People come to Bordeaux to pay homage to the unparalleled Bordeaux wines and the estates that produce them. While we may have done our fair share of chateau visits, sipping wine here and there, we have found that Bordeaux has a lot more to offer citizens with severe case of wanderlust residing outside of La France. And what a great discovery that was!

We came to Bordeaux from Avoriaz, where we parted with our dear friends after a week of ski fun (too short!). The Vimards drove back to Fribourg, while Team Altaie took the bus to Geneva where we made full use of our 40-minute ‘layover’ by walking over quickly to the famous Lake Geneva, snapping a quick selfie, sprinting to the train station with our luggage, and grabbing a cup of coffee before boarding the train bound for Basel, where we would take the flight straight to Bordeaux. At 8pm, we finally arrived at our destination and a few minutes later, I was already having my first (of numerous) sip(s) of wine. 

Hello from Geneva! (Subtitled: Masabi lang)

Hello from Geneva! (Subtitled: Masabi lang!)

We stayed in Bordeaux for three days and it’s clearly far too short a time to really enjoy life like a real Bordelaise. But, I accumulated a bagful of happy memories to keep me intoxicated until our next trip, and that’s good enough for me…for now.

Bienvenue à Sauternes!

Bienvenue à Sauternes!

After recovering at home for one day, we made Château Guiraud our first stop (Merci beaucoup Pap!). Château Guiraud is a sweet white wine ranked as Premier Cru Classé (French, “First Growth”) in the original Imperial Bordeaux Wine Official Classification of 1855, so ordered by Emperor Napoleon III. Belonging to the Sauternes appellation in Gironde, Château Guiraud is considered the oldest and one of the largest estates in Sauternes with over 100 hectares of vines, producing around 100,000 bottles per year.

Château Guiraud, Premier Cru Classé in the 1855 Imperial classification

Château Guiraud, Premier Cru Classé in the 1855 Imperial classification

Château Guiraud used to be known as the ” Noble House of Bayle ” when it belonged to the Mons Saint-Poly family. The property was later on sold to a Bordeaux merchant named Pierre Guiraud, then passed on to his son until finally, in 2006, it was sold to four business partners namely, Robert Peugeot, Olivier Bernard, Stephan Von Neipperg and Xavier Planty. 


Château Guiraud used to be known as the ” Noble House of Bayle ” when it belonged to the Mons Saint-Poly family.

May we be like fine wine whose taste and aroma get fuller and sexier as the years go by.

May we be like fine wine whose taste and aroma get fuller and sexier as the years go by.

What most people don’t know – and they should – is that Château Guiraud is the only1855 Premier Cru Classé to be certified for organic agriculture in 2011. Château Guiraud and its owners are fully committed to growing grapes the organic way. When we were doing the tour, we noticed this very colourful small wooden structure just in front of the accueil. We were told that it’s an insect hotel and they have seven of those scattered around the massive property. Interesting piece of information: Before going organic, they had around 200 insect species and today, they have around 600. Amazing, right?

The 'insect hotel' only found in Château Guiraud.

The ‘insect hotel’. You will find 7 of this scattered around the Château Guiraud estate.

Fee: You pay 10 Euros/person for the tour which already includes tasting of their wine. You can also buy bottles directly from them after the tour and the wine-tasting. And if you purchase a bottle, they will waive the tour fee. If you can’t understand and/or speak French (like I do), fret not, because they can also explain everything to you in English. The wine itself is nothing like any other sweet wines I have tried. I’m usually not a fan of sweet wine, neither am I an expert when it comes to wines, but I usually go with how my senses respond to the first sip. Petit Guiraud’s aroma rises up to your nostrils, not aggressive but gentle like the swaying of the hips of a samba dancer, carrying with it a cacophony of wondrous scents, with a hint of caramel and maybe something very fruity as well. And it is exquisitely smooth. Seductive, in many ways. You absolutely must visit Château Guiraud when in Bordeaux!

Never leave without a bottle…or more.

The beauty about being in this region is that you are literally surrounded by vineyards, from small to massive estates, from the lowest to the highest Classification rating like Premier Cru Supériur Château d’Yquem.

In the Bordeaux Wine Official Classification of 1855, Château d’Yquem was the only one in Sauternes given this rating, solidifying its perceived superiority and higher prices over all other wines of its type. French luxury goods giant LVMH Moët Hennessy – Louis Vuitton is the majority owner of Château d’Yquem. In July 2011, an 1811 bottle of Château d’Yquem sold for £75,000 ($117,000) at the Ritz in London to a private collector, Christian Vanneque, making it the most expensive bottle of white wine ever sold.

Welcome to the expensive world of Château d'Yquem.

Welcome to the expensive world of Château d’Yquem.

It is said that unlike most of the châteaus in Bordeaux, you cannot simply walk into Château d’Yquem for a tour. Nope, it doesn’t work that way. You need to make reservation way in advance and they only open for public visits very few times a year. But you can drive up to the entrance and admire the expanse of their vineyard, breathe in grape-scented fresh air, while telling yourself that you are standing amidst some of the most expensive grapes that produce some of the most expensive wines ever…and take photos. Guess what I did?

Château d'Yquem's vineyard in winter.

Château d’Yquem’s vineyard in winter.

Premier Cru Supérieur Château d'Yquem

Premier Cru Supérieur Château d’Yquem

We did not visit any more wine estates after that because we had a 12th century French castle on our itinerary in the afternoon which I will tell you all about on my next post. So stay tuned. Or don’t. It’s entirely up to you. On hindsight, it’s probably good that we have kept the rest of the chateau visits for our future trips because, baby, Bordeaux has got me hooked. xoxox

Fermented Foods For Good Health

If 2014 is the year of gluten-free (some may call it ‘fad’) diet, 2015 will be the year of fermented foods, according to an article by Phil Lempert discussing next year’s food trends. Meaning, most fermented foods that we already know such as yogurt and sauerkraut are about to get more attention and most likely appear on our dining tables more often. Fermented foods contain live or active cultures that are considered effective bacteria-boosting agents.

Not to undermine the health benefits of farm-to-table foods, but these fermented foods with their pungent probiotic ingredients have been proven to boost the good bacteria in our digestive tract, which can help correct and prevent digestive issues, promote weight loss, improve skin conditions, and boost overall immune system.

Here are some traditional fermented foods you should incorporate in your daily meals to give the good bacteria in your digestive system a lovely boost. Keep in mind that as in all things good, you must only enjoy these fermented foods in moderation, with one or two meals a day.

Homemade Yoghurt with strawberries (from Pinterest)

Homemade Yoghurt with strawberries (from Pinterest)

Yoghurt. Greek and regular yogurt are the most common fermented yogurt, but you can also make your own. Try this delicious home-made coconut yoghurt and get all the beneficial bacteria your body needs to strengthen your gut health and improve your immunity.


Sauerkraut. Also known as fermented cabbage, sauerkraut is said to have positive impact on good digestion as well as, brain health. According to Dr. Drew Ramsey, M.D., author of The Happiness Diet and 50 Shades of Kale, there “exists a correlation between gut and brain health”. You can either buy sauerkraut from the supermarket or make your own. Here’s an easy home-made sauerkraut recipe.

Miso Soup goodness

Miso. Here’s something that miso soup lovers probably already know: The paste made from fermented soybeans and grains is packed with essential minerals including potassium and also microorganisms that promote good health and stamina. And it’s also pretty easy to make! Simply add a small portion of miso paste to boiling water together with spring onions and bok choy.


Kimchi. Considered a staple in Korea, kimchi is a spicy dish that is made typically from fermented cabbage and is regarded as a beauty food and an energy-booster. Why? Because as you improve your digestion, you will notice a significant improvement in your skin as well.

Wine and Beer

Wine & Beer. Now this is probably where most of us are getting our fermented food quota. Go ahead, no one’s judging. Just keep in mind that the ideal quantity is just a glass and anything beyond that may bring your body more harm than good.