Kathie Lee Gifford—“Today” show host, original Carnival Cruise Line spokesperson and current brand partner with her GIFFT wine collection—today boarded Carnival Splendor in Manhattan to officially launch her GIFFT wine Pinot Noir Rosé. The new blend joins the GIFFT Red Blend and Chardonnay that were introduced fleetwide aboard Carnival’s ships earlier this year.
Created in consultation with California-based Scheid Family Wines—one of the largest vineyard owners in Monterey County and known for having the longest growing season in California—the limited-edition Pinot Noir Rosé is 100 percent estate-grown and features ripe strawberry, raspberry and red apple aromas to exhibit bright fruit flavors framed by a crisp, juicy acidity.
“I love that I’m launching our Pinot Noir Rosé aboard Carnival, with whom I’ve had such a fantastic partnership for so many years now,” Gifford said. “The fact that we can expand on that relationship through a love of wine is just all the better! I can’t imagine a better spot for folks to enjoy a glass of GIFFT wine than while relaxing out on the ocean aboard a Carnival ship!”
Gifford originally became associated with the “Fun Ship” brand in the 1980s when Carnival launched the cruise industry’s first national television campaign, and she appeared in the “If You Could See Me Now” and “Ain’t We Got Fun?” ads. Today, Carnival is the only cruise line featuring GIFFT wines, with all three varietals available in the main dining rooms and at a wide array of bars on all Carnival ships. In its tasting ratings, Wine Enthusiast magazine has rated the GIFFT red with 91 of a possible 100 points, while giving the Chardonnay 88 points.
“Our guests have really embraced GIFFT wines to make them among the most popular offerings on our wine list,” said Carnival’s Vice President of Beverage Operations Eddie Allen, who joined Gifford onboard to conduct a mixology demonstration of summer-inspired wine cocktails incorporating GIFFT Pinot Noir Rosé. “The aromas and flavors of this Rosé are very ‘food friendly,’ and complement so much of Carnival’s vast shipboard culinary offerings.”