Wine and Dine at the Ritz
Published: Thursday | December 17, 2009
Left: Sautéed shrimp, braised endive and orange with an ackee sauce was had with the 2007 Chardonnay at the Keenan Wine and Dine at the Ritz-Carlton's White Witch Restaurant in Rose Hall, Montego Bay. Right: Roasted veal tenderloin, buttery mashed potato and asparagus with pear sauce was served along with 2005 Reserve Merlot.
WESTERN BUREAU:
Napa Valley's 2007 Chardonnay was the wine of choice for most persons who attended last Friday's Keenan Wine and Dine event at the Ritz-Carlton's White Witch Restaurant in Rose Hall, Montego Bay.
The 2007 Chardonnay was among four wines served at the event, all of which were produced in the Robert Keenan Winery and vineyards and have received 91 points or better from Robert Parker, the world's leading and most influential wine critic.
The dinner consisted of three courses, starting with cocktails that included beef tartar, salmon tartar and thyme infused with ratatouille served with vilarnau, and surely whetted the appetite in anticipation for the other courses.
The sautéed shrimp, braised endive and orange with an ackee sauce went well with the 2007 Chardonnay. Those who sipped this wine described the taste as crisp and fruity and, after tasting the other wines, 2004 Cabernet Sauvignon and 2005 Reserve Merlot, agreed that the Chardonnay was the wine to buy.
The second course included a delectable seared snapper served on caramelised shallot with clam vinaigrette paired with the 2004 Cabernet Sauvignon, whereas the third course was a serving of roasted veal tenderloin, buttery mashed potato, asparagus with pear sauce topped off with the 2005 Reserve Merlot.
The evening ended on a sweet note for chocolate lovers - dark chocolate cake with passion fruit sauce and raspberry sorbet.
Michael Keenan, owner of the Robert Keenan Winery, said his more than 30 years' experience has taught him how to make wines that taste just right, setting them apart from others in the world. He said his winery and vineyard locations on mountainsides, knowledge of how to farm and when to to reap the main components of the wines, are major factors in producing an excellent product.
Left: Dark chocolate cake with passion fruit sauce and raspberry sorbet was served as dessert. Right: The second course at the Keenan Wine and Dine was the seared snapper, caramelised shallot with clam vinaigrette served with the 2004 Carbernet Sauvignon. - photos by Tashieka Mair
