Chief Stewardess Wine & Food Pairing Workshop

Bluewater hosted an elegant evening with Crown Fine Wine & Spirits, Laurent Perrier Champagne, and Paul Hobbs Wines.

By Shalom Weiss • 31 May 2019

An Elegant Evening

On the evening of May 10th, Bluewater partnered with Crown Fine Wine & Spirits to create a fun and educational workshop for Chief Stewardesses and Stewards. The exclusive event was hosted at Crown Wine & Spirits’ beautiful store in the heart of Fort Lauderdale.

Crown Fine Wine & Spirits, "the gourmet experience", is a stunning venue in Fort Lauderdale, they have been in business since 1955 and is Family Owned. The company has received many awards over the years and continues to offer the highest caliber of service to its customers.

Fernando Jewett, Expert Wine Buyer and Yacht Provisioner for over 13 years, led the evening’s festivities. He holds a degree in hospitality and is an I.S.G. Sommelier. He and his team understand the importance of provisioning for your yacht owner and charter guests.

The evening also featured a delicious selection of cheese and charcuterie, selected specifically to pair with the champagne and wine selections for the evening. Melanie Stuart, Crown Wine & Spirits in-house Cheese Educator, prepared these items and explained more about them.

Stewardess Training & Positions Available

Crew Agents Edie Guzman and Jo Damgaard look after our Interiors department and have many jobs to be filled.

Theresa Manwaring is the Head of Interior at the Training Center and has excellent courses for you to take to help expand your skills set.

Please pop by the Crew or Training office for more details, or see our live job board and training schedule.

We look forward to welcoming you soon and hope to see you at a Bluewater event in the near future - keep an eye on your Club page or the bluewater crew Facebook page for other upcoming events.

A Little Bit of History!

Laurent Perrier Champagne
Established in 1812, Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century.

Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s, resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981, and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously.

Today, Laurent Perrier’s iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne.

Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency, attributable to having only 3 chefs de caves since 1949.

Laurent-Perrier’s house style emphasizes freshness, elegance, and finesse across its entire range of champagnes. None of the wines are aged in oak, and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years, as well - is fundamental to champagne. At Laurent-Perrier, even our prestige cuvée Grand Siècle is never a single vintage wine, but always a blend of three complementary vintage years, essentially "creating" the perfect year.

Paul Hobbs Wines
Paul Hobbs has built his winery’s portfolio from the ground up on a foundation of strong, collaborative relationships with the growers of some of Napa’s and Sonoma’s most compelling and historical properties (Opus One, Peter Michael, Lewis Cellars, and Catena from Argentina).

Meticulous vineyard management, followed by minimally-invasive winemaking techniques, is Paul Hobbs approach for producing wines that express their vineyard origins with utmost finesse, complexity and authenticity; in other words, wines with a sense of place.

As a winemaker, Paul is highly regarded for his ability to identify exceptional vineyards along with his pioneering, innovative work with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to truffle-hunting dog.

He founded Paul Hobbs Winery in 1991, Vina Cobos in 1999 and is a leading consultant winemaker around the globe.