A great wine education for yacht stewardess training and estate managers was hold by Pioneer Linens of West Palm Beach, Florida. They recently hosted the monthly meeting of the local branch of the Domestic Estate Management Association. It was interesting to note that there was about an equal mix of yacht stewardess participants as there were estate management participants. Although the main topic was a fabulous demonstration of the new Laura Star ironing system (more on that later), one of the most interesting people that I met was Drew Feinberg, a sommelier who owns The Wine Sage, a personal concierge and sourcing service for fine wines and champagnes located in the Palm Beach area. I was so intrigued that I had to contact him. Part of yacht stewardess training you can find in my book The Yacht Service Bible involves wine education, and particularly the fine art of food and wine pairing.
He was kind enough to share the following with me:
As far as pairing Wine with Food a yacht stewardess or a yacht chef can follow these guidelines below as basics:
Higher acidity wines leave you wanting to take a bite of food and after taking a bite of food you’ll want a sip of wine (doesn’t that work nicely).
Flexible Reds with food – have good acidity such as Chianti, Red Burgundy, CA Cabs, Oregon Pinot Noirs and Zinfandels (fruit driven), Rhone Wines such as Chateauneuf du Pape
Fruit driven dishes with fruit components like Pork w/sautéed apples, roast chicken with apricot glaze, duck w figs go great with fruit driven wines such as Gewurztraminer, muscat, viognier and Rieslings
Saltiness in Food is a great contrast to acidity in wine, Ex: Smoked Salmon & Champagne(or fruity acidic red) Parmigiano Reggiano cheese and Chianti.
Asian dishes that have soy sauce pair well with high acid wines like German Rieslings. Stilton Cheese(something salty) with Port(Sweet) a nice contrast.
High Fat Food – with a lot of animal fat, butter or cream cries out for a rich intense, structured, concentrated wine. A big California Cabernet or Bordeaux Red with a Rib eye Steak or perhaps the most decadent wine and food marriage of all: Sauternes and Foie gras.
Dessert – Sweet and sweet don’t really work, because if the dessert is to sweet it will make the wine appear dull and bland. A not too sweet wine goes well with a fruit or nut tart dessert.
Wow! Drew, thank you so much!! How is that for some fantastic wine education information and a great introduction to The Wine Sage, Drew Feinberg. He can be reached at www.YourWineSage.com, 561-252-8160.
Drew, I look forward to working with you soon on some more wine education and food and wine pairing seminars for yacht stewardess training and estate managers in the Palm Beach and Fort Lauderdale area. Readers, please drop me a line for more information!!
For all my other readers, if you are looking for more great information about yacht stewardess training my book The Yacht Service Bible is meant for you! Check it out NOW!