A yacht show week compresses a season's hospitality into four or five days. Brokers walk the pontoon, owners are entertained, chefs cook for judges and exhibitors pour for hundreds of visitors, all on a quay with limited space, strict access rules and nowhere to hide a mistake. Wine is one of the few elements of the week that can be planned entirely in advance, which is why the yachts and stands that run smoothly almost always have the drinks plan settled early.
The shows that matter
The calendar that most of our clients work to starts in spring with the Palma shows and the MYBA Charter Show, moves to the Monaco Yacht Show in September and the Cannes Yachting Festival in the same month, and finishes with Antigua in December. Each has its own rhythm, and each rewards the same discipline: decide early, order ahead and keep the cold chain unbroken. We set out our show service on the yacht show wine supply page, and our history at Port Hercule is on the Monaco Yacht Show page.
Three different jobs
1. A yacht on show
The interior team is hosting brokers, potential charterers and sometimes the owner's guests. The aim is for the yacht to feel generous and well run without a single flustered moment. That calls for a short, confident list: a Champagne for arrivals, one white and one rosé that will carry a lunch, a red for the evening, a non-alcoholic option and plenty of water. Brokers remember the yacht where the stewardess could say something specific about the wine in the glass, so choose bottles that come with a story. Our Iconic producers series is written for exactly that purpose.
2. The chefs' competition
If your chef is entering a menu competition, wine is part of the judging. The judges taste the pairing story as much as the food, and a stewardess who can explain why a particular wine sits beside a particular course serves with real confidence. Send the menu early. We propose pairings course by course, with alternatives at different price points and tasting notes your team can use. For the principles, see our guides to pairing for yacht stews and matching the wine to the charter menu.
3. A stand or exhibitor space
A stand needs pours that keep visitors talking, in quantities that survive the final afternoon. The questions are simple: how many visitors, how many show days, and how long does each stay? As a planning assumption, work from one to two glasses per visitor who stays to talk and a bottle pours about six glasses. Add a margin for the busiest afternoon, and arrange chilled top-ups every day instead of storing everything on a stand with limited refrigeration.
Logistics that decide the week
- Access. Show quays have security, accreditation and delivery windows. Ask the organisers early which vehicles may enter and when, and give the name of the person who will sign for the delivery.
- Timing. Deliveries work best before the crowds arrive or after they have gone. Daily runs, timed around show hours, avoid the crush at midday.
- Cold chain. Wine left on a hot quay for an hour is wine you cannot serve. Chilled stock delivered close to service, with ice and containers ready, is the safest approach. See our guide to chilling wine on board.
- Glassware and ice. You need more of both than you think. Count glasses per guest per hour, not per guest.
- Non-alcoholic options. A growing number of visitors and brokers do not drink at midday. Our piece on low and no alcohol provisioning has ideas that look as good as anything else on the tray.
When to order
Show weeks are the busiest of our year. Reserved stock is honoured first, and an order placed two to three weeks ahead makes wine the one line on the plan that never wobbles. After that, you are still welcome to call, but the choice narrows. A mid-show request such as "the viewing just became drinks for twelve" is a call we are used to, and because our own vans run daily on the Riviera, a short notice top-up to the berth is usually possible.
Where we deliver around the shows
Our base is in Antibes, minutes from Cannes and a short run from Monaco, so the Riviera shows are on our doorstep. See the pages for Monaco, Cannes, Palma de Mallorca, Genoa and Antigua. For Antigua in December, our guide to what to do during the show is a good companion.
If you are planning an event around the show rather than a yacht, we also supply events in Monaco and events in Cannes.
What to avoid
- A long list. Ten wines open on a hot quay is a recipe for warm bottles. Five well chosen wines, well served, is better.
- Last minute substitutions. Decide the wines early, taste them with the chef and keep the plan.
- Relying on the quay's own ice. Bring your own supply and a place to keep it cold.
- Forgetting the crew. A long show week is tiring. Water, soft drinks and a small allowance for the evenings off keep the team in good form.
A show week checklist
- Confirm the number of guests per day and the type of hospitality.
- Choose a short wine list: one Champagne, one white, one rosé, one red, one non-alcoholic.
- Send the menu for any competition and ask for pairings.
- Check delivery windows and access with the organisers.
- Order two to three weeks ahead and agree a daily top-up.
- Arrange ice, glasses and a cold store at the berth or stand.
Frequently asked questions
How early should I order wine for a yacht show?
Two to three weeks ahead is a good target. Reserved stock is honoured first in show weeks, and a longer lead time gives a wider choice.
Can wine be delivered directly to a stand or berth?
Yes, subject to the show's own access rules. Tell us the show, the berth or stand number and the best delivery window, and we plan the run around it.
How much wine do I need for a stand?
Estimate the number of visitors who will stay to talk and allow one to two glasses each. One bottle pours about six glasses, and a margin for the busiest afternoon is wise.
Can you suggest pairings for a chefs' competition menu?
Yes. Send the menu and we will propose course by course pairings with alternatives at different price points, plus tasting notes your interior team can use.
