CAU > Seminars and Study Tours > The Flavors of France: Wine and Cuisine of Bordeaux

The Flavors of France: Wine and Cuisine of Bordeaux

October 6-14, 2007

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Overview

Bordeaux is the largest quality-wine region in the world. Its wines, most notably from the Mèdoc, Graves, St.-Emilion, Pomerol, and Sauternes-Barsac, have set the standard for wine lovers everywhere for hundreds of years. The châteaux that produce them are world-famous; even non-wine drinkers have heard of Lafite-Rothschild and Margaux. As the first wine region to produce such wines in quantity, it is also one of the most historic. The wine, the cuisine, the gently rolling countryside, the harvest season, and the sophisticated city of Bordeaux are excellent reasons to explore this legendary region.

Faculty

CAU's first (we should, of course, say premier) wine expedition will be led by perennial favorite Abby Nash, former restaurateur, past faculty member of Cornell's School of Hotel Administration, and teacher of the very popular CAU wine course. Abby has designed this gastronomic tour of Bordeaux's finest subregions. Each day he will introduce us to a different wine, guide our visits to wineries and vineyards, and lead our sampling of fine wines and regional food favorites.

Itinerary

From our comfortable headquarters at our four-star hotel in Bordeaux, we'll set out each day in a different direction. In the Mèdoc, just north of the city of Bordeaux, between the Atlantic Ocean and the Gironde estuary, we'll begin at Château Margaux. In neighboring Pauillac we'll enjoy a country-style lunch in the vineyard of Château Maucaillou in the village of Moulis-en-Mèdoc. On the following day we'll visit the oldest top-Bordeaux subregion, St.-Emilion, and its "newest" (early 1800s), Pomerol. We will dine in the grand salon of the Château Viaud near Pomerol.

Our next stop is Graves, the first Bordeaux region to achieve a quality reputation abroad. We will visit estates that produce its classic red wines and the best dry white wines of Bordeaux.

Our last region has a distinctly sweet flavor. We will explore the lovely "Sauternais," the vineyards of Barsac and Sauternes that are the source of the world's greatest dessert wines. We will visit one of the best of the best, Ch&acric;teau Rieussec, visit Ch&acric;teau de Malle, whose manor house and Italian gardens are almost as famous as its wines, and lunch at the Auberge des Vignes.

Back in Bordeaux, we have arranged a special day with one of the city's master chefs, who will take us through typical open-air food markets in the city center, introduce us to his favorite suppliers, and show us how to create a menu and select ingredients. Then, after a hands-on demonstration in the chef 's kitchen, we'll enjoy the lunch we've prepared, accompanied by lovely wines. We'll also set aside time for additional explorations in Bordeaux, to view the collections at its elegant wine museum and check out wine merchants and their shops. By week's end we're sure you'll agree that all your senses have been treated to the pleasures of vine and table, the nicest of settings, and the very best of company.

Program Cost and Travel Arrangements

The program fee of $4,580 (per-person, double-occupancy) includes all accommodations and breakfasts, three lunches, five dinners, two receptions, all site visits and admission fees, all ground transportation, escort services, gratuities, emergency medical-evacuation insurance, and the full educational program. The supplement for single occupancy is $625. A group airfare from New York will be offered, but you are free to make your own arrangements.

Physical Requirements

This is not a physically demanding trip, but we will be walking over uneven ground at many points and climbing steps. Temperatures this time of year should be very comfortable, although a rain shower is always a possibility. Please contact the CAU office if you have questions about the physical demands of the program.