Oz’s palate is recognised as being among the best in the wine business. Here he gives advice on what to eat with wines from Bordeaux and a few bargains to watch out for when buying Bordeaux. Oz on Bordeaux “Bordeaux wine has definitely got more expensive since my last visit. The cheap wine is cheaper, but not any better and the expensive wines can be up to several hundred euros a bottle - it might be brilliant, but I’ll never know as I certainly can’t afford to be buying it!” Oz’s white Bordeaux recommendationsChâteau Bonnet (£5.99, Sainsbury's), Château Tour Léognan (£9.49, Waitrose). Oz’s red Bordeaux recommendationsMarks and Spencer Classic Claret 2005 (£5.49, Marks and Spencer), Château Vieux-Manoir 2000 (£6.64 Waitrose), Seigneurs d'Aiguilhe 2004 (£7.59, Waitrose), Château Pey La Tour Reserve 2003 (£16.17 for a magnum, Wine Society) Oz’s food and wine matches“The most traditional of Bordeaux wine and food matches has to be a dry, bitter-edged red (which most Bordeaux red wines are) served with slightly undercooked lamb or beef. The blood of the undercooked meat ‘dissolves’ the bitterness in the wine. It’s simple and brilliant. “Also, try a good Bordeaux with a mild cheese, something like Gouda. You won’t blast your palate with flavour and you’ll bring out the best flavours. As they say in the wine trade, ‘buy on an apple and sell on cheese’ - an apple will reveal the wine’s faults, whereas the cheese brings out its best qualities.” RecipesHere’s a three-course feast that will be the match for the most magisterial bottles from Bordeaux. Bordelais feast (serves 6-8) Bordeaux is best known for its venerable red wines, but the region also produces sprightly whites wines from the Entre-deux-Mers region and some of the world’s best dessert wines, such as Sauternes and Loupiac. The feast below showcase the best the region has to offer. Double the Moules à la Bordelaise recipe for this menu.
Other Bordelais specialities
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