The Tasting Panel magazine

January / February 2017

Issue link: http://digital.copcomm.com/i/776532

Contents of this Issue

Navigation

Page 38 of 148

38  /  the tasting panel  /  january/february 2017 F or centuries European explorers tried to find a commercial sea route through the Northwest Passage, connecting the Atlantic and Pacific Oceans above North America. Norwegian Roald Amundsen found a way from Greenland to Alaska, taking three years—1903–1906—to complete the voyage. The passage eliminates thousands of miles from traditional routes going around South America or even through the Panama Canal. Northwest Passage voyages became possible, seasonally, in 2007. From August 10 through September 17, 2016, the 69,000-ton luxury cruise ship Crystal Serenity, carrying 1,700 pas- sengers and crew became the largest cruise ship to make the journey. It was accompanied by the RSS Ernest Shackleton, fitted as an ice breaker, and two helicopters for emergencies and aerial sightseeing. Two experienced Canadian ice pilots were on board. Additionally, two ice searchlights, high- resolution ice radar, forward-looking sonar and thermal-imaging equipment were installed on the Serenity. The planning, begun in January 2013, included collaboration with the Inuit communities and local officials. According to Toni Neumeister, Vice President, Hotel Procurement & Food and Beverage Operations, a total of 16,000 liters of liquor, wine and Champagne and 3,900 liters of beer were consumed during the voyage. "It represented a slight shift from whites to reds when compared to a normal voyage, but nothing drastic." Several Oregon and Washington wines were added to the wine they normally stock in the ship's six bars. Neumeister, the F&B staff and ship- board sommeliers evaluate the wines on a continuous basis to "ensure that we always have a six-star selection of wines both in variety and quality." The wines chosen for this cruise were selected to complement the local seafood, including Arctic char, halibut, black seabass, Canadian pike, whiting and walleye. As examples, the Sokol Blosser 2014 Pinot Gris, Willamette Valley and the Sokol Blosser 2013 Pinot Noir, Dundee Hills work well with Arctic fish. They also carried the Evening Land 2010 Pinot Noir, Seven Springs Vineyard, Eola-Amity Hills; Chateau Ste. Michelle 2013 Merlot, Columbia Valley; Northstar 2012 Merlot, Columbia Valley; and Chateau St. Michelle 2013 Cabernet Sauvignon, Columbia Valley. Their normal selection of wines represent Australia, New Zealand, Chile, Argentina, Spain, Portugal, Italy, Austria, Hungary, Germany, South Africa, Israel and, of course, France. Because of the cold climate, the galley offered richer and heartier soups and more options on the heavier side of the menu. Hot chocolate and hot bouillon were available on a 24/7 basis. A chartered plane brought 30 pallets of fresh produce, fish and seafood for restocking in Cambridge Bay, Nunavut, Canada. Another 15 pallets of local fish and fresh food were brought on at Nuuk, Greenland. One "shore excursion" took passengers to a nearby glacier, where the crew brought 200 liters of hot chocolate to help keep them warm. Captain Birger J. Vorland, Master of Crystal Serenity, says, "It is hard to put into words the feeling one has sailing the Northwest Passage with any vessel. The key to our amazing journey was planning, planning and planning. In every successful expedition it is all the details coming together that provides the experience, creates the atmosphere and ensures safety. Drop in a bit of luck, and you have it made. That is what we did in 2016, and we will do exactly the same in 2017." Crystal is accepting reservations for the next 32-day Northwest Passage cruise, scheduled to sail from Anchorage on August 15, 2017. CRYSTAL SERENITY SAILS THE NORTHWEST PASSAGE by Judy Colbert The Top of the World From August 10 through September 17, 2016, the 69,000-ton luxury cruise ship Crystal Serenity became the largest cruise ship to sail the Northwest Passage. According to Toni Neumeister, Vice President, Hotel Procurement & Food and Beverage Operations, a total of 16,000 liters of liquor, wine and Champagne and 3,900 liters of beer were consumed during the voyage by the 1,700 passengers and crew. TRIP REPORT PHOTOS COURTESY OF CRYSTAL SERENITY

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - January / February 2017