Everything’s coming up Rosé these food friendly wines complement S Ea D REaM yacht clUb’S Seasonal fare
-by Diane Sukiennik and Michael Reiss
No, the buzz isn’t from bees. (They are fighting extinction these days.) It’s from the uncork- ing, untwisting and un-popping of the wine world’s current darling. Rosé wine has finally shrugged off it’s cloak of disrespect and is now being recognized, embraced and heralded by even some of the most hard core cab lovers as a respectably versatile addition to their wine collection. The once soft, flabby, often sweet and characterless style of wine that was termed “blush” by the California producers in the 1970’s has been replaced by the current crop of subtle, so- phisticated, dry rosés. Contact with the dark skinned grape adds the distinctive color and also imparts enough tannin and acid to balance the fruit. This formula develops structure and the ability to deliver delicate herbal, floral or mineral notes that add intrigue and interest. Although considered fruity wines by many who have not tasted the most recent vintages, most respectable rosés are dry and show enough complexity to be considered more than a mere guzzling beverage. Rosés are produced around the globe and are made from just about every grape varietal. From light and delicate in hue to dark and more full-bodied, from bubbly, to slightly effervescent, to still, there is a rosé on the wine list waiting to surprise and seduce you. And, if you should get stung by the rosé buzz, you might want to check out the group called, “Rosé Avenger’s and Producer’s” or “RAP,” who are dedicated to spreading the gospel of pink to the public. For details, go to www.rapwine.com.
look for these Rosé Wines aboard your s ea d ReaM yacht les deux Rives aoC Corbières Rose A blend of Cinsault, Syrah and Grenache. Light pink with a berry scent. Bright cherry, raspberry and currant flavors with a final ginger and spice note. le Poussin Rose grenache Carignan A pale pink blend of Grenache Gris and Noir with Cinsault. It has floral, rose petal scents and a dry well balanced palate of summer fruits. Diane Sukiennik & Michael Reiss are food, wine and lifestyle writers for their own website www.foodandwineaccess.com, and are regular contributors to www.Justluxe.com. They are graduates of the professional wine writers symposium and the mastering wine course conducted by the Culinary Institute of America, CIA, at Greystone Mansion in Napa Valley, California. Their recent voyage aboard S EA D REAM was just one of their many travel adventures.
Meet S EA D REAM ’s Sommelier, Ferenc Kis
When you’re overwhelmed by or unfamiliar with the selections offered on S EA D REAM ’s wine list, this is when you ask Ferenc for advice. It’s his job to rec- ommend wines that suit the guest’s tastes and price range. Even those who are knowledgeable about wine can benefit from his advice. Ferenc has tasted the items on the wine list and knows which wines go best with which entrees. Ferenc was born in Kiskunfélegyháza, a small town in southeastern Hungary. He graduated from high school in Budapest and completed two years of university in the air force, where he learned to be a helicopter pilot. He attended Somme- lier courses in Australia and Monaco. This independent young man enjoyed running his own business in Hungary where he imported cars from Italy and Germany. When his country began expe- riencing economic difficulties, Ferenc decided the time was right to set out on a journey to discover Australia. He stayed there for one year and perfected his English. He speaks fluent German and English. Ferenc enjoyed traveling and took a position with Renaissance cruises in 1998 as a Bartender and Sommelier. Later he worked as a Sommelier with Radisson Seven Seas before joining S EA D REAM YACHT CLUB in 2003 as a Bartender and Sommelier.
Ferenc says “I enjoy working with people and discovering their palate. It’s my goal to make guests happy with a nice wine selection”.
When asked what his favorite S EA D REAM destination is, he said “Southern Italy and Croatia. These two areas have a similar culture to Hungary. It’s in the ports like Hvar, Rab, Split and Dubrovnik that I always go ashore, just to walk around and taste the local flavors and wines”. We are all mortal until the first kiss and the second glass of wine. -Eduardo Galeano In his spare time (although we can’t figure out when that it is) Ferenc might be found in the gym, reading classical novels, swimming or biking. In fact, he was a member of the Hungarian biking team in the early 1980`s on road and track. On vacation he enjoys travelling around his home country, getting his fill of Hungarian cuisine (like goulash) and visiting local vineyards. He’s excited, as are the other crew members, for S EA D REAM ’s Amazon voyages in 2012.
To book your yacht vacation or full yacht charter please visit www.SeaDream.com
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