A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

March 2011
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Cruising with Wine

March 4, 2011

KarenWell I decided to turn my vacation into an educational experience and do a wine tasting and paring on the cruise ship. You had to register in advance for space as it fills up fast. At $15.00/per person you tasted 5 wines (3 white and 2 reds) so I had no expectations- but I came with a tasting tool… My Vinturi!

The course was taught by a registered Sommelier from Lativa named Kav (short for something that I could not even try and pronounce).

The Wine Tasting was held in the ‘reservations only’ dining room that they charge an extra $30.00 pp on top of your cruise to experience the one on one service for the same food you can get in the formal dining room- and they sure promoted it during out the Wine Tasting.

cruise-ship-wine-tasting-classes-1

Learning is Fun!

We sat at tables as the wine was poured and the food pairings were set out. The pairings consisted of well aged beef, salmon, strawberry, blueberries, marmalade, a teaspoon of salt, a wedge of lime and wedge of lemon, Brie cheese and crackers.

The wines were then poured- on the left was the whites: Vouvray Val De Loire (FR), Nabulo Sauvignon Blanc (NZ) and Beringer Chardonnay (USA). The reds on the right: Villages-Georges Du Boeuf Beaujolais (FR) and Yellow Label Cabernet Sauvignon (Aus).

The ‘ahaa’ moments came fast and furious after that. All of the reading I had done in my training made sense- Legs, I saw many. From the slow streamy legs of the Beringer to the glorious colors of green and gold of the Vouvray, to the very fast legs on the Nabulo Sauvignon Blanc.

I noted to fabulous tastes of rich chocolate and cherries in the Beaujolais and the ‘unique’ taste of wet leather in the Beringer that would not pair with anything other then a tart lemon wedge.

I also had the opportunity to introduce Kav to my Vinturi and he was really impressed and wanted to know where he could get one- I told him he would have to come to Canada and buy one from Wine Sense : )

This was a fabulous opportunity for me to put my skills to the test and it was great. I can hardly wait for the Wine Sense Staff Training course this (Sunday March 6th) to test my palate further.

I hope you enjoyed my blog and just to let you know, most cruise lines offer this program but you need to get signed up as soon as you get on board to avoid missing out.

Salut,

Karen (Wine Sense, Brandon)


Filed under: General by Craig

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