Master Sommelier Virginia Philip
in the world can be avoided with clean eating.
“I did a two-week charter last year where some of the guests were obese. They watched TV the entire time and only wanted to eat buffetstyle. They didn’t seem happy or healthy in general, you know? Then they go back to their everyday lives, and I’m like, ‘It’s so sad. Two weeks of clean eating could have totally changed their lives, affected their mind-set and made them feel great. On a juice cleanse, for example, it only takes a few days to notice drastic results in your health.
“I really believe there’s a trend in this industry toward health and wellness. Yes, people want to celebrate and indulge on yachts, but there are also those who want be healthier. And I’ll always try to help them achieve that.”
Chef Addy’s menu reflects our in-between period of Indian Summer with flavors, components and textures of food remaining clean and refreshing. The first course of tuna and salmon sashimi with wasabi purée is simplicity at its best. The delicate, sweet, fresh fish melts in your mouth, while the fiery blast of wasabi dances on the palate. The perfect, crisp white wine to enhance such simple pleasure is the Weingut Knoll Grüner Veltliner Kreutles, Wachau, Smaragd, Austria, 2013. This Austrian white gem has just enough weight to hold up to the fleshy texture of the tuna and salmon as white pepper, lime and watercress accents harmonize with the wasabi.
With our second course, there is nothing better than a fresh, grilled piece of salmon with the world-class pinot noir A. Christmann Spätburgunder, Pfalz, Germany, 2012. Spätburgunder, pronounced “spaytber-gun-der,” the German synonym for pinot noir, is a soft but expressive red from the cool Pfalz region bringing flavors and aromas of ripe cranberry, black cherry and strawberry, with notes of earth and forest mushroom on the finish. It has the tannin to match the weight of the salmon, bacon and Brussels sprouts in harmony.
For our grand finale of poached pear in honey, cinnamon and ginger syrup on vanilla custard, the ideal wine involves a delightful nectar from another European country. The Jorge Ordoñez “Selección Especial” moscatel, Malaga, Spain, 2012 is sweet, but not too sweet. With notes of honeysuckle, papaya, hazelnut and baking spice, this sticky from Malaga is sure to satisfy a sweet tooth when sipped with such a delectable dish. virginiaphilipwineshopacademy.com Weingut Knoll Grüner Veltliner Kreutles, Wachau, Smaragd, Austria, 2013, $55
A. Christmann Spätburgunder, Pfalz, Germany, 2012, $29
Jorge Ordoñez “Selección Especial” moscatel, Malaga, Spain, 2012, $18 (375 ml)