The wine
Considered the oldest and most prestigious in the world, the Bordeaux vineyards are intimately linked to the history of the Gironde region. Over 850 million bottles are sold each year. Wine tastings, food and wine pairings... In Gironde, wine is a veritable art of living.
Terroir, grape varieties, geographical factors and wine styles all contribute to the definition of major wine families and, in some cases, wine routes.
Bordered by the Atlantic Ocean and the estuary to the east, the Médoc is divided into two major AOCs: Médoc and Haut-Médoc, with Margaux, Saint-Estèphe, Pauillac, Saint-Julien, Moulis en Médoc and Listrac-Médoc. The Graves region is the oldest wine-growing area in Bordeaux. Graves Supérieurs, Pessac-Léognan, Cérons... Red wines are characterized by a deep, vibrant color. Sauternes is the land of yellow gold, in reference to the color of the local wine, and includes the Sauternes and Barsac appellations. Between the Garonne and Dordogne rivers, Entre-Deux-Mers is the largest wine-growing region in Bordeaux. Dominating the right bank of the estuary with the Côtes de Bourg, the Blayais vineyards encompass the Blaye Côtes de Bordeaux and AOC Blaye appellations. Saint-Émilion, Pomerol, Fronsac... With a large number of prestigious crus classés and others from more affordable châteaux and estates, the reputation of the Libourne region is well established. With 7 Appellations d'Origine Contrôlée (Bordeaux Rouge, Bordeaux Rosé, Bordeaux Clairet, Bordeaux Blanc, Crémant de Bordeaux, etc.) and 4 colors, Bordeaux and Bordeaux Supérieur represent 55% of the vineyards of the Gironde.
Beverages and spirits
Wine liqueur, wine brandy, craft beer... Gironde doesn't just produce wine! Alongside the grands crus, Lillet is one of the region's finest. White, red or rosé, it owes its invention to the abundance of foodstuffs produced by the historic port of Bordeaux. It's best served chilled, with a slice of lemon or orange, or as a cocktail. And what about the Garluche? Since 1990, the recipe has been traditional: white wine, macerated orange peel, rum, sugar and caramel. Drink it with a Crémant de Bordeaux, orange juice or tonic, or even in the hollow of a melon. Another local aperitif is the kir médocain made with rosé wine. Produced in the Bordeaux wine region, Fine Bordeaux (AOC), whose origins date back to the 19th century, is characterized by its amber color, fruity and floral aromas, and discreet woody touch. Fine Bordeaux has a long finish, and was awarded a PGI in 2013.
The Bordelais are also great fans of whisky and gin, which are distilled in the heart of Bordeaux, at the Moon Harbour distillery for example; but also of beer! While several craft breweries have taken up residence in Bordeaux and throughout the Gironde region, Brasserie Mascaret in Le Bouscat produces one of the world's best lagers (World Beer Award 2019 and 2021), not to mention the gold medal for their Blonde Lager Chill (World Beer Award 2022).
In the non-alcoholic department, Gironde is not to be outdone. Founded in 1879, Maison Meneau is a veritable institution. Committed to organic and fair-trade principles, the family-run business, which has always been based in Saint-Loubès, has said goodbye to anisette to concentrate its efforts on developing 250 recipes for syrups, fruit juices, smoothies and iced teas. As for fermented soft drinks, they are full of health benefits, like kombucha (Mama Kombucha or So Kombucha in Bordeaux) or kefir (La Brasserie Parallèle in Floirac ). Most cafés and restaurants also feature Abatilles natural mineral water, from a spring in Arcachon. The Abatilles saga is closely linked to the history of the town's creation in the 19th century.
Fish, seafood and shellfish
Grilled shad with vine shoots, eel fricassee, sautéed pibales or elvers, white shrimps with star anise as an aperitif... The Gironde estuary provides a wealth of river fish. Underneath its initially unappealing appearance, the lamprey is the queen of the estuary. Cooked with a red wine sauce and leeks in the style of a civet, lamprey à la bordelaise is a highly appreciated traditional and refined recipe. It is celebrated every year in Sainte-Terre.
Another treasure of the estuary: Aquitaine caviar, or more precisely, Siberian sturgeon(Acipenser Baeri). Renowned for its notes of butter, hazelnut and fresh walnut, Aquitaine caviar is the fruit of a gentle blend of patience and expertise. This black gold is produced on aquaculture farms.
In the Arcachon Basin, the star is the oyster! Always accompanied by a glass of dry white wine, Arcachon Cap-Ferret oysters can be enjoyed all year round. Here, they're best accompanied by a slice of buttered bread and grilled sausages. Direct from the producer, on markets and village squares, in fishmongers' shops, bistros and restaurants, they're impossible to miss!
Gironde's location on the South Atlantic coast means that seafood is an obvious choice. A major gastronomic event, the Fête de la Morue in Bègles is a reminder of the indestructible links between the town's history and the cod trade.
Meat, poultry and game
Traditionally produced in the Gironde, Pauillac lamb is raised in sheepfolds under the mother's milk. Recognized by a Label Rouge and an IGP, Pauillac lamb arrives on our tables from Christmas to Pentecost. Very tender, its white to light pink meat is much appreciated by meat lovers.
Available exclusively from traditional butchers, Bazas beef meets very precise specifications and benefits from a Label Rouge and an IGP. Red, tender, flavorful and marbled with a subtle nutty taste, Bazas beef is excellent. In early February, the Bazas beef festival is a not-to-be-missed event in Gironde.
And don't forget the entrecôte steak, prepared Bordeaux-style and grilled on vine shoots.
A land of capon breeding since the Middle Ages, Grignols is the place to fatten this excellent, soft-fleshed fowl on bread, milk and corn. The Grignols capon fair is the perfect opportunity to prepare for the festive season.
Paloumayres look forward to it all year round! More than just a tradition, hunting, and in particular the fall pigeon hunt, is a veritable ritual. This beautiful bird is eaten roasted in salmis (a kind of stew), with one pigeon per person.
Duck specialties
The jewel in the crown of Southwestern French gastronomy is duck. In all its forms, it can be found on the tables of top chefs, as well as authentic brasseries and small restaurants.
Magrets, confits, aiguillettes, palets, ribs, roasts, sausages, offal, stuffed necks, rillettes and terrines... Duck is far more than just foie gras, traditionally eaten cold as a starter, enhanced by a glass of Sauternes. In the purest tradition of the South-West, producers of fatty poultry open the doors of their farms. It's an opportunity to discover the many specialties that are enjoyed all year round, and especially during the festive season. Don't leave the region without tasting fresh foie gras pan-fried with apples, or without stocking up on good produce. You'll find them on the stalls of the fat markets, where the terroir is king.
Delicatessen
A pork belly stuffed, rolled, sewn and then cooked in a more or less fragrant broth, the Médoc's charcuterie specialty is none other than the Grenier Médocain. Resembling andouille (but not smoked), it was often served during the grape harvest. It is generally eaten cold and thinly sliced, as an aperitif or starter.
Made from ham, shoulder and pork fat, gratons de Lormont or grattons bordelais are another local specialty. The recipe is said to have originated in the charcuterie founded by Bernard Gaudin in 1875. Its grayish color is a guarantee of quality.
As the festive season approaches, charcutiers in Gironde start making crépinettes, a kind of flat sausage encased in a crépine. In keeping with tradition, crépinette is served warm with oysters and white wine. What an art!
And the tricandille? Pork tripe cleaned, scalded, seasoned and then grilled over coals, this is THE Gironde tripe specialty! In the Médoc, tricandilles were traditionally eaten as a snack. You'll find them on the plates of Bordeaux's finest bistros.
Fruits and vegetables
Asparagus, the white gold of the Blayais region! Melt-in-the-mouth, delicate and tasty, asparagus from the Blayais region has been grown in black sand soils since the 15th century. It is said that the Marquis de Vauban, who built the Citadelle de Blaye, introduced this vegetable to the court of Louis XIV. Produced on small family farms in northern Gironde, this IGP asparagus with its white or purple head is harvested from late February to late May. Nearly 800 tonnes are marketed each year, mostly through direct sales or short distribution channels. Blayais asparagus is of the highest quality, accounting for 50% of all asparagus sales. Enjoy it from tip to heel, without moderation!
Other local prides include the potato, the mangy pumpkin from Eysines, the sand carrot, the vegetable oyster (a plant with an iodized taste), the artichoke from Macau (which features on the town's coat of arms alongside bunches of grapes), and the melon for jam.
And let's not forget the cèpes de Bordeaux, the king of hazelnut-flavoured mushrooms, sautéed with garlic and parsley.
The sweet
From cannelé to macaron, every city has its own speciality! In Bordeaux, the cannelé is a superstar. Beneath its crunchy, caramelized shell, it hides a tender heart, flavored with rum and vanilla. Enjoy it at the end of a meal as a profiterole-style dessert, or with coffee.
Another Bordeaux tradition is bouchons. This little confection made with almonds mixed with grapes macerated in Fine de Bordeaux was patented in 1983. A real treat!
Or why not try guinettes (cherries macerated in alcohol and coated in dark chocolate) or sarments du Médoc from the Margaux chocolate factory. In a different vein, Pascal's Dunes Blanches (a crunchy cabbage topped with a light cream) have the knack of making everyone agree.
In Saint-Emilion, the sweet specialty is macaroons, whose recipe, based on bitter and sweet almonds, has been kept secret since 1620. But the Gironde is also home to Captieux's puits d'amour, Médoc's noisettines, Blaye's pralines, Blayais's pignes (green aniseed buns), and of course the famous chocolatine!
For Epiphany, forget the traditional galette des rois with frangipane, here we eat the gâteau des Rois, a golden, brioche crown topped with sugar sprinkles and sometimes candied citron.
