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Episode 3
Episode 3 of 8
Eva enjoys Bordeaux’s world-famous wines with surprising pairings, as well as its fresh caviar, beef and duck served with masterful Bordelaise sauces.
Bordeaux’s world-famous vineyards are undergoing a revival as vintners seek to update their wines by introducing new technology and reinventing older traditions. Eva visits St Emillion, where wine production began 1,000 years ago, and enjoys unusual wine pairings - a deep red with fish and a buttery white with cheese.
But Bordeaux isn’t just about wine; it has superb produce, including succulent duck and tender beef as well as 200-million-year-old caviar, served with signature Bordelaise sauces.
