A practical, elegant guide for crews and bon viveurs of the sea
By Manos Kentikelenis, co-owner of wineillusion.gr
The yachting experience is the ultimate expression of luxury lifestyle, where every moment matters and every detail shapes unforgettable memories. At the heart of this experience lie gastronomy and wine service – two domains that require a special approach when transferred to the marine environment.
When the waves test the wine
Yachting presents distinct challenges for wine lovers. Fluctuations in temperature, constant sun exposure, and intense summer heat can compromise even the most premium labels. The salty sea air influences our senses, amplifying certain flavors and aromas, opening the door to surprising pairings that might not work on land. Humidity, limited storage, and the yacht’s motion affect both preservation and the tasting experience. Yet, these very challenges create the opportunity for creative matches that truly shine only on board.
Three Days in the Aegean, Ten Friends on Deck, and a Cellar for Every Moment – from First Light to Sunset’s Last Glass
- Sparkling (2–3 bottles): One Brut, one Rosé, plus a spare for surprises.
- Whites (4–5 bottles): Two crisp Assyrtiko, one Robola, one aromatic Malagousia or Moschofilero, one off-dry Gewürztraminer, and a full-bodied oaked Chardonnay for lobster.
- Rosé (1–2 bottles): Xinomavro Rosé or Provence style.
- Light reds (1–2 bottles): Young Agiorgitiko or Grenache, always chilled.
- Sweet (1 × 500ml): Chilled Vinsanto at sunset.
Because life on deck requires both elegance and smart solutions…
Read more on: Skipper ONDECK #79
