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We remind you that this site is not intended for minors and people under the age required to consume alcoholic beverages in their country of residence. Consequently Barton & Guestier will not knowingly collect information on minors, whether they have been authorized by their legal representatives or not. If necessary Barton & Guestier will not provide this information to third parties.

Finally and in accordance with art. 34 of the law “Informatique et Libertés” of January 6, 1978 we remind you that you have the right to access, modify, rectify and delete data concerning you. To exercise this right, contact Barton & Guestier, 87 rue du Dehez, 33290 Blanquefort — France.

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References to a particular product or service do not imply that Barton & Guestier and its related companies intend to make these products or services available in all countries.

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The site may include links to other websites or other Internet sources. Insofar as Barton & Guestier cannot control these external sites and sources, Barton & Guestier cannot be held responsible for the provision of these external sites and sources, and cannot bear any responsibility for the content, advertisements, products, services or any other material available on or from these external sites or sources.
In addition, Barton & Guestier cannot be held liable for any proven or alleged damage or loss resulting from or in connection with the use of or having trusted the content, goods or services available on these sites or external sources.

Результаты фотоконкурса #BG290!

Представляем Вашему вниманию победившие фотографии!Поздравляем и благодарим всех участников!Мы уже связались с победителями.

В 2015 году Barton&Guestier отпраздновал свое 290-летиe !

В честь празднования свое 290 летнего юбилея Характера, Знаний и Искусства жизни Barton&Guestier запустил #BG290 фотоконкурс для любителей вина во всем мире.

В 2015 году некоторые вина B&G с нэкхэнгерами были отправлены в 130 стран мира, эти мини буклеты с информацией рассказывали о возможности принять участие в конкурсе и выиграть один из призов, главным из которых стала поездка на двоих в сердце компании Barton&Guestier — винную школу «Знаток вин» в Шато Маньоль, Крю Буржуа AOC О-Медок. Так же призами стали винные шкафы, кухонные комбаины и новые книги рецептов от В&G: «Международный кулинарный Passport».

Мы получили много фотографий , иллюстрирующих незабываемые моменты жизни, радости, дружбы , любви и семьи вместе с B&G. Мы благодарим всех участников, любителей вина B&G во всем мире,  участвовавших в конкурсе и поделившихся с нами эмоциями и красивыми моментами с винами B&G. Настало, наконец, время объявить 7 победителей!

Our core range — Same passion

Designed by our passion of great French wines and our unique heritage, our collections of varietals and appellations are now marked with our single red signature.

Everyone at B&G is proud of these unique 300 years of history and is driven by an unrelenting pioneering spirit based on winemaking expertise. The desire to bring you the best quality wines is unquestionably being perpetuated and even reinforced. Offering an exceptional wine experience, B&G is the reference signature for French wines. Now easier to recognize, the B&G letters, standing for Barton & Guestier, the oldest wine merchant in Bordeaux, still stand for the passion of sharing!

Clams in Persillade

19 août 2020 / By BGBlog

I think it goes without saying that the Mediterranean Coast is a paradise for seafood lovers. Fresh fish and shellfish take center stage in so many Provençal specialties, such as cured, dried fish, aromatic fish soup, and of course, bouillabaisse—Marseille’s famous seafood stew.

As amazing as all of those dishes are, there is a much simpler dish that, for me, is unbeatable. And that’s palourdes en persillade. Palourdes, known elsewhere as carpet shell clams, are some of the finest and most popular clams in the Mediterranean and along the Atlantic Coast.

Every culture and region of the Mediterranean has its own ways of preparing clams. In the South of France, they are tossed in an herb-rich and creamy persillade sauce that is as delicious as it is simple to prepare. Learn how to make this timeless dish below!

PRAWN RAVIOLI WITH BASIL SAUCE

• Number of invitees : 5 
• Preparation time : 30 minutes + 1 hour rest for the dough
• Cooking time : 15 minutes 

   Ingredients:

Ravioli dough:

• 150 g fine semolina flour
• 1 egg
• ½ egg yolk
• 1 tablespoon white vinegar
• Salt
• 1 tablespoon olive oil

Filling and sauce:

• 20 peeled prawns
• 0.5 kg leeks
• 150 g mushrooms
• 100 g grated cheese (Gruyère or Comté)
• ¼ litre fish stock
• 10 cl cream
• 2 tomatoes
• 100 g butter
• 25 g fresh basil 

Preparation:

Wash the vegetables, mince the leek and mushrooms, cook them separately in butter, and set them aside.Peel and mince the garlic.Fry the prawns in butter and garlic and set aside on a plate.Knead the semolina with the egg, egg yolk, vinegar, and salt.Leave for 1 hour in a cool place.  Roll out the dough as thinly as possible with a rolling pin or a rolling mill (up to position no. 6).Cut out 40 circle-shaped pieces 6 cm in diameter with a pasty cutter.

Heat water in a large pot, and when it boils put in the two tomatoes.Wait 9 seconds before taking them out, and put them into ice-cold water. Remove the tomato skins. Add olive oil and salt and use the same boiling water to cook the 40 pieces of ravioli dough (3 minutes). As soon as you they are done cooking, put them into ice-cold water and finish draining them on paper towel.

Making the ravioli:  butter two oven trays, lightly salt them, and arrange 20 pieces of dough on them.  Put a small amount of mushroom, leek, grated cheese, and one prawn on each piece, then cover with a second layer of dough and the rest of the cheese. Reduce the stock with the tomatoes cut into quarters, add the cream, and reduce once again.  Put the basil, butter, and sauce into a blender, mix everything, and add seasoning as desired.

At the last moment:Put the oven trays into a 250°F (120° C) oven for 5 minutes.Serve 4 ravioli on each dish, and surround with sauce.

Frédéric’s suggestion:

You can replace the prawns with cooked scampi or, better still, lobster meat.

Recommended wine : B&G Reserve Chardonnay

GRILLED TOURNEDOS WITH CEPS IN CABERNET SAUCE

• Number of invitees : 4
• Preparation time : 20 minutes

• Cooking time : 15 minutes

Ingredients:

• 4 tournedos (180 g each)
• 20 cl veal stock
• ½ bottle B&G Reserve Cabernet Sauvignon
• 50 g shallots
• 150 g butter
• 15 cl oil
• 1.2 kg ceps
• 1 clove garlic
• Parsley
• Salt, pepper
• Spinach (optional)

Preparation:

Mince the shallots. Bring the red wine to a boil in a pot and flambé it to remove acidity. Add the minced shallot and reduce by ¾. Add the veal stock and reduce the mixture to the desired consistency. Season, and blend in the butter with the help of a whisk. Adjust the seasoning.Brush and clean the ceps.Sauté the ceps in a frying pan with oil and butter. Add salt. At the last moment, add the chopped garlic and parsley. Grill the tournedos to your taste. Arrange one in the centre of each plate, on top of the sauce, and arrange the garnish around the outside.

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Furthermore, Barton & Guestier does not guarantee that the server hosting this site is free of viruses or that a technical problem may arise which could damage the components of the user’s computer or the data which may be stored there.
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Thus, unless otherwise stated, the intellectual property rights on the documents contained on the site and each of the elements created for this site are the exclusive property of Barton & Guestier: no license, nor any right other than that of consulting the site. is conferred on anyone with regard to intellectual property rights.
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Printing or downloading any material or information that is contained on this Site is subject to the following five conditions:
(i) the material or information is intended exclusively for personal, non-commercial use; (ii) no notice of the existence of copyright or any mention of property rights is removed from the material or information; (iii) the material or information is not modified in any way; (iv) you are in a country in which the consumption of alcoholic beverages is authorized; and (v) you are of legal age to be able to consume alcoholic beverages in the country where you are.
It is also prohibited to copy, modify, create a derivative work, reverse the design or assembly or in any other way attempt to find the source code (except in cases provided by law), sell, assign, under — license or transfer in any way whatsoever any right relating to software.
Finally, it is also prohibited to modify the software or to use modified versions of the software and in particular (without this list being exhaustive) in order to obtain unauthorized access to the service and to access the site by another means. only through the interface provided to you for this purpose by Barton & Guestier.

Гастрономический уголок

Дорогие друзья!

Я рад приветствовать вас в виртуальном гастрономическом путешествии по Франции. Надеюсь, что вам придутся по вкусу блюда, рецепты которых размещены на страницах этой рубрики, а мои рекомендации позволят легко сориентироваться в подборе вина для сопровождения трапезы.

Всегда Ваш,

Фредерик Прувуае

Киви фаршированные тартаром из морепродуктов

Ингредиенты:Рецепт на 4 персоны

• 4 киви
• 50 г крабового мяса
• 50 г очищенных розовых креветок
• Сок половины лайма
• 1 столовая ложка майонеза
• Соль, молотый перец по вкусу
• Для украшения: 4 помидора черри
• 12 креветок
• огурец, нарезанный кружочками

Способ приготовления:

• Срезать верхушки киви и удалить одну треть мякоти
• Удаленную мякоть выложить в отдельную тарелку и разрезать на мелкие кубики
• Мелко нарезать крабовое мясо и креветки, все смешать с кусочками киви
• Добавить соль и перец, сок лайма и столовую ложку майонеза
• Смешать ингредиенты и заполнить киви

Совет от шеф повара:

«К легким закускам из морепродуктов лучше всего подходят белые вина. К этому блюду отлично подойдет сортовое вино из винограда Совиньон Блан из коллекции местных вин Бартон и Гестье B&G Резерв Совиньон Блан

Для тех, кто предпочитает более сложные, ассамбляжные вина, стоит обратить внимание на вино из региона Грав – Бартон и Гестье АОС Бордо Блан. В этом вине сочетаются два традиционных сорта белого винограда из региона Бордо, Совиньон Блан и Семильон.»

Роллы с копченым лососем, треской и чесночным попури

Ингредиенты:

Рецепт на 6 персон.

Время приготовления: 45 минут

• 300 г копченого лосося
• 200 г филе трески
• 100 г картофеля
• 5 зубчиков чеснока, натертого на мелкой терке
• 3 чайные ложки оливкового масла
• Небольшая горстка нарезанной кинзы
• 5 капель острого соуса Табаско
• Соль и белый перец по вкусу
• Кресс-салат или свежие травы для украшения

Совет от шеф повара: «Блюда восточной кухни замечательно сочетаются с белыми винами. Острые роллы из лосося создадут превосходный тандем с Бургундским белым вином из сорта винограда Шардонэ, например, с вином Бартон и Гестье АОС Шабли. Так же, к этому блюду хорошо подойдет вино из коллекции местных вин B&G резерв Шардонэ»

Способ приготовления:

• Разогреть духовку до 180 °С, Сварить картофель (20 минут)
• Пока картофель варится, выложить филе трески в лоток для запекания и приправить по вкусу солью и белым перцем. Запекать в духовке в течение 13 минут, до полной готовности. Как только рыбное филе будет готово, переложить в неглубокую тарелку и размять вилкой до получения однородной массы
• Слить картофель, размять и добавить к рыбе. В полученную смесь добавить тертый чеснок, оливковое масло, кинзу и соус Табаско. Тщательно перемешать и поставить в холодильник
• Для того что бы сформировать рулеты, на пищевую, целлофановую пленку разложить нарезанное длинными полосками филе лосося. Приготовленную смесь из трески выложить ложкой на полоски копченого лосося и равномерно распределить
• При помощи пищевой пленки свернуть лосось и сформировать плотные рулеты длинной около 10 см
• Перед подачей на стол, удалить пленку, разрезать ролл на части длинной в 3–4 см, разложить на тарелку и украсить свежими травами или кресс-салатом

Это блюдо можно подавать как на закуску, так и в качестве главного блюда.

LEEK AND SMOKED SALMON QUICHE

• Number of invitees : 8
• Preparation time : 30 minutes + 3 hours rest for the pastry
• Cooking time : 35 minutes

   Ingredients:

• Pastry:
• 130 g butter
• 250 g flour
• 1 egg yolk

• SaltFilling:

• 300 g leeks
• 120 g smoked salmon
• 150 g mushrooms
• 50 g butter
• 25 cl liquid cream (30% fat content)
• 5 cl milk
• 2 eggs
• 1 egg yolk
• 50 g grated cheese (Gruyère or Comté) 

Preparation:

Pastry:Rub the butter into the flour then form the dough into a mound with a well on the top. Mix the egg yolk with a little water and salt in the well. Mix the liquid into the dough and knead it to form a ball. Store chilled for 2 hours.

Filling:Clean and mince the leeks, then fry them gently in butter. Add salt and pepper and leave to cool.Do the same with the mushrooms. Cut the smoked salmon into thin strips. 

Quiche mixture:Whisk the eggs, cream, and milk together in a bowl. Add salt and pepper.Roll out the dough with a rolling pin and line a buttered pie dish. Trim the edges and set aside in a cool place for 1 hour.

 Final touches:Prick the pastry slightly.Fill the shell with the vegetables, salmon, and egg mixture. Sprinkle grated cheese on the top and cook in a 355°F (180°C) oven for 35 minutes.

Винный Дом Barton & Guestier является меценатом ранга «Знатный Строитель» Центра «La Cité du Vin»/»Город Вина»

Винный Дом Barton & Guestier является меценатом ранга «Знатный Строитель» Центра «La Cité du Vin» / «Город Вина» — новой и поистине неотразимой достопримечательности Бордо, мировой столицы вина. Здесь представлены все винные цивилизации мира в их универсальном, культурном и символическом воплощении !

«Город Вина» был торжественно открыт 31-го мая 2016 года при участии Президента Французской Республики Франсуа Олланда и мэра Бордо Алена Жюппе, в присутствии многочисленных влиятельных лиц, в числе которых был господин Оливье Марк, Генеральный директор компании Barton & Guestier.

Barton & Guestier, побуждаемый своей материнской компанией и выступая в качестве самого старинного торгового дома Бордо, всегда выпускавшего свои вина под собственным фирменным наименованием, стремился поддержать проект «Город Вина» с самого начала, поскольку их объединяет очень многое:

• Страстная любовь к вину, которая движет всеми нами!
• Дух приключений и первооткрывателей, которому следовали наши основатели!
• Выбранное место : берег Гаронны в Бордо, которому бордоские вина и вина Barton & Guestier обязаны своей всемирной славой!
• Необходимая для будущих поколений передача знаний и умений, так, как это издавна делают в имении «Шато Маньоль»!
• Знакомство с вином и с искусством жить по-французски!

Дом Barton & Guestier и его материнская компания решили оказать особую поддержку одному из различных этапов постоянной экспозиции «Города Вина» — интерактивному модулю под названием «Фуршет пяти чувств», основанному на мультисенсорности. Предназначение его – позволить познакомиться с миром вина самым естественным образом, путём стимулирования пяти основных чувств человека

Такой выбор отражает наше стремление подчеркнуть сенсорные свойства вина и привлечь внимание широкой публики к пользе воспитания вкуса

Помимо постоянных коллекций, для составления которых Barton & Guestier предоставил материалы из своих архивов, «Город Вина» предлагает временные экспозиции, фильмы, спектакли, лекции и мастер-классы по дегустации. С высоты террасы-бельведера посетители могут любоваться видом на Порт Луны, наслаждаясь при этом бокалом вина.

В «Городе Вина» имеется также ресторан с панорамным видом, бар и винный погреб, предлагающие вина со всего мира, среди которых вина Дома « Бартон и Гестье » : Thomas Barton Réserve Médoc и B&G Réserve Chardonnay!

Посещение «Города Вина» отныне включено в программу пребывания для всех клиентов «Шато Маньоль» и «Академии Гастрономии и Вина Бартон и Гестье» /Barton & Guestier Food & Wine Academy/!

La Villa Barton

With La Villa Barton, Barton & Guestier brings wine lovers out of the Bordeaux Region to discover charming AOC wines from the most famous French winegrowing regions. La Villa Barton refers to the place where Thomas Barton liked to relax when he was traveling through France to discover the wonderful diversity of French wines. It embodies the place where one feels comfortable, like a holiday or at home while the sun is shining, the place where to enjoy and share moments with friends and family. La Villa Barton reflects the conviviality and the well-being that can be felt in each region where Thomas Barton laid down his suitcase. La Villa Barton Côtes de Provence AOC is an elegant and seductive premium wine reflecting the art of living along the famous French Riviera. With a rose petal color, the blooming nose reveals fresh fruits and delicate touches of white flowers. The packaging is modern and eye-catching with its refined and colorful labelling and its differentiating bottle shape.

La Villa Barton Côtes de Provence Rosé is estate bottled.

More about the wine:

• — Classification: Côtes de Provence AOC
• — Region: Provence, in the southeast of France between Aix-en-Provence and Nice, along the Mediterranean sea
• — Climate: Mediterranean, very windy with high temperatures and exceptional sun
• — Grape Variety: Grenache (45%), Syrah (35%), Cinsault (25%)

Tasting notes:

• — Appearance: Salmon pink with a rose-coloured rim
• — Nose: Flattering nose of red fruits with aromas of peach when agitated
• — Palate: Rich and crisp with fresh flavours of lychee and rose. Good complexity. Harmonious, charming and delicate with a long and pleasing aftertaste.
• — Food matches: Drink as an aperitif, or with a nice grilled fish or meat seasoned with «Herbs de Provence». It reveals all its flavours with scallops. Cotes de Provence Rosé is also a good partner to any Mediterranean, Asian and Moroccan dish.

Our core range — Same passion

Designed by our passion of great French wines and our unique heritage, our collections of varietals and appellations are now marked with our single red signature.

Everyone at B&G is proud of these unique 300 years of history and is driven by an unrelenting pioneering spirit based on winemaking expertise. The desire to bring you the best quality wines is unquestionably being perpetuated and even reinforced. Offering an exceptional wine experience, B&G is the reference signature for French wines. Now easier to recognize, the B&G letters, standing for Barton & Guestier, the oldest wine merchant in Bordeaux, still stand for the passion of sharing!

Héritage

Inspired by the pioneering spirit of our founders and to celebrate B&G’s 290th anniversary, Barton & Guestier has created the first ultimate wine brand, Héritage, a promise of excellence, whatever the grapes, terroirs and vintage.

For almost 300 years, our knowledge has been to vinify, age and ship wines worldwide. 290 years ago, these wines were those produced at Margaux, Lafite, Haut Brion… The most important people were the winemakers, but the cellar masters were adding their final touch to the wine and Barton & Guestier cellar master, Germain Rambaud was shaping the best wines of the 18th century.

More about the wine: Héritage N°290 offers a rich wine, full of character just like the 2 founders of B&G.

• — Vineyards: At the junction of the Languedoc and the Rhône valley, between Nîmes and Alès
• — Winemakers: Partnership between B&G winemakers team, led by Laurent Prada and Philippe Nusswitz, Sommelier-winemaker in the Cévennes area, best sommelier of France in 1986. Philippe worked for B&G in the 90’s and he is one of the founders of our famous Wine Connaisseur program created in Château Magnol.
• — Varietals: Blend of Syrah (80%) and Grenache (20%)
• — Vinification: De-stalked grapes — daily pumping over — long maceration in concrete vats (3 weeks)
• — Ageing: French oak barrels for 6 months
• — Classification: AOC Duché d’Uzès (new AOC created in 2013).

Tasting notes:

• — Dark red colour with violet highlights.
• — Rich nose developing intense black fruit aromas (morello cherry) and spices. On the second nose, violet notes appear.
• — A wine with a harmonious structure, balance, mixing intense flavours of fruit and toasty and vanilla hints.
• — Food & Wine pairing: Perfect with lamb, duck, beef, dark chocolate, strong cheeses and spicy dishes — Best at 18-20 °C.
• — Good ageing potential for 5 to 10 years.