I

cannot believe this the fourth & final chapter of our Wine Series!

 

Kim, THANK YOU so much for all of your incredible insight into the world of wine! As someone who didn’t know anything other than a red wine & white wine when I started yachting, I’m always trying to learn as much as possible. If you would like to follow more of Kim’s adventures (she’s in Australia at the moment), then follow along on her instagram page @Kimschmidtke 

 

On to todays topic & it’s perfect for those of us going into big refits this winter!

 

Wine Storage

This won’t come as a surprise to most, but a super yacht is not at all the ideal storage conditions for wine. There is for one the constant moving and rolling of the boat itself (no matter how amazing they say your stabilisers are!), the humidity, inability to temperature control and the main fact of complete lack of space onboard to do this all correctly. There are a few Masters of Wine that have looked into wines on boats and actually found that the wines onboard mature faster than their counterparts ashore, something to consider when doing large wine orders and orders of older wines that may be coming into the end of their peak drinking window 

As for long term storage of wine on the yacht, look into locations towards the centre or the heart of the boat, where there will be less movement. And also hopefully where they won’t have to be touched or moved and stay somewhat of a constant temperature. When we talk about “laying down a wine” this does only apply to wines under cork. A wine that has a cork closure must lay down so that wine is in contact with the cork at all times. This is to ensure that the cork doesn’t dry out because when it dries, it shrinks, allowing oxygen into the bottle and oxidation will occur. If you have wines under screw cap then there is no worry and you can leave these bottles standing up which may help with storage space.

 

 

If you do have a charter coming up and they have ordered their own specific wines, don’t worry so much about the storage. They can be left standing up and not in perfect cellaring conditions with no damage done for up to a month, even sparkling wines. Saves on space and makes them a lot easier to access during busy times.  

I hope you were able to learn a thing or two about wine with this series!

Big hugs!

Gem xo

Gemma Hulbert
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Gemma Hulbert

Hello! My name is Gemma, the girl behind The Yacht Stew. After 7 years of working on yachts, I wanted to create a platform where I could share my stories, travels & passions. I have been asked a million and one times “What do you actually do working on a yacht?” – hopefully this blog will give you a good insight. I’m so excited to share my travels & stories with you.
Gemma Hulbert
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