Expert ' s View | AmaWaterways
Which regional dish or pairing has impressed you most? It’ s very hard to narrow it down to a single choice here, so I hope you don’ t mind if I offer a couple. The best pairings tend to be food and wines that occupy the same region, as we famously say:“ If it grows together, it goes together.” So briny, salty oysters from the cold Atlantic Ocean and crisp sauvignon blanc from Bordeaux – perfection! Likewise, hearty stews and soups in Portugal with bold red wines from the Douro Valley; a myriad of flavors and textures that just work so well together.
Which culinary excursion surprises guests the most? I think the truffle hunting in Provence is an excellent example of this. It’ s an ingredient that is prized the world over and used sparingly due to its rarity and expense. It’ s seen as incredibly sophisticated and adds a savory, earthy quality to the dishes it complements. Yet to see the real process behind their discovery is illuminating. Trained dogs, searching the forests and fields of Provence for the tell-tale scent before digging them up on the spot. A genuine, unscalable industry that has its roots in the history of agriculture in the region.
What’ s your approach to creating unexpected pairings like chocolate with Port? My idea behind wine pairings is to bring out the best in both the food and the wine. In some cases, this comes together very naturally; the bright acidity of Sangiovese is the perfect foil for the sharpness of the tomatobased dishes of Tuscany, for example. In others, experimentation can often yield surprising, delicious results. One of the greatest food and wine pairings in the world couldn’ t be further apart, geographically and culturally: Fried Chicken and Champagne! Yet it works so very well.
What would your ideal epicurean day on board look like? Any good day begins with breakfast, and it’ s a meal we take seriously. A full menu is served in our onboard restaurant, though I would keep it simple with eggs, bacon and hot black coffee. If we’ re docked, lunch off the ship is always exciting, whether it be dining
Wine experience on board the AmaMagna
in the oldest restaurant in France in Rouen, digging into authentic Goulash in Budapest or enjoying fresh fish in the bright sunshine of the Douro Valley. Then for dinner, a 7-course tasting menu at our onboard Chef’ s Table Restaurant, complete with wine pairings, before enjoying evening entertainment and a digestif in our lounge. Bon appetit!
4 · ESCAPE Fall 2025