Wining, dining and waterways

By CNN's Mallika Kapur

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BEAUNE, France (CNN) -- Meursault, Montrachet, Santenay and Puligny are all liquid assets of France's Burgundy region, wines that are the product of chalky, sloping hillsides and a precise measure of sunlight.

Then there are the region's somewhat hidden treasures -- waterways, which once supplied locals with goods and now deliver tourists, like me.

I'm taking a luxury barging adventure along Burgundy's canals with Afloat in France, part of the Orient Express group.

We're cutting through the heart of Burgundy, mainly traveling on the Canal du Centre, and its series of locks.

The man-made waterway dates back to 1783, built to link the Loire and Saone Rivers.

The barge itself, called the Amaryllis, was constructed in 1962 as a working vessel. Now, a complete refurbishment has brought it up to luxury standard.

The biggest draw is the serenity while relaxing on the barge, but side trips are also part of the experience.

Today, guide Jacquie Morrison and I are getting an aerial view of Burgundy. We take off from beside the barge with the team from France Balloons. It's an exhilarating feeling gliding over the fields.

However, the landing was not so smooth.

Next stop is Burgundy's wine capital Beaune.

The cellars of Joseph Drouhin are never opened to the public, except for travelers with Afloat in France.

Drouhin founded his own wine house in 1880 and in those times, barrels like these would have been shipped directly to restaurants and bottled on site.

The building here in Beaune is considerably older and the business has remained in the Drouhin family.

Back on the Amaryllis, chef Gareth Little prepares our evening meal, complementing the dish with Joseph Drouhin wines.

Day two of my mini-break and the focus is on the region's cuisine.

For a complete gastronomic experience, I've been invited to the Michelin-starred restaurant, Le Pre aux Clercs.

It's one of the most highly regarded restaurants in the region, and renowned chef, Jean-Pierre Billoux is giving a private cooking lesson.

The main course we're attempting is a cassoulet of morel mushrooms with turnips and breast of chicken with snails.

Prices on the various barges run by Afloat in France don't come cheap, the bill for a week-long holiday on the Amaryllis runs the tens of thousands of dollars.

But that's money well spent in my view. I didn't check my watch once.

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