How to build a wine list for your yacht
What makes a great wine list?“A really good wine list must first and foremost complement the chef’s food and be a good representation of the style and cuisine of the restaurant. It should have options for many different types of wine drinkers, both in terms of price point and style. It must be presented clearly and so it is easy to navigate for the customer. It must feature wines that are craft products and are not made industrially. We want our customers to come in and explore, to enjoy something new and have fun. Our wine list is made up of smaller, great quality producers who are true to their land and with the importance being placed on the quality of the wine and not on the name of the producer or if it is trendy at the moment.” Below we have advised on a basic core wines list to have on board your yacht. There are 9 basic styles of wine. Having an option of each on board will give you a broad range of taste and styles, which should suit any guest and make sure you are ready for any occasion. These styles are based on the body of the wine. A wine’s body describes the “weight” and texture of a wine in your mouth- how a wine feels against on your tongue. We have linked to sugesstions for each exaplme, so simply click through add the wines to a cart and start creating your perfect wine list for you yacht. You can even download tasting notes from ever product page. Keep these to reference when serving.
Every yacht this summer needs a good stock of Rose! Rose wine gains its colour from the grape skins, but not enough to qualify it as a red wine. It will be light in tannins and fresh and fruity like a white wine. REGIONAL EXAMPLES: Grenache Rosé Côtes du Rhône Rosé Provence Rosé Sangiovese Rosé Mourvèdre Rosé Pinot Noir Rosé “Primarily a blend of Grenache, Rolle and Cinsault, the nose is chock full of strawberry, redcurrant, with plenty of freshness on the palate.”
FULL-BODIED WHITE WINES
Typically, many rich whites undergo oak aging, to add that classic vanilla note, as well as a process called “Malolactic Fermentation”, which changes the type of acid in the wine to make wine taste creamier. These can age up to 10 years. GRAPE EXAMPLES: Oaked Chardonnay Sémillon Viognier
LIGHT-BODIED WHITE WINES
Much lighter and usually described as crisp, zesty, tart! High acidity and best enjoyed young to preserve the fresh fruity flavours. GRAPE EXAMPLES: Pinot Gris Pinot Grigio Sauvignon Blanc Flowery, fruity bouquet with a lively supple taste. Intense citrus flavours balanced by savory, chalky tones and a tangy finish.
AROMATIC WHITE WINES
Fruit and floral aromas and can be both dry and sweet. GRAPE EXAMPLES: Chenin Blanc (dry and sweet styles) Gewürztraminer (dry and sweet styles) Muscat Blanc (a.k.a. Moscato) (usually sweet, made occasionally in a dry style) Riesling (dry and sweet)“Medium - off-dry with 78 gram/litre residual sugar. Notes of slate and smoke. A wine of extraordinary poise, salivating lime, lemon and grapefruit notes, so effortless.”
DESSERT & FORTIFIED WINES
Many different styles of dessert and fortified wines and many ways these are produced but as the title states, these are sweet wines with concentrated fruit flavours. EXAMPLES: Port Sherry Madeira Late Harvest Wines Noble Rot Wines “Concentrated flavours of apricot and orange zest with aspects of frangipani flowers abound. Mouth filling yet clean and focused, the wine tapers into a rich luscious finish.”
In conclusion, creating a good wine selection and managing it properly requires some thought and knowledge. If you feel that you don’t have the experience or time to research, then ask your wine supplier for advice and recommendation. We are always very happy to help, too, so get in touch if we can be of assistance!