Sat | Jul 21, 2018

CPJ and Jackson Wines | Let's wine & dine

Published:Thursday | April 27, 2017 | 12:00 AM
Poached white asparagus with sauce maltaise, paired with La Crema, Pinot Gris.
Chilean Sea Bass, poached in coconut milk, paired with Silver Palm Chardonnay.
Crudo of fresh fish gelee, paired with Atalon Sauvignon Blanc.
Talk about wine and food pairing done beautifully. The Jackson Family Wines has certainly raised the bar.
The Jackson Family Wines ready to be paired with chef Ken Frank's delightful dishes.
Dessert of Petit Four by Michelin chef Ken Frank.
Napa Valley Michelin chef Ken Frank preparing a delicious petit four for the Jackson Family Wines/Caribbean Producers Jamaica (CPJ) dinner at the Sugar Mill Restaurant last Friday night.
Caribbean Producers Jamaica's Mike Turner (right) introduces the Jackson Family Wines' Elliott Day to guests at the CPJ dinner at the Sugar Mill Restaurant.


Half Moon Hotel, Caribbean Producers Jamaica (CPJ), Michelin chef, Ken Frank of La Toque, Napa Valley, and the Jackson Family Wines took diners on a fabulous culinary journey at the Sugar Mill Restaurant last Friday night.

Pairing Frank's star performance in the kitchen with one of the largest wine groups in the western hemisphere - Jackson Family Wines, renowned for brands such as La Crema, Stonestreet and, of course, Kendall Jackson, diners were treated to six artistic and mostly delicious courses.

Frank's accomplishments cannot be overstated considering he has never received any formal epicurean training, and has received a Michelin Star for his restaurant - La Toque. His style is a modern take on classic, French cuisine.

Jackson Family's Atalon Sauvignon Blanc - a crisp, vibrant white wine from the heart of Napa Valley, with notes of citrus and lemon blossom, which danced on the palate, made the perfect pairing to the fresh, snapper Crudo, which was used to awaken the appetite.

For the second course, La Crema Pinot Gris, a medium-bodied white wine with rounded flavours of apple and pears, was paired with the blanched white asparagus, which played perfectly against the fruitier notes of the wine.

"The style of the wine is bright, mineral and very easy drinking," said connoisseur Elliott Day of Jackson Family Wines.

A Silver Palm Chardonnay, with only 10 per cent of each vintage being aged in oak, with its notes of vanilla, stone fruit and golden apples brought life to the Thai spices hidden under the perfectly cooked Chilean sea bass in the third course.

For the next course, Wild Ridge Pinot Noir, the acid in the wine played perfectly with the fatty foie gras and pork shoulder, bringing out the deeper savoury notes of both ingredients.

When it came to the fifth course, true to form, Stonestreet Cabernet Sauvignon grown in some of the highest altitude vineyards in the United States - is a deep, inky red, full-bodied wine, composed of beautiful structure, was the ideal suitor for the Wagyu beef.

Finally, a Kendall Jackson Orange Muscat was introduced as partner to the tropical explosion between the pineapple and mango pavlova and the lychee perfumed Muscat.

A fun wine with syrupy texture, this was great for the bold mango flavours of the dessert. Bringing the perfect end to a delightful evening.