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Château Brane-Cantenac
33 460 Margaux – France

Tel. : 00 33 (0) 5 57 888 333
Email: contact@brane-cantenac.com

        

Gastronomy

At Brane, we want lovers of our wines to be able to create and share memorable tasting experiences in their own homes. The possibilities for incredible pairings are endless; these recipes are a great way to begin discovering.

Scallops and black pudding

With beetroot-apple salad and a sweet raspberry dressing

A classic combination of salty black pudding and sweet scallop is given a new twist, with a punchy raw beetroot and apple salad bringing bold, earthy flavours that complement the floral and smoky notes in the Brane-Cantenac 2012. The dish offers an exciting array of textures: crisp salad, soft pudding and scallop, and crunchy toasted walnuts, which in turn highlight the wine’s silky smoothness.

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Buffalo MOZZARELLA SALAD

WITH BEETROOT, BABY LEAF SPINACH AND A RASPBERRY-POMEGRANATE DRESSING

Baron de Brane 2014 demands a serious but unfussy accompaniment. The flavours are powerful and well-defined yet at the same time fresh and vibrant. The earthy, sweet flavours of the raw beetroot bring out the wine’s ripe fruit palate. Texture has an important part to play in the dish, making every mouthful interesting and exciting.

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Fillet of Veal

WITH PAN-FRIED FOIE GRAS, SPICED PLUMS, STRAWBERRIES AND FLEUR DE SEL

Balance, elegance and explosive fruit flavours are all to be found in this simple, creative pairing. Rich, luxurious veal and foie gras are offset against sweet and sour plums and strawberries. The result is a combination that mirrors and complements our subtle yet intensely fruit-driven 2013 vintage.

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Duck breast salad

With spicy glazed cashews, pak choi and sesame

An Asian-inspired recipe that brings together salty, sweet, sour and spicy taste sensations with vibrancy and colour. The soy and sesame dressing marries well with the ripe plum and cherry aromas in the Baron de Brane 2010. The wine’s freshness cuts through the nuttiness of the sesame oil and the richness of the duck, offering an interesting, flattering contrast.

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Prosciutto-wrapped monkfish

With confit fennel and red-wine sauce

The refinement, minerality and structure of this exemplary Brane-Cantenac demands careful pairing. The characteristic Margaux charm and subtle, floral properties of this 2015 vintage are enhanced by sweet, succulent monkfish and melting fennel. The fine acidity of the wine forms an incredible contrast with the lightly caramelised fennel and deep, opulent red-wine sauce.

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Roasted Pork

WITH BLACK CHERRY, SAUTÉED PEPPERS AND PIMENT D’ESPELETTE

Carefully balanced to mirror the complex nature of this delicate, aromatic vintage, the dish draws out and enhances the wine's fresh red fruit and spice aromas. Despite bringing together a plethora of exciting flavours and vibrant colours - sweet black cherry, picante piment d’Espelette, and earthy spinach - the combination remains subtle in keeping with the style of Baron de Brane 2013.

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Château Brane-Cantenac

Second Grand Cru Classé en 1855 – Margaux


Since Henri Lurton took over in 1992, he has made it his mission to produce the best possible wine, reinforcing Brane’s position as a second classified growth in 1855. The result is a fine wine that perfectly expresses its remarkable terroir.

Baron de Brane

Grand Vin - Margaux


The name of our second wine honours Baron Jacques-Maxime de Brane, who owned the estate in the 19th century. Blended from vats carefully selected for their suppleness, it is aged just like the First Wine, but for a 12-month period.

Margaux de Brane

Margaux


Henri Lurton selects the youngest plots from our vineyard for Margaux de Brane. A silky, fruit-driven wine with impressive roundness and red fruit flavours, the wine is accessible in style. It offers an introduction to the wonders of the Margaux appellation and in particular to the signature style of Brane.