Bordeaux and Halibut Dinner

MENU: Bordeaux and Halibut Dinner

The appellations of Pessac-Léognan and Graves are located on the left bank of the Garonne River, south of the city of Bordeaux. Because of their generally lighter structure, the wines of Graves tend to be more adaptable with food and can even pair well with meaty (but not too oily) fish, like simple pan-seared halibut steaks with lemony parsley sauce. At the same time, wines from both Graves and Pessac-Léognan often have a smoky intensity that also makes them natural partners for dishes like rosemary-potato-bacon skewers.

Main Course

Halibut with Parsley-Lemon Sauce
Rather than pairing red wine with red meat, opt for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work. The bright, lemony parsley sauce balances the earthy quality of a Graves.

Side Dish

Roasted Potato Skewers
Threading small red potatoes on skewers with cubes of bacon makes for an aromatic side dish that complements the smokiness of Graves red wines. For even more complex flavor, lace the bacon with fragrant sprigs of fresh rosemary.

Dessert

Dried Cherry Compote with Shortbread and Mascarpone
Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone’s creaminess smooths out the wine’s tannins; the compote and shortbread echo its hints of cherry and anise.