He greets us at the very long driveway of his estate, which includes a winery producing upwards of a half-million bottles of wine a year, 16 gites (a European word used to describe rooms outside a traditional hotel setting), a restaurant (Thursday – Sunday), and an enormous mountainside forest where you can find sheep, horses, and donkeys. MORE >>

Grapes planted include Grenache, Syrah, Mourvedre, and Carignan. Cedric, Yann, and Daniel take us to a fantastic lunch at an incredible restaurant in the mountains. My fellow MW student and I were honored to be invited to dinner with them at a very quaint restaurant in Sete, a region by the sea that is very popular in summer. MORE >>

So you can imagine how impressed I was to hear the attractive young female sommelier at New York's five-star Le Bernardin restaurant artfully describe the aroma of a few wines we considered ordering. The wine is a blend of Syrah, Carignan, and Grenache from Corbieres!" Quick! Wine, of course. Well done!" Tracy Ellen Kamens, Ed.D, MORE >>

Afterward, we had a group dinner in the elegant restaurant of the Bertrand winery. Lunch followed the presentation at a restaurant where we could taste more Blanquette de Limoux, along with some whites and reds. Gérard Bertrand owns five estates in the best wine regions of the Languedoc. Picpoul de Pinet is fabulous with seafood. MORE >>

Corrine had a very glamorous life before AXA, working as a top sommelier and wine director for several prestigious restaurants in London and the world. Our lunch was catered from the well-respected and very popular Au Bonheur du Palais restaurant in Bordeaux. Lazlo arranged a dinner at one of his favorite restaurants, ?s MORE >>