Wednesday was a travel day. We checked out of our hotel, loaded up into the minibus, and took off for Chablis. There’s a running joke now about seeing wildlife after I got excited about seeing some cows and horses, so now we point out all animals. This drive was an animal bonanza as we drove through the agricultural heartland of France. We also passed some wind turbines (I can’t explain why, but I find them to be somewhat elegant) and a medieval castle complete with its fortress walls.
I had a vague sense of Chablis being related to wine, but for some reason, it was in my head as something cheap. Maybe because it’s a white wine and I always thought that I didn’t like white wines? Anyway, we tour this facility and learn more about how they grow, select, and make Chablis – the signature Chardonnay from the region.
Oh. My. Gosh. This stuff is sooooo good. I learned a wine-tasting concept that explains some of what I like in a white wine: a buttery taste balanced with acidity. Some white wines have a high acid content which makes them a bit more forward-facing and even a bit tangy (like a green apple), and others can be so buttery that there’s no acid left at all. Chablis seems to have a perfect blend. It has enough acidity to be perky, but enough buttery to be smooth and mellow. Delightful!
Chablis region is Chardonnay only. Tasting wine from one hill and comparing it to the wine from the hill that has the opposite sun exposure is wild. You really can taste the difference.
This town is tiny (like 2200 people tiny), so walking around didn’t take long. We loaded back into the bus, buckled in our wine purchases, and headed off for Vernou-en-Sologne in the Loire valley.
I’ll let the pictures describe the place since words won’t cut it.
While the gang unpacked, I had to take a work call. I then met up with them in the restaurant.
As expected, the food was wonderful. Americans eat total garbage compared to the French. Here, every ingredient is pronounceable, identifiable, and traceable. There are no chemicals, preservatives, stabilizers, flavor enhancers, colors, etc. French cuisine features lots of cream and butter, but portions are modest and satisfying.
I had a Caesar salad which was presented in a very novel manner and a lemon soufflé with ice cream for dessert. It tasted absolutely amazing!
Thursday is a longer bike day, so we trucked off to bed after dinner to rest up before hitting the road!
Vacation Days 