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 looking for the perfect wine to accompany a dish that embodies the rural elegance of south-western France, the Pigeon à la Bordelaise is an exquisite choice. The combination of tender pigeon meat, salty bacon and the sweetness of young peas takes the wine and food theme to a new level. The pigeon has a dark, very aromatic meat that develops a wonderful depth when braised and is given a fine spiciness by the addition of pearl onions. In the classic Bordelais preparation, the roasted aromas of the bacon merge with the intrinsic flavor of the poultry to create a rich sauce that calls for an equally strong accompaniment. The challenge is to preserve the fine texture of the pigeon while supporting the savory components of the dish with an appropriate structure in the glass, whereby the regional origin of the recipe builds a natural bridge to the great wines of the Right Bank and ensures an authentic gourmet experience.

Ideal wine pairing: Saint-Émilion Grand Cru AOC (Bordeaux, France)

A Saint-Émilion Grand Cru AOC is the ideal answer to Pigeon à la Bordelaise (pigeon with bacon, onions and peas). These Merlot-driven wines from the right bank of the Garonne are world-famous for their velvety texture and opulent fruit, which harmonizes perfectly with the dark, tender meat of the pigeon. On the nose, the wine develops notes of ripe plums, blackberries and fine nuances of precious wood, which correspond wonderfully with the roasted aromas of the bacon. As the pigeon has a rather lean but intensely flavorful meat, the soft, ripe tannins of a Saint-Émilion are needed to elegantly frame the dish on the palate without dominating it. The chalky soils of the region also give the wine a fine mineral freshness, which ideally balances the sweetness of the peas and pearl onions. It is a pairing based on regional perfection and textural harmony. The long-lasting, silky finish of the wine ensures that the hearty braised flavors and the noble structure of the Merlot merge into a majestic unity that underlines the sophisticated character of the game fowl at the highest level.

Further wine recommendations for this dish

Pomerol AOC (Bordeaux, France)

A Pomerol AOC offers an even more opulent and creamy accompaniment to Bordeaux-style pigeon. This prestigious appellation is known for its almost chocolaty density and extremely fine tannin structure, which perfectly complements the delicate stew. With aromas of black cherries, truffles and a hint of violets, the wine provides a luxurious setting for the hearty pigeon. The beef marrow and deep sauce flavors in particular are wonderfully accentuated by the velvety texture of the Pomerol. The combination of the power of Merlot and the elegance of the terroir ensures that the salty notes are harmoniously integrated. It is an excellent choice for connoisseurs who love a play of textures and are looking for a wine pairing that impresses with pure melting and an aristocratic fullness on the palate, without overpowering the fine nuances of the poultry.

Gevrey-Chambertin AOC (Burgundy, France)

This Pinot Noir from Burgundy is a fascinating alternative that shines with its masculine structure and earthy depth. A Gevrey-Chambertin often has aromas of forest floor, wild cherries and a hint of licorice, which is a phenomenal match for the gamey characteristics of the pigeon. As the wine has a lively acidity, it breaks up the richness of the bacon and onion sauce and provides an animating freshness on the palate. The fine-grained tannins of the Pinot Noir support the dark meat without weighing it down. It is a very precise pairing that brings the elegance of the poultry to the fore and impresses with its mineral clarity. For lovers of complex red wines, this Burgundy offers a structure that harmonizes perfectly with the pigeon’s own flavour and ensures a long-lasting, multi-faceted taste experience that particularly emphasizes the fine herbal notes of the braising liquid.

Pfalz Pinot Noir QbA (Pfalz, Germany)

A high-quality Pinot Noir from the Palatinate, matured in barriques, offers a wonderful German answer to this French recipe. The wine impresses with its cool red berry fruit, paired with smoky nuances and a fine spiciness from the wood maturation. These roasted aromas correspond excellently with the grilled or braised bacon in the dish. As Palatinate Pinot Noirs often have a very elegant structure with well-integrated tannins, the delicacy of the pigeon is emphasized in a respectful way. The mineral tension of the wine also ensures that the sweetness of the peas is counterbalanced by a fresh component. It is a very harmonious wine accompaniment that focuses on finesse and drinking flow, while at the same time bringing enough body to stand up to the strong sauce of the pigeon à la Bordelaise and round off the entire dish with a clear fruity aroma.

Rioja DOCa Reserva (Rioja, Spain)

A Rioja DOCa Reserva brings the warmth and spicy maturity of Spain to the table, offering an exciting contrast to the classic pigeon. With notes of vanilla, leather and ripe strawberries, which are the result of long ageing in American or French oak, the wine harmonizes wonderfully with the hearty, spicy notes. The crumbly tannin structure of the Tempranillo caresses the meat of the pigeon in a very soft way. The fine acidity of the Rioja in particular ensures that the combination remains lively despite the addition of bacon. It is an excellent choice for connoisseurs looking for an accompaniment with a lot of character and melting, with the spicy aspects of the wine ideally complementing the depth of the Bordelais sauce. This pairing impresses with a timeless elegance and an aromatic density that frames the strong flavor of the game fowl in a very charming way.

Barbaresco DOCG (Piedmont, Italy)

A Barbaresco DOCG made from the Nebbiolo grape impresses with its distinctive tannin structure and aristocratic elegance, making it a fascinating partner for the pigeon. The aromas of dried roses, tar and autumn leaves are a perfect match for the dark meat characteristics and the earthiness of the braised onions. The often high acidity of the Nebbiolo picks up on the intensity of the sauce and enhances the dish with its precise structure. As a Barbaresco is usually somewhat more feminine and approachable than a Barolo, it harmonizes particularly well with the delicacy of the pigeon. The firm tannin structure ideally binds the sauce components on the palate and ensures a clean, long finish. A sophisticated wine recommendation for connoisseurs who appreciate a distinctive structure and complex aroma that emphasizes the depth of the dish and is supported by the wine’s remarkable ageing potential.

The recipe: