How About Some Cheese With Your Wine?

Where can connoisseurs savor the perfect pairing of 'vin et fromage' from a 25,000-bottle cellar of more than 350 labels and 40 types of cheeses while traveling the globe? Where can the intrepid traveler learn first-hand that the first cheese was made in the Middle East or that an aged Dutch Gouda is the perfect complement to a California Chardonnay? Why, only aboard Crystal Cruises' 2008 voyages, when all of the onboard wine sommeliers will be certified by the Court of Master Sommeliers and certified Cheese Sommeliers will be introduced on the line's 60+ voyages in destinations around the world.

The training and knowledge of the wine sommeliers allows guests to turn enjoyable samplings into edifying experiences with in-depth information about the history, horticulture, vineyards, and subtle flavors of the wines being tasted, including rare and extraordinary wines. To complement fine wines, the cheese sommeliers will be expanding Crystal's selection of regional and artisanal cheeses, and can offer insights on sampling suggestions, the harmony with wines and spirits, and information on the history, manufacturing and fine distinctions of each cheese. Extensive hands-on training provides the cheese sommeliers with in-depth knowledge of unique blends from numerous countries worldwide with a special emphasis on France, Switzerland, Spain, Portugal and England.

"Great travel experiences include sights, sounds, and also tastes," says Toni Neumeister, Crystal's vice president of food and beverages. "Our new certified experts will offer an added dimension to the culinary experience by educating and encouraging both novices and connoisseurs to discover new wines and cheeses that enhance their dining and travel encounters."

While I'm no connoisseur (I didn't know there is such a thing as a Cheese Sommelier), I am glad to know it's no accident that I prefer Gouda Cheese with my Chardonnay. Maybe I'm not such a novice after all!