CPJ shows off new wines

After being officially awarded the distribution for Treasury Wine Estate in March, Caribbean Producers Jamaica (CPJ) decided to share this good fortune with the Scotia Investment staff members and clients at their recent 'meet-and-greet' held at the CRU Bar and Kitchen. Guests were formally introduced to not one, but two of the new wine houses added to their portfolio - Stags Leap's Treasury Wine Estates and the Beringer's Founder's Estate.

Both wineries planted their roots in the beautiful Napa Valley in California in the 1800s, and continue to produce high-quality wines today. Stags Leap is described as a wine of power with elegance, standing out in making wines that are recognisable yet unique only to their product line. The Beringer brand grew to be a wine pioneer in California and worldwide, and are persistent in improving on the art form that they have created.

With the brief journey through winery, orchestrated by CPJ executive Raihn Sibblies, out of the way, the evening's history lesson culminated with a fusion of food and wines.

The light fruity flavours of the Beringer's Chardonnay, Pinot Noir, Merlot and Moscato are ideal for indulgence in the summer season, but can can be disastrous if paired with the wrong types of food. The same can be said for the Stag Leap's Merlot, Cabernet Sauvignon and Chardonnay wines.

So, here are a few wining and dining pairings for the devoted wine lovers, or adventurers:

Chardonnay, a lightweight white wine, this can be coupled with choices ranging from chicken, salmon, shellfish and mild cheese and cream dippings.

Pinot Noir, a lighter to medium red wine, can be had with light coloured meats such as salmon, chicken, as well as lamb, duck, pork, veal, beef or strong cheeses.

Merlot, a stronger red wine, is preferably consumed with darker meal choices, such as lamb or duck, beef or strong cheeses.

Cabernet Sauvignon, a red grape wine, is perfect accompaniment for darker foods such as chocolate, and red or dark meats like lamb or duck, beef or strong cheese.

Many wine enthusiasts argue that wines should be sweeter than the food it is paired with, so desserts, fruity or creamy and mild cheeses or cream dips are normally paired with a sweet wine like Moscato.

All of these selections were successfully demonstrated by the CRU team, with the hor d'oeuvres menu given a Jamaican twist, pleasing their guests who were palatably satisfied by the end of the night.

- Krysta Anderson