What if dry white Bordeaux went better with Ossau Iraty cheese than red Bordeaux?
Every Thursday afternoon, all year long, a Tourist Office guide takes a small group of gourmets to the well-known Baud & Millet cheese restaurant in Bordeaux. Beforehand, you may wish to go to the CIVB for an introduction to Bordeaux wine, with an explanation of the different appellations and their characteristics.
The restaurant has a warm, country atmosphere in which to taste 3 wines and countless cheeses that you serve yourself from a gargantuan spread located in the restaurant's vaulted cellars.
There is a veritable Ali Baba's cavern of French cheeses: a hundred varieties, including hard cheeses, soft-ripened cheeses, goat's cheeses, cow's milk cheeses, mild cheeses, strong ones, etc. The choice is incredible.
Thanks to advice from the guide, you will begin to see the best matches for the 2 red wines (Médoc and St-Emilion) and one dry white wine (a Pessac-Léognan).
For instance, Roquefort and sweet white Bordeaux are a marriage made in heaven. The acidity in the blue cheese and the sweetness of the wine complement one another wonderfully. Why not see for yourself in spring 2014?
A bit of advice: count on a late dinner because the tasting is very filling!
The price includes : the guide, wine tasting and cheese.
From 2 to 25 people accepted