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Wine Spectator School

Course: Bordeaux

Class 1: Bordeaux



Wine lovers around the world know that food and wine go together. With the vast range of Bordeaux wines, many pairings are possible.

One rule of thumb is to pair more rustic wines with simpler, more rustic foods. More complex wines complement more complex foods.

Look for some of these traditional Bordelais dishes:

Oysters   Perfect with dry whites, the acidity is like a spritz of lemon next to the shellfish.

Sturgeon   A rich fish, with firm texture and a fresh, delicate flavor. Often grilled, the smoky and charred flavors can complement the flavors of a toasty, oaky white.

Langoustine   A shellfish related to lobster, Langoustine resembles lobster meat; it has a sweet, delicate flavor.

Bouilliture d'anguilles   A local specialty - eel stew with...

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