Confrérie de la Chaîne des Rôtisseurs — Jamaique hosted another in a series of highly anticipated dinners Saturday last at Sandals Royal Plantation. The dinner was hosted by Maitre Hotelier and hotel General Manager Peter Fraser; Ondray Edmond, Food Service Manager; Peter Hamil, Executive Chef; Ramone Jackson, Sous-Chef; and Gain Stewart, Restaurant Chef.

The evening’s theme “Around The World In Eight Plates,” afforded Sandals Director of Guest Networks, Professional du Vin Bobby Stewart, the unique opportunity of pulling from his cellar a rather eclectic mix to pair with the global fare. Guests were treated to the musical styling of four extraordinarily talented musicians referred to by host Peter Fraser as the Sandals Royal Plantation’s Ensemble.

Wine and Food Pairing — Fun, but challenging…

With so many types and styles of wines to choose from, how does one even attempt to please so many?

A good way is to host a tasting session in which the chefs prepare what might be deemed the most challenging dishes. A range of wines are poured for a few discerning palates followed by a vote.

The Result:

Chaîne members and guests commenced their culinary and global tour in Jamaica with chilled jerk seafood in passion fruit dasheen puree and a memorable sauce which was infused with Scotch bonnet pepper. This was paired with the 2009 Weingut Johannishof Charta Riesling from Germany.

A stop in Paris came with a change in music and a succulent deboned roasted stuffed quail with wild mushroom and foie gras truffle, whipped potato and pan jus. This was paired with a rather soft, elegant light-bodied red wine from Macedonia — 2010 Stobi Pinot Noir Macedon. Austria was next, complete with Viennese beef soup and Austrian- style semolina dumplings. This went very well with the 2011 Umathum Rosa — also from Austria. This refreshing rosé is a blend of Blaufränkisch, Zweigelt and St Laurent (St Laurent is a Pinot Noir variety, and Zweigelt is a crossing of St Laurent and Blaufränkisch). This wine seldom fails to elicit positive comments from all who try it for the first time.

In-transit in India we enjoyed the Kachumber Indian marinated tomato and cucumber salad with curry yogurt, naan croutons, and peanut chilli oil dressing and a glass of the Californian-made German varietal —- 2010 Fetzer Gewürztraminer. Crisp acidity combined with delicate fruit flavours and a touch of residual sugar are the hallmarks of Fetzer Gewürztraminer. This medium-bodied wine’s off-dry style strikes the perfect balance between its sweetness and bright, crisp acidity.

Our palates were refreshed with intermezzo melon mint granita garnish with Riesling of the Carl Schmitt-Wagner Winery soaked juniper berries.

Now on plate number six and in Sicily, Italy, we enjoyed the braised veal fava beans aside Parmesan polentas with pesto drizzle paired with the 1998 Azienda Agricola Sant’Elena Ros Di Rol, Italy. Decanted! This wine was medium-bodied, and well-balanced with a sweet tannin on the nose. Dried fruits were detected which are typical of aged Italian wines. This Merlot, Cabernet Sauvignon blend, rich and complex, proved a crowd favourite.

Our final wine for the evening, the 2011 Bodegas Breca Garnacha de Fuego Old Vines, Spain, was served with the Asian-inspired Szechuan-style pork rack with fried rice noodles, grilled baby vegetables aside sesame emulsion. Let me end by quoting what the world’s most influential wine critic, Robert Parker, had to say about this wine when he gave it 92 points: “Just when you think you’ve tasted the wine world’s greatest values, along comes the Bodegas Breca.”

The 2011 Garnacha de Fuego is 100 per cent Grenache. Primary red and dark berry aromas are complicated by floral and mineral notes. Juicy and supple in texture.

So with food inspired by Jamaica, France, Austria, India, Germany, Italy and China; wines from Germany, Macedonia, Austria, USA, Italy and Spain – it was truly an international fare and a really great time was had by all. Viva La Chaîne!

Editor’s Note:

Dessert, although not paired with a wine, introduced guests to Sandals Royal Plantation’s new pastry chef Michelle Taylor — definitely one to watch.

Her dessert of frozen mint mousse paired with chocolate tuile, Belgian waffle and praline ice cream brought the meal to a formidable close.

Christopher Reckord — Businessman, Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Follow us on twitter: @DeVineWines @Reckord