Wine sales and by extension its consumption has been increasing by double-digit percentage points over the past few years here in Jamaica. As a result there is much interest in learning more about our most ancient alcoholic drink as it is still helds in high esteem in many societies today. It goes without saying that as its popularity grows, there are lots more people talking about wine. While some people can carry on a good wine-related conversation, most people wing it.

Last week, J Wray & Nephew hosted a small group of wine lovers who wanted to learn more in order to separate fact from fiction. The group included fashion stylist and blogger Natalie Outar, Rachael Marley, MarketMe Director Lyndsey McDonnough, author Melanie Schwapp; fashion designer Jami Spence, LIME’s Head of Legal and Regulatory and Company Secretary Rochelle Cameron, media personality Khadine “Miss Kitty” Hylton and Naomi Garrick, managing director, Garrick Communications. Here are a few more of their questions, answered.

Q. How should I store wine?

A. Wine should be stored in the coolest, darkest place at home (or at work — I store some in my computer server room). Ideally, if your budget allows, a small wine fridge can do the trick. If you are planning to store very special wine for your toddler’s 21st birthday, then you will require professional wine storage where humidity and temperature are controlled.

Q. How long does wine last after you open the bottle?

A. Three to five days has become the de facto industry answer. However, as with anything else in the wine world, it all depends on a number of factors. If you immediately re-cork the bottle (some even transfer the wine to a smaller bottle) after you open and pour it and then place it in the refrigerator, friends-in-wine and colleagues around the wine world have given testimony of still having sound wine for a few weeks. I have read of instances where persons have frozen wine and it tastes “fine” to them several months later. I have never tried it as our wine is usually consumed within 48 hours of opening, if not before.

Q. What wine should I serve with typical Jamaican dishes?

A. Always a healthy debate, as everyone’s taste is different. The primary factors to consider in doing a pairing are to weigh the flavour and intensity of the food to the flavour and intensity of the wine. The more powerful and flavourful the food, the greater the flavour and intensity the wine will need to have in order for the pairing to remain in balance. Intensity caused by pepper is the exception, and most Jamaican food is usually well-seasoned with pepper. A big red wine will cause spicy peppery foods to taste much hotter. If that is your intention, then it’s fine. However, the ideal pairing for peppery dishes is with fruity, slightly sweet wines — red or white. Of the wines we tasted last week, which included the Cinzano Prosecco, Cinzano Gran Dolce, Voga Moscato, Mirassou Reisling, Cala Reale, San Valentin (Parellada) Barefoot Sauvignon Blanc, Louis Martini, Apothic Red, Mirassou Pinot Noir, San Valentin Garnacha and the Barefoot Sweet Red, the only one I would caution about would be the Louis Martini Cabernet Sauvignon. While it is my favourite of this lot, this is a full-bodied red wine that might not give the best pairing with spicy dishes. In a future column I intend to list specific dishes with a selection of the most ideal wines according to industry guidance and taste tests.

In the end, drink what you like to drink with what you like to eat!

Christopher Reckord — Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Instagram: @chrisreckord Twitter: @Reckord