Despite the youth of this bottle of wine, it did not fail in its efforts to seduce the taste buds at the Caymus Wine and Dine, which was complimented by the beautiful backdrop of the Ritz Carlton’s White Witch Restaurant in Montego Bay.
Classed as the ‘king’ of red wines according to master sommelier Devon Larking, the Cabernet Sauvignon was paired with the grilled fillet, cabernet and figs reduction with sweet corn pudding which successfully redefined the approach to red wines with its soft, full-bodied and fruity appeal.
Braised oxtail and marinated octopus with olive oil was served with Caymus Conundrum 2007 wine that offered a perfect appetizer to start the evening of excellent pairing of food and
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wines.The celebration of fine wines paired with equally delicious meals could not exclude the diverse Caymus Belle Glos Meiomi Pinot Noir wine which paired excellently with the seared halibut with roasted cauliflower puree, spinach, raisin, caper and pine nut. This particular Pinot Noir kissed the taste buds with its juicy pomegranate and grape taste that was ushered down the stomach in elegant style.
The meal, tartar of yellow tail and avocado grapefruit reduction could not be paired with a better wine than the 2004 Caymus Mer Soleil Chardonnay which helped to maintain a good acidic balance while complimenting the rich taste of the avocado and yellow tail seafood.
A taste to Mer Soleil Late Harvest is the epitome of a dessert wine. With its rich apricot and honey flavours, this dense, velvety wine lingers helplessly on
the taste buds long after you have finished your glass of wine. While some persons were a bit apprehensive about the pairing of this wine with the equally sweet wine mango soup with mint and honey Madeleine, it was clear that this diverse combination of extra ripe fruits in a wine could be served with any dessert.The four-course dinner offered refreshing appreciation of the Caymus family of wines that massaged the appetites of foodies and wine lovers.
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