My waders suction to my shins as I edge towards the centre of the waist-deep pond. I hadn’t planned on visiting a sturgeon farm during my time in the south-western corner of France, but when the heavens opened and our plans for walking the limestone streets of Libourne were washed out, a little voice inside my head said, “On y va.” So here I am, at a breeding farm on the Isle tributary of the Dordogne, ready to show the rest of my group how an Australian catches a fish. “Grab the tail firmly, and always with two hands, otherwise it might bite,” says Yoann Garitey, sales director of Caviar de Neuvic, nonchalantly. Later, over a whip of caviar butter on baguette, I realise sturgeons don’t have teeth. But I’m going to need a few Grands Crus Classés to recover, regardless.
This is one of the more adventure-fuelled stops on the eight-day, round-trip Grand Bordeaux river cruise, devised by luxury cruise operator APT. The trip guides 144 guests through the region’s prestigious wine country and its renowned châteaux, medieval castles, historic hamlets and other, less conventional, adventures for those willing. As we potter from the city of Bordeaux along the rivers Garonne, the Gironde estuary, and the Dordogne, our lodging is the 2009 MS AmaDolce, one of eight AmaWaterways rivercruise ships operating in Europe.
Bordeaux has 118,000 hectares of vineyards, and with more than 60 appellations d’origine contrôlées (or AOC, more than any other wine region in Europe), it’s a rabbit hole of regions, subregions, subdivisions and rules. The most stringent, the Official Classification of 1855, ranks châteaux into five categories from Premiers Crus (first growths) to Cinquièmes Crus (fifth growths).
この記事は Gourmet Traveller の December 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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この記事は Gourmet Traveller の December 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.