Pairings
30 Oct 2026
Homemade mushroom ramen with a German pinot noir
Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.
AOC Bordeaux Haut-Bénauge wines awarded at the Gilbert & Gaillard International Challenge
A.O.C./A.O.P.
The Haut-Benauge region is set like a lone island amidst the sea of Entre-Deux-Mers vines. Its soils are calcareous clay and clay-silica. The Bordeaux-Haut-Benauge appellation applies only to white wines which account for one third of the area’s output: Semillon, Sauvignon and Muscadelle.
Grape varieties: Vins blancs doux : sémillon, sauvignon, muscadelle
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The wines of this appellation
The dry white wines display a pale yellow hue with hints of green. They are soft, supple, fruity, easy-drinking wines. Predominant aromas are flinty and floral notes.
Other appellations in the region
around the wine world
Gilbert & Gaillard magazine
Pairings
29 Oct 2026
Squash pasta with sage brown butter and a Romanian red
A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.
Pairings
29 Oct 2026
Charred hispi cabbage with anchovy butter and Cape sauvignon
Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.