When one thinks of the Caribbean, wine is definitely not the first thing that comes to mind. Known for its production of rum, the Caribbean has a hot and fiery cuisine tradition that is well suited for beer and rum based drinks. Yet, although there isn't much of a tradition or long history of wine production in the Caribbean, its cuisine can successfully be paired with numerous wines. Caribbean cuisine has been influenced by the different imperial nations that once occupied the region, as well as by various ethnic groups that settled there.  The French, British, Dutch, Spanish, African, Indian and Chinese all had a hand in developing a fusion of flavors among the many different cultures, thousands of islands and 30 territories that make-up the Caribbean sub-region of North America.  The culinary vernacular of favourite Caribbean dishes varies from island to island, beach to beach. Jamaica to the north and Trinidad & Tobago to the south-east in particular, offer well-developed cuisines with globally popular dishes like jerk chicken (Jamaica) and roti (T&T).  

Jerk chicken is perhaps the best-known 'quintessential' dish from the greater Caribbean region, generally comprising a combination of allspice, hot peppers and cinnamon, nutmeg, cloves, thyme and garlic. Traditionally used to season goat and pork, jerk seasoning is now most commonly used on chicken and sometimes fish. Another dish typical of the Caribbean is curry. Introduced by the Indians, Caribbean curry is flavored with different spices than Indian curry, and is most often combined with goat or chicken meat.best wine to have with turkey With over ten percent of the United States immigrant population coming from the Caribbean, its unique cuisine has become increasingly popular in North America. best wine for white meatSo what kind of wines go best with the kick of jerk seasoning or curries flavored with lime and coconut?best wine bars bath

Jerk seasoning is generally made with Scotch bonnet peppers, one of the hottest chili peppers according to the Scoville heat scale. These native Caribbean peppers are sometimes difficult to pair with wine because the strong spice neutralizes or skews the taste of the wine. To counteract this problem, hot food in general should be paired with wines that have a slight sweet element to them. Look for refreshing dry-sweet or lightly sweet wines that are light, but not cloyingly sweet. German and Alsation Gewurztraminer (right), Riesling, and Pinot Gris are generally pretty safe bets. Riesling's from Alsace have a touch of dryness that may not counteract the heat as well as some other wines, however it does have hints of cloves, cinnamon and nutmeg that will enhance the flavors found in the jerk seasoning. Try to find a wine with a balance between the fruit flavors, sweetness and acidity. Acidity will help curb the spiciness and the fruit flavor will bring out the sweet notes in the food.

Try to avoid wines such as Chardonnay that have been oak-aged, as their taste becomes harsher when mixed with spice. Red wines normally do not pair well with spicy dishes, however there are a few that do. One must be wary of the tannins found in red wine that can increase the heat found in spicy foods. Consequently, look for reds made from grapes that are naturally low in tannins. These include pinot noir and Barbera grapes (such as those from Italy's Piemonte region, left) as well as Merlot. Curried goat or chicken, a mainstay of Caribbean cuisine, is made with fresh curry powder that is pre-mixed immediately before cooking and is absorbed fully into the tender meat leading to a rich flavor throughout. As with jerk seasoning, Rieslings, Gewurtztraminer and Pinot Gris' work well with Caribbean curried dishes. and food matching at Benares is a seriously upmarket, Michelin-starred Indian restaurant run by celebrity chef Atul Kochhar. Together with his head sommelier,

Costanzo Scala, he hosted a press dinner to demonstrate how well serious Indian food can pair with wine. a common misconception that Indian food doesn�t go with wine�,Too true: it�s one that I think I�ve sharedBut Costanzo has been working hard with customers to try to persuade them this isn�t the case. �When I started here everyone wanted beer or water with their food�, he recalls. �After two months I began to wonder about the point of being aFortunately for him, this has changed. thinks that with Indian food, you really need a good sommelier to�There�s very little margin for error when you try to match Indian food and wine. Any ingredient could respond in a different way to the wine�. previous appointments include China Tang at The Dorchester, so he has experience of working with Asian flavours than can be�Indian food takes it to another�There are so many things to consider. sequence of dishes is a challenge, as is the build up of spice on

He finds that it�s just not possible to stick with one wine through a multicourse Indian menu, so going by the glass is�Indian food has lots of personality, so you don�t want anything too powerful�. details three different approaches for pairing wine with Indian are the full notes on the wines tried, and my impression of how well Roussanne 2005 Central Coast, California Really intense, nutty and broad with notes of vanilla and toast. Thick textured and bold � a bit oily even? was a magical match with Mallayetti Kachipeu, a curry leaf and tarragon infused lobster rillet. The intensity and oiliness of the wine made for a brilliant, synergistic combination. Water Pinot Noir 2006 Waipara, New Zealand Cherry and berry fruit nose with some herbiness. intense, with some attractive meaty depth on the palate. driven and nicely balanced with good acidity and texture. with Tandoor Paneer, a Tandoori grilled Indian cottage cheese, which

is wild, smoky and spicy: the Pinot is a bit overwhelmed but with its rich texture works well. Delamotte Brut Ros� NV Lovely lively, grapey fizz with good acid and toasty notes under the subtle strawberry fruit. Quite delicate and really attractive. Kedka, a soft-shell crab with squid salad, doesn�t have too much flavour, and the wine�s acidity cuts through well. Sauvignon Blanc 2008 Nashik, India Fresh green herby nose with minerally methoxypyrazine nose. palate has nice bright fruit. Herby and minerally with good acidity. Crisp, fresh and very stylish. with Tandoori Machchi (tandoor grilled monkfish tail with coconut rice), the crisp minerality and gentle herbiness of the wine work really well with gently sweet-spiced food. Melton Rose of Virginia 2008 Barossa, AustraliaSweet, vivid raspberry and cherry fruit with a nice rich texture and bold, sweet juicy character. with Gosht Ke Shammi (ground lamb patties served with cucumber

The richness of texture and sweet fruit of the rose put up a good fight against the spice and yoghurt. de Toit 2003 Wellington, South Africa A red blend from the Cape showing rich, bold sweet blackcurrantQuite lush and pure with a slightly green herby edge. with real personality � a ripe yet sophisticated wine. interesting combination here: the dish was Tawa Jhinga, which is pan-griddled tiger prawns with curry leaf, onion and tomato sauce. It�s a rich, spicy dish but the sweet bold fruit of the red has the texture to match the flavours. There�s a degree of synergy, with the subtle herbiness of the wine matching the subtle herbiness Escolha 2004 Minho, Portugal Savoury and blackcurranty with some minerality and raspberryVery fruit focused, and showing good acidity. bit brave to pair this red with Meen Molly (pan-seared sea bass with coconut and ginger), and the focused fruit of the wine holds up well against the high-toned spiciness accompanying the sea bass.

combination, but not bad. Montebello Chardonnay 2004 Sonoma, California Nutty, smooth, toasty and intense with smooth creamy character. Nicely integrated oak with lovely balance and a hint of minerality. creamy Chardonnay is quite rich and accompanies the Murg Makhani (chicken tikka simmered in mild tomato and fenugreek sauce) alright, but it�s not a great match: there�s just so much flavour in the Cabidos Cuv�e St Cl�ment Petit Manseng 2004 Vin de Pays du Comt� Tolosan, France Bright, grapey, herby and sweet with a nice texture. with a really bright character. sort of worked with the Marsalae Aur Santrae Ki Chocolate (five spice chocolate pudding with tarragon and blood orange), as much as these sorts of dessert pairings work at all.First, I really enjoyed the food and wineIt was a great meal, but not inexpensive - if we had been paying, the bill would have been �65 for the tasting menu alone, or �95 with matched wines, or �159 for the prestige wine