Bordeaux Reds:
•The firm tannins and full-bodied Cabernet wines pair with rich, flavorful meat dishes such as: rib-eye steak, porterhouse steak, sirloin steak and T-bone steak. It is also a classic match with lamb dishes such as baby lamb chops or roasted leg of lamb. The full fat of certain cheeses work in harmony with the tannins in a full-bodied red Bordeaux, try Gruyere.
•The soft tannins and plummy fruit character of Merlot-driven Pomerol and Saint Emilion pair well with roast duck, cornish hens, roast chicken, pork tenderloin, pork chops and soft cheeses such as Morbier, Camembert and Gouda.
•The wines of Fronsac offer exceptional complexity for a great price and will suit a variety of meals such as roast chicken, Beef Bourgogne, coq au vin, potato gratin chicken soups and stews and Tuscan-style bean soups.
•The full body of Médoc and Haut-Médoc can be paired with hearty dishes such as grilled lamp chops, braised shanks and meat stews.
Bordeaux Whites:
•The Sauvignon Blanc variety is a perfect match with seafood, goat cheese, raw oysters, grilled fish, sushi, pasta and pesto and mixed salads.
•Pair a Bordeaux Sauternes with tropical flavored chocolates, apple pie, pumpkin pie, white chocolate and fruit tarts, or the infallible classic pairing with foie gras as a starter to a special meal.
•Pessac Léognan and Graves are delicious with wild salmon, seared tuna, mussels cooked in white wine, raw oysters, corn chowder and sushi.
•The wines of the Entre-Deux-Mers call for lighter dishes such as grilled fish, smoked salmon and cream cheese, vegetarian pasta dishes and salads.
SWEET Bordeaux WHITES:
•Fruit-based desserts,
•foie gras,
•roasted white meats,
•Blue cheese.
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