Learn to pair Bordeaux wines with regional foods—foie gras with Sauternes, oysters with Entre-Deux-Mers, lamb with Médoc—at the Cité du Vin or a Bordeaux wine school.
The Bordeaux Wine and Food Pairing Masterclass is a two-hour structured tasting session held at the Cité du Vin or a Bordeaux wine school, exploring the principles of pairing Bordeaux's major appellation wines with the foods of Nouvelle-Aquitaine and the broader French table. The class is designed for visitors who wish to understand the rationale behind food and wine combinations rather than following prescriptive rules.
The session opens with a concise introduction to Bordeaux's appellation geography: the left bank's Cabernet Sauvignon-dominant wines from the Médoc and Graves, the right bank's Merlot-dominant producers of Saint-Émilion and Pomerol, and the sweet wine appellations of Sauternes and Barsac in the south of the Gironde. The instructor explains the variables — tannin structure, acidity, residual sugar, and body — that determine whether a wine complements or clashes with a given food.
The first pairing covers foie gras with Sauternes. Participants taste a glass of Sauternes alongside pan-seared foie gras to examine how the wine's botrytised sweetness and high acidity cut through the intense richness of the fattened duck liver. This classic Bordeaux combination is used to introduce the concept of contrasting complement, where opposing elements in wine and food create balance rather than competition.
The second pairing addresses Arcachon oysters paired with Entre-Deux-Mers or Bordeaux Blanc dry white wines. The mineral acidity of these wines is explored for its match with the saline, iodine character of Atlantic oysters. A comparison with a barrel-fermented Graves white demonstrates how oak influence changes the pairing dynamic.
The third pairing — rack of lamb with a left-bank Médoc red — addresses tannin-protein interaction: how the structured tannins of a Pauillac or Saint-Julien wine are softened by the fat and protein content of lamb, releasing secondary aromatic notes otherwise suppressed when the wine is tasted alone.
The €60 price covers six wines, three food pairing servings, and instruction. Groups are limited to 12. No prior wine knowledge is required.
| Price | €60 |
|---|---|
| Duration | 2h |
Highlights
- Pairing foie gras with Sauternes to demonstrate how sweet acidity complements rich fat
- Matching Arcachon oysters with crisp Entre-Deux-Mers and Bordeaux Blanc dry whites
- Exploring Médoc Cabernet Sauvignon with lamb to understand tannin-protein interaction
- Comparing left-bank and right-bank Bordeaux character through side-by-side tasting
Tips for visiting
- Avoid strong coffee, mints, or chewing gum in the hour before the class; these coat the palate and interfere with accurate flavour assessment.
- Spit buckets are provided and using them between pours is standard practice; it helps maintain palate sensitivity across all six wines.
- Take notes during the tasting; the instructor covers specific vintage characteristics and appellation details useful for future wine purchases.
- Arrive a few minutes early to collect any printed tasting materials distributed before the session begins.
Frequently asked questions
Do I need prior wine knowledge to participate?
No prior knowledge is assumed. The instructor introduces all relevant terminology and appellation geography at the start of the session. Those with advanced wine backgrounds can engage with the instructor at a more technical level.
How many wines are tasted during the class?
Six wines are poured across three pairing segments. Portions are approximately 50ml per glass, structured to allow palate comparison without excessive alcohol consumption.
Is food included, or just wine?
Three food servings are included as part of the pairing demonstrations: a foie gras portion, Arcachon oysters, and a lamb preparation. These are tasting-sized portions, not full course servings.
Are non-alcoholic alternatives available?
Grape juice substitutes may be available on request. Participants who prefer not to consume alcohol should inform the operator at booking to confirm whether provision is possible for the scheduled session.
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Bordeaux Wine and Food Pairing Masterclass
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