Andrea Downer, Gleaner Writer
Roasted Rack of Lamb with Roasted Cauliflower, zucchini and garlic potatoes with a rosemary glaze. The complementary wine is Delicato Shiraz. This was showcased at the Wine and Spirits Festival held at the Jamaica Pegasus Hotel last November. - CARLINGTON WILMOT/FREELANCE PHOTOGRAPHER
WHEN NEXT you are dining out and your waiter asks your choice of wine by simply querying: 'red or white wine,' do not choose based on colour preference. Your selection should rather be based on the meal you are about to consume. So says Terry McNeil, brand assistant manager of imported wines and spirits at Wray and Nephew Ltd.
"To really appreciate wines, it is important that they are paired with the right meals. Traditionally, it is thought that red wines, because of their taste, body and dryness are paired with red meats, heavy and spicy foods; while white wines are paired with seafood, light dishes and/or salads, depending on their sweetness," informs Ms. McNeil.
She, however, notes that wine pairing may also depend on the individual's taste, as some persons may prefer red over white, or white over red, to accompany any meal they are eating.
Ms. McNeil points to the fact that many waiters in restaurants do not know the basic guidelines for serving wines.
"A lot of hotel workers are not trained in the art of wine selection, so when they are serving, they simply ask if the guest would prefer red or white wine, no history of the wine is given," she states.
HISTORY AND ORIGIN
According to the wine expert, guests should be told of the wine house which produced the wine, the varietal (the type of grape) the wine is made from and its country of origin.
"When waiters fail to serve wine properly, it affects the marketing of the brand and it also prevents consumers from fully appreciating the wines," says Ms. McNeil.
So, in an attempt to make Jamaicans more knowledgeable about wines and to encourage them to consume more of it, Wray & Nephew plans to launch a wine club in early October. Ms. McNeil says the programme will target supermarkets, and shoppers and customers will be offered gifts and discounts with their wine purchases. Customers who join the wine club will receive a quarterly newsletter by post or email. Wray & Nephew will also host 'wine talks', which will feature wine ambassadors from renowned houses.
Traditionally, Wray & Nephew was just a distributor of spirits, so why and when did the company become involved in importing and distributing wines? Lisa Bell, senior brand manager of imported wines & spirits, said globalisation has created Jamaican consumers who want what they see being consumed on television or when they visit a foreign country.
"Until recently wines were a fairly small part of our portfolio, but over time, with cable television, the Internet and travel becoming so easy, people are becoming more exposed and more demanding for things that they see overseas. They want more precious, more expensive wines, wines from different regions. So if we want to stay alive, we have to make sure that we are supplying that demand," she says.
IMPORTING LARGE QUANTITIES
Ms. Bell said when the company began importing wines, it mainly imported from France, which is the cradle of the wine industry. However, she says since the rest of the world is now consuming a large quantity of New World wines produced in the United States, Australia and Chile, Wray & Nephew now imports large quantities of these wines to satisfy local demand.
She maintains though that while the demand for Old World wines is shrinking, the market will never die.
"People still look at the French as the creator of wines, because in that country, there is so much ritual and ceremony attached to wine making and consumption that do not exist elsewhere," Ms. Bell explains.
Other factors supporting the growth of New World wines, she says, include their accessible, simpler language, and ease in recognition. In fact, Ms. Bell claims that wines are becoming more popular than other beverages around the world.
"The consumption of wine has grown by double digits each year, in Jamaica and around world. Wine is taking away from spirits, it's taking away from beer. It is easy to have with a meal and there are several varieties. There are sweet or dry wines to suit every single palate. More and more, people are becoming familiar with what a Pinot Grigio or a Chardonnay tastes like, so it is easier to order New World wines."
So the next time your waiter asks your choice of wine, disclose that you are a wine connoisseur, if even a budding one, and make the right choice depending on what you have selected for your meal. Cheers!
