A Spanish invasion in Jamaica!

A Spanish invasion in Jamaica never tasted so delectable until the Caribbean Producers Jamaica hosted their Best of Spain in Jamaica wine and dine event at the under the patronage of Spanish Ambassador to Jamaica Jesus Silva.

Without question, an event of this nature could not be held without the influence of Spain-inspired resort and Iberostar’s Grand Hotel in Montego Bay offered the ideal setting to usher guests into the culinary world of the Spaniards.

It is not unusual to blend an appetizing soup with fruits however the white cream soup with grapes and cantaloupe gripped the taste buds with its tangy and sweet taste. Married with the Freixenet Brut Cordon Negro wine, the crispy acidity structure of this wine merged well with the savory grapes and cantaloupe.

A bottle of 2008 Marques de Caceres Blanco undressed the delicious flavours of the Spanish potato omelette with tomato and nut vinaigrette. With a slight trace of bitterness on the finish, this wine fused deliciously tomato and nut vinaigrette topping of the omelette to enhance and complement this pairing.

Due to its diversity and its ability to amalgamate well with seafood, this enticing aperitif was also paired with the red snapper with green olive vinaigrette and leek al dente. Caressing the taste buds on each sip the Marques de Caceres Blanco exposed snapper’s scrumptious taste.

The soft, juicy treat of a delicately prepared confit lamb with pepper sauce and pureed bay leaves was a crowd favourite among food lovers. Melting in your mouth at each bite, this meal could not have been paired with more rich and deeply flavoured wine than that of the Portos Reserva 2003. At first glance this wine embodies the characteristic of a deep cherry colour. Rich in taste, its soft velvety taste ushers mildly down the stomach which leaves a deliciously long aftertaste that continues to tease your desire to indulge a bit more.

An egg yolk pudding with soft caramel and red fruits showcases a different but interesting side to the preparation of egg. Nevertheless, it was the strawberry with yogurt and strawberry sorbet dessert that whet the appetite and heighten foodies’ appreciation for this fruit. Paired with the Marques de Caceres Stainella 2007, the Best of Spain in Jamaica could not have ended on a more delicious note.