What dishes to pair with a great red Bordeaux wine?
A great red Bordeaux wine calls for a table worthy of it. The most classic and successful pairings remain red meats: a roasted Pauillac lamb with a wine from the same appellation is an anthological combination, as is a duck magret with ceps alongside a Saint-Émilion Grand Cru. Hard or semi-hard cheeses such as aged Comté or old Cantal also pair very well with Bordeaux tannins. For older wines with softened tannins, sauce-based preparations, a hare civet or a beef Wellington will be inspired choices. More adventurous enthusiasts can also explore pairings with noble mushrooms such as black truffle, whose earthy aromas resonate magnificently with the woody and spiced notes of great Bordeaux wines.
