Master Sommelier Virginia Philip
As charter clients become more health conscious, yacht chefs around the world are creating some of their best dishes as gluten-free. Even the Food Network now posts its “Top 10 Gluten-Free Restaurants” on its website. So it’s no surprise that this month Chef Mercier has prepared a menu involving several gluten-free ingredients, and we’ve embraced the challenge in our shop as well. Two of our recommended pairings this month are gluten-free or vegan.
For the frst course, Chef Mercier’s vegan tower of avocado with baby arugula screams for a crisp and lighter beer, actually. Try the gluten-free Brunehaut organic Belgian blonde ale. Made at the 125-year-old Belgian brewery, this traditional blonde ale is brewed with all organic ingredients. The avocado has enough protein and oil to work wonders with the hops, while the zucchini gives enough punch to match up to the fnish.
The main course of grilled Atlantic tuna is the perfect summer dish, and we’re pairing it with a Chehalem “Three Vineyard” pinot noir, Willamette Valley, Oregon, 2013. This vegan pinot noir is a knockout. The earthy and thyme notes in the wine marry well with the kale and the sundried tomato in the dish. The raspberry, cherry and pomegranate notes of the wine complement the tuna and the bacon, while the tannins won’t overpower the dish.
Last but not least is the decadent chocolate ginger lava cake. Gluten- and dairy-free, talk about a guilt-free dessert. The Viñedo de los Vientos “Alcyone” late-harvest tannat from Uruguay is a bit of an unusual wine. This unique dessert wine is named after Alcyone, the goddess of calm and tranquility. It’s an aromatized sweet red dessert wine made from 100 percent tannat. The base wine is aged for several years in French oak before it is fortifed with brandy and aromatized with a secret blend of roots and herbs. The wine is full-bodied and rich with notes of ripe cherry, fresh vanilla bean, chocolate and allspice, which will certainly play on the ginger and chocolate nuances of the dish.
The Spirits
Brunehaut organic Belgian blonde ale, Belgium (gluten-free) Chehalem ”Three Vineyard” pinot noir, Willamette Valley, Oregon, 2013, $32 (vegan) Viñedo de los Vientos “Alcyone” late harvest tannat, Uruguay, $36
Virginia Philip is one of only just over 200 professionals worldwide to hold the title of Master Sommelier. Her discerning palate and encyclopedic knowledge also earned her the American Sommelier Association’s title of “Best Sommelier of the United States.” At The Breakers Palm Beach, Philip oversees the beverage selection of the resort’s nine restaurants and bars and 14 wine lists. She owns Virginia Philip Wine Shop & Academy in West Palm Beach.