Bordeaux Pairings

By Food & Wine
Updated June 16, 2016
Wines created in Bordeaux are some of the world's most widely consumed styles—and are also among the more expensive. To help you make the most of your beautiful bottle of Bordeaux, here are ten recommended dishes to pair with the nuanced wines.
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Braised Lamb with Giant White Beans

Credit: Photo © Theo Morrison
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Pairing: 2008 Château de Pez

De Pez's wines—like this firm, blackberry-inflected 2008—typically sell for about half the price of the neighboring third-growth Château Calon-Ségur. But they're often of similar quality.

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Sauvignon Blanc-Steamed Mussels with Garlic Toasts

Credit: Photo © Stephanie Foley
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Pairing: 2009 Château Haut Rian Bordeaux Sec

Michel Dietrich left his native Alsace to become the owner of Haut Rian, where he specializes in Sémillon-dominated wines like this white. Notes of honey infuse a core of bright lemon flavors and add a lush, viscous quality.

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Bacon-and-Leek Quiche

Credit: © Quentin Bacon
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Pairing: 2009 Château Lamothe de Haux

An insane value, this Bordeaux white seamlessly blends Sauvignon Blanc, Sémillon and Muscadelle. An ideal aperitif.

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Sautéed Bass with Lemongrass

Credit: Tina Rupp
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Pairing: 2009 Château Les Maines Cuvée Soleil d'Or

The range of citrus notes in this Asian-influenced dish will be brought into focus by the blend of Sauvignon Blanc and Sémillon characteristic of a white Bordeaux.

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Scottish Beef Stew

Credit: © John Kernick
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Pairing: 2008 Château de Pez St-Estèphe

While most St-Estèphe estates rely primarily on Cabernet Sauvignon, this bottling is nearly half Merlot, which gives its fresh black cherry layers a silky roundness.

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Red Chile-Chicken Enchiladas

Credit: © Fredrika Stjärne
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Pairing: 2008 Michel Lynch Merlot

Blackberry and plum notes define the palate of this bright, juicy red. While simple, it's highly enjoyable, proving that it's still possible to find great value in Bordeaux.

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Pot-Roasted Lamb Shanks with Cannellini Beans

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Pairing: 2008 Château Trotanoy Pomerol

Christian Moueix claims that of all the wines he has produced, this vintage is the most enjoyable in its youth.

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Silky Leek and Red Wine Soup

Credit: Photo © Quentin Bacon
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Hand-sorting, manual destemming and small-batch fermentation result in La Tour’s New World-styled red, uncommonly fruit-driven for Bordeaux. Its lush black fruit is augmented by vanilla-tinged oak.

Pairing: 2008 Château La Tour Carnet Grand Cru Classé Haut-Médoc

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Mazzio's Smoked Duck with Tangerine-Rosemary Salad

Credit: Photo © Maura McEvoy
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Pairing: 2008 Chateau Mayne Vieil

The hilly Fronsac region is a great source for lush but structured Merlot-based Bordeaux like this one.

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Smoked Salmon Panini

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Pairing: 2008 Château Pape Clément Grand Cru de Graves Pessac-Léognan

Lovely peach-and-melon fruit reveals the strength of the 2008 vintage for Bordeaux whites.

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