Yachts International — July-August 2017

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longest-standing crewmember, and while he is pretty busy, he spends

his spare time skeet shooting and fishing.

“I have fun fishing with the owner when time allows,” he says,

“and I enjoy baking with the owners’ children when they are on

board.”

With youth and talent on his side, Van Rooyen seems to have all

the ingredients in a great recipe for success.

For charter information: Thompson, Westwood & White Yachts,

+377 97 77 67 57, twwyachts.com

Master Sommelier

Virginia Philip

T

he starter—red-eye ceviche with mango, pineapple and avo-

cado served on a green shiso leaf and topped with sprouting

mixed peas and garlic chive sprouts—includes a bright

citrus vinaigrette that is an ideal match for Jubilee Sauvignon Blanc,

Alto Adige, Italy, 2015. This crisp, 100 percent sauvignon blanc is

medium bodied with notes of lemon, ripe grapefruit, green apple

and acacia flower. Slight notes of fresh-cut grasses with a bright

crispness on the finish should bring out the herbaceous flavors of

the sprouts in the dish.

The main course is a pan-roasted halibut with lightly poached

white asparagus, broccoli and sun-dried tomato, all accompanied

by a smoky potato puree, tomatoes, capers and a roasted red pepper

butter sauce. With such a complex dish, a complementary wine

would be both light bodied and bold. Try the Chamisal Vineyards

Stainless Pinot Noir, Edna Valley, California, 2014. This wine is

made with carbonic maceration, a technique that includes fer-

menting whole grapes in a carbon dioxide-rich environment before

crushing them (it’s often used in France’s

Beaujolais region). The resulting aromas

of bing cherry, red currant, pomegran-

ate, red plum, boysenberry, cedar, smoky

mushroom, summer forest floor and sweet

spice are a complex match for this multi-

ingredient dish.

For the dessert of warm individual pan

brioche and brandy-soaked bread and butter

pudding atop an orange marmalade purée

with chilled vanilla bean creme Anglaise and

clotted cream ice cream, a decadent pairing

would be the Château Guiraud, Sauternes,

France, 2003. Remarkably ripe citrus, tropi-

cal fruit and jasmine simply jump out of the

glass. This sauternes balances sweet spices,

caramel and refreshing orchard

fruits, all within a fine texture.

The orange marmalade should

shine in this pairing.

Virginia Philip is one of only just

over 200 professionals worldwide to

hold the title of Master Sommelier.

Her discerning palate and encyclo-

pedic knowledge also earned her the

American Sommelier Association’s

title of ‘Best Sommelier of the United

States.’ She owns Virginia Philip Wine

Shop & Academy in West Palm Beach.

virginiaphilipwineshopacademy.com

The Menu

red snapper ceviche with mango, pineapple, avocado and a light

citrus vinaigrette, served on a green shiso leaf and topped with

sprouting mixed peas and garlic chive sprouts

pan-roasted halibut served with lightly poached white asparagus,

steamed broccoli, sun-dried tomato and butter puree, smoky potato

puree and a tomato, caper and roasted red pepper butter sauce

warm individual-pan brioche and brandy-soaked sultana bread and

butter pudding, served atop orange marmalade puree with chilled

vanilla bean creme anglaise and clotted cream ice cream

The Wines

Jubilee Sauvignon

Blanc, Alto Adige,

Italy, 2015, $19

Chamisal Vineyards

Stainless Pinot

Noir, Edna Valley,

California, 2014, $22

Château Guiraud,

Sauternes, France,

2003, $43