Bordeaux: Food and wine of the region





Famous for producing some of the world’s most expensive and sought after wines; the region of Bordeaux also has a rich gastronomic culture.

To the outside world Bordeaux’s red wines are at the epicentre of the region’s reputation for excellence but it must not be forgotten that Bordeaux has a very strong maritime influence given its close proximity to the Atlantic Ocean.

Aside from the wonderful red wines that are made from Cabernet Sauvignon, Merlot and Cabernet Franc the region also produces some delicious white wines from Sauvignon Blanc and Semillon. In fact the Semillon grape when grown in Bordeaux produces some of the world’s most expensive sweet white wines, particularly from the satellite region of Sauternes, where it reaches its apotheosis.

As far as the food is concerned, perhaps one of the first things you might spot as you meander your way through this wonderful city, is the Bordelais enjoying decorative and delicious “Plateau de Fruits de Mer”. These wonderfully precarious constructions of ice and crustacea go fabulously with white wines made in the region. Bordeaux is particularly famous for the quality of its oysters too – so if you like a shot of iodine with a crisp white, this is certainly the place to enjoy them.

Not surprisingly red meat also features prominently on menus in Bordeaux. The region’s signature dish is Entrecote Marchand de Vin; a sumptuous sirloin steak with a sauce largely consisting of red wine. The finest beef in the region is the boeuf Bazadais originating from the area around Bazas near to Bordeaux. 

The region’s lamb is equally renowned, especially the Agneau de Pauillac which is often served with truffles cultivated on the salt marshes near the famous wine producing town.
  Les Canneles by Thomas Claveirole

When it comes to desserts the most famous is “Les Canneles de Bordeaux” which is a small, caramelised brioche-like cake which can be found in the region’s countless boulangeries. It's principle ingredient is egg yolk, which is one of the main by-products left over from the fining of wines. Not wanting to waste a thing, the ingenious Bordelais invented this rich French pastry to accompany their sweet wines.

The aforementioned are merely a few examples of Bordeaux’s wonderful array of culinary delights on offer. While the region’s association to their remarkable wine making traditions are palpable throughout Bordeaux, the food on offer is as equally delicious and a fine accompaniment to their famous wines.  
 
To view our Bordeaux wines click here or to see the Tipple of the Week click here.  
 
Main image by BillBl 
 

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