Savory pies and loafs have a dense, slightly oily consistency that can be brought out with a Bordeaux Clairet served well-chilled.

Discover the refreshing, gourmand Bordeaux called Clairet.

Charcuterie requires a tender, fruity red wine from the Bordeaux appellation served slightly chilled.

Charcuterie pairs equally well with red wines and fresh and fruity rosé wines.

Oysters, with their characteristic salty, iodised taste of the sea, demand vivacious white wines, like the white wines from the Bordeaux appellation.

Try a surprising sweet wine from the Bordeaux Moelleux appellation that provides contrast with the seafood’s saline character.

The red wines of the Graves appellation have very soft tannins that make them perfect for serving with pork.

Depending on the dish preparation, Graves white wines can also be served with pork.

Provide thirst-quenching freshness by serving this with a dry, fruity white wine from the Blaye Côtes de Bordeaux appellation.

Enjoy the thirst-quenching refreshment of a white wine from the Graves de Vayres appellation.

The delicate flavor of scallops calls for an elegant, subtly aromatic white wine from Pessac-Léognan.

Surprise your guests and your palate with a sweet Sainte Croix du Mont wine that brings out the flavorful flesh of the shellfish.

Serve this family dish with a round, well-structured red wine from the Castillon Côtes de Bordeaux appellation. Choose a young wine, because the still-prominent fruitiness will provide a welcome freshness.

Discover the neighboring Francs Côtes de Bordeaux AOC, with its own round and structured red wines.

Calves’ sweetbreads have extremely delicate flavor and are delicious with a refined white wine like a Pessac-Léognan

Try a sweet Barsac wine for its complex character.

The extremely tender meat harmonizes with a tender white wine with a touch of acidity, like a Graves wine.

Bring out the meat’s smooth, rich texture with a sweet wine from Loupiac.

Grilled fish goes perfectly with the lively, fruity wines of the Cadillac Côtes de Bordeaux appellation.

Discover the Bordeaux Clairet. This wine is refreshing, like a rosé, and slightly tannic, like a red.

Pan-fried, grilled or seared vegetables call for a spirited, fruity rosé wine.

Try a dry white wine from the Bordeaux regional appellation.

A very tasty meat that calls for generous, powerful wines from the Médoc appellation.

The Pauillac appellation produces corpulent, sappy wines that go perfectly with lamb.

Pair this staple with a supple, fruity Bordeaux red wine.

If you like juxtaposing tastes, serve a Bordeaux rosé wine with its refreshing character to counterbalance the sweetness of the burger buns and ketchup.

Choose a potent Haut-Médoc red wine to stand up to this spicy dish.

A refreshing Bordeaux rosé wine can temper the spicy notes of couscous.

This rich dish likes the fleshy red wines, which go well with the beans, coated with the fat of the confit. Choose red wines from the Montagne Saint-Émilion appellation.

Try red wines from Lussac Saint-Émilion, with sappy tannins.

The red wines of Saint-Émilion with very soft tannins are perfectly paired with chicken.

Try a tender, slightly woody white wine from Pessac-Léognan with chicken.

A sweet wine from Loupiac helps balance the bitterness of bleu cheese.

Choose a barrel-aged, AOC Graves white wine with fleshiness that pairs superbly with the fattiness of the cheese.

Red wine is marvelous with dark chocolate, as they have one essential thing in common: tannins. You should therefore opt for a round, structured Lalande de Pomerol red wine.

The potent character of dark chocolate will be pleasantly softened by the smooth, creamy, intense character of a white dessert wine from Sauternes.