Château Fourcas Dupré or Hautes Terres de Fourcas Dupré wines are best with the main dish: white meat, poultry, red meat, dishes with sauces and game. The château Bellevue-Laffont is best with starters or simple dishes. The best way of pairing food-wine is the result of matching the food with the wine being tasted:
- Matching one, or several, identifiable aromas in the wine and the dish
- Matching the aromatic intensity and tasting power. The idea is to match the subtle and light wines with fine, delicate dishes and to match stronger, more concentrated intense wines with spicier, aromatic and stronger flavoured dishes.
- Matching the tastes: basic tastes (sweet, bitter, acidic and salty).
The wines, as the dishes, are slightly or very influenced by these tastes. The idea is to harmonise these sensations. For example, jugged hare with tastes of game, roundness, smoke or even chocolate, go well with a strong red wine, open and with woody aromas, slightly toasted to finish.
Once we have respected these basic principles, we can try a few experiments. You can't go wrong, when you match up well the wine with the food, you'll realise straight away.