Symphony's Sommelier

Upon getting back to our stateroom, there was an urgent message to get in touch with the Head Sommelier about our Vintage Room reservation. Let me first explain, the Vintage Room is a multi course wine and food pairing extravaganza featuring rare wines and food specifically created to match those wines. Indeed this was an urgent message. I also enjoyed having an excuse to sit down and meet the Head Sommelier.

As it turned out, I totally enjoyed having the opportunity to meet Brigitta Fureder and  spend several minutes discussing what she does aboard the Symphony. Currently stocking between 30,000 and 50,000 bottles, they are kept in a temperature controlled room below decks. According to Brigitta, the room is so crowded, only the smallest of her staff can get to some of the cases.

As I already suspected, the selection of wines is brand driven, they cannot afford to schlep wines around the world that will not move. So we can forget about finding great Rieslings from the NY's Finger Lakes Region or Italian varietals from Amador County. With that being said, the selection is truly amazing. If you can afford it, there are verticals from all the First Growth Bordeaux, as well as from most of the the DRC estates of Burgundy. In addition, all the cult wines of California are on the list.

But there are plenty of delicious, and well priced selections in the $50-$100 range. Yesterdays Dr. Loosens Riesling was an example. Others are Beringer Private Reserve Chardonnay as well as many US pinot noirs and some very nice Zinfandels.

Did I mention the by the glass program, it is stunning. The above mentioned Beringer is on it, as well as the Dr. Loosens, several pinot noirs, Chateau Montelena Estate Cabernet, and the Kracher TBA that I had yesterday. Also found on the dessert by the glass selection are six 10 & 20 year old Tawny Ports as well as Chateau Rieusac (I'm sure my spelling is way off) by the glass. Again, brand names, and no off the beaten path discoveries.

Finally, I asked Brigitta how she goes about order, and as someone who has  dealt with overseas logistics before, I found it very interesting. She orders once every 3 months, and by the container. This has to do with maximizing Crystal's wine spend to make for the best pricing possible. And the pricing to the guest is also quite reasonable.

So what did we have for dinner last night. It was the Captain's welcome dinner, and as a first for us, we were seated at a table hosted by the Assistant Engineering Officer. He was delightful company, and all the wine was his treat. These were the Crystal House Brand Reserve Chardonnay and Pinot Noir. Nice wines from the Central Coast of California, nice fruit and toast. Simple and drinkable.

I ordered the caviar, which was out of this world. Not a fishy as some, and with an extremely creamy texture. For dinner I opted for the Quail stuffed with Porcini Mushrooms with a Madeira sauce. Perfectly roasted and perfect with the pinot noir.

Tonight is Prego, and I am looking forward to Tiganello with dinner.