Harbour Wines & Spirits treated guests to “A Taste of Provence”, an ensemble of exquisite wines from renowned French winemakers Château De Berne and Ultimate Provence paired with decadent food creations from Delmare at Half Moon in Montego Bay last Wednesday.
The refreshing evening was led by Provence Rosé Group export director for the Americas Pascal Bony as he delved into the featured varietals’ grape composition, traits, differences and the effects of the weather and terrain that influence the taste.
The introduction to the wines began with a welcome drink dubbed a Rosé Spritzer, made with Château de Berne Romance Rosé, elderflower liqueur, homemade bitters, strawberry syrup, and lime juice, topped with soda water and garnished with a delicate West Indian jasmine flower petal. The refreshing spritzer set the tone for the night, its floral and fruity notes on brand for the experience.
The first course, a Burrata, Prosciutto e Uva Spina, featured creamy burrata double cream mozzarella, paired with Prosciutto di Parma and golden berry heirloom tomatoes. The Château de Berne Inspiration Rosé 2022, AOP Côtes de Provence, France, was the perfect companion, its minerality, crisp acidity and delicate fruit flavours enhancing the richness of the burrata and the savoury prosciutto.
Next came the Pappardelle al Cacao Con Aragosta, a dish that was exceptional and described as a “daring pairing” by Bony. It consisted of bitter cocoa pappardelle paired with spiny lobster, preserved black truffles, asparagus and lobster jus. The Ultimate Provence Rosé 2022, AOP Côtes de Provence, France, complemented the dish beautifully, its complex flavours, spiciness, fruitiness and elegant structure balancing the richness of the chocolate, lobster and the earthiness of the truffles.
The third course, Polipo e Nizzarda Tiepida, featured jerk octopus with a warm Niçoise salad, potatoes-rosemary foam and extra virgin olive oil. The Château de Berne La Grande Cuvée Rosé 2022, AOP Côtes de Provence, France, the pairing pulled Mediterranean influences together, the bold flavours and vibrant acidity cutting through the smoky, spicy notes of the jerk octopus also served to enhance the freshness of the salad.
As the evening progressed, the final course was served, Tortino al Cioccolato e Sorbetto al Rosé Royal. This decadent dessert featured a chocolate flourless cake with pistachio ganache, raspberries, and Romance sorbet. The Château de Berne Romance Rosé was the perfect match, its sweet, fruity notes providing a delightful contrast to the rich, dark chocolate and the tangy raspberries.
“We had three different wines, all the same colour and maker but in style in the bottle, they were very different. They all had different tasting profiles, aromas, levels of acidity and fruitiness. So, the purpose of tonight was to make people understand that even though rosé is on the bottle, the wine will not be the same,” Bony explained.
