JWB at Margaritaville Beach Resort hosts first intimate wine pairing dinner

Fri, Jul 23rd 2021, 11:26 AM

As more public spaces open in The Bahamas, JWB Prime Steak  & Seafood restaurant, named after Jimmy W. Buffet and located in the Margaritaville Beach Resort, was a welcome outing for a wine pairing dinner.

Bristol’s Duckhorn Wine Portfolio’s event was an intimate evening of top-notch food, cozy ambience and attentive service at Nassau’s newest oceanfront restaurant. Guests experienced a variety of highly acclaimed wines from Duckhorn’s wineries, located in the Napa Valley and the Sonoma and Russian River counties in California.

“We are meeting the demand of people wanting to enjoy themselves in smaller settings,” said Kyle Stubbs, sommelier at Bristol Wines & Spirits, who helped organize the evening with Margaritaville Beach Resort General Manager Larry Magor and Food and Beverage Manager Devin Johnson.

Guests enjoyed a gastronomic experience which was apparent by the chatter and laughter at the four tables in the upper dining room. Opinions were shared and tastebuds were enraptured by a signature five-course meal based on the JWB menu, although some of the dishes offered additional surprises.

Two sauvignon blanc wines – Duckhorn Napa Valley 2019 and Decoy Sonoma County 2019 – accompanied the first course of pan-seared sea scallop, applewood bacon confit, cauliflower purée with blood orange ginger gastrique.

Award-winning wine critic James Suckling’s tasting notes from website Wine.com on the Duckhorn Sauvignon Blanc 2019 described it as “Young and zesty with its aromas and flavors of tart citrus and fragrant herbs.” Meanwhile, Nassauvian Teekel McIntosh shared that there were lean, green, tropical fruits and herbaceous notes that paired nicely with the seafood dish.

Alternatively, the Decoy Sonoma County Sauvignon Blanc 2019 had a little more expression which the winery delineates as a delicious sauvignon blanc that dazzles with bright, fresh flavors of exotic aromas of guava, Meyer lemon and passionfruit to its crisp acidity and citrus and stone fruit notes. On the palate, alluring layers of tangerine, lemon peel, white peach and honeysuckle add nuance to a long, zesty finish. 

The second course of Wagyu beef tartare, crispy capers, horseradish essence, quail egg and cracked pepper lavish was a play on beef tartare with added ingredients to enhance the presentation for this wine dinner. According to Food & Wine, tartare dishes are found at globe-trotting hot spots and the dish is simple yet luxurious. “The Decoy California Rosé 2019 was paired with the beef tartare because the unripe green apple, good body and acid structure makes it an awesome combination,” said Stubbs.

A creative ensemble for the third course included compressed tri-colored heirloom beet salad with goat cheese espuma, pickled relish and watermelon vinaigrette, which was paired with a 2019 Decoy Rosé which its winery described, “As 100 percent pinot noir offering layers of black cherry, currant and strawberry with subtle notes of rustic forest floor and spice. On the palate, it is soft and silky, with balanced acidity framing the vibrant berry flavors and carrying the wine to a long, lush finish.

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