by Sarah Kuta
Last updated: 12:20 PM ET, Tue December 26, 2023
Hurtigruten has submerged another 4,500 bottles of sparkling wine under the chilly waters of the Norwegian Sea as part of its new "Bubbles of the Sea" program.
The initiative, called “Havets Bobler” in Norwegian, first launched in late 2022, when the cruise line submerged 1,700 wax-sealed bottles of sparkling wine roughly 111 feet deep off the coast of Norway.
In May, after the bottles had spent six months at an average temperature of 41 degrees Fahrenheit, crews pulled them up from the depths. Those bottles were then served to passengers sailing on Hurtigruten ships along the Norwegian coast and as far north as Svalbard.
Based on the success of that initial batch, Hurtigruten’s leadership team decided to submerge even more bottles underwater for next year. This month, the cruise line recently sent 4,200 standard 0.75cl bottles and 300 magnum-sized 1.5-liter bottles down below the surface of the Norwegian Sea.
“We believe in bringing a touch of the Arctic to the world of sparkling wine,” says Hedda Felin, Hurtigruten’s chief executive officer. “Our Norwegian coastline is the perfect place to create something truly unique for our valued guests seeking one-of-a-kind experiences.”
As for the wine itself, it’s a 2018 classic cuvee made by Rathfinny Wine Estate in Sussex, England, from pinot noir, pinot meunier and chardonnay grapes. Guests can not only sip it while gazing out at the fjords and rocky outcroppings of the Norwegian coast, but they can also purchase bottles to take home with them.
Hurtigruten (formerly Hurtigruten Norway) also has another culinary reason to celebrate: Nidelven Blå, the Norwegian blue cheese the cruise line has served onboard since 2015, has once again been crowned the World’s Best Cheese at the 2023 World Cheese Awards in Trondheim, Norway.
Nidelven Blå is made by Gangstand Gårdsysteri. Since the cruise line began partnering with the company eight years ago, passengers aboard Hurtigruten’s Coastal Express ships have eaten 8,516 pounds (3,863 kilograms) of Nidelven Blå.
Nidelven Blå blue cheese, made by Gangstand Gårdsysteri (Photo Credit: Hurtigruten)
“We love to highlight the very best of Norwegian produce to our guests, and even more so knowing it’s also the world’s best,” says Øistein Nilsen, Hurtigruten’s culinary director.
The cruise line also serves ice cream, sorbet and other cheeses made by Gangstand Gårdsysteri. The partnership is part of Hurtigruten’s Coastal Kitchen concept, which highlights Norwegian producers, growers, farmers and purveyors. Today, some 80 percent of food served aboard Hurtigruten voyages is produced along the Norwegian coast.
“Our unique farm-and-fjord-to-table flavors are an essential part of the journey, where guests will feel like a true traveler, not a tourist,” says Nilsen. “Just like we have for well over a century, we are proud to support small, local fisheries, farms, butchers and other small businesses along the Norwegian coast.”
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