Sunday, March 11th

Nichol and I woke up around 8:45, took showers, got ready and walked down to the trai station to get phone cards. It was the first time I really got to practice my French and it was fun. Two local boys stopped us and we talked with them a little bit. We got back to the hotel by 10:30 for our lecture. The lecture that Jean gave was about French history. I have taken French History before, so I was able to recall most of what he was talking about as he said it. This trip has definitely reenergized my interest in French history and I would love to take another course in it soon. Jean told us about the history of the Burgundy and Champagne regions, and about the important historical figures in the regions as well. He discussed Clovis and Clotilde, the Burgundian Kings and Dukes, and the important role the Church, and the Benedictine and Cistercian Monks had in the early days of making wine and Champagne. When Jean finished telling us about the history of the region, Professor Juge talked to us about the different grape varieties of the region. He also discussed the importance of the weather and the terrior in the taste of the wines. We also talked about the different classifications that there are for labeling wines. Professor Juge told us approximately how many of the wineries in the regions were considered Grand Cru. He also told us that here are many village wines, non-cru wines, that are very good as well.

We had lunch at the hotel, before we left for our afternoon bus tour. Lunch was a salad with a poached egg, bacon & croutons in oil and vinegar. I loved it.

Then we had a mixed fish plate, with red mullen, seabass, and salmon with sticky rice and shredded vegetables in a Chablis white wine sauce. I liked the salmon, but not the other two.












Our Cheese course was Brie and Camenbert. For dessert we had a Nougat Glace A L’Orange, which was an ice cream with pistachios and hazelnuts and an orange sauce. I liked it, but I tried to pick the pistachios out.



After lunch we boarded the bus for our drive through Macon and the Beauolais Wine Villages.

We got off the bus and walked around outside the train station of Georges Duboeuf. These old trains were used to transport wine back in the day.I learned that there are four types of Beaujolais: Beaujolais Nouveau, Beaujolais, Beaujolais Villages, and Cru. All of these wines are made exclusively with Gamay grape.

We went to our first wine tasting at the Cave Vinzelles near Pouilly-Fuisse. We tried two whites and two reds.The first white, a Macon Vinzelles 2005 was fruity and citrusy.


The second white, a Pouilly-Fuisse 2004 was citrusy, with a stronger flavor than the first one.


The third wine was a red, a Beaujolais Saint Amour 2005. I found it bitter and highly acidic, I didn’t care for this one.
The last wine we tried was a Julienas 2005. This one was fruiter than the last, with a mild acidity and a dried red fruit taste. I tasted raisins in this wine as well.
After the tasting we got back on the bus and started to head towards the Michel Juillot Winery in Mercurey. Dinner was a homecooked meal after a tour of the Michel Juillot Winery. Dinner was prepared by the woman of the house, and their adorable children helped serve the meal. We had a new wine with every course and the meal served as a tasting as well. This meal was definitely one of my favorites.

Dinner was:
Wine – Cremant (Sparkling wine) (Wonderful)
Food – A traditional Burgundian Puff Pastry
Wine – Mercurey Chardonnay 2002
Food – Jamobon, Saucisson, and Pate
Wine – Premier Cru Clos des Barraults 2005 (White)
Wine – Mercurey 2004
Food – Pasta with Beef Burgundy sauce and Carrots
Wine – Premier Cru Clos des Barraults 2004 (Red)
Food – Brie, Camenbert, Corsican and Goat cheeses
Wine – Grand Cru Corton-Perrieres 2002
Food – Apple Tart