Crew Focus in Mallorca
With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1092.
Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com
The Sommelier at Sea: How Yachts Are Upping Their Wine Game
By Erica Lay
Yachting has always been synonymous with luxury, but in recent years, the emphasis on food and drink has reached new, grape-soaked heights. Gone are the days of dusty bottles and hurried guesses at what might pair with grilled lobster. Today, top-tier yachts have fully embraced sommelier-level wine service, transforming their cellars and expanding the horizons of both guests and crew.
“You can’t just chuck a few bottles of Dom and a magnum of rosé in the fridge and call it a day,” laughs Tasha, a chief stewardess with a WSET Level 3 qualification under her belt. “Guests want pairings. They want stories behind the wine. And they want it served at the perfect temperature while they eat langoustine on a beach in Formentera.”
Many yachts have climate-controlled wine cellars and dedicated wine fridges, carefully calibrated to maintain the integrity of rare vintages through crossings and summer heatwaves alike. On one 60m charter yacht, the chief stewardess even collaborated with the designers during build to install gimballed shelving that prevents sediment disturbance in rough seas.
“It was either that or explain to a billionaire why his 1982 Mouton Rothschild tasted like soup,” she shrugs.
This evolution isn’t just about better storage. It’s about elevating the entire guest experience. Yacht chefs and interior crew are increasingly taking sommelier courses, working with wine consultants, and visiting local vineyards while docked in places like Mallorca and Menorca. Local sourcing has become a cornerstone of wine service onboard, and not just for cost efficiency. Guests love the story of the vineyard owner who hand-picks each grape, especially when they’re sipping that very wine on deck at sunset.
“We did a pairing dinner with wines from Binissalem last season,” says Pedro, a yacht chef from mainland Spain who spent a week visiting bodegas during the Palma winter refit. “The guests were blown away. They’d never heard of Mantonegro, and suddenly it was their favourite grape. Honestly I thought I knew Spanish wines but I was happy to be corrected — there’s a lot more to experience than Rioja!”
Bodegas like Biniagual, José L. Ferrer, and Can Axartell have become go-to sources for yachts wanting something hyper-local, while Son Mayol and Bodega Ribas offer full-on experiences for guests who want to dive deeper into the island’s wine scene. Some crews are now collaborating with Wine Industry Mallorca, a company that curates private tastings, vineyard visits, and cellar stocking with a strong focus on boutique producers and organic methods.
The challenge? Training and turnover. Not every stew joins the industry with a deep knowledge of vintages, tannins, or the difference between malo and Merlot. But many yachts are now bringing in onboard trainers or offering wine tasting sessions during their summer season cruising around different countries in the Mediterranean. In the world of high-end service, knowing your Montrachet from your Macabeo can be the difference between good and unforgettable.
“It’s not just about wine snobbery,” Tasha insists. “It’s about confidence. When you’re handing a guest a €5,000 bottle, you want to know you’ve got it right.”
And it doesn’t stop with the whites and reds. There’s growing demand for orange wines, low-intervention bottles, and even organic Mallorcan vermouth. Craft is in, and superyachts are expected to keep up.
“Guests are increasingly curious about natural and biodynamic wines,” notes Luca, a steward who recently completed his WSET Level 2. “They want to explore beyond the classic labels, and it’s our job to help guide them through that journey.”
Another trend? Wine experiences as part of the charter itself.
“Last summer we arranged a private vineyard tour and tasting in Alaró for a guest who wanted something truly local,” says Anna, a chief stewardess. “We even stocked the yacht with bottles from the same vineyard for the rest of the week. It was a hit.”
Training opportunities have expanded to meet this demand. Institutions like Onshore Cellars offer WSET Levels 2 and 3 courses tailored for yacht crew, providing comprehensive education in wine styles, service, and pairing.
“Taking the WSET course was a game-changer for me,” says Emily, a junior stewardess. “It gave me the knowledge and confidence to discuss wines with guests and make informed recommendations.”
Some yachts are collaborating with wine suppliers who offer bespoke training sessions onboard, ensuring the crew stays updated with the latest trends and techniques in wine service. Others are experimenting with digital wine lists and pairing apps that help match cellar stock with daily menus, a high-tech touch that’s proving surprisingly useful.
Whether it’s a bespoke wine pairing under the stars or a story-rich bottle from a local vineyard, the wine game at sea is no longer an afterthought.
It’s a performance — and the crew are nailing their lines, one perfectly poured glass at a time.