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Chateaux / Our wines

Vins

    

Harvest 2017

The 2017 harvest in Dourthe chateaux ~ Read more

In the process of environmental certification

Committed to sustainable viticulture for many years now, we decided it was time to validate our skilled expertise through the official Terra Vitis certification scheme. ~ Read more

Summer recipe

Try this super easy and tasty dish : chicken brochettes, to pair with Château Rahoul, white Graves ~ Read more

Château Belgrave coat of arms

Origin and history of the historical cot of arms on the labels of Château Belgrave ~ Read more

The 2016 vintage - Patrick Jestin

2016, a gift of Nature ! Patrick Jestin, President of Dourthe, expresses his view on the latest vintage. ~ Read more

Dourthe is the exclusive sponsor of the Hotel Regina wine bar in Paris

Dourthe has joined forces with Paris’s prestigious Hotel Regina to launch its new Wine & Friends wine bar. ~ Read more

SCALLOP CARPACCIO WITH TRUFFLES

Le 22 December 2015

Preparation time : 45 minutes Ingredients (serves one) 3 scallops 1 whole truffle (fresh or preserved) Olive oil Fleur de sel and freshly…

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PEAR AND LIQUORICE CRISPY PIE

Le 22 December 2015

Preparation time : 45 minutes Cooking time : 10 minutes Ingredients (serves 4) 4 pears 250g sugar 50g butter 1l milk 8-10 egg…

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OVEN-ROASTED CAPON AND CHESTNUTS

Le 22 December 2015

Preparation time : 1 hour Cooking time 2-3 hours Ingredients (serves 4-8) 1 capon (3-5 kg) 1 jar of chestnuts, fresh or preserved…

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LOUPIAC GELEE AND RASPBERRIES

Le 18 December 2015

Preparation time : 15 minutes Resting time : overnight or a few hours Ingredients (serves 4) 240g raspberries 1 bottle of Loupiac wine…

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STURGEON FILLETS IN A BORDEAUX…

Le 17 December 2015

Preparation time : 30 minutes Cooking time: 4 hours for the sauce Ingredients (serves 4) 4 sturgeon fillets (approx…160g each) Olive oil 50…

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FOIE GRAS TERRINE

Le 17 December 2015

Preparation time: 30 minutes Cooking time: 45 minutes Resting time: overnight Ingredients (serves 4) 2 premium quality duck foie gras lobes (350-500g) 12…

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Mango bavarois (Bavarian cream)

Le 11 December 2015

Preparation time : 30 minutes Resting time : overnight or a few hours Ingredients (serves 4) 1 good quality mango 10cl mango puree…

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Stuffed guineafowl breast and ceps

Le 11 December 2015

Preparation time : 2 hours Cooking time : 45 minutes Ingredients (serves 4) 4 guinea fowl breasts approx. 120-150g 2 duck foie gras…

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Oyster ravioli in a Madras…

Le 11 December 2015

Preparation time: 30 minutes Ingredients (serves 4) 16 No 2 oysters 20g softened butter 4 sheets of rice paper Pink peppercorns Dill Madras…

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LOBSTER SALAD WITH CRUNCHY VEGETABLES

Le 04 December 2015

Preparation time: 1 hour Cooking time: 15 minutes Ingredients (serves 4) 2 lobsters weighing approx. 600g 2 carrots 150g green beans 150g peas…

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CHOCOLATE MACARONS AND RED BERRY…

Le 04 December 2015

Preparation time : 1 hour Cooking time : 10 minutes Ingredients (serves 4) 250g dark chocolate cut into pieces 30g plain cocoa powder…

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FILET OF VENISON WITH MOREL…

Le 04 December 2015

Preparation time : 45 minutes Resting time: overnight Cooking time : 30 minutes for the mushrooms, a few minutes for the venison  …

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