Keisha Shakespeare-Blackmore, Staff Reporter

Tingle your taste buds with delectable Anjou pears in Asain spiced Merlot stuffed with Marzipan rum cakes sitting on a 'Jackson Pollack' planted with a triple chocolate orb. - photos by Nathaniel Stewart/Freelance Photographer

The food was fine and the wine was divine at the DeVine Wine Service's final dinner for the year held at Guilt Trip in Kingston on December 5.

Chef Colin Hylton and winemaker Gustavo Gonzales, from Robert Mondavi Winery in the United States, outdid themselves. Chef Hylton created a selection of scrumptious dishes while Mr. Mondavi proved to be a true wine connoisseur as he paired each wine with the different dishes.

Of the six courses served, the 'high wire' - beggar's purse of Guinness stout-braised oxtail on top of spiced split peas with Guinness stout reduction and bok choy - had patrons wanting more. The meat was very tender with a lightly sweet taste. The Robert Mondavi Winery, Oakville District Napa Valley Cabernet Sauvignon 2004 with vivid aromas of blueberry, blackberry and black currant paired very well with the dish.

Too diverse

The 'going down' - sandwich of quail stuffed with brandied chicken liver pate and wild mushrooms with forbidden black rice and grilled Granny Smith apples marinated Montmorency cherries and raspberry gastrique - showed creativity, but was a bit too diverse for some people. The wine of choice was the Robert Mondavi Winery's Napa Valley Cabernet Sauvignon Reserve 1999 featuring dark fruity notes. The black cherry and berry with nuances of spice, minerals liquorice and violet woven through the highly extracted velvety flavours created a lovely balance with the dish.

Next came 'tight rope' - panko and pistachio-crusted fillet of June fish topped with 'run dung'-whipped codfish bedded by grilled eggplant and napped with a passion fruit sauce and sugar snap peas - which was delectable subtle, it did not lack in flavour. The codfish had a creamy, sweetish taste that contrasted well with the tangy flavours of the passion fruit sauce. It was served with Robert Mondavi Winery Napa Valley Merlot 2003 which received rave reviews. It paired well with the 'high wire' - not as harsh and crisp, not big at first taste, but growing in density has it goes down.

Good starter

Leap of faith - English Pea bisque topped with margarita shrimp, sun-dried tomato to concasse and basil scotch bonnet oil - was a good starter. It was a bit creamy with a hint of sweetness and the tomato bits added lovely blend. The dish was paired with Robert Mondavi Winery Napa Valley Fume Blanc 2005. This wine has fruity flavours, melon and pear with a hint of orange that, when paired with the leap of faith, burst forth an array of wonderful flavours.

The 'accent' - terrine of rosemary roasted beetroot with French goat cheese field greens, pickled red onions, candied walnuts and black-peppered ginger white balsamic vinaigrette - was served with Robert Mondavi Winery Carneros Chardonnay 2004. The wine, with its apple, pear and citrus character, went well when served with this dish.

After hours of imbibing delectable cuisine complemented by fine wine, it was time for the 'Grand Finale'. Anjou pears in Asain spiced Merlot stuffed with Marzipan rum cakes sitting on a 'Jackson Pollack' planted with a triple chocolate orb, served with Robert Mondavi Winery Napa Valley Moscato D'Oro 2006, put the icing on the cake of lovely dinner.

Want to try a new starter? Then this English Pea bisque topped with margarita shrimp, sun-dried tomato to concasse and basil scotch bonnet oil, complemented by Robert Mondavi Winery Napa Valley Fume Blanc 2005, is the answer.

The tight rope, panko and pistachio-crusted fillet of June fish topped with 'run dung'-whipped codfish bedded by grilled eggplant and napped with a passion fruit sauce and sugar snap peas, complemented by Robert Mondavi Winery Napa Valley Merlot 2003.

The 'high wire' - beggar's purse of Guinness stout-braised oxtail on top of spiced split peas with Guinness stout reduction and bok choy served with Robert Mondavi Winery, Oakville District Napa Valley Cabernet Sauvignon 2004, at the DeVine Wine Service dinner held at Guilt Trip on December 5.

Chef Colin Hylton's creation, the 'going down' - sandwich of quail stuffed with brandied chicken liver pate and wild mushrooms with forbidden black rice and grilled Granny Smith apples, marinated Montmorency cherries and raspberry gastrique.