December 1-26, 2021, Part 3--Wine and such

Oceania has a tagline--The Finest Cuisine at Sea. I’m certain those who have sailed Silversea or Crystal (if they’re back sailing) might debate that statement, but Suzy or I can’t. Please note Suzy’s recent foodie blog entry. What I’d like to do is add a bit more detail about the food & wine experience.

 

Oceania’s 1,200 guest O-Class (Marina & Riviera) ships have four fine dining restaurants (Jacques <think Pepin>, Toscana, Polo and Red Ginger) where reservations are required. Our current San Antonio, Chile to Buenos Aires leg has only 410 guests so reservations have not been a problem. One of the nice things about any of these restaurants is there is never a surcharge.

 

There are, however, three special menus served only at La Reserve. Seating is very limited and they do have additional charges as these meals are prepared by Senior Executive Chef Laurent Trias and his staff and each course is paired with select wines. I’ll attach The Odyssey menu at the bottom, and here's the Dom Pérignon menu with pairings--three different champagnes: 2004 Dom Pérignon Rosé. 2006 Champagne, 2009 Champagne.

 

In case this is illegible (which I think it must be),  I'll just share two of the entrees: Brittany blue lobster in yellow curry broth with coco foam, and Seared sashimi-style Wagyu beef with sauteed arugula, blood-orange-soya jus, caviar osetra.

 

Who knew that Riedel and Dom Pérignon partnered and designed a champagne glass exclusively for Dom Pérignon champagne? It's called the Dom Perignon Riedel Spiegelau. A friend in Scottsdale who has met the senior Riedel calls him ‘a miserable little old man.’  

 

The sommeliers turned down the lights prior to serving the champagne; look at the Black Light electric Dom wine labels. Pretty clever as there is a small battery & switch hidden in the bunt with very fine wires to the stick-on label. Over the top, but effective.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In addition there are numerous wine (360 Degrees Red, World of Whites, Stars of the Southern Hemisphere, etc.), whisky, vodka (Beluga Noble Russian Vodka and caviar), and other tastings. (We're lobbying for a tasting event for Toscana's wonderful selection of olive oils--but it hasn't happened yet--so we're just enjoying them one-at-a-time.)

 

I’m not a fan of Grappa, but found Barricata Grappa to be enjoyable.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the nice things about wine at dinner: if you don’t finish a bottle, in any restaurant, the sommelier (there are 14 aboard) will Vac-U-Vin the bottle, put one’s room number on it, store it, and you can have it any future time at any restaurant, or in your suite.