THE PERFECT TRIFECTA

INDULGE IN FINE WINE WITH EVERY LUNCH AND DINNER

Whether you are a wine novice or a self-described oenophile with your own wine cellar, this is the perfect chance to indulge in one of the world’s most perfect trifectas: travel, wine and elegant cuisine. Enjoy sparkling Champagne and Calvados from Northern France, dessert wines like Port from Portugal and brandy from Serbia, and dry Rieslings from Germany and Austria.

INDULGE IN FRESH LOCALLY-SOURCED CUISINE AND FINE COMPLIMENTARY WINE

A PERSONAL WINE HOST

On an AmaWaterways wine-themed river cruise, you’ll be joined by one of our Wine Hosts— professional winery owners, winemakers, wine instructors and certified sommeliers from renowned North American wineries—who enthusiastically share their passion for wine with you. They’ll lead you through wine tastings, interactive discussions and a food and wine pairing dinner on board. On shore, they’ll join you on excursions to historic wine cellars, local wineries and iconic vineyards.

FOOD AND WINE PAIRING—A UNIQUE ART

A bite of food and a sip of wine intertwine to ignite your taste buds. But it’s not just any wine; it is wine perfectly chosen to meld with the food on your plate and on your palate. Have fun learning how to tantalize your taste buds at a food and wine pairing dinner designed to heighten the relationship between the two. Rosemary-crusted lamb? A clear match for Châteauneuf-du-Pape. Oysters on the half shell? Try a Loire white. Rich chocolate cake? Port is in order. Creamy French cheese? Pop open a bottle of bubbly.

TASTE OF BORDEAUX

Sample Menu — Food and Wine Pairing Dinner

APPETIZERS

Pâté de Foie Gras Praline, pistachio, hazelnut and brioche with fig chutney, Port wine and onion confit Salade d’Asperge et de Chèvre Mixed greens, grilled asparagus, fresh beets, goat cheese, candied walnuts and raspberry vinaigrette Cocktail de Poires Pear cocktail with Grand Marnier

SPARKLING WINE

Crémant de Bordeaux Celene Opale Blanc de Blancs

SOUPS

Wild Forest Mushrooms Porcini cream soup with herbs Beef consommé with fresh vegetable

MAIN COURSES

Filet de St. Pierre Grilled St. Pierre filet topped with sun-dried tomatoes, capers and creamy Chardonnay foam, and served with sautéed spinach and pearl potatoes Filet Mignon Grilled beef medallion wrapped in bacon and goose liver au jus served with carved vegetables and purple mashed potatoes Quiche à l’Epinard et au Bolet Spinach quiche with chives, sour cream, sautéed cherry tomatoes and vegetable

WINE

Bordeaux M de Magnol 2016 (white) Listrac Château Lestage 2012 – Cru Bourgeois (red)

DESSERTS

Opera Gâteau Mango sorbet and dark chocolate Kahlua Ganache Fruits Frais Fresh fruit and a selection of fine European cheeses

SWEET WINE

Cérons Château De Cérons 2008