Médoc, From Grand Cru to Country Cooking

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).
Sourcer: The New York Times
Keyword: Wines, Cooking and Cookbooks, Seafood
By STEPHEN HEYMAN from NYT Travel http://ift.tt/2mUAqQ0
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