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

Food and Dourthe Wines Pairing

Chicken brochettes

Le 10 August 2017

Preparation time: 45 minutes Ingredients (Serves 4) 4 chicken breasts 5 preserved lemons 2 courgettes 2 sprigs fresh tarragon 25cl olive oil Fleur…

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“Tian” Provencal stew

Le 11 July 2017

Preparation time: 30 min Ingredients (Serves 4) 8 tomatoes 3 courgettes 2 aubergines Olive oil Salt and freshly ground pepper Thyme Instructions Cut…

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Vegetable and tarragon medley

Le 04 May 2017

Preparation time: 1 hr Ingredients Serves 4 2 Carrots 200g broad beans 200g peas 200g green beans 2000g sugar snap peas 1 head…

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Herb-crusted rack of lamb

Le 13 April 2017

Preparation time: 1 hr Ingredients Serves 4 2 x 4-bone racks of lamb Olive oil Salt and pepper Fleur de sel and freshly…

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Top Tips for the perfect…

Le 10 March 2017

For a great evening’s entertainment with friends, why not host a gourmet cheese and wine tasting? With no cooking and minimal preparation, it’s…

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Braised beef cheeks in red…

Le 24 February 2017

Preparation time: 4h30 INGREDIENTS Serves 4 1.2kg beef cheeks 1.5kg carrots 1 leek Salt & pepper 1 clove 2l red wine Veal stock Sprig…

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duck foie gras casserole

Le 25 January 2017

As the big chill takes hold, resident Dourthe chef Frederic Bozzo has just the recipe to raise your spirits with this delicious duck…

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New Year Drinks Party

Le 22 December 2016

To end 2016 on a high note, Dourthe chef Frederic Bozzo suggests the perfect way to entertain friends with an exciting array of…

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Poached Loupiac pear and citrus…

Le 22 December 2016

To add the finishing touch to this festive menu, Frédéric Bozzo suggests this fruity dessert. Easy to prepare, the pear is a delicate,…

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Tournedos Rossini

Le 22 December 2016

Dourthe Chef Frédéric Bozzo suggests a classic dish just perfect for special Christmas and New Year celebrations. Simple and refined, this sumptuous recipe…

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Langoustines and girolle mushrooms

Le 15 December 2016

For all your festive menu inspiration, throughout the month of December, our resident Chef, Frederic Bozzo, will share a delicious, yet simple menu…

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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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