5 Delicious Recipes to Pair with Bordeaux Wine

There’s always a great time for Bordeaux, especially when good food is involved. We’re pairing two of our favorites, Lot 222 Bordeaux Blanc and Lot 161 Bordeaux, with five delicious recipes that bring out the best in each wine.

Pairing with Lot 222 Bordeaux Blanc

Bright, crisp, and refreshing, Lot 222 Bordeaux Blanc brings fresh citrus and tropical fruit to the glass with a smooth finish. Its bright character makes it a natural match for seafood, citrus, herbs, and buttery flavors.

Tuna Mango Tartare on Crispy Rice

Fresh tuna, sweet mango, jalapeño, and lime complement Lot 222’s bright, tropical character, while crispy rice paper adds the perfect crunch.

Ingredients

• 1 lb sashimi-grade tuna
• 2 jalapeños, diced small
• 1 mango, cubed
• ¼ cup scallions, finely chopped
• 1 teaspoon sesame oil
• 2 tablespoons coconut aminos or soy sauce
• Zest and juice of 1 lime
• Avocado oil
• Organic rice paper
• Thinly sliced scallions or chives for garnish, optional

Instructions

1. Using a sharp knife, dice the tuna into small, bite-sized pieces and add to a mixing bowl.
2. Gently mix in the sesame oil and coconut aminos or soy sauce. Add the mango, jalapeño, scallions, lime zest, and lime juice. Cover and refrigerate while you prepare the rice paper.
3. Line a sheet tray with paper towels. Heat avocado oil in a small saucepan to 375°F.
4. Cut the rice paper into quarters. Carefully fry one piece at a time for about 30 seconds. You’ll know it’s ready when it stops sizzling. Carefully remove and place on the prepared sheet tray. Repeat with the remaining rice paper.
5. Just before serving, spoon a small amount of the tuna mixture onto each piece of crispy rice paper and garnish with scallions or chives.

Make-ahead tip: You can prepare everything 1–2 hours before serving, but wait until the last minute to mix the tuna with the lime and coconut aminos or soy sauce. Otherwise, the tuna will begin to break down.

Baked Oysters with Green Garlic Butter

Rich garlic butter, briny oysters, and fresh lemon meet their match in the crisp, refreshing character of Lot 222 Bordeaux Blanc.

Ingredients

• 2 garlic cloves, minced
• ¼ cup flat-leaf Italian parsley
• 1 stick butter, room temperature
• Zest of 1 lemon
• 1 dozen oysters on the half shell
• 2 tablespoons grated Parmesan
• Lemons for serving

Instructions

1. Preheat the oven to 400°F. Fill a cast-iron pan with coarse kosher salt. This helps hold the oysters in place so they don’t tip over.
2. Make the whipped butter by adding the butter, garlic, parsley, and lemon zest to a food processor.
3. Carefully shuck the oysters and place them in the cast-iron pan.
4. Add a spoonful of whipped butter to each oyster and finish with grated Parmesan.
5. Bake for 10–15 minutes, until the butter is hot and bubbling.
6. Serve with sliced lemons and a chilled glass of Lot 222 Bordeaux Blanc.

Baked Scallops with Green Garlic Butter

Sweet scallops and rich garlic butter pair beautifully with Lot 222’s freshness and bright citrus notes.

Ingredients

• 2 garlic cloves, minced
• ¼ cup flat-leaf Italian parsley
• 1 stick butter, room temperature
• 12 scallops, fresh or frozen
• Oven-safe scallop shells

Instructions

1. Preheat the oven to 400°F. Line a sheet tray with oven-safe scallop shells.
2. Make the whipped butter by adding the butter, garlic, parsley, and lemon zest to a food processor. If making both the oysters and scallops, you can double the batch and make it all at once.
3. Pat the scallops dry with a paper towel to remove excess moisture. Add one scallop to each shell.
4. Add a spoonful of whipped butter to each scallop.
5. Bake for 10–15 minutes, until the scallops turn opaque and reach an internal temperature of 125–130°F. Be careful not to overcook them.
6. Serve hot with Lot 222 Bordeaux Blanc.

SHOP LOT 222 →

Pairing with Lot 161 Bordeaux

Rich and smooth with ripe red fruit, plum, and subtle spice, Lot 161 Bordeaux pairs beautifully with savory meats, fresh herbs, and rich fruit flavors.

Lamb Lollipops with Mint Pesto

Savory lamb and fresh herbs complement Lot 161’s rich fruit and subtle spice, while mint pesto keeps every bite bright.

Ingredients

Lamb Marinade

• 2 racks of lamb
• ¼ cup mint
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, about 1 lemon
• ½ teaspoon honey
• ½ teaspoon sea salt
• ½ teaspoon pepper
• 2 cloves garlic, very finely minced

Mint Pesto

• 2 cups mint, loosely chopped and lightly packed
• 1 cup parsley
• 2 tablespoons grated Parmesan cheese
• ¼ cup pine nuts or pistachios
• 2 tablespoons lemon juice
• 1 clove garlic
• 4–6 tablespoons cold water

Instructions

1. Using a food processor or small blender, pulse all of the pesto ingredients together until smooth. Cover and refrigerate.
2. Using a sharp knife, slice the racks of lamb between each bone to create individual chops.
3. In a large mixing bowl, combine the lamb, mint, olive oil, lemon juice, honey, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes, or ideally 2 hours if you have the prep time.
4. Remove the lamb from the marinade. Heat a large cast-iron skillet over medium heat until very hot.
5. Add the lamb and cook for about 3 minutes on each side.
6. Serve the lamb lollipops with the mint pesto and a glass of Lot 161 Bordeaux.

Mini Olive Oil Cakes with Bordeaux Berry Compote & Whipped Cream

Blackberry compote made with Lot 161 Bordeaux echoes the wine’s ripe fruit character for a pairing that carries Bordeaux all the way through dessert.

Olive Oil Cake Ingredients

• 4 large eggs
• 1½ cups (300 g) granulated sugar
• 4 teaspoons vanilla extract
• 1 cup (about 215 g) extra-virgin olive oil
• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon Diamond Crystal kosher salt
• ⅔ cup (152 g) whole milk

Berry Compote Ingredients

• 2 cups (about 12 oz / 340 g) fresh blackberries
• ⅓ cup 90+ Cellars Lot 161 Bordeaux
• ¼ cup (50 g) granulated sugar
• 2 teaspoons fresh lemon juice
• Pinch of kosher salt

Whipped Cream Ingredients

• 1½ cups (340 g) cold heavy cream
• 6 tablespoons crème fraîche
• 3 tablespoons granulated sugar
• 1½ teaspoons vanilla extract
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F. Grease eight 4-inch cake pans and line the bottoms with parchment paper. Alternatively, use one large 8-inch cake pan.
2. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla and olive oil and mix until everything comes together.
3. In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the egg mixture, alternating with the milk, and mix just until you have a smooth batter.
4. Divide the batter evenly between the prepared cake pans and bake for about 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the cakes cool before removing them from the pans.
5. To make the compote, add the blackberries, Lot 161 Bordeaux, sugar, lemon juice, and a pinch of salt to a small saucepan.
6. Bring everything to a gentle simmer, then lower the heat and cook for about 15–20 minutes, stirring occasionally and gently breaking up some of the berries as they soften. You’re looking for something glossy and spoonable, with some pieces of blackberry still running through it.
7. Let the compote cool completely. It will continue to thicken as it cools.
8. To make the whipped cream, add the heavy cream, crème fraîche, sugar, vanilla, and a pinch of salt to a bowl. Whip until thick, fluffy, and able to hold its shape. Keep chilled until ready to serve.
9. Once the cakes are completely cool, add a generous spoonful of crème fraîche whipped cream to each cake. Make a small well in the center and spoon in the Bordeaux blackberry compote.
10. Finish with a few fresh blackberries, if desired, and serve with a glass of Lot 161 Bordeaux.

SHOP LOT 161 →

Whether you’re pouring white or red, these five recipes offer plenty of inspiration for your next bottle of Bordeaux.

Recipes created in collaboration with private chef @homemademarket for 90+ Cellars.