Monday, March 13, 2017

Eric Litvin shares: Médoc, From Grand Cru to Country Cooking by STEPHEN HEYMAN


By STEPHEN HEYMAN

The region is known for its fine wines and chateaus (you can stay the night in one), but its earthy side offers its own pleasures (and no corkage fee).

Published: March 13, 2017 at 08:00PM

from NYT Travel http://ift.tt/2mUAqQ0
via IFTTT


Posted by at
Labels: , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)