Despite weather forecasts to the contrary, our days have been warm and mostly sunny.  It is now even predicted to continue for our next two ports.

I forgot to mention the interdenominational service Sunday (Jan 13) led by our indefatigable cruise director Heather.  Heather is always in high heels and exceedingly cheerful, but is also an excellent cruise director.  To add minister to her string of duties seemed a bit much, but she even delivered an excellent homily for Jesus’ baptism.  The service was held in the theater and attracted 150-200 passengers; to assist in ambiance the full-size screen across the front showed the interior of a cathedral as if we were in the pews.  Heather said their photographer goes to churches in each port to photograph so we can change cathedrals each Sunday.  She was pretty sure today’s was in Hamilton, Bermuda.  The service itself sounded very Episcopalian though I must admit I don’t know how many denominations use some of the same prayers and translation of the Apostles’ creed.

Last night we dined on deck (outdoors) with a couple, both physicians, from Los Angeles but originally from Poland—a lovely evening. Tonight we are back at the Chef’s Table. — Cynthi

The Chef’s Table,  Viking Sun offers two specialty dining rooms that have limited seating and require advance registration.  One is Manfredi’s which features Italian cuisine, and the other is The Chef’s Table, which as Cynthia described earlier presents a fixed menu and wines paired with each course.  The menu changes every four days or so and features more tasting-sized portions than full course servings.

     It so happens every day we are at sea we play Bridge in the two rooms comprising The Chef’s Table, with instruction and discussion in the morning and two and a half hours of duplicate play each afternoon. Given our usual seating arrangement, I usually face a very large display of still wine that divides the two rooms… and being “Dummy” frequently, my mind wanders.

     Wine is stored in 3 pairs of cabinets arranged back-to-back.  Each cabinet contains five shelves per side and each shelf, save one, is devoted to a single vintage. which if my math is correct, means the cabinets contain 240 bottles of wine, with about an equal mix of red and white/rose wine. According to their labels, the wines come mostly from the US and the EU, with a few shelves devoted to BR, AU and NZ vintages, and were bottled within the past five years. (From a cursory examination, I would guess the wines are relatively inexpensive, with (restaurant) price per bottle ranging from $25 to $60.)   

     The cabinets seem to be illuminated all day long with artificial daylight lighting. The lighting, however, is provided by LEDs, which don’t produce much heat.  All bottles are oriented neck upwards, and all but a couple of shelves contain corked bottles rather than screw-capped ones.  Cabinets containing reds are provided with circulating air maintained at 18 degrees C (or 64 F), while whites and roses are maintained at 9 degree C (or 48 F).   

     But!…musing about the various wines and their possible tastes changing over time provides a nice respite from Dummy Bridge. —Chris