Corkers offers a PYA accredited basic wine one day course as part of the PYA GUEST programme, either onboard or at Antibes. Kim is opening an office near Heathrow, London, to better serve customers and ship wine to far flung places around the world.
Andrew Azzopardi and team at No.12 offer accredited WSET wine courses in Mallorca and Malta twice a year (once before the season and once after the season). No.12 also does specialised, tailor made wine courses for specific clients who want to learn more about particular wines or simply get to learn the basics of wines in an informal way without having to deal with the examination. Masterclasses are held with Acrew at the Palma Super Yacht Show, Monaco Yacht Show and The Boathouse event in Mallorca.
Fine Wine Works offer 3 levels of WSET courses, from Beginners to Advanced. It is the first in the Med to offer the PYA GUEST Accredited Bartending & Mixology course in Palma and the South of France.
With Onshore Cellars, you can open an Onshore Private Reserves Account, to invest in wine or to start your own cellar ashore. The wine is kept in a bonded cellar in London and whenever you want to sell it or send it home, you just give the word. The company also provides WSET courses (Wine & Spirit Education Trust) with Master of Wine Rod Smith at the beginning and end of every season in their new shop at the centre of Antibes which opens 1st May 2017.
Master of Wine Louise Sydbeck, founder and Managing Director of Riviera Wines, trail blazed wine education for the superyacht industry when she set up the first WSET courses in 2007. She’s decided the WSET Level 1 course was too basic for most crew and teaches Level 2 and 3 with pass rates averaging between 95% -100%.
“It’s really the part of my job I love the most when I can pass on my passion for wine. Some of my old students have even pursued a career in wine after yachting and
that’s fantastic!” This past winter she wrote the first ever wine book dedicated to the yachting industry which can be downloaded free from the website (www.rivierawine. wine), or hard copies can be ordered for a fee. The idea is that this book will help wine novice crew to feel more confident in their wine related work onboard and hopefully to answer some questions without giving too much unnecessary information.
With tales of record delivery times of Chablis to the glaciers of Juneau in Alaska (Hervé), or €50,000 worth of wine for a Christmas party to a chalet in Switzerland (Andrew) and middle of the night missions to deliver wine from Chateau Petrus to Marbella, or overnight dashes on the ferry to Sardinia while dealing with obscure winegrowers in New South Wales, Australia, who believe they are reincarnated (Helen).
There is not much that will phase these experts, making it all the easier for you to stock up a stellar cellar this season and soak up some wine wisdom along the way.
IS IT IMPORTANT TO SERVE WINE AT THE RIGHT TEMPERATURE? YOU BET STYLE OF WINE
EXAMPLES Light to medium bodied wines
Medium/full-bodied white wines - often oak aged
Light bodied red wines Medium/ full bodied red wines Sweet wines Sparkling wines
Pinot Grigio, Provence rosé, most Sauvignon Blancs
White Burgundy, white Rhone blends
Valpolicella, Beaujolais, some young and light Pinot Noir
Basically all other red wines All sweet white wines Champagne, Cava, Prosecco
SERVICE TEMPERATURE Chilled 7-10 °C (45-50 °F) Lightly Chilled 10-13 °C (50-55 °F) Lightly Chilled 13-14 °C (55-57 °F) ‘Room temperature’ 15-18 °C (59-64 °F) Well chilled 6-8 °C (43-45 °F) Well chilled/chilled 6-10 °C (43-50 °F)
94 | SPRING 2017 | ONBOARD
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