Pairing Red Bordeaux Wines with Food
The Bordeaux region of France is one of the most noteworthy winemaking regions in the entire world. Wines from here are prized by both wine aficionados and newcomers alike due to their rich flavor, complexity, and refined characteristics.
While both red and white wines are produced in Bordeaux, it’s typically the red blends that are most sought after by consumers.
The best Bordeaux red wines are complex. They can include rich mineral flavors, earthy tones, and refined red, black and blue fruit. Today, we’ll be looking at the best Bordeaux food pairings and recipes for various styles of Red Bordeaux Wine.
- Pairing Red Bordeaux Wines with Food
- Defining the Classic "Bordeaux Blend"
- The Best Food Pairings for Bordeaux Red Wines: Left & Right Bank Red Blends
- Bordeaux Wine Pairing Concept
- Left Bank Red Bordeaux Food Pairing Recipes
- Right Bank Red Bordeaux Food Pairings Recipes
- Not sure which Bordeaux wines to try with these dishes? Try some of our favorites:
- Frequently Asked Questions about Bordeaux Wine Pairing
Defining the Classic “Bordeaux Blend”
A “Bordeaux” red blend (also called a Claret) is typically made from at least two grape varieties, however, there are currently 6 grape varieties that are approved to be utilized when making red wine in the Bordeaux region. Those grape varieties include Cabernet Sauvignon, Merlot, Cabernet Franc, Carménère, Petit Verdot, and Malbec.
Fun Fact: Bordeaux is currently experimenting with dozens of other grape varieties not native to the region, in an effort to get ahead of the curve should climate begin to affect traditional blends. Some of these experimental varieties include Touriga Nacional, Tempranillo, Grenache, and many others.
The Best Food Pairings for Bordeaux Red Wines: Left & Right Bank Red Blends
There are dozens of sub-regions within the Bordeaux winemaking region of France (38 in fact at the time of writing). Depending on location, some red wines may be more Cabernet Sauvignon heavy, while others may be more Merlot dominant. For simplicity’s sake, we’re going to split Bordeaux in two and discuss two typical winemaking styles in the region that are most commonly utilized.
RELATED: 30 Top Bordeaux Wineries You Need To Visit in France
There’s your classic “Left Bank” Bordeaux red blend, as well as your classic “Right Bank” Bordeaux red blend, depending on what side of the Garonne River the wine was produced. Left Bank Bordeaux, which includes sub-regions like Haut-Medoc and Margaux, tend to be Cabernet Sauvignon dominant. Right Bank Bordeaux, like those from Bourg, Saint-Émilion or Blays, tend to be Merlot dominant.
Below, we’ll discuss which food pairings are best for Bordeaux red wines depending on what regional style you’re drinking. Note that while these food pairings may be somewhat specific, casual drinkers will find success with these food pairings regardless of what specific Bordeaux they’re drinking. If you’re not sure what side of the Garonne River your Bordeaux is from, no worries. We’ll break down food pairings by food style as well.
Tell us what’s on the plate and we’ll point you to the right side of Bordeaux — and a bottle to pour.
Bordeaux Wine Pairing Concept
Think meat. Yes, you can pair Bordeaux with other kinds of food, but you’ll be maximizing flavor the most if you’re eating a meat-based dish.
Separately, if your Bordeaux is from the Left Bank, it’s going to be Cabernet Sauvignon dominant. Thus, it will typically contain more rugged tannins, red fruit, and earth. Left Bank Bordeaux red blends pair nicely with heavy, fattier, saltier, and spicier steaks and lamb. Right Bank Bordeaux (think Merlot) pair nicely with leaner or more savory meats, like pork or duck.
Regions: Haut-Médoc, Margaux, Pauillac
Style: Firm tannins, dark fruit, earth
Pour it with: Steak, lamb, burgers, hard cheese
Regions: Saint-Émilion, Pomerol, Fronsac
Style: Softer tannins, plush red & blue fruit
Pour it with: Pulled pork, duck, roast chicken, BBQ
| The dish | Recommended Wine | Why it works |
|---|---|---|
| Ribeye or filet steak | Left Bank (Cabernet-dominant) | Tannins cut the fat while the dark fruit meets the char |
| Braised or roast lamb | Left Bank (Cabernet-dominant) | Rich meat loves the wine’s structure and grip |
| Cheeseburger | Left Bank (Cabernet-dominant) | Fat, char and melted cheese suit a tannic blend |
| Hard & blue cheeses | Left Bank (Cabernet-dominant) | Enough intensity to stand up to bold cheese |
| Mushroom & earthy dishes | Left Bank (Cabernet-dominant) | Echoes the wine’s savory, forest-floor notes |
| Barbecue pulled pork | Right Bank (Merlot-dominant) | Plush fruit flatters smoky, sweet-savory barbecue |
| Duck | Right Bank (Merlot-dominant) | Supple texture suits leaner, savory meat |
| BBQ chicken pizza | Right Bank (Merlot-dominant) | Lighter body keeps up with sweet-savory toppings |
Left Bank Red Bordeaux Food Pairing Recipes
Super Sirloin Steak & Onion Bites
Ideal for an Appetizer, try using pan-seared onions, cilantro, and spicy parmesan crackers as a base.
Braised Lamb Shoulder with Fennel and Orange
Lamb is naturally richer meat, making it ideal for Left Bank pairings. Fennel helps to accentuate the earthiness in the wine while the orange helps mellow out the spice and mineral notes with a hint of sweetness.
Candied Bacon Maple Cheddar Burger
A burger doesn’t get more epic than this. Sugary bacon backed by maple and sharp cheddar will accent any refined yet rich blend.
Chipotle Grilled Filet Mignon in Mango Salsa with 4 Cheese Risotto
A simple medium-rare grilled Filet Mignon with a tinge of salt and pepper will work well with most Bordeaux wines. However, since we’re going Left Bank here, consider adding some spice and sweetness with Chipotle sauce and Mango salsa.
Filet Mignon & Mushrooms Braised in a Whiskey Pan Sauce with Potato-Leek Squares
Again, sticking with the steak theme and bringing in an outside hint of oaky Bourbon, this filet alongside potato leeks is sure to please most carnivores. The mushrooms help accent typical Bordeaux earth tones exceedingly well. Don’t be afraid to break off from this recipe and incorporate your own spices and sauces.
Not huge on red meats? Try this Caramel Chicken recipe from Bonappetit as a food pairing. It’s savory, yet loaded with cloves, ginger and soy sauce. The saucy additions to this chicken recipe help accentuate many of the savory aspects of a Bordeaux red blend.
Right Bank Red Bordeaux Food Pairings Recipes
Barbecue Pulled Pork Sandwiches
Merlot-dominant wines with black and blue fruit flavors go well with anything barbecue. Pulled-pork barbecue sandwiches are ideal for appetizers and lunches.
Homemade Barbecue Chicken Pizza Recipe
Right Bank Bordeaux red blends are typically a little bit lighter in body. Therefore, it’s totally acceptable to use chicken as a base. We always prefer sticking with savory and sweet plates for these kinds of blends. Barbecue chicken pizza with red onions and cilantro will give you the perfect pairing, guaranteed.
RELATED: Everything You Need to Know About Pairing Pizza with All Kinds of Wine
Even though Bordeaux is in France, ironically enough many Asian dishes and sauces bring out Right Bank flavors quite nicely. These pork chops are done in Apple Cider vinegar, asian sweet chili sauce, and garlic.
Grilled Marinated Char-grilled Flank Steak
Flank steak tends to be on the leaner side, so it makes for a great Right Bank Bordeaux food pairing since… well, Merlot dominant Bordeaux blends tend to be leaner themselves. Try this flank steak with red wine vinegar.
30-Minute Shepherd’s Pie Recipe
Shepherd’s Pie makes for a great food pairing with Bordeaux red blends since you can add so many spices and mix it with various forms of ground or chopped beef.
Not sure which Bordeaux wines to try with these dishes? Try some of our favorites:
If you’re feeling adventurous, try a mix of both young and old vintages from various regions across Bordeaux. When we approach food and wine pairing as an experiment with the basics in mind, it can open many new doors.
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Frequently Asked Questions about Bordeaux Wine Pairing
What food pairs best with Left Bank vs Right Bank Bordeaux?
Left Bank Bordeaux is Cabernet Sauvignon–dominant — firm, tannic and structured — so it shines with rich, fatty, char-grilled meats: ribeye and filet, lamb, a good cheeseburger. Right Bank Bordeaux leans on Merlot — plusher and a touch softer — which suits leaner or sweeter-savory dishes: barbecue pulled pork, duck, roast chicken, even a barbecue chicken pizza.
What appetizers pair with Bordeaux wine?
For red Bordeaux, a charcuterie board of cured meats (prosciutto, salami, coppa) is almost foolproof; mushroom bruschetta or crostini play to the wine’s earthy side, and beef or lamb sliders are a natural. For white or rosé Bordeaux, lean toward cheese platters, grilled vegetables or seafood bites like oysters and crab cakes — and save a sweet Sauternes for foie gras.
What cheese goes with Bordeaux red wines?
Bold, structured reds want cheeses that can meet them. Roquefort (the tangy blue from South-West France) is a classic foil for Bordeaux’s tannins; nutty, semi-hard Comté from the Jura and a caramelly Gouda both soften the tannins while echoing the fruit; a sharp cheddar makes a savory contrast; and a buttery Brie flatters the softer, fruit-forward reds.
Can you pair Bordeaux with anything other than meat?
Absolutely — meat just maximizes it. Earthy, umami-rich vegetarian dishes (mushroom risotto, grilled portobello, lentil stews) work well with the wine’s savory side, and hard, nutty cheeses make an easy no-cook pairing. The one thing to go gently on is very spicy or high-acid food, which can clash with the tannins.
Why is Bordeaux wine considered so good?
A few things at once: its gravel-and-clay terroir is ideal for Cabernet Sauvignon and Merlot; centuries of winemaking tradition (blending, careful oak aging) are now paired with modern precision; and the best Bordeaux ages beautifully for decades, gaining complexity with time. Add the sheer sensory pleasure — deep aromas, velvety texture, a long finish — and it’s easy to see why the region set the benchmark.
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