Thai food and wine aren’t often mentioned in the same breath, but Select Brands and Mystic Thai proved that great pairings can be found in the most unexpected places. Their exclusive event, Dinner with Bogle, invited guests on a sensory journey, pairing the award-winning Bogle Family Wines with a bold and beautifully balanced five-course Thai menu.

The evening unfolded at Mystic Thai’s Kingston location, where food enthusiasts and wine lovers gathered for an experience that challenged convention. Nichelle Thompson, wine portfolio manager at Stansfeld Scott Inc, Select Brands’ partners and representatives of Bogle Family Vineyard, led the way. With an infectious enthusiasm, she guided guests through each wine selection, unlocking new dimensions of flavour.

“What we’re trying to show is the versatility of wine — how it pairs well with diverse flavours, from delicate seafood to bold, spicy dishes,” Thompson explained.

The curated menu, crafted by Mystic Thai’s Head Chef Kamal Singh, showcased an interplay of textures and aromas, each course carefully designed to highlight the nuances of its accompanying wine.

The journey began with a trio of sushi — tuna, salmon, and shrimp — its delicate flavours lifted by the crisp effervescence of Cavicchioli Prosecco. Next came grilled sea bass, bathed in a fragrant curry broth. Here, the tropical notes of a Sauvignon Blanc — bright with passionfruit and pineapple — cut through the dish’s richness, creating a lively contrast.

As the evening progressed, refinement met comfort in an assortment of dumplings. The seafood shumai, spinach and corn, and chicken dumplings found their match in Bogle’s Chardonnay, a creamy, oak-kissed white that amplified the layers of flavour. But the fourth course stole the show — a Penang lobster Pad Thai, its velvety sauce mingling with tender, white wine-marinated lobster. A glass of Bogle’s Pinot Noir, with its red berry, spice, and herbaceous notes, brought an unexpected yet perfect harmony.

The menu took a detour to Chiang Mai for the penultimate course, with a boldly spiced shredded chicken dish served alongside fragrant jasmine rice. The heat and complexity demanded an equally assertive pairing, and Bogle’s Cabernet Sauvignon rose to the occasion, its deep black fruit and spice notes enhancing every bite.

The grand finale — an unconventional but unforgettable Basil Chilli Tiramisu, its creamy, aromatic layers punctuated by a hint of heat. Paired with Glenfiddich hot chocolate, the dessert was a daring yet fittingly indulgent conclusion.

As the evening came to a close, guests left not just with satisfied palates but with a newfound appreciation for the synergy between Thai cuisine and fine wine.

“When you think of Thai or Indian cuisine, wine might not be top-of-mind — but we’re here to shift that mindset and open palates to new possibilities,” said Mystic Thai owner-operator Karina Mahbubani.

“Jamaica’s wine culture is still developing, and events like these help to educate and excite both seasoned and new wine drinkers,” added Trizan Chung Ying, Select Brands’ retail wines category manager.

With the success of Dinner with Bogle, Select Brands promises more curated experiences — bringing food and wine lovers together, one unexpected pairing at a time.