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CrazyFruits » Entertainment Movies Trailors & More Interesting Things » General CRAZY DiscussionS » Salut! week-long celebration of wine and champagne came to a wonderful climax

Salut! week-long celebration of wine and champagne came to a wonderful climax

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Observer Salut! week-long celebration of wine and champagne came to a wonderful climax at 689 by Brian Lumley, where wines from the J Wray & Nephew portfolio and the award-winning chef's cuisine blended in tasty perfection to punctuate the event's climax.
The highlight for the invited guests at Lumley's New Kingston venue was a test of his wine and food-pairing skills as he attempted to match five creative sample dishes with five wines and a bottle of Mot & Chandon Ros Imprial champagne.
"The trick is to complement the food with the wine," said Christopher Reckord, Jamaica Observer wine columnist, in his role as master of ceremonies.
Indeed the wine and food experience commenced upon arrival with flutes of Cinzano Prosecco intelligently paired with Pepperjack Cheese-stuffed Pesto Croquette with fresh-made tomato sauce. The pairing was pure textbook as the dry, sparkling Prosecco is often best paired with hard or soft cheese.
Described as fresh and vibrant, the next wine on the list, Sella & Mosca 2008 Cala Reale Vermentino, shared space on the guests' taste buds with another masterful match: a spoonful of lobster ceviche. Mission was accomplished as it left guests wanting more.
The theme of familiar combinations continued with the spice-rubbed beef tenderloin with duxelle infused with cheese suspended atop pressed green plantain matched with Louis M Martini Sonoma County Cabernet Sauvignon. The sweet, light wine, Cinzano Gran Dolce was next served with roasted duck wrapped in a Vietnamese rice paper roll with a dash of peanut hoisin sauce.
The evening's penultimate pairing was Maschio Moscato Spumante Cadoro -- Moscato is perfect with cured or smoked meats, and Lumley injected local flavour by serving jerked chicken inside a ripe plantain spring roll drizzled with sweet chilli and a jerk mayo sauce. This once again typified a best choice.
Bringing the evening to a glorious close was the lone champagne, Mot & Chandon Ros Imprial. In all its colourful pink glory it was matched with Lumley's take on cheese, a serving of fresh-baked French boule (bread) topped with a mango chutney and creamy brie cheese. It cemented the tradition of the delicious mix of cheese, carbs, and sparkling champagne the world over.
-- Rory Daley

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