Sauternes may be the perfect partner to foie gras (very Bordelais!) but did you know it also makes a good accompaniment to poultry — especially duck, blue cheeses and even lobster?
The region is known for its excellent local beef; try the vigneron’s favourite — an entrecôte steak, cooked over vine cuttings — of course — with a glass of claret or two. Simple and divine, the dish goes as well with full bodied clarets from a family vineyard as it does with a grand cru classé. The choice is yours!
Then there’s duck which is traditionally served in a variety of forms. The South West is famed for its duck confit, slow cooked duck which melts in the mouth and available tinned. A kitchen store cupboard standby in every Bordeaux household, try your confit back home, with a bottle of claret from your suitcase, such as an Haut-Médoc - close your eyes and you’re back in Bordeaux.