![]() Chuck Wagner continues to make two world-renowned Cabernet Sauvignons – Caymus Napa Valley and Caymus Special Selection. Made from grapes farmed in 8 of Napa Valley’s 16 appellations, the wine has a signature style that is dark in color, with rich fruit and ripe tannins – as approachable in youth as it is in maturity. Today, Caymus Cabernet is one of Napa Valley’s most celebrated wines. ![]() Working together for decades, Chuck Wagner and his parents established the family’s work ethic, appetite for innovation, down-to-earth sensibility, and deep appreciation of the pleasures of good food and wine enjoyed with family and friends. The Wagner family were farmers with deep roots in the Napa Valley – in 1857, Chuck Wagner’s great-great grandfather captained a wagon train to California from Bible Grove, Missouri. In 1972, Chuck Wagner started Caymus Vineyards with his parents, Charlie and Lorna, with a humble plan and an uncharted future. Learn about Caymus: the history of the winery and its famed Cabernet Sauvignon. (Tasted: November 25, 2019, San Francisco, CA) ![]() Enjoy its lovely aromas and flavors of ripe fruit and oak with a well-seasoned roast leg of lamb. This wine is ripe, smooth, and delectable. The winemaker dinner with Caymus Vineyards is offered on all Princess Cruises ships fleet-wide.COMMENTARY: The 2018 Caymus Vineyards Cabernet Sauvignon drinks easily. What Ships Have the Caymus Vineyards Wine Dinner? The winemaker dinner with Caymus Vineyards costs $140 per person. Like the Caymus Vineyards dinner, the Chef's Table offers a multi-course meal with wine pairings for each course, but can be booked without the wine. Travelers should note this dinner is different from the Chef's Table, which is offered in a separate room on the ship. However, the decor and communal table offered the perfect setting to cap off nearly two weeks spent exploring Alaska. Overall, the food was very good and plated beautifully, though maybe not quite as elevated as Princess’ new seafood-focused specialty restaurant The Catch by Rudi. ![]() The entire experience took about three hours and we scheduled it for the final night of our cruise. And it was Caymus Vineyards owner and winemaker Chuck Wagner himself who selected each wine pairing for the meal. And, of course, a glass of sparkling wine to toast with it.ĭuring the dinner, the wines served all come from either Caymus Vineyards or from other related wineries like Caymus-Suisun, Mer Soleil, and Emmolo. To round off the night, we were treated to a dessert of dark chocolate mousse with chocolate raspberry cream encased in a pink chocolate shell with addictive white chocolate cornflake crisps. Then came a cheese and charcuterie plate featuring beautifully cut wedges of cheese sitting alongside slices of orange and a strawberry cut into the shape of a rose. For the main course, diners have a choice of prime beef tenderloin or seared king salmon and giant prawn, and choose which wine they would prefer with it (a cabernet sauvignon or a pinot noir). Yet this was no mere amuse bouche - in fact, it was practically large enough to be an entree in itself and as my fellow table guests remarked, it was very tender.Įach course - from the marinated oyster mushrooms and green pea granita to the black truffle risotto I ordered came with a different wine pairing. We started with a Champagne cocktail and bread basket before our first dish, an amuse bouche of tempura-battered slow-braised short ribs. Our sommelier walked us through the menu and each wine, explaining not only the wine’s tasting notes, but giving an extensive history of each bottle. On our ship, the Caymus Vineyards dinner was served in a special section of the main dining room, but on other ships, it can be presented in the Crown Grill specialty restaurant.
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