On the cruise ship, special events were often hosted, and I was particularly dedicated to one group: wine tastings and pairings. I attended all four wine events they offered and enjoyed every sip!
Wine and Chocolate
This was my first tasting, and the only one I did with Amber. We sampled four wines, each paired with a different chocolate variety. The wines included a Tawny Port, Beaujolais Villages, Errazuriz Merlot, and Kendall-Jackson Zinfandel.
Every tasting was lead by a sommelier who would go over the wine tasting guide on the “Four S’s” of wine:
Sight – We examined the wine color by holding the glass at a 45-degree angle over a white napkin. Fun fact the color of the wine can help tell you how young or old the wine is!
Smell – After swirling the glass, we detected the wine’s aromas.
Sip – The best part! We evaluated acidity, sweetness, and tannins. The sommelier noted that higher acidity often signals a cooler climate, while warmer climates produce sweeter wines.
Summary – The simplest step: did we enjoy it?
After each sip, we tasted the chocolate to assess the pairing. Some pairings were perfect, while others offered a fun contrast. The Tawny Port with white chocolate was a standout, and each wine pairing increased in cocoa percentage. I enjoyed all the wines and chocolates, though Amber wasn’t a fan of the Merlot.
Blind Tasting with Maroons
After a great first experience, I brought Michael to the next tasting: a blind sampling using black glasses to hide the wine color. We tried three wines, each secretly poured. Starting with one red and one white as a base, we tested our senses with maroon pairings.
Divided into teams, we identified the color, origin (cooler or warmer climate), and varietal for the three wines. With our analytical approach, Michael and I helped our team win, correctly guessing the wines: two reds (Pinot Noir and Cabernet Sauvignon) and one white (Chardonnay). We enjoyed it so much that we signed up for the next tasting right away. The wine steward was amused, saying, “See you at your next alcohol appointment!”
New vs. Old World with Tapas
Our third “appointment” was a tasting of six wines: three from the New World (New Zealand, Australia, and the U.S.) and three from the Old World (Europe). We compared wines side by side, pairing them with tapas including bacon, cheese, dates, and almonds. The food pairings were my favorite of the tastings!
The wines included Medoc and Cabernet Sauvignon, Shiraz and Shiraz, and Muscatel and Moscato. Testing how each wine paired with different tapas added a unique flavor twist to the experience.
Wine and Cheese
For my final tasting, I successfully completed the full circuit of wine events. The wine steward congratulated me on “being very committed to your alcohol appointments.” We sampled a Sparkling Prosecco (Norwegian Ship 66), Sauvignon Blanc from New Zealand, Pinot Noir from France, and a Port from Portugal, paired with parmesan, goat cheese, cheddar, and blue cheese.
We sat across from a couple, and before it started, the other lady and I accurately guessed the cheeses before anyone told us. Not many enjoyed the Sauvignon Blanc, which meant extra for me! I also got Michael’s portions of goat and blue cheese.
Summary
The final “S” is the best—Summary. The experience was both enjoyable and educational. I likely annoyed the sommelier by the end, as I could answer most questions! It was fun using the knowledge I gained from these tastings to figure out what wines to pair with dinners and desserts on board.
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