Der letzte Schliff: Onshore Cellars stimmt den Wein auf die Charta ab

1. How do you accommodate different client preferences when making wine pairing suggestions?

Peter Bedding: It’s all about blending personal tastes with classic pairing principles. I start by understanding the client’s wine preferences, after all, there’s no point in offering the perfect red wine pairing if the guests only drink white. This is when I channel my inner detective, reading between the lines in communication and preference sheets. We rarely get every detail, but by looking at the types of wines they request or how specific their preferences are, I can piece together valuable clues. 

If a guest prefers a wine that traditionally wouldn’t be the classic choice for a dish, I’ll find a way to bridge the flavours. Many guests have a favourite wine they enjoy regardless of the dish, and that’s perfectly okay. Flexibility and listening to guests’ preferences allow for a memorable and personalised dining experience on board.

2. What are some common mistakes people make when pairing wine with food, especially in the yachting industry?

A common mistake I see in the yachting industry is not considering the unique environment on board. Dining on deck in warm, sunlit climates is very different from dining in a hotel or restaurant, and these conditions can affect both how wine tastes and how enjoyable certain pairings are. For example, on a hot day, a heavy, bold red wine might feel too intense and even make guests feel sleepy, even if it pairs well with the food. In these cases, it’s worth choosing lighter wines that are refreshing and complement the relaxed, outdoor setting.

Additionally, overlooking the intensity of flavours can lead to mismatched pairings. Bold dishes require wines that can hold their own, while delicate dishes can be overwhelmed by intense wines. Therefore good communication with the chef is key, and keeping these elements top of mind allows you to create pairings that enhance both the wine and the meal. 

3. Have you noticed any emerging trends in wine preferences among yacht clients, and how do you adapt your recommendations accordingly? 

There’s definitely a growing interest in organic, biodynamic, and natural wines. I make it a point to include these options on the wine list, offering biodynamic whites, organic reds, as well as Pet Nat bubbles and approachable, non-funky orange wines that pair well with a variety of dishes.

Another major trend is the rise of low and non-alcoholic beverages. This started a few years ago with 0% beers, but “No-Low” wines have taken off recently. It’s been fascinating to learn about the different production methods, and after extensive tastings and feedback from clients, we’ve added new core no- and low-alcohol wines and spirits to our range.

In the world of spirits, while the demand for gin has mellowed, the premium tequila category has taken off, with clients seeking out the latest, trendiest tequilas to have on board. This has led us to expand our range and source beautifully crafted bottles, many of which are now celebrity-endorsed, further fueling this trend.

4. What are some challenges you face when selecting wines for diverse culinary experiences across different regions, and how do you overcome them?

One of the main challenges is balancing the local flavours with guests' expectations for specific wine styles and price points. Regional dishes often have unique flavour profiles, from the delicate seafood of the Mediterranean to the bold, spicy flavours in Asian cuisine. Choosing wines that enhance these dishes while respecting local traditions, yet still catering to a wide range of tastes, is key. To meet this challenge, I propose a versatile wine list that includes both classic and unexpected options.

Another challenge is meeting the expectations for premium wines from around the world. Many guests want access to high-quality, elegant wines wherever they are, but not all regions produce top-notch wines across all categories. To address this, I keep communication open and manage expectations with transparency. I fill any gaps by collaborating with local sommeliers, producers, and wine suppliers to gain insight into the best regional pairings. This approach allows me to offer authentic, regionally inspired pairings that appeal to a global audience, ensuring each meal feels thoughtfully curated.

5. And finally, can you please provide an overview of three popular yacht charter destinations, along with some specific wine recommendations that pair beautifully with their local cuisine?

Certainly! Here’s a glimpse into three of our most popular yacht charter destinations, along with some of my go-to wine recommendations that beautifully complement the local cuisine:

Mediterranean - Amalfi Coast, Italy
The Amalfi Coast is renowned for its fresh, seafood-centric cuisine, with standout dishes like spaghetti alle vongole and Insalata Caprese. To match these light, vibrant flavours, wines with good acidity and minerality are ideal. Try a local Greco di Tufo. This refreshing, crisp wine offers notes of lemon, pear, and toasted almonds, with a wonderful mineral finish.

South of France - Côte d'Azur
Cuisine in the South of France leans into Provençal flavours with dishes like bouillabaisse, ratatouille, and Daube Provençale. This region is also the heart of rosé, making it the natural choice for pairing. Opt for a dry, pale rosé from Provence, such as Domaine Tempier Bandol Rosé or even a unique Bellet wine from Château Clos Sainte Vincent, made in the hills around Nice. These rosés offer delicate notes of strawberry and herbs, blending seamlessly with the Mediterranean flavours and the warm, sunny ambience.

Caribbean - Saint Barthélemy (St. Barts)
St. Barts is known for its fusion of French and Caribbean flavours, with dishes like lobster, Creole-style fish, and spiced rice. The warm, tropical climate here calls for refreshing white wines that complement bold, spiced flavours. A crisp, aromatic Sauvignon Blanc from Sancerre or Marlborough brings bright acidity and citrus notes that pair well with seafood, while an off-dry Riesling from Alsace or the Mosel in Germany is an excellent match for spicier, Creole-inspired dishes. And, of course, a colourful Rum Punch makes the perfect aperitif before any meal!