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Food Suggestions

The following dishes go well with Madiran, Domaine Pichard 2009 (FC29451)

Cheddar

Cheddar

Cheddar is the perfect foil for good Claret which will need to have plenty of body and flavour otherwise the saltiness of the cheese will predominate. New World Bordeaux blends are successful combinations too.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Game Pâté

Game Pâté

The sturdy reds of France’s south-west are ideal partners, but youthful reds from the syrah grape or fruity Provencal-style bottles would work equally well.
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Cassoulet

Cassoulet

Just as every village in South-West France will claim their take on this classic regional dish is the most authentic, so the wine served alongside it will vary too, from Corbières in the south to Côtes-du-Saint Mont to the north and Cahors and Madiran in the west.
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Duck Confit

Duck Confit

This speciality of South West France unsurprisingly marries well with the region’s full-blooded reds. For whites, head north to Alsace where the wines have the acidity and bite to cut through fat.
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Osso Bucco

Osso Bucco

This Italian classic is traditionally served with Barolo; also good are New World cabernets, or hearty reds from South-West France.
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Roast Duck

Roast Duck

Duck is very accommodating and brilliant with the richest wines around. Gewurztraminer and pinot gris are good in whites, while reds from South West France and spicy syrah or shiraz work well.
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Roast Goose

Roast Goose

Calls for trenchant reds or rich whites with enough sweetness of fruit and acidity to cut through the fat.
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