The owner hands you a budget and a sentence: "Sort the wine out before the summer." That sentence is a job. It covers what you buy, what you pay, how you prove it is real, and where on a moving vessel you put it.
Start with the owner, not the wine
Build the cellar to a taste profile, not to a critic's list. Record, in writing: what the owner drank and enjoyed, what they refused, house preferences (red at 15%? Burgundy only?), guest patterns, allergies and any dry preferences. Then split the buy into tiers.
| Tier | Purpose | Typical use |
|---|---|---|
| House / crew-facing | Everyday, reliable, high turnover | Charter lunches, deck service, mixing |
| Charter list | Good quality, recognisable, broad appeal | The main guest offering |
| Owner's reserve | Serious bottles, owner's own taste | Owner trips only; usually locked and logged separately |
| Trophy | Rare, aged, very high value | Special occasions; insurance and provenance critical |
Keep the owner's reserve physically and administratively separate from the charter stock. Charter guests should never be poured a bottle the owner has been saving.
Provenance and counterfeits
At the top end, fraud is real and sophisticated. Protect yourself:
- Buy from established merchants, auction houses with guarantees, or direct from the estate - never from an unvetted broker or a private seller met dockside.
- Demand documented provenance: chain of custody, storage history, condition notes.
- Inspect on delivery: fill level (ullage), capsule condition, label wear consistent with age, and any sign of heat damage or a pushed cork.
- Photograph and log every high-value bottle on arrival. Retain invoices.
Storage onboard
The enemy of wine at sea is not the sea - it is heat, movement and swings.
- Temperature - a steady 12-14 C for storage. Stability matters more than the exact number; repeated swings age wine prematurely and can push corks.
- Humidity - around 70%. Too dry and corks shrink; too damp and labels rot, which destroys resale value.
- Vibration - the enemy of fine wine. Site the cellar away from engine room bulkheads and generator mounts, and use racks that hold bottles firmly.
- Light - UV degrades wine. Keep it dark, and be wary of glass-fronted display cellars in sunlight.
- Position - bottles under cork are stored on their side. Screwcap can stand.
Onboard Notes
- Wine expands and contracts with temperature; a wine fridge that fails in the Caribbean can ruin a six-figure cellar in a day. Fit an alarm and check it daily.
- Never store wine in a lazarette, a tender garage or anywhere near diesel. Corks breathe, and wine will take on the smell.
- The most expensive mistake in yachting is buying blind for an owner who was never asked what they like.