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Recipes Matching: Bordeaux Reds

Lentils with Sausages and Arugula

Lentils with Sausages and Arugula

This dish, combining sausages, lentils and arugula, not only comes together quickly, it only requires the use of one pan—an ideal combination for a busy weeknight. Wine Spectator recommends a full-bodied French red, with fruity and savory notes, to pair with the recipe.

Steak-Loaded Cheesy Baked Potatoes

Steak-Loaded Cheesy Baked Potatoes

A topping of hearty steak takes this classic party appetizer to the next level, along with Tex-Mex style pico de gallo. Wine Spectator recommends a Chilean red, with smoky notes that complement the steak's light char and an herbaceousness that matches the pico de gallo flavors.

Pot Au Feu with Pork Belly, Bone Marrow and Hearty Vegetables

Pot Au Feu with Pork Belly, Bone Marrow and Hearty Vegetables

Chef Emeril Lagasse celebrates the New Orleans tradition of the Reveillon meal after Christmas Eve mass with over-the-top dishes and plenty of wine at Grand Award-winning Emeril's. For a main course, chef David Slater shares a recipe for a classic French braise of meats, including pork belly, bacon and andouille sausage. Sommelier Ray Gumpert pairs it with a young red Bordeaux.

French Dip Sandwiches

French Dip Sandwiches

With the weather turning cool, it's time to swap grilled fare for roasts, stews and braises. The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the list of early fall dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. A red Bordeaux wine becomes rounder with this dish.

French Dip Sandwiches

French Dip Sandwiches

The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the Wine Spectator list of cool-weather dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. It's also a good excuse to pull out some of your more tannic red wines, such as Bordeaux or other Cabernet-based bottlings.

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

In Virginia's early colonial days, the classic cut of lamb was a spit-roasted leg. Today, Melissa Hart, executive chef at Palladio Restaurant in Barboursville, makes a crown roast of lamb, from Virginia's Piedmont region, with a mustard crust and root vegetable stuffing. A Cabernet Franc from Barboursville Vineyards has rich fruit and the structure to stand up to this hearty recipe.

Fall Vegetable Pot Pie with Red Wine Sauce

Fall Vegetable Pot Pie with Red Wine Sauce

Here’s a good Wine Spectator dish to prove the maxim about pairing wines to a dish’s sauce. The main ingredients for this hearty weeknight pot pie—roasted fall vegetables, puff pastry—point to choosing a full-bodied, earthy white, such as a Chardonnay or Viognier. But we’ve replaced the usual cream sauce with a simple reduction of red wine and stock, and as the sauce goes, so goes the pairing.

New York Strip Roast With Chanterelle Compote

New York Strip Roast With Chanterelle Compote

Chef Bradley Ogden says there are a number of ways to cook the New York strip roast for this recipe shared with Wine Spectator, from spit-roasting to oven to grill, or a combination. For the accompanying chanterelle compote, chanterelles are availabile from late summer through fall. To complement the dish, Ogden suggests a rich, full-bodied red wine with spice and earth, such as a Bordeaux or Syrah blend.

Easy Classic French Onion Soup

Easy Classic French Onion Soup

The bistro classic of French onion soup is an ideal dish for weeknight winter entertaining. It requires few ingredients, relatively little prep time and not a lot of hovering over the stove. Wine Spectator shares a recipe for a classic version of the dish.

Guinea Hen with Caviar

Guinea Hen with Caviar

French chef David Féau worked with Guy Savoy in Paris and Le Miravile before coming to the United States to take the reins of Lutece in New York. The plethora of good restaurants challenged him to transform his traditional cuisine with modern and global influences. He demonstrates his style with this recipe he shared with Wine Spectator for guinea hen with caviar, which pairs well with red Bordeaux.

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce

To help with holiday menu planning, Wine Spectator asked Le Bernardin chef Eric Ripert to share an impressive-yet-approachable recipe from his new book, Avec Eric: A Culinary Journey with Eric Ripert (published by John Wiley & Sons, Inc., 2010). His whole roasted beef tenderloin with red wine butter sauce makes a great match with big reds such as Cabernet Sauvignon and Malbec.

Red Onion Gravy

Red Onion Gravy

For Wine Spectator's Charles Dickens-inspired Christmas dinner menu, Colin Bedford, executive chef at Fearrington House Country Inn in Pittsboro, N.C., shares a recipe for red onion gravy to accompany his roast prime rib.

Roast Prime Rib

Roast Prime Rib

For Wine Spectator's Charles-Dickens inspired Christmas dinner menu, chef Colin Bedford of Fearrington House Country Inn shares a classic English holidy recipe for roast beef prime rib.

La Daube de Boeuf with Press Wine

La Daube de Boeuf with Press Wine

With harvest in the northern hemisphere underway, we asked vintners to share their favorite fall recipes. Wine Spectator checked in with Château Lynch-Bages of Bordeaux, France, where a hearty beef stew, or La Daube de Boeuf, gets harvest workers going.