WINE: Grand Cru Classe St. Emilion
PAIR WITH: Comte cheese. The sharp gooseberry and lemon flavours of this wine go perfectly with the nutty creaminess of the cheese.
PAIR WITH: Foie gras – if it’s a goose fois gras choose a fresh and light offering such as Perrier Jouet Grand Brut, but if its duck, try something a little more robust like a Bollinger Brut Special Cuvee.
WINE: Cotes de Bordeaux
PAIR WITH: A classic French duck confit. Simply marinate with a touch of lemon, garlic and allspice and allow the lively full-body of this fruity wine take your taste buds on a journey.
WINE: A dry white such as Cos d’Estournel Blanc
PAIR WITH: White Medoc varieties are very versatile, so can be enjoyed alongside plenty of white dishes, from chicken to fish.
WINE: A sweet dessert wine - Sainte-Croix-du-Mont wines boast tantalising fig, honeysuckle, and apricot aromas
PAIR WITH: An irresistible creamy and crunchy crème brulee.
PAIR WITH: Oysters from Bordeaux’s Arcachon Bay