The vintages on our wine menus are selected not just for quality but also to mirror the overall travel experience: global in scope, rooted in excellence, and full of discovery.
Vintage, region, and varietal are paramount when curating a five-star wine cellar for a luxury cruise experience, but for Joanna Pizer-Inggs, fleet sommelier and beverage manager for The Ritz-Carlton Yacht Collection, it all starts with a strong narrative.
“Each wine is selected not just for its quality but also its story — whether it’s a family-run winery in Piedmont, a biodynamic estate in the Loire Valley, or an emerging producer in South Africa," says Pizer-Inggs. “And it must have a purpose, whether it is to complement a specific culinary experience, represent a destination, or offer guests something memorable and unexpected. The cellar is not just a collection of wines — it’s an extension of the guest journey.”
Given the breadth of journeys available through The Ritz-Carlton Yacht Collection, the bar is high, especially for travelers who expect producers such as Petrus, Gaja, and Harlan on the premium selection list but also would love to be delighted by a sleeper gem from, say, Canada.
“The goal is always to surprise, delight, and educate through each glass. And mirror the travel experience: global in scope, rooted in excellence, and full of discovery,” Pizer-Inggs says. “Throughout each yacht's venues, we offer familiar classics for comfort, rare gems for the adventurous, and local selections to highlight the regions we sail through.” That philosophy also informs a reserve cellar that extends well beyond the inclusive wine and spirits program, with rare vintages curated for collectors and enthusiasts alike.
“The cellar is not just a collection of wines — it’s an extension of the guest journey.”
“The cellar is not just a collection of wines — it’s an extension of the guest journey.”
How does your philosophy differ when stocking a wine cellar on a yacht versus in a hotel?
The biggest difference is intention: It is less about scale and more about precision. At sea, you don’t have the luxury of immediacy — you can’t simply source a bottle last minute (although we do try when possible), so anticipation becomes critical. A yacht cellar must be self-sufficient, operationally efficient, and aligned with a dynamic itinerary. In many ways, it requires a higher level of strategic planning than a traditional hotel cellar.
The cellar must be both comprehensive and precise. We build in depth across key categories, ensuring we can meet a wide range of guest preferences while maintaining our standards. At the same time, we avoid overcomplicating the selection. There’s also a stronger emphasis on versatility — they must work across multiple dining venues and experiences. It’s about having the right wines, not just more wines.
Does the fact that guests take nearly all their meals on board also inform your method?
Absolutely. Because our restaurants are the primary dining destination, the wine program must support a full spectrum of experiences, from casual lunches to fine dining, aperitivo moments to late-night indulgence. This requires a well-balanced selection that evolves throughout the day and across venues. It also reinforces the importance of having a highly trained team who can guide guests through those moments in a seamless and intuitive way.
How have broader trends in dining and drinking — from the rise of GLP-1s to lower rates of alcohol consumption — changed your approach?
We are seeing a shift toward more mindful consumption. Guests may be drinking less, but they are drinking better. This has influenced our focus on quality over quantity. There is a clear appreciation for premium wines by the glass — we have a fantastic offering — allowing guests to experience more without the commitment of the entire bottle.
We have also expanded our menu to include low- and no-alcohol options that still feel elevated and considered. It’s important that every guest, regardless of their preference, feels included.
Describe your perfect wine day
For me, that is always guided by destination and creating a seamless connection between where you are and what’s in your glass.
Brunch: If we’re sailing through the Mediterranean, I would begin with a light, elegant Franciacorta or a mineral-driven sparkling wine from coastal Spain — something fresh, vibrant, and gently awakening.
Alfresco Lunch: In Southern Italy or Greece, a crisp Vermentino from Sardinia or an Assyrtiko from Santorini works beautifully with bright acidity and salinity. They are true reflections of the sea.
Aperitivo: This is where local culture really comes into play, with a classic Italian aperitivo moment with a refined spritz, or perhaps a dry rosé from Provence enjoyed on deck as the sun begins to set.
Dinner: The evening calls for something more structured and expressive of the region. In France, a Premier Cru Burgundy or a refined Bordeaux; in Spain, a top Rioja or Ribera del Duero; in Caribbean itineraries, a Napa Valley Cabernet or Sonoma Pinot Noir, always selected to complement the cuisine and elevate the dining experience.
Nightcap: To close, I would stay rooted in place, perhaps with a Vin Santo in Italy, a Pedro Ximénez in Spain, or a beautifully aged Cognac when in France. Something contemplative, elegant, and memorable.
It’s less about following a fixed list and more about creating a rhythm to the day.