A guest looks at you across the table, closes the list and says: "You choose." That is the moment the whole course has been building to. It is not a test of how much you know — it is a test of whether you can ask two good questions and then commit to an answer without hedging.
Building a list for a yacht
You are not running a restaurant cellar. You are running a small, ruthlessly practical selection under weight, space and money constraints.
| Slot | What it does | Rough share |
|---|---|---|
| Sparkling | Aperitif, celebration, emergency pairing | 20% |
| Crisp dry whites | Deck, lunch, seafood | 20% |
| Fuller / oaked whites | Richer plates, guests who want weight | 10% |
| Rosé | In the Med, non-negotiable | 10% |
| Light and medium reds | Fish, poultry, warm weather | 15% |
| Full reds | Beef, lamb, evening | 15% |
| Sweet and fortified | Dessert, cheese, after dinner | 10% |
Then layer on: the owner preferences file (photograph every label they enjoy), a spread of price points, half-bottles for small parties, and a handful of bottles nobody would miss if the guests take them to the beach.
Recommending with confidence
Two questions get you 90% of the way.
- "What have you enjoyed recently?" — a specific bottle beats any adjective.
- "Are we drinking this with the food, or before it?"
Then:
- Offer two, not seven. A choice between two is a pleasure; seven is work.
- Describe, do not lecture. "It is crisp, citrusy and won't fight the ceviche" beats a lecture on malolactic conversion.
- Commit. "I would pour the Chablis" is what they asked for. Never answer "whatever you prefer."
- Never correct a guest. If they call a Sancerre "a lovely Chardonnay," let it go.
Responsible service
This is a legal and safety matter, not an optional courtesy — and at sea, more so than ashore.
- Monitor consumption discreetly. Water on the table, always, without being asked.
- Slow the pace rather than refusing outright: offer food, offer water, be unhurried in returning.
- Refuse service where you must, quietly and without argument. Escalate to the Chief Stew or Captain — this is never a decision you carry alone.
- Tenders, swim platforms, jet skis and alcohol do not mix. If guests are drinking and water toys are in play, tell the deck team and the officer of the watch.
- Know the flag state and local law where you are, and the yacht own policy. If in doubt, ask the Captain.
Where this course leaves you
You now have the vocabulary, the grapes, the regions, the styles and the service. One final reminder: xplor is not a WSET Approved Programme Provider and is not an accredited GUEST training provider. This course is preparatory study only: no qualification, examination or certificate is awarded here, and nothing in it counts toward one. Should you separately wish to hold the WSET Level 2 Award in Wines, it must be studied and examined through a WSET Approved Programme Provider; that award is accepted by the GUEST Program (governed by IAMI) as an equivalent for its Unit 13.
Onboard Notes
- Keep a running preferences file for every returning guest. It is worth more than any qualification.
- The best recommendation is a confident one. Guests can forgive a wine they do not love; they never forget being made to feel stupid.
- Responsible service is part of the job, not a judgement on the guest. Water, food, time, and the Captain if needed.