您的居住國
Votre pays de résidence
Your country of residence
我年齡大於18歲
I’m older than 18 years old
I confirm that I am over 18
Alcohol abuse is dangerous to the health
drink in moderation

Bordeaux white

A fertile Gironde region

A unique hilly landscape shaped by time and its two rivers, the Dordogne and the Garonne.

With carefully preserved nature and soils as fertile as their history is rich, this region offers an inimitable variety of terroirs and hillsides. This is a land of contrasts offering peace and quiet, emotion and thrills.

It is a land of encounters: you are equally likely to meet tourists from across the world or top-level winemakers, hiking enthusiasts or epicureans of all kinds, not to mention the many surfers who come to conquer the incomparable Mascaret, a tidal bore which runs up the river right down to the depths during high tides.

This is a land which cultivates the art of (good) living.

Terroir: 1,2,3… sun

On the right bank of the Garonne, pure Sauvignon Blanc has found a terroir to take it to new heights. The geology and climate are in cahoots and have left their mark on this Sauvignon Blanc, unleashing its aromatic power and ensuring a fresh, well-balanced result.

Keep calm and drink Cordier Enjoy la Vie

Made from 100% Sauvignon Blanc, Cordier Enjoy la Vie is a ‘crisp and gourmet’ wine, invigorating with fruity aromas and a natural acidity that ensures great length. This is an epicurean wine which likes to take the time to enjoy the small moments in life. So keep calm and drink Cordier Enjoy la Vie!

Enjoying it...

Cheers!

On a rooftop with friends, a picnic on the waterfront, a couples’ chill out, or on your own – look no further, any time is a good time to enjoy this treasure trove of freshness.

So don’t wait for summer to come round to enjoy a glass!

Recipe Grilled fish

–  1 kg fish of your choice
–  3 spring onions
–  2 shallots
–  1 onion
–  1 lemon
–  2 cloves garlic
–  Parsley
–  Chili pepper
–  50 ml vinegar
–  2 tbsp oil
–  Salt, pepper

Marinate the whole fish in the salt, lemon juice and garlic.

Finely chop the spring onions, shallots, onion, parsley and a small amount of chili pepper. Place in a bowl. Add the lemon juice, salt, pepper, vinegar, oil and to tablespoons of water. Stir and add a glass of boiling water. Leave to infuse.

Dry the fish and grill in the oven or on a barbecue. Serve hot, drizzled with the Creole sauce.

Find out more at www.cuisineaz.com

If you liked/enjoyed this article, you will also love…