food

Aloses Ă  la Bordelaise (grilled allis shad Bordelaise style)

Posted on by Foodie
Wine with food: Grilled allis shad Bordelais style alongside a glass of Graves white wine.
13
Feb

A rare specialty from Garonne fishermen in the spirit of regional tradition If you’re looking for the perfect wine to accompany one of southwest France’s most exclusive seasonal delicacies, shad is second to none. The wine and food theme here is defined by a short window of time in spring, when the Alosen migrate up […]

Continue reading →
Occasions, Austria, Bordeaux, Bowl, Burgundy, Burgundy melon, Chablis, Chardonnay, France, Germany, Grüner Veltliner, Loire, Lower Austria, Meat, Seafood, Burgundy melon, Moselle, Moselle, Muscadet, Mussels, Occasions, Regional cuisine Bordeaux, Regional cuisines, Riesling, Sancerre, Sauvignon Blanc, Seafood, Season, Sèvre et Maine, Uncategorized, Wine and food, Wine pairing

HuĂ®tres d’Arcachon (fresh oysters from the Bay of Arcachon)

Posted on by Foodie
Wine with food: Fresh oysters from Arcachon on ice alongside a glass of Entre-deux-Mers white wine.
13
Feb

The maritime treasures of the Atlantic coast as a purist taste experience If you are looking for the perfect wine to accompany one of the sea’s finest offerings, the HuĂ®tres d’Arcachon are second to none. The wine and food theme of these world-famous oysters is defined by the salty breeze of the Atlantic and the […]

Continue reading →
Occasions, Bordeaux, Burgundy, Catalonia, Chocolate, Fish, Meat, France, Game, Meat, Merlot, Occasions, Pinot Noir, Regional cuisine Bordeaux, Regional cuisines, Rioja, Saint-Émilion, Salad, Season, Spain, Tempranillo, Uncategorized, Game, Wine and food, Wine pairing

Lamproie Ă  la Bordelaise (lamprey in wine and blood sauce)

Posted on by Foodie
Wine with the meal: Lamproie Ă  la Bordelaise in a dark sauce alongside a glass of Pomerol wine.
13
Feb

The archaic masterpiece of classic Bordelais river cuisine If you are looking for the perfect wine to accompany one of France’s most unusual and historic specialties, lamproie Ă  la Bordelaise is a fascinating subject. The subject of wine and food takes on an almost mystical dimension here, as this invertebrate aquatic animal has been considered […]

Continue reading →
Bathing, Bathing, Bordeaux, Burgundy, Chocolate, France, Game, Germany, Lamb, Merlot, Mushroom dishes, Palatinate, Palatinate, Mushroom dishes, Pinot Noir, Regional cuisine Bordeaux, Regional cuisines, Rioja, Season, Spain, Tart, Tempranillo, Uncategorized, Game, Wine and food, Wine pairing

Cèpes à la Bordelaise (porcini mushrooms with garlic, shallots and parsley)

Posted on by Foodie
Wine with food: Bordelais-style roasted porcini mushrooms alongside a glass of Saint-Estèphe red wine.
12
Feb

The autumnal essence of the forests of the southwest for discerning connoisseurs If you are looking for the perfect wine to accompany a dish that celebrates the earthy depths of the forest, cèpes Ă  la Bordelaise are an exquisite choice. The wine and food theme here is defined by the mineral and mushroomy flavors that […]

Continue reading →
Alsace, Bordeaux, Chenin Blanc, France, France, Germany, Hungary, Loire, Palatinate, Palatinate, Regional cuisine Bordeaux, Regional cuisines, Riesling, Sauternes, Sauvignon Blanc, Tokaj, Tokaji, Uncategorized, Vouvray, Wine and food, Wine pairing

Foie gras de canard (fried duck liver)

Posted on by Foodie
Wine with food: Roast duck liver on brioche alongside a glass of Sauternes wine.
12
Feb

The luxurious delicacy from the culinary heart of southwest France If you are looking for the perfect wine to accompany one of the world’s most exclusive starters, there is no way around foie gras. The theme of wine and food finds its absolute perfection here, as the creamy texture of duck liver presents a sensory […]

Continue reading →
WordPress Cookie Notice by Real Cookie Banner