Remastered Queen Mary 2 opens World’s Finest Wine Cellar at Sea and Wine Academy

The journey becomes the destination.

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Cunard’s newly remastered flagship Queen Mary 2 introduced a unique collection of 450 fine wines, including the highly sought after California Screaming Eagle at $4,500 per bottle, which is to be served by the glass for the very first time.

Additionally a unique collection of vintage port wines, the only assortment of its kind in the world, has been specially assembled to join the enhanced wine cellar. The 46 different vintage ports, each produced in a key year of Cunard’s 176-year history, will form part of a specially commissioned permanent display in the new Carinthia Lounge. This is being created as part of the ship’s major 25 day refit this June that befits the status of the world’s only ocean liner.

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Guests on board the luxurious Queen Mary 2 cruise ship can now experience The Cunard Wine Academy, an all sensory experience of food and wine pairings, tastings and producer master classes for the appreciation of even the most advanced wine graduate1.

To enhance guests’ enjoyment of the elegant wines without compromising the quality, the introduction of the new Coravin wine pouring system used on board, uses a needle to extract the desired quantity of wine required from a bottle.

“With thoughtful planning and a keen attention to detail, our new fine wines as well as our unique port collection, inspired by Cunard’s history, are evocative of our craftsmanship,” said Richard Meadows, President, Cunard North America. “With the addition of The Cunard Wine Academy, we proudly offer guests yet another exclusive and enriching experience in an unforgettable journey.”

“Our sommeliers together with our suppliers have searched the world for exciting new additions to Cunard’s famous wine list,” said Anthony Habert, Cunard’s Head of Fine Wines. “We’re proud that we can offer a wine to compliment every palate and occasion.”

Cunard’s selection of beverages also includes a large array of whiskey and cognac .



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