Sun | Feb 16, 2020

Wine with Betco while dining at Chive

Published:Thursday | January 16, 2020 | 12:17 AMJessica Harrison/Gleaner Writer
Above: Shaneeka Graham dives into her Chive Style Bouillabaisse paired with Infamous Goose Sauvignon Blanc from New Zealand.
The Infamous Goose Sauvignon Blanc from New Zealand
Chive Style Bouillabaisse paired with Infamous Goose Sauvignon Blanc from New Zealand.
Conundrum Red Blend from California pairs well the dishes that are packed with a wide array of flavours.
Date night definitley looks sexy with this match of peppercorn crusted tenderloin and Conundrum Red Blend from California.
The climax: Light sponge cake layered with lemon filling and raspberry compote, topped with fresh berries.
left: Kandice Jamieson takes her first bite of the pepper crusted tenderloin with creamy callaloo mash. Check out the Conundrum Red Blend from California.
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An ambrosial meal is often paired with an excellent bottle of wine. This week, we’re headed on an epicurean journey to witness a match made in Chive’s Kitchen as it marries wines from Betco Premier Limited, a 20-year-old wine distribution company, to serve gastronomers better.

Betco Premier boasts an extensive portfolio of finely crafted wines, which include popular brands such as 19 Crimes, Conundrum, Beringer and Cupcake. “The company is run by the Graham nuclear family: husband, wife and two children, who are all actively involved in the business by functioning in various capacities,” said brand manager, Kandice Jamieson.

Out of this vast portfolio, you can find your favourites as you waltz down the aisle of your neighbourhood supermarket, or when you dine at your favourite restaurants islandwide. Which brings us to what you came here for, food pairing.

FOOD PAIRING

As each of the three dishes made its way to the table set before us, Food was in sheer delight, but little did we know that the marriage we were about to experience would consume our palates, leading us to a savoury gourmet seduction, ending in a sweet sensational foodgasm.

Peppercorn Crusted Tenderloin with Creamy Callaloo Mash paired with Conundrum Red Blend from California. This elegant medium-bodied red blend has silky aromas of floral notes with tones of lavender, dried berries, chocolate and peppercorn. According to Nanda Dukharan, owner and head chef at Chive, this dish and wine pair well together because they share some of the same great intense flavours; they enhance each other. She wasn’t mistaken. Every bite of the succulent tenderloin, when washed down with this distinctly flavoured wine, was heavenly.

Chive Style Bouillabaisse – made with mussels, shrimp, white fish, lobster and octopus, this saucy dish is a natural aphrodisiac. Celebrating an anniversary? This wine pairing is perfect for you. “The Infamous Goose Sauvignon Blanc from New Zealand pairs well because it has good acidic levels which complements the various textures and flavours to be discovered in the bouillabaisse,” said Dukharan. With vibrant aromas of fresh limes, lemons, green apple, thai basil and a touch of floral honey, this wine tenderly glides across the palate with each sip, leaving you refreshed while savouring the crisp fresh fruit notes.

Dessert junkies, gather round. The Centorri Moscato from Italy is a stand-alone mind-blowing experience. It sparkles slightly. Peaches, rose petals and ginger are a few of the intense aromas you will notice when you take your first few sips. “On the palate, it is delicately sweet and sparkling, with modest acidity, good balance, and complexity with a finish of fresh apricots,” said Jamieson. What did Chive pair it with? A light sponge cake layered with lemon filling topped with fresh berries and just a bit of raspberry compote to add to the string of exciting colours and flavours. Ladies and gentlemen, picture this: you are Marie Antoinette being served the decadent pairing while your hand maidens cater to your every whim.

jessica.harrison@gleanerjm.com