Please note: this prize draw is now closed.
This month’s Wine Club, in partnership with AmaWaterways, heads to the Bordeaux region of France.
Read on to find out more.
In the corner of southwestern France, the Garonne and Dordogne rivers merge to form the Gironde Estuary that naturally divides the famous Bordeaux region into Left and Right banks.
While Bordeaux is acclaimed for its legendary red blends, the small percentage of white blends from this region also make a big impression.
Bordeaux is the largest controlled wine region in France, made up of several subregions, each with its own strictly governed appellation, unique climate and terroir that define it. When you look at the wine labels here, something seems to be missing – the type of grape. In Bordeaux, the grape variety is simply not as significant a quality market as where the grapes are grown. So, rather than being named “Cabernet Sauvignon” or “Merlot”, you will find that these wines are named after the château and appellation they come from.
See for yourself
Join an unforgettable AmaWaterways Wine Cruise and delight in one of the world’s most perfect trifectas: travel, wine, and elegant cuisine.
Each of their Celebration of Wine River Cruises is hosted by an enthusiastic wine professional who leads you through tastings and interactive discussions, accompanies you on select shore excursions to vineyards and cellars, and helps curate a special food and wine pairing dinner on board.
A Taste of Bordeaux Wine Cruise
Travel to France’s legendary wine capital, Bordeaux, on an enhanced epicurean experience.
Iconic châteaux, timeless vineyards and delicious wine tastings are plentiful on this wine-themed journey. Attend an exclusive wine festival in Bourg, sample Grand Cru Classé wines and experience the wonderful world of viticulture with all your senses at the immersive Cité du Vin museum in Bordeaux. Hosted by a dedicated wine expert who leads tastings and a specially curated food and wine pairing dinner on board, this journey is a must for anyone interested in the best of French wine and cuisine.
Itinerary:
- Day 1: Bordeaux – Embarkation
- Day 2: Libourne
- Day 3: Libourne
- Day 4: Blaye – Bourg
- Day 5: Cussac-Fort Medoc
- Day 6: Cadillac – Bordeaux
- Day 7: Bordeaux
- Day 8: Bordeaux – Disembarkation
7 nights from £2,851pp
If you would like a quote or to book, call Silver Travel Advisor on 0800 412 5678.
Win a case of Bordeaux wine
Comment below and tell us which French food and wine you would pair together for a perfect treat.
A winner will be chosen in early October 2023.
The competition closes on 30 September 2023.
56 Responses
I’d pair a crisp Chablis with a cheese board of goat’s cheese.
With the prize being announced in October and the start of the colder winter, my choice would be steak and kidney pudding complemented by a full bodied Rhone.
A Picpoul de Pinet really chilled with a lobster Thermidor.
I love Sancerre and would drink it with fish of some kind or seafood.
It’s Merlot and Camembert for me
Sancerre and sea bass
I love a Viognier wine and it goes well with Moules Mariniere and perfect as an Aperitif
It would have to be a full bodied Bordeaux with some soft French cheese.
My favourite is a Sauvignon blanc and Dutch gouda cheese. An unbeatable combination which balances out the win e with the cheese. Proost!
Magret de canard and frites with a robust red, possibly from southern Rhone or Pays d’Oc.
I would pair a lovely rich meaty Bordeaux wine – probably from the Left Bank – with grilled lamb chops in a Bordelaise sauce.
Camembert and Chardonnay, on a lovely sunny day , bliss
Red Burgundy with Duck
A hearty new world red with medium rare steak, still the best combo.
Beaujolais & Coq au Vin
Anything with Gewuerztraminer (sorry Bordeaux). Love it with olives.
I would pair a warm red wine with a slow smooth sunset, beef bourguignon and crisp French rolls.
I’d pair a nice Sauterne with some gorgeous freshly cooked lobster 🦞
A delicious champagne with a tasty charcuterie board
I would pair together Viognier wine with an old fashioned coq au vin.
what a lovely opportunity, thank you
I’d drink a dark Cahors red with a rich cassoulet.
A Pinot Noir with a lovely steak
My personal favourite would be a dry white Bordeaux from the Graves region (preferably a blend of Semillon and Sauvignon Blanc) to wash down a large plate of freshly-caught Gironde langoustines with a lemon mayonnaise dressing. Lots of fresh crusty white bread of course.
sdfas
Autumn evening with a delicious quality claret and a selection of cheese . Bliss
Confit de Canard with Crozes Hermitage
I adore Picpoul with any fresh salad, fish or chicken dish. Also with a cheeseboard and fruit. Absolutely delicious!
A quality apple brandy with the finest French cheese Roquefort, delicious.
Cremant and a tarte tartin
Beef Bourguignon with a large glass of Red Bordeaux, what else!
Cassoulet and Bordeaux
A Chardonnay with lobster
A full bodied Merlot accompanying a rich venison stew.
I would love to try a strong Merlot with some Camembert……….
I worked in a French ski resort for a season many years ago. I was the only English speaker and the thing that brought us all together was the food and wine! Every lunch we would all sit around a huge table and eat rough pork terrine with Cornichon and baguette with a lovely Beaujolais.
I would pair bourguignon with Beaujolais
I would pair boeuf bourguignon with Beaujolais
Roquefort and Sauternes!
Sauternes and cheese
Cote du Rhone with Provencal Daube, lamb casserole with red wine
Mussel frites and a Loire white wine.
Bordeaux and Bouillabaisse
Any white wine [ cooled by ”mooring” it in the river ] fresh bread, local cheese , olives and tomatoes.
All consumed while relaxing on the river bank, watching the world drift by.
Goats cheese and Cotes du Rhone
Muscadet & Mussels, say no more!
Merlot and any creamy cheese for me
a nice Viognier & a charcuterie board
Merlot with boeuf bourguignon
Merlot and filet mignon
Malbec and cassoulet with crusty bread.
Coming into autumn I’m leaning to more comforting foods – but not too heavy yet. I’d plump for a nice Coq au Vin with a Beaujolais
A good red Bergerac paired with duck leg confit
I would have a full-bodied red, maybe a Malbec or Shiraz, with a vegetarian Sunday roast dinner of vegetable wellington, roast potatoes and greens
I just love Home-made Ratatouille Lasagne and I would pair it with a rich and fruity Provence Rose.
A good Bordeaux red wine from one of the local vineyards paired with a plate of local cheeses, olives and crusty local bread
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