The words “complimentary wine” send a chill up my spine. So, when I boarded the Victory II cruise ship for a Great Lakes excursion, my first stop was the Compass Lounge, to investigate the “complimentary wine” list and the plonk that I’d have to endure.
I needn’t have worried.
A Floating Wine Bar
I found wines featured on Victory II to be well-made, interesting, varied and delicious, like I’d expect at a Chicago wine bar.
I was especially happy to see selections from Austria’s esteemed wine family, Kracher:
Gruner Veltliner “Lion”, Sohm & Kracher (Austria): Bone-dry (only 1.8 gram per liter sugar), this Gruner sports pear-like flavors and soft acidity. It was my nightly aperitif and complement to lighter dishes such as Alaskan Snow Crab Cake and Grilled Haddock.
Grilled Haddock
(To request this Austrian wine, pretend you’re Arnold Schwarzegerr & say “GROO-ner VELT-leener”)
Red Blend II, Kracher (Austria): Rich, round and firm with berry and pepper flavors, this blend adds the spicy fruit of Austria’s Zweigelt grape with Merlot and Cabernet Sauvignon’s tannin, a worthy mate to red meats.
Roast Beef with Peppercorn Sauce
Red Blend III, Kracher (Austria): A fruit bowl of traditional Austrian grapes (Zweigelt, Blaufränkisch and St.Laurent) and their vibrant berry flavors, like a berry sauce on Grilled Duck Breast, with just enough tannin to bite into duck’s decadent fat.
Grilled Duck Breast
It’s French
Complimentary wine programs can also offer lack-luster service. Again, Victory II exceeded my expectations. My dining room Sommelier Ketut responded enthusiastically to my wine questions and took time from his busy service demands to discuss a mutual favorite, the wines of France.
Cotes de Roussillon-Villages “Cuveè Constance, Thunevin-Calvet (France): A powerful yet plush mouthful, blending south-of-France grapes including Grenache, Syrah, Mourvèdre, to pair with red meats such as Victory II’s Grilled Sirloin Steak, rare please.
Chardonnay, Gerard Bertrand (France): Rich and fresh, with mineral notes accenting stone fruit flavors, this unoaked Chardonnay was a delicious complement to seafood prepared with butter or cream, including succulent Billi Bi Mussel Soup.
Billi Bi Mussel Soup
For Salads
Rueda Blanco Verdejo, Honoro Vera (Spain): With dynamic herbality similar to an un-oaked Sauvignon Blanc, this Spanish white was wonderful with salads.
Some Notes
Victory II featured the wines above in September 2025, during my Road Scholar “Voyage to the Great Lakes.” The selection may be fluid (pun!) and change with each cruise.
Not every wine listed is available throughout the ship at all times. While servers do their best to satisfy special requests, I found it more fun to rely on their recommendations, which enhanced the feeling of discovery in a real wine bar.
These wines may be available in Chicagoland; check with your wine merchant.
A Premium Wine & Spirits list offers bottled wine for special celebrations. While this could be a chance to gouge customers, these wines were reasonably priced. For instance, Veuve Clicquot “Yellow Label” is featured for $125; Chicago restaurant prices hover around $175. Dom Perignon is listed at $325; in Chicago restaurants, the price climbs to $400.
I didn’t see any bottled Champagne served, but the Victory II’s stellar morning buffet served in The Grill - which includes cured salmon and other seafoods – would be a perfect occasion for a Champagne breakfast.
I’ll add it to my to-do’s during my next cruise on Victory II.
In the meantime, take a wine class with me so you feel more confident ordering wine whether it's on a cruise, in a restaurant, or during a cooking class at The Chopping Block.
