So many wines!

The second week we began with a day of lecture and the next day an excursion to Beaune.

Our first stop was to the Bouchard Pere & Fils established in 1731, a royal fortress storing millions of bottles of wine dating back to 1846. We learned about the role of negotiant and also the methods need to preserve and age wine. After the tour of the cellars and around the fortress, the class had the opportunity to taste some of their exquisite wines.
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We then visited the Palais des Ducs Museum and learned about the history of wine making. We learned how the soil and seasons impact the process of wine making, down to seeing how the wine barrels are made. We also took a stop to see the various grape presses that have been built throughout the ages.
The group also visited the Hospices de Beauce museum, a hospital from the ages that is funded by the world famous wine auctions.

To end this great day the group went to have dinner at a local restaurant in Cluny. Being adventurous I ordered the Foie Gras, a fattened duck/goose liver. Fatty and buttery and very interesting flavors, but definitely worth trying.

- Rob