rojojacko Posted May 10, 2019 #1 Share Posted May 10, 2019 Good day We are experienced cruisers and trying Cunard for the first time next month. It's my intention to take some wine on board at Southampton, say a couple of bottles for cabin consumption and another half dozen or so to take to the restaurant, which I realise I will need to pay corkage fees for. The Cunard FAQ section doesn't give any guidance on this so I am asking on this forum whether there is a process to follow when taking the bottles on board? Many thanks in advance for your help. Rob Link to comment Share on other sites More sharing options...
Elephant1151 Posted May 10, 2019 #2 Share Posted May 10, 2019 Take them in a sturdy carry on bag we use plenty of bubble wrap to protect the bottles and just proceed as normal. You do not have to declare them at check in. 1 Link to comment Share on other sites More sharing options...
Bell Boy Posted May 10, 2019 #3 Share Posted May 10, 2019 Don't take this the wrong way ( but you did ask ) Once onboard, take all of your bottles into the restaurant at the same time, well in advanced of your evening meal ( preferably in the afternoon, so as to be delivered to your sommelier ) Your wine will be prepared in advanced (opened or chilled and readily available on your table) Nothing so naff as seeing 'some folks' arriving in the pubic bar venues for a pre dinner cocktail, with a bottle under their arm. 😉 2 Link to comment Share on other sites More sharing options...
Underwatr Posted May 10, 2019 #4 Share Posted May 10, 2019 How does the waiter know which bottle to open on a particular day? Link to comment Share on other sites More sharing options...
PORT ROYAL Posted May 11, 2019 #5 Share Posted May 11, 2019 14 hours ago, Underwatr said: How does the waiter know which bottle to open on a particular day? No problem. The Somelier will have a copy of the next day's dinner menu, you can then decide together as to what of one of your special bottles is required, so it may be decanted. Link to comment Share on other sites More sharing options...
PORT ROYAL Posted May 11, 2019 #6 Share Posted May 11, 2019 20 hours ago, Bell Boy said: Don't take this the wrong way ( but you did ask ) Once onboard, take all of your bottles into the restaurant at the same time, well in advanced of your evening meal ( preferably in the afternoon, so as to be delivered to your sommelier ) Your wine will be prepared in advanced (opened or chilled and readily available on your table) Nothing so naff as seeing 'some folks' arriving in the pubic bar venues for a pre dinner cocktail, with a bottle under their arm. 😉 Or walking into the Restaurant with a (stateroom) glass of wine in hand, is another big naff. Another naff is carrying a glass, and or in some cases many glasses, from any of the Welcome/Captain/Officer get togethers. 1 Link to comment Share on other sites More sharing options...
Bell Boy Posted May 11, 2019 #7 Share Posted May 11, 2019 On 5/10/2019 at 11:09 PM, Underwatr said: How does the waiter know which bottle to open on a particular day? Well I think you would tell them in advance. If it is white wine it would need to be chilled before one arrives at their table. 1 Link to comment Share on other sites More sharing options...
rojojacko Posted May 12, 2019 Author #8 Share Posted May 12, 2019 Thanks to you all for your advice. We are really looking forward to our first Cunard cruise. Rob 1 Link to comment Share on other sites More sharing options...
tv24 Posted May 14, 2019 #9 Share Posted May 14, 2019 Take as much on board as you can manage. You will pay a corkage fee in the restaurant or bar. Bottoms up for free in your stateroom. Link to comment Share on other sites More sharing options...
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