There was certainly some Christmas spirit going round and it was lovely to also welcome a large group who had chosen a food and wine dinner as their Christmas staff party. Such a great idea and perfect for whoever was paying as everything was included in the price, from the aperitif to the after dinner drink. Very savvy! It was also lovely to have Cristian Urra with us, a young Chilean winemaker (perfect timing for a Latino dinner) who has been with us for three days this week on work experience. We hope he has enjoyed his stay with us and that we have given him a good insight into the wine business in Jersey.
Damon had again spent many hours researching the dishes for the evening and we had the challenging task of matching the wines. Having chosen Cuba and Mexico as his main influences for the food, we knew that the wines would have to stand up to complex flavours and spice.
After the apertifs, a crisp and lively sparkling wine from Valentin Bianchi, Argentina and for the Lager lovers, Brahma from Brazil, we sat down to begin.
After the apertifs, a crisp and lively sparkling wine from Valentin Bianchi, Argentina and for the Lager lovers, Brahma from Brazil, we sat down to begin.
The starter of Crispy Pork Belly with Chipotle Chilli King Prawns with Cool Lime and Coriander Salsa, Picadillo Peppers stuffed with Crab and Chicken and Pecorino Cheese Jalapeno Peppers packed quite a punch but was nicely refreshed, particularly with the Amaral Sauvignon Blanc 2008 from Chile with its exceptional purity of flavour and great acidity. Lovely pear drop notes and hints of grass made this juicy, crisp wine a real winner against the heat. The Catena Chardonnay 2007 from Argentina with its denser structure and creaminess was excellent with the Belly Pork. A great start!
Next up was the first of two main courses, Ancho Marinated Sea Bass Oaxaca Style with crushed Pintos Beans and Baked Rice (Frijoles Barrachos). This was served with the same two whites from the starter and how different they were with this dish. The Amaral was still excellent, the acidity cutting through perfectly but the Catena Chardonnay really stood up well with the Seabass, bringing out its delicate and subtle flavours. I have never eaten seabass as silky and flaky as this. Amazingly well cooked and certainly had the WOW factor.
The second main course was Cuban Roast Pork with Filling of Crushed Crackling, Golden Raisins and Oloroso Marinated Apple Sauce and served with Cumin Roast Potatoes. We served two reds with this course, the Luigi Bosca Malbec/Petit Verdot/Tannat 'Gala 1' 2006 from Argentina and Chocalán Syrah ‘Reserve’ 2005 from Chile. The dish was really tasty and reminded us of a really posh roast dinner. The raisins were amazing and complemented the dish very well indeed. Both wines performed very well but it was difficult to choose which one was the best. However, as the Chocalan is £8 cheaper per bottle, it won through for me. No wonder it received a GOLD medal at the Concours Mondial Bruxelles awards 2009. Its complex and distinctive nose of spices mixed with plum, strawberry and coffee and its elegant yet bold palate worked perfectly with this dish. Think I'll add this wine to our next wine delivery for home!
Last up was the incredibly light and tropical flavour-packed Mango and Lime Bavarois with Toasted Coconut Biscuits. Unfortunately, we did not have a dessert wine from South America to showcase against this dish and so chose a wine from the other side of the world! We chose the multi-award winning Mount Horrocks Riesling 'Cordon Cut' 2008 from South Australia. A unique wine. ‘Cordon Cut’ refers to a unique, risky process that involves cutting the canes when the grapes are ripe, allowing the remaining fruit to concentrate and raisin naturally on the vine. The resulting flavour is intense and rich with lively perfumes of citrus, flowers, spice and honey that flow through to the palate. Another Gold Medal winner and was totally scrummy with the dish.
Then the rum started flowing. Pyrat X.O. Planters Reserve Rum from Anguilla. Pyrat XO Reserve is a select blend of fine, 15 year old Caribbean rums. It's smooth taste and delicious flavour is complimented by its rich amber colour. It was served with ice and very much enjoyed by those who chose to have it.
It was a superb evening and there was a such a warm, lively atmosphere. Huge thanks to Damon and his incredible team for faultless food and service once again. Thanks also to Liz who did all the talking, giving Neil a night off from speaking between each course, you did a great job. Finally, thank you to all those who came and enjoyed the evening, we hope to see you again soon.
We look forward to hosting many more food and wine dinners in 2010!
Then the rum started flowing. Pyrat X.O. Planters Reserve Rum from Anguilla. Pyrat XO Reserve is a select blend of fine, 15 year old Caribbean rums. It's smooth taste and delicious flavour is complimented by its rich amber colour. It was served with ice and very much enjoyed by those who chose to have it.
It was a superb evening and there was a such a warm, lively atmosphere. Huge thanks to Damon and his incredible team for faultless food and service once again. Thanks also to Liz who did all the talking, giving Neil a night off from speaking between each course, you did a great job. Finally, thank you to all those who came and enjoyed the evening, we hope to see you again soon.
We look forward to hosting many more food and wine dinners in 2010!
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