XBGuy

Maybe @Copper10-8 could chime in here, and discuss whether anybody on the ship has a conversation with late arrivals.

h Hmm. A Pinot Blanc from "Riesling Country." I like to say that California has such a wide range of geography and climate that any grape variety can be successfully grown somewhere in the state. However, I am completely unaware of anybody in the state that releases a Pinot Blanc varietal bottling. I guess that if I looked hard enough, I could find a maker who adds some Pinot Blanc into a blend. @kochleffel did a g od job of finding a Finger Lakes example. When you think of it, the Finger Lakes region is also well-regarded as a source for Riesling. So, some things are starting to make sense, now. I enjoyed this white blend a few weeks ago. As you can see from the back label, this wine is a field blend (Do you remember field blends?) made from Riesling, Trousseau Gris and Gewurztraminer. So, I am stretching, a bit, by offering this wine, but those grapes would be found in the Alsace, which is one area that immediately comes to mind when I think of Pinot Blanc. (The other area would be Northern Italy--Alto Adige or Sudtirol.) Carrying the "That wine from There? question a bit further, Sonoma Valley, where the grapes for this Carlisle wine were grown is more well-known as "Zinfandel Country" than anything else. Even more off track, Mike Officer, owner and winemaker of Carlisle, is regarded as one of the best Zinfandel makers around. All that notwithstanding, I, very much, enjoyed this Compagni Portis bottling. Fruity and refreshing. A terrific summer wine.

My congratulations to @cat shepard for decoding this one. I also have to say that the wine on which she reported is excellent. Stag's Leap Wine Cellars is located in the Stags Leap District of Napa Valley. One of their neighbors is Stags' Leap Winery. Notice the location of the apostrophe in the names of the wineries. That is the result of a terrific story. Both wineries were founded in the early 1970. Warren Winiarski and Stag's Leap Wine Cellars achieved significant acclaim when their 1973 Cabernet Sauvignon was judged to be superior to First Growth Bordeaux wines in the 1976 "Judgement in Paris." After that Winiarski was perturbed by the fact that his similarly named neighbors winery might be confused by consumers, and, so, his winery may not be getting the reputational benefit that it deserved from their international victory. So, he sued his Stag's Leap Winery, owned by Carl Doumani, insisting that its name should be changed.. The case ended up in the California Supreme Court. The final decision might not reach the level of Solomon resolving the dispute between mothers, but I thought it was pretty good. The court decided that since both wineries were founded in 1970, neither had precedence entitling them to exclusive us of the geographic reference, Stags Leap District, in their name. (Note that there is no apostrophe in Stags Leap District.) The decision was that Doumani's winery would move the apostrophe to the other side of the "s"--i.e., they changed from "Stag's Leap Winery" to "Stags' Leap Winery." The court felt that would provide enough difference in the names. Here is the best part. Subsequently, neighbors Winiarski and Doumani became good friends. They co-released a 1985 Cabernet Sauvignon called "Accord" for which each provided 50% of the grapes.

OK, it took me a few hundred microseconds to get this one, but it is hilarious.

I agree that The Prisoner is a very good wine. As another, somewhat similar wine, I would suggest the Ridge Lytton Springs bottling. Ridge is a very highly regarded winery, While it produces wines from multiple grape varieties, it seemed to build its reputation on Zinfandel bottlings. In the 1990s Zinfandel buffs referred to the "Three Rs" -- Ravenswood, Ridge and Rosenblum. Of three, Ridge now stands alone. (Ravenswood has ceased operations, and Rosenblum just seems to have lost its way.) I have been enjoying Ridge wines since the 1970s. It has never let me down. Lytton Springs is a historic Dry Creek Valley vineyard. It was originally planted (to multiple varieties in the the first decade of the 20th Century. Ridge started bottling wines from Lytton Springs in 1972 and purchased the vineyard in 1991. Ridge produces varietal wines--e.g., Merlot, Petite Sirah, Zinfandel--from this same vineyard under the name "Lytton Estate." The "Lytton Springs" bottling is a "field blend"--i.e., multiple varieties from the vineyard are harvested at the same time and co-fermented. You may or may not be able to read on the front label of this one that it is a blend of 72% Zinfandel, 18% Petite Sirah, 8% Carignane and 2% Mataro. Ridge Lytton Springs is a tad more expensive than The Prisoner, but it is widely distributed. Anybody who lives near a Total Wine store can probably find it there. If you can't find this bottling, I also enthusiastically recommend the Ridge Geyserville (another field blend) or the Pagani Ranch Zinfandel wines. One last thing. Notice on the rear label, they actually print the ingredient deck. Not too many wineries do that.

Arnot-Roberts red wines are outstanding, I have been pleased with every A-R red wine that I have tried: Cabernet Sauvignon, Cabernet Franc, Gamay Noir, Pinot Noir, Syrah, Trousseau, Last year they released the first of a blend of red Bordeaux grape varieties cleverly named California Red. I am being patient. It will be a few more years before I open mine up.

Dailyite @kochleffel, has started posting what I find to be interesting alternatives to the Daily Wine of the Day from his home state (I presume) of New York. So, I am going to post an alternative wine from my state. Many people are unaware that some pretty good wine is made in California. I personally enjoy Sauvignon Blanc quite a bit. One interesting thing about wines made from this grape is that it can be made in so many styles. The report made by @cat shepard on today's New Zealand example sounds like no other SB that I have ever tasted. The dominant flavor that I usually get from NZ SBs is grapefruit. SB is a very important grape from the Loire Valley in France. The two Loire regions that are known for their SB wines are Sancerre and Pouilly-Fume. Interestingly, they are right across the Loire River from each other, but their wines are each distinct/ A small online wine group in which I participate has regular tasting events on Tuesdays. Next Tuesday's theme is Sauvignon Blanc -- from any region. I am going open up this one: I learned about Arnot-Roberts from my participated in a couple online wine boards, I have enjoyed every one of their wines that I have tried. Most of their wines are single-vineyard bottlings sourced from all over the state. They select both old-vine and newly planted vineyards, but they do select only from well-tended--often, dry-farmed or sustainable--ones. I plagiarized this from the Arnot-Roberts website Arnot-Roberts was founded in Healdsburg in 2001 by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Beginning with one barrel of wine made in their basement, the winery started small and grew slowly by sourcing grapes from some of the most remarkable vineyards in California. Duncan and Nathan grew up together in the Napa Valley and from an early age were immersed in the rhythm of agrarian life surrounded by the vineyards and winemaking of the early 1980’s. Both of their families, while not directly involved in winemaking, were deeply rooted in the community as chefs, coopers, teachers and attorneys in what, at the time, was a small up and coming wine region. After college, the duo followed their passion into the wine industry with Nathan joining his father as a cooper of oak wine barrels and Duncan pursuing winemaking in several renowned wineries in Napa and Sonoma counties. As you can see from the back label, the grapes for this bottling were grown in the Randle Hill Vineyard located in the Yorkville Highlands region. Yorkville Highlands is a cool climate relatively high-elevation region located southeast of the more well-known Anderson Valley. While the Anderson Valley is high regarded for Pinot Noir, the Yorkville Highlands is building a reputation for Syrah. Some pretty experienced tasters have mistaken Yorkville Highlands Syrah for Rhone Valley Cote-Rotie. Anyway, I am looking forward to this Sauvignon Blanc. Oh, and Mrs. XBGuy really likes the A-R front labels. (To me they seem to have an Asian look.) She often soaks them off for use with her crafting projects.

I certainly understand cruise lines' desire to advertise low passage fares. I also am OK with a la carte pricing for services that I choose to utilize while on my cruise. So, I am pretty nonchalant about the idea of "free" internet access. In my working days, one of the great benefits of flying was that for 2 or 3 or 4 or 5 hours, I was completely free, I was not obliged to check email. (Now, airlines are offering in-flight internet access. Another personal freedom is whittled away.) When I went on vacation, my PC stayed home. As important as I wanted to think that I was, so called "emergencies" could be handled with an "I'm on vacation. If this is important, contact Frank" greeting message on my voice mail and email systems. I do take my smartphone with me when I cruise. Every couple of days I check email to see if there is a new release from any of my favorite wineries, These releases, generally, have a time limit. If I want to place an order, I may have to do it quickly. While you can understand the importance, I agree that this is a "want," not a "need." My wife and I share a 1-device internet access package. I have no idea what she uses it for. It works fine.

That old wives' tale was no match for my wife's rule: Do not eat raw oysters taken from warm waters--ever.

I've never heard of "Dream Cruises." I do get a kick out of "Mighty Cruise Ships" even though I am pretty sure I've seen every one of their episodes more than once.

It is not unknown for cruise ship terminals to "look more like an empty warehouse." This is a fairly common experience at port stops where the port facilities were built to accommodate commercial shipping and not cruising tourists. Somebody has to decide that the investment in building an "enticing" cruise terminal will be rewarded. A government (e.g., municipality or port authority) might make this investment to attract cruise ships with the hope that cruise tourists would provide economic benefit to the community (fairly common), or a cruise line itself might make such an investment (less common). I have embarked from "warehouse terminals" more than once. I agree that it is not particularly pleasant, but it is usually over soon enough and, once I get on board the ship, my attitude improves significantly.

I would say that my favorite Mexico port is Loreto. It is on the Baja Peninsula on the Sea of Cortez. It is not on the "typical" Mexican Riviera" itinerary. Princess and HAL offer "Sea of Cortez" itineraries, It just like a nice quiet town. I am not going to make any foolish comments like it is "authentic." It does appear that a number of U.S. ex-pats do live there. I just like the vibe.

I have previously commented here that I think Spanish wines, in general, are remarkably good values. Spanish "Riserva" (and, especially, "Gran Riserva") wines have some age on them before they ever hit the store shelves. I am a big fan of the Marques de Riscal Riservas. I used to be able to get them at my local Costco for $13-$14. I was a regular buyer, but, sadly, I haven't seen it for about a year. Don't forget, also, that I am the big California wine bigot. So, my vouching for a non-California wine is a big deal. For those inclined to traveling the continent, give thought to visiting Marques de Riscal. They have built a world class hotel. The architect was Frank Gehry. His style is immediately recognizable. It looks like this is a Marriott property. So, if anybody has a lot of Marriott points, maybe you can cash them in for a stay here.

Ooh. Ooh. I know, I know. Enough to subsidize my passage fare. 😁

I am going to address this part of your post. Food photography is very difficult. In her previous life, Mrs; XBGuy worked as a chef for a company that offered commercial food service and retail consumer products. Part of her responsibilities was to assist in the photography sessions in which pictures were taken for labels and other marketing collateral. These sessions were in fully equipped professional studios. So, you know that they were using top-level equipment, and they lacked for nothing, A food stylist was also engaged to add additional artistic expertise. In an eight-hour day, their goal was to get two usable pictures. Compare this to somebody sitting in a restaurant with, at best, iffy lighting who pulls out their cell phone, aims and shoots. I agree with you that, as much as I enjoy them, many of the food pictures that are posted on Cruise Critic are not very good. My wife told me that "white things" were the most difficult dishes for them to photograph. That comment comes to mind every time somebody posts a picture of the Fettucine Alfredo they enjoyed in the dining room. I try to imagine that the actual plate looked much more appetizing than the picture showed. I then click the "Like" button.

I would like to amend the "Today in History" portion to add this. 1824 -- Premier performance of Symphony #9 by Ludwig van Beethoven. I'll bet that most Dailyites--even those who are not "into" Western Civilization art music--have some familiarity with parts of this monumental symphony. Two themes, in particular, made their way into popular culture. For U.S. based Boomers, in the 1960s when your parents turned on the "Huntley-Brinkley Report, you heard the opening theme from the second movement. The "Ode to Joy" theme from the fourth movement has been used in numerous movies. The first one that I recall was "A Clockwork Orange." Non-musical, but appropriate, on December 16, 1970 (200th anniversary of Beethoven's birth) in the "Peanuts" comic strip, Snoopy quoted Beethoven's words from the "Ode to Joy" recitative: Nicht diese Töne.

@Candycane10, the info I provided is probably bad. I did not realize that you were departing from Vancouver. I thought the Discovery Princess was departing out of Los Angeles these days. Please accept my apology.

Yes. Presumably, you are being transported by shuttle/taxi/Uber/Lyft from the Day's Inn to the cruise terminal. There will be porters outside the terminal building who will take your checked luggage. You can't miss them. They are the ones pushing around some pretty big carts. You will then enter the terminal building to check in and, subsequently, board the ship. Your luggage will be delivered to your cabin.

I am not familiar with the title "Reserve Manager?" Is he the manager of the Reserve Collection Dining Room or is he something else?

One of the Alaska cruise highlights for the XBGuys has become fish tacos at Deckhand Dave's in Juneau. Neither of us normally eat lunch. So, when we stop in Juneau we always have a light dinner. The French Fries are darned good, too. Fish Tacos and French Fries. Would that be fusion cuisine?

Thank you for posting the menu and the pictures. I very much look forward to visiting this venue some day.

I am a card carrying wine snob. The Princess policy for carrying on your own wine is excellent. A poster here on Cruise Critic once reported that he brought three cases on board. I don't know if that is any kind of record, but it is the most I have ever heard about. People have different reasons for bringing their own wine. All are good reasons. I agree that the wines currently offered on Princess are uninspired. There are a couple that I am happy to order, but bringing your own wine is a great way to supplement the Princess list. I agree with the above reports that a standard pour for a glass of wine is five ounces--five glasses per bottle. I am very surprised to read a report that Princess is stretching six glasses from a bottle. I understand why Princess is reluctant to let people walk off with the stems from Vines. I'm not sure that I understand why people might steal them. Wouldn't that be a pain to pack? However, I do understand that they might be concerned about breakage--they are fairly delicate. I can see a glass being knocked over by somebody having an animated conversation. OK, I can see this because I have done it. 😮

In 2018 the the first port stop on the roundtrip Los Angeles-Alaska cruise was Vancouver, BC. Since the next port (Ketchikan?) was in the U.S. we went through U.S. immigration prior to reboarding the ship in Vancouver. A few days later we were in Skagway, and during breakfast I met a lady who had what might be considered a sad but educational story. At the immigration check in Vancouver, her passport was confiscated. It seems that sometime prior to the cruise she had lost her passport. She, of course, reported that it was lost, but, then, she found it. Well, she thought her problem was solved. Wrong. Of course, her passport was flagged, and, when she tried to re-enter the U.S., the CBP officer had no option. He confiscated it, but he made copy that she could use on our return to Los Angeles. Yes, we did get checked again in Los Angeles even though we had not visited any other foreign ports after Vancouver. Here is the sad part. Since she no longer had a passport, she could not accompany her friends on the Skagway train trip.

The official policy really specifies only the embarkation port. However, there have been numerous reports here on Cruise Critic that there has been no problem a person to bring on a single bottle of wine when returning to the ship after a port stop. I, personally, have done so after stops in Alaska, California and Hawaii. (Tip: Be very careful of Decoy Merlot being sold in an ABC Store in Honolulu. I won't make that mistake again.) I have read numerous reports of people doing so in Europe. That being said, since the official Princess policy specifies only the embarkation port, it might very well be that ship's policy or the port's policy may not allow it. I would advise that you go ahead and purchase your wine. The worst thing that could happen is that it would be confiscated at the security station, but it would be returned to you at the end of the cruise.

Your strategy is perfectly understandable. I assume that as @suzyed reported you place an online order with Total Wine and arrange to pick it up at the Fort. I have a similar strategy when I restock Mrs. XBGuy's stash of Chardonnay. I will place an online order, then. when I meet my brother for our once-a-month breakfast down in his neighborhood, I drop by the Total Wine store in Brea and pick it up. You are quite correct. The makers that I cited are low-volume producers and are not widely distributed. Many of the wines that I buy are Direct to Consumer (DTC). I am on about 30 mailing lists. I regularly buy from about a dozen of them, I occasionally buy from some of them, and I have never bought from a handful of them. I have seen some of these labels in wine stores (including Total Wine), but that is highly unusual. California has the most lenient laws regarding wine sales and wine shipment. I am very aware of the advantage that I have. I'm inclined to agree. Happily, BYOB is usually an option. However, the corkage fee at most restaurants in my area is not nearly as reasonable as Princess' $20. That sounds interesting. There is a very active poster on a wine-oriented board in which I regularly participate who lives in Victoria, BC. He has made us aware of the Canadian regulations that prevent him from enjoying many of the wines that we discuss, On the other hand, we enjoy his reports on BC wines to which we have no access. I trust his palate, and, when he reports that an Okanagan Valley Syrah is excellent, I am a bit disappointed that I will probably never taste it. I have enjoyed our conversation very much, @Steelers36. I hope the moderators do not consider my epistles to be "thread hijacking." Maybe someday we will meet on a Princess ship. I will be happy to share, say, a Carlisle Zinfandel with you, and I look forward to trying a Niagara Icewine.