Food and wine can make a magical combination and we always try to pair these - the guests' preferences and the sailing region are the remaining variables when we craft our wine list. The key to choosing a wine that suits food is the character of the dish, which is to be complemented by the wine to basically melt the food and wine together to become one. A medium-rare Chateaubriand, for example, matches beautifully with a full-bodied merlot.
From the inclusive repertoire my favourite is chardonnat of the Villa Giada vineyard from Piedmont in Italy - it's a fine bouquet including apples and exotic fruits, but still full-bodied with a slight oaky finish and this typical chardonnay character.
From the connoisseur selection my personal number one is the Belle Glos pinot noir from the Clark & Telephone wineyard in California. It is an interesting explosion of flavours mixing hints of orange, coffee and vanilla.
Pre-season, the team is trained extensively for one week on board by the restaurant/bar manager: this includes wine tastings, how to pair wines with food as well as recommending wines based upon the guest's personal preferences and more.