Professional interior crew need to be confident in their sommelier skills – especially as many of the guests they host on board are experienced wine connoisseurs, some with a pricey cellar at home to prove it. Stews know the importance of making an impact on guests by pairing an excellent selection of fine wines with the cuisine served aboard their yacht.
Peter Panousis, the regional manager of Mezzanine Wines for Queensland, Australia, has more than 25 years’ experience in all areas of hospitality. He has owned and operated five-star restaurants, lectured on hotel management at Griffith University and is food and beverage consultant to several Gold Coast charter yachts. Panousis wrote the book on how to plan a menu, highlighting the details of matching international cuisines and fine boutique wines. (Check out www.mezzaninewines.com.au for more information.)
“On food and wine matching,” Panousis says, “there are no strict rules, only traditions – and such traditions are always in the process of change.” However, he offers some general guidelines to keep in mind:
Dry before sweet; white before red; younger before older; lighter styles before fuller-bodied; chilled before room temperature.
Always serve wines at the appropriate temperature: