Sauternes de Château d'Yquem tasting case
1. CREATE YOUR OWN CASE WITH 6 BOTTLES OF YOUR CHOICE
Mix and match wines, vintages and appellations...
From a selection of over 2000 wines and champagnes !
2. CREATE YOUR OWN CASE
According to your unique wine preferences, for a personalised selection.
Italy at special prices
A Grand Cru Classé sometimes calls for inspired cuisine. This is why Bruno Borie, the owner of Château Ducru-Beaucaillou and a man of taste, has opened the doors to his kitchen to offer us his recipes. He interprets or reinterprets Cordon Bleu cuisine to give well-thought out recipes whether it is a truffled entrée, a juicy main course or a splendid dessert.
This is a culinary journey adorned with the flavours of the Médoc terroir that pair perfectly with the wines from Château Ducru-Beaucaillou. Tasty recipes, both salty and sweet, are made with quality ingredients.
Impress your guests with this complete meal accompanied with delicious wines, such as the Croix de Ducru-Beaucaillou or the Château Ducru-Beaucaillou. Bruno Borie explains each recipe step-by-step, which allows you to discover all the secrets of a successful, gourmet meal.
A classic revisted: pigeon stuffed with truffles and foie-gras. Paired with a complex and aromatic wine to offer a seductive ensemble.
(for 10 people)
1 foie gras
140 g veal
500 g pork neck
340 g chicken liver
17 g salt
The pigeon terrine and the Croix Ducru-Beaucaillou 2014 or 2010 unite in a passionate combination of aromas and flavours. The Madeira and truffle golden-coloured jelly compliments the vanilla and saline expressions of the wine.
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A delicious slow-cooked casserole that will delight meat lovers. Its juicy texture will go perfectly with a fine wine from Château Ducru-Beaucaillou.
(for 22 people)
1,5 kg beef cheek
2 beef tails (16 to 18 sections)
2 ducks (16 to 18 pieaces*)
2 chickens (16 to 18 pieces*)
250 gr thick-cut bacon
500 gr Bayonne ham
750 gr dried pork belly
375 gr fresh pork rind
4 veal feet
An eloquent pairing between the autumn and winter aromas of the Daube de Listrac, and the aromas of the Ducru-Beaucaillou 2003 or 2006. The blackberry and blackcurrant notes energize the ample savouriness of the dish.
Served warm or chilled, this delicious fruity dessert goes well with the delicacy and freshness of the estate's fine wine.
(for 6 people)
6 firm, ripe pears
75 cl red wine
50 g caster sugar
1 cinnamon stick
zest of ½ lemon
zest of ½ orange
juice of ½ lemon
The Ducru-Beaucaillou 2009 or 2010 are a treasure chest of black fruit aromas with subtle cedar expressions that are intensified with the nuances of the cloves and cinnamon from the wine-poached pears. A luscious palate with elegant and dense penetrating tannins that perfectly combine with the citrus freshness of the dessert.
Discover all of the wines from Ducru-Beaucaillou