Bordeaux (27 July - 2 August)

 

In the St Emilion area Chateaus put a great deal of labour intensive effort into care of vines.

They keep the vines trimmed close to the trellis, weeds around the roots are mechanically cleared, vines are sprayed and leaves cleared from around the fruit which is only allowed to develop low downand below the leaves.

Much of this is to manage mildew and other diseases with only limited use of chemicals.

 

 

 

 

 

 

The wines of Chateau Valandraud, the Chateau where we stayed (top right photo), are accredited at the highest level for French wines. They owners are always analysing results in an effort to improve. For example they have found that use of concrete and wood vats in the initial fermentation stage has no relative advantage over stainless steel. For aging the red wines they only use new French oak.

Staff use small seats on wheels when trimming leaves away from the developing fruit.

 

 

 

 

 

We have experienced the magic of French cuisine again. I marvel at their ability to complement and contrast flavours, or to turn a simple peach into an unbelievable desert. A couple we meet at Chateau V invited us to their restaurant for lunch. A 9 course blind degustation menu, served in a peaceful formal garden. Creme de la creme!

 

 

 

The city of Bordeaux has experienced a revival over the past couple of decades. The signs are everywhere; the crowded streets and cafés, the cleaned stone buildings, and the delays on the surrounding major routes.

The historic cathedral dates from the XIII Century, with linkages back to the VIII Century! The famous Eleanor of Aquitaine was married here.

 

 

 

 

 

 

Bordeaux also has it's equivalent of a "Gold Coast"- there are no waves as it is in a river basin off the Atlantic. The Brits appear to love it and flood in by car ferry or Easyjet flight.