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Dourthe N°1 celebrates its 30th birthday!

In 1988, with the launch of Dourthe N°1 white, Dourthe had the courage to diverge from more conventional paths and opt instead for a totally fresh approach to creating quality, dry, white Bordeaux wine. ~ Read more

The 2017 vintage

Discover the 2017 vintage with Patrick Jestin, President of Dourthe. ~ Read more

Barrel-ageing

The process of barrel-ageing in Dourthe chateaux ~ Read more

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

Food and Wines pairing

Discover the amazing Dourthe wines pairings with original recipes created by famous chefs. ~ 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…

~ Read more

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…

~ Read more

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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