{"id":21093,"date":"2014-03-21T16:33:36","date_gmt":"2014-03-21T16:33:36","guid":{"rendered":"http:\/\/livevoyagereports.com\/?page_id=2864"},"modified":"2016-06-29T08:11:34","modified_gmt":"2016-06-29T14:11:34","slug":"day-4-discovering-bordeaux","status":"publish","type":"page","link":"https:\/\/rivercruiseadvisor.com\/live-voyage-reports\/viking-longships-christening-2014\/day-4-discovering-bordeaux\/","title":{"rendered":"Day 4 – Discovering Bordeaux"},"content":{"rendered":"

Bordeaux, Cognac, and Viking Forseti<\/h3>\n
\"Viking<\/a>

Viking Forseti cruises off Blaye, France on March 20, 2014. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

Aaron Saunders, Live Voyage Reports<\/strong><\/em><\/p>\n

The sun was shining this morning in Bordeaux as we were given the chance to sample Viking River Cruises<\/b> brand-new Chateaux, Rivers and Wine<\/i><\/b> itinerary.<\/p>\n

One week in duration, the Chateaux, Rivers and Wine<\/i> itinerary sails both the Gironde and Garonne rivers and includes port calls in Pauillac, Blaye, Libourne, Cadillac, <\/b>and extended time in Bordeaux at the end of the itinerary.<\/p>\n

Today, guests could participate in a vineyard tour to learn about Bordeaux wines, or choose to take part in an overland journey to Cognac to learn about the region\u2019s eponymous drink. Talk about being given a tough choice!<\/p>\n

\"Boarding<\/a>

Boarding the Viking-branded coaches in Bordeaux this morning for a full day in Cognac. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

I chose to celebrate the joie de vivre <\/i>with a visit to Cognac. That I am a huge fan of the spirit didn\u2019t hurt, either, but our 1.5-hour motorcoach journey across the French countryside was an unexpected bonus. Picturesque and ever-changing, it\u2019s worth it to take excursions on this itinerary that involve a long coach ride just to admire the scenery.<\/p>\n

\"The<\/a>

The House of Camus, in France’s Cognac region, was our first stop today. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

Our entire nine-hour excursion revolved around CAMUS<\/a> <\/b>(pronounced cam-ooo<\/i>), the family-owned company that has been making Cognacs since 1863. Today, we\u2019d get to meet two generations of Camus men: Jean-Paul Camus, who became a Master Blender in 1977; and his son, Cyril Camus, who has served as President of the House of CAMUS since 2003.<\/p>\n

\n

Making a great Cognac is easy. All you need is a great-grandfather, a grandfather, and a father who have done it before you.<\/i><\/p>\n

–<\/i>Cyril Camus<\/p>\n<\/blockquote>\n

We began first with a tour of the House of Camus, which Jean-Paul expertly guided us around. It\u2019s a picturesque property that was constructed in three stages spanning two centuries, and its elegance and grandeur have been kept up to this day. It also functions as a luxury boutique property as well for those interested in Cognac retreats.<\/p>\n

\"Inside,<\/a>

Inside, the House’s grandeur is topped only by… Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

\"...fine<\/a>

…fine Cognacs on display everywhere. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

\"Photo<\/a>

Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

\"Photo<\/a>

Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

Aside from the grounds \u2013 which are inspiring \u2013 it is the interior of the house that pays homage to the CAMUS legacy. In fact, the massive stained glass dome is featured on the packaging of some of the company\u2019s fine Cognacs, and the house\u2019s profile pops up frequently in packaging and marketing materials.<\/p>\n

\"Enjoying<\/a>

Enjoying a sumptuous four-course lunch, each paired with a different type of CAMUS Cognac. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

From there, we journeyed to Restaurant La Ribaudiere<\/b>, where Michelin-starred Chef Etoile <\/i>Thierry Verrat treated us to a four-course lunch paired with different blends of CAMUS Cognac. The delectable menu:<\/p>\n

\n

Tasty tart of marinated grilled tuna and crazy relish | Camus Ile de Re Fine Island Cognac Double Matured (served frozen)<\/i><\/p>\n

Sea Bass with cream of cep mushrooms and Jarnac black truffle puree | CAMUS Ile de Re Fine Island Cognac Double Matured (at room temperature)<\/i><\/p>\n

Ungava treat<\/p>\n

Panna cotta dome of orange and passion fruit with Cognac CAMUS Borderies XO granite | Cognac CAMUS Extra Elegance<\/i><\/p>\n<\/blockquote>\n

I\u2019ve had full degustation <\/i>menus before that have been paired with wine and even Scotch, but a Cognac pairing was a first for me and it was immensely enjoyable (how could it not be?).<\/p>\n

\"Michelin-starred<\/a>

Michelin-starred Chef Etoile Thierry Verrat, right, welcomes us to lunch. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

The Ile de Re Fine Island Cognac served frozen was a surprising touch. It\u2019s distinctly different from its room temperature counterpart and would actually make a wonderful aperitif <\/i>in its own right.<\/p>\n

Another thing to consider for those who are coming to the region \u2013 or even to France \u2013 for the first time: indulge in the food. Even if you don\u2019t know what it is, even if you\u2019re not entirely sure about it, dig in. This is how I discovered years ago that I love truffles, and the Jarnac black truffle puree served with our sea bass at lunch was beyond mouth-watering.<\/p>\n

\"My<\/a>

My main course: sea bass with truffle puree. Stunning! Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

All of this took place in the bright and airy dining room of La Ribaudiere, within sight of the beautiful blue skies that bathed the French countryside in sunlight. Also notable was that Cyril Camus came to personally greet the group, despite just having arrived from Shanghai only hours before.<\/p>\n

From there, though, we embarked on our most special experience: the chance to become a Master Blender \u2013 at least, for an hour or two!<\/p>\n

\"Entering<\/a>

Entering the CAMUS workshop in Cognac, France, for our chance to play Master Blender and create our very own Cognac. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

At the Camus Workshop, we were guided through the gorgeous facility to a room filled with cask after cask of crus<\/i>, bordered by a long table. Here, with four glasses in front of each position, we stood and participated in a tasting of four different crus<\/i> that we would use to make our blends.<\/p>\n

\"Our<\/a>

Our Cognac adventure started off with a tasting of four different crus. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

There are six crus<\/i>, all of which are based on their geographical characteristics. Today, we\u2019d be sampling and using Fin Bois, Boise a Terroirs, Petit Champagne, <\/i>and Grand Champagne<\/i>.<\/p>\n

\"It's<\/a>

It’s Not About the Age: knowing how to successfully blend different crus together to create a cognac is an art of its own. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

The lightest blends \u2013 referred to as the most feminine <\/i>\u2013 feature a lighter taste with stronger notes of framboise<\/i>, or raspberry. At the other end of the scale, Petit Champagne <\/i>and Grand Champagne<\/i> are considered to be the most masculine<\/i>; smoky, dense, and something that pairs nicely with a cup of black coffee or a cigar.<\/p>\n

\"Guests<\/a>

Guests from Viking Forseti, hard at work making their own distinct blends. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

\"I<\/a>

I don’t normally post photos of myself, but this was one of the most unique experiences I’ve ever had. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

So did I know what I was doing when I made my very own \u201cmaster blend?\u201d Not really \u2013 but under the expert tutelage of our on-site Master Blender, I think I at least have a fighting shot at having a decent cognac in three months\u2019 time, when my very own 50cl bottle will have matured and mixed enough to be able to be poured.<\/p>\n

Back onboard, we had another spectacular dinner aboard Viking Forseti<\/i>. I have always been impressed with Viking\u2019s onboard meals, and none have disappointed. The menu is not enormous \u2013 nor should it be. But there is a menu of options that changes daily, accompanied by the customary \u201cAlways Available\u201d selections like chicken breast and Caesar salad.<\/p>\n

\"The<\/a>

The finished product! I’ll let everyone know how it tastes on June 20th, when I can drink it. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

\"Watching<\/a>

Watching Viking Forseti change berths in Blaye, France. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

\"Guests<\/a>

Guests from our tour head back onboard Viking Forseti around 6:30pm. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

Tonight, we were treated to a wine tasting at 11pm with Susie Barrie<\/b>, one of the honorary Godmothers of this year\u2019s Viking Longships. Not only was it one of the best wine tastings I\u2019ve ever had onboard a ship, each wine was paired with a selection of cheeses that almost rivaled the wine itself. What\u2019s more, nearly everyone aboard Viking Forseti <\/i>was in attendance, making for a fun and enjoyable evening. Barrie really, really, <\/i>knows her stuff.<\/p>\n

\"The<\/a>

The inviting Lounge aboard Viking Forseti is the social hub of the ship, along with the upper and lower Atrium spaces. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

France is a country that I fell in love with long ago. I like the wine \u2013 too much, perhaps. I like the cheese \u2013 also too much. But what I am left with whenever I visit this fascinating country is a feeling that people here not only enjoy life, but they know how to enjoy it<\/i>. In Blaye this evening, there were men sitting out on the terrace of the local caf\u00e9 playing cards. Others still were drinking vin rouge <\/i>and admiring the setting sun. Couples were out walking hand-in-hand.<\/p>\n

If you\u2019re reading this from North America, consider this: when was the last time you saw someone playing cards at caf\u00e9? Or reading a book?<\/p>\n

\"One<\/a>

One of my favorite parts of any Viking cruise: the amazing Aquavit, enhanced by the artistic decanters. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

When people think of France, Paris probably springs to mind first. But the Bordeaux region should be at the top of everyone\u2019s list, if only for the amazing truffles, wine, cognac and seafood the region has given the world.<\/p>\n

Let the Vikings act as your guides. You won\u2019t be disappointed.<\/p>\n

\"Enjoying<\/a>

Enjoying a late-night wine tasting aboard Viking Forseti tonight. Photo \u00a9 2014 Aaron Saunders<\/p><\/div>\n

Viking Longships Christening 2014<\/h2>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t
DAY<\/B><\/th>PORT<\/B><\/th>ACTIVITIES<\/B><\/th>\n<\/tr>\n<\/thead>\n
March 17, 2014<\/a><\/td>Avignon, France<\/td>Arrive Marseille and transfer to Avignon. Embark Viking Heimdal. <\/td>\n<\/tr>\n
March 18<\/a><\/td>Avignon, France<\/td>Viking Longship 2014 Christening Ceremonies in Avignon. <\/td>\n<\/tr>\n
March 19<\/a><\/td>Bordeaux, France<\/td>Disembark Viking Heimdal & transfer to Bordeaux, France. Embark Viking Forseti. <\/td>\n<\/tr>\n
March 20<\/a><\/td>Bordeaux, France<\/td>Scenic cruising & sightseeing in Bordeaux<\/td>\n<\/tr>\n
March 21<\/a><\/td>Porto, Portugal<\/td>Fly from Bordeaux to Porto, Portugal. Tour & overnight stay onboard Viking Hemming.<\/td>\n<\/tr>\n
March 22<\/a><\/td>Porto, Portugal<\/td>Sightseeing in Porto. <\/td>\n<\/tr>\n
March 23, 2014<\/td>Porto, Portugal<\/td>Onward journey home<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n","protected":false},"excerpt":{"rendered":"

Bordeaux, Cognac, and Viking Forseti Aaron Saunders, Live Voyage Reports The sun was shining this morning in Bordeaux as we were given the chance to sample Viking River Cruises brand-new Chateaux, Rivers and Wine itinerary. One week in duration, the Chateaux, Rivers and Wine itinerary sails both the Gironde and Garonne rivers and includes port […]<\/p>\n","protected":false},"author":7,"featured_media":2678,"parent":2854,"menu_order":3,"comment_status":"open","ping_status":"open","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/pages\/21093"}],"collection":[{"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/comments?post=21093"}],"version-history":[{"count":0,"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/pages\/21093\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/pages\/2854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/rivercruiseadvisor.com\/wp-json\/wp\/v2\/media?parent=21093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}