Tradition

Grilled and Roasted Meats

• Grilled Steak: A classic grilled ribeye or T-bone steak pairs excellently with this Bordeaux blend. The wine’s tannins complement the richness and juiciness of the steak, while its acidity balances the fattiness.
• Roast Lamb: Roast lamb with garlic, rosemary, and olive oil enhances the wine’s earthy, herbal notes. A red Bordeaux is an iconic match for lamb.
• Duck Breast: Duck breast with a berry sauce (such as cherry or cranberry) works particularly well, as the wine’s fruit-forward profile complements the rich, gamey flavors of duck.

Pasta Dishes

• Pasta with Bolognese: A rich Bolognese ragu made with ground beef and pork pairs well with the wine’s acidity and smooth tannins, which help cut through the richness of the sauce.
• Pasta with Mushrooms: Pasta alla Boscaiola (with mushrooms and cream) or a wild mushroom risotto pairs harmoniously with the earthy, subtle flavors of the wine.
• Pappardelle with Meat Sauce: A hearty meat sauce (like braised beef ragu) on wide pappardelle noodles is a fantastic pairing for a Bordeaux-style wine.

Cheese Pairings

• Aged Cheddar: Aged cheddar offers sharpness that complements the richness and tannins in the wine.
• Comté: The nutty flavors of Comté (a French cheese) pair beautifully with the wine’s structure and fruity profile.
• Brie: A soft cheese like Brie works well with the smoothness and acidity of the wine, especially if it’s a bit ripe and creamy.
• Pecorino: Pecorino Romano (or another aged pecorino) enhances the savory, herbal qualities in the wine.

Charcuterie

• Cured Meats: A selection of prosciutto, salami, or soppressata pairs wonderfully with the structure of Bordeaux wine, as the saltiness of the meats balances the wine’s acidity and tannins.
• Paté: A rich duck pâté or country-style pâté is an excellent match, as the wine’s complexity and tannins complement the richness of the pâté.

Roasted and Grilled Vegetables

• Grilled Vegetables: Grilled eggplant, zucchini, and bell peppers bring out the earthy undertones in the wine and match its slightly smoky flavors.
• Mushrooms: Grilled mushrooms (like portobello or shiitake) pair nicely with this Bordeaux wine, particularly given its earthy and herbal character.
• Vegetable Stew: A hearty ratatouille or vegetable stew (with eggplant, zucchini, tomatoes, and herbs) works wonderfully with the wine.

Hearty Mediterranean Dishes

• Osso Buco: Osso Buco (braised veal shanks) with a rich sauce made from tomatoes, garlic, and vegetables is a classic pairing for Bordeaux wines, as the wine’s tannins and acidity complement the richness of the dish.
• Lamb Shank: Lamb shank, braised with red wine and herbs, makes a wonderful pairing with the structure and complexity of the wine.

Pizza

• Pizza with Sausage: A sausage pizza (with fennel sausage or spicy sausage) works well with Tradition Château Rousselle. The savory, slightly spicy sausage complements the wine’s fruitiness and tannins.
• Margherita Pizza: A classic Margherita pizza with fresh tomatoes, mozzarella, and basil is a great match. The wine’s acidity complements the tangy tomato sauce, while its structure balances the richness of the cheese.

Game Meat

• Venison: A venison stew or roast venison with a red wine sauce is perfect with Bordeaux. The gamey flavor of venison pairs wonderfully with the wine’s depth and tannic structure.
• Wild Boar: Wild boar stew or braised wild boar in a red wine sauce is another excellent choice. The wine’s robust character and acidity work well with the strong flavors of the game.

Dessert Pairings

• Dark Chocolate: Dark chocolate (70% or higher) or chocolate mousse pairs beautifully with the richness of Bordeaux wines. The bitterness of the chocolate complements the wine’s fruit and tannins.
• Berry Desserts: A berry tart or chocolate-covered strawberries work well, especially if the wine has a fruit-forward profile.
• Almond Cake: Almond-based desserts like Frangipane tart also make for a good pairing, as they enhance the nutty and fruit flavors in the wine.