My JFDF Preferred Pours

My JFDF Preferred Pours

At The Wine Rack

with Christopher Reckord

Thursday, November 02, 2017

Print this page Email A Friend!

If the Jamaica Food & Drink Festival (JFDF) continues to raise the bar as it did with its 2017 event last week, it will certainly help to position Jamaica as a global gastronomy destination.

With seven world-class events highlighting 40+ chefs, foodies were spoiled for choice.


Naturally, the wine-focused event — Vintage — which was a delightfully delicious plated, seven-course wine dinner, prepared by international chefs Lij Heron and Cindy Hutson with superb desserts by Nadine Burie, was my preferred event.

Wines by Barton & Guestier

All wines for the 2017 Vintage event were from the Barton & Guestier (B&G) portfolio of Select Brands Limited. Founded in Bordeaux in 1725 by the Irishman Thomas Barton, Barton & Guestier is today the oldest wine merchant established in Bordeaux and offers wines from the main French wine-growing regions: Bordeaux, Loire, Burgundy, Beaujolais, Rhône Valley, Languedoc, Provence and Gascony. For this event the following wines were poured: B&G Pinot Noir, B&G Sauvignon Blanc, B&G Sparkling Blanc de Blanc, B&G Passport Provence Rosé, B&G Chardonnay, Thomas Barton St Emilion, Thomas Barton Sauternes and one of my favourite red wines, Chateau Magnol.

Two Pleasant Surprises

While all the pairings went very well, I took special notice of two. One surprise was how well the spicy Scotch Bonnet Roasted Lamb Loin paired with the 2012 Chateau Magnol Haut-Médoc, but the approach in the dish of just the perfect application of the heat and flavour of the 'scotchie', meant the soft tannins were not overpowered by the pepper at all.

My big surprise was how well the Poached Peppered Shrimp — Course #1 — paired with what I consider to be my (and that of many at my table) favourite JFDF drink this year — the B&G Sparkling Blanc de Blanc Cucumber Cocktail. This cocktail was a simple but wonderful creation with B&G Sparkling Blanc de Blanc and Hendrik Gin and bit of simple syrup. It was great by itself and even better with Chef Lij Heron's Poached Peppered Shrimp. Gin is back, so some say, but that's a topic for another column.


Christopher Reckord - Information Technology Entrepreneur, Wine Enthusiast and Vice Echanson- Confrérie de la Chaîne des Rôtisseurs, Bailliage de la Jamaïque. Send your questions and comments to You can also follow me on Facebook, Instagram @chrisreckord and on Twitter: @Reckord

Now you can read the Jamaica Observer ePaper anytime, anywhere. The Jamaica Observer ePaper is available to you at home or at work, and is the same edition as the printed copy available at




1. We welcome reader comments on the top stories of the day. Some comments may be republished on the website or in the newspaper � email addresses will not be published.

2. Please understand that comments are moderated and it is not always possible to publish all that have been submitted. We will, however, try to publish comments that are representative of all received.

3. We ask that comments are civil and free of libellous or hateful material. Also please stick to the topic under discussion.

4. Please do not write in block capitals since this makes your comment hard to read.

5. Please don't use the comments to advertise. However, our advertising department can be more than accommodating if emailed:

6. If readers wish to report offensive comments, suggest a correction or share a story then please email:

7. Lastly, read our Terms and Conditions and Privacy Policy

comments powered by Disqus



Today's Cartoon

Click image to view full size editorial cartoon