Caribbean Recipes + Pairings
Think Caribbean food is only good with beer and machine-made margaritas? Think again. Prepare to give your palate a serious sun kiss this season with this primer on pairing wine with some modern (and even healthy) twists on some of the best dishes in the Windwards and West Indies.
The Wine: Aromatic White Blend
The Dish: Poached Lobster with West Indies Chorizo Vinaigrette
Recipe courtesy Wolfgang von Wieser, chef at Grace Bay Club, Turks and Caicos
2 lobster tails
2 ounces mirepoix (2 parts leeks to 1
part celery to 1 part carrot)
Pinch of salt
Pinch of black pepper
½ cup Pinot Grigio
2 large watermelon slices, cut lengthwise
2 teaspoons Dijon mustard
1 ounce red and green bell peppers, chopped
1 ounce chorizo, diced
1 teaspoon grapeseed oil
1 teaspoon Sherry vinegar
3 tablespoons feta cheese, for garnish
Arugula, for garnish
Place the lobster tails and mirepoix in a large stock pot and season with salt and pepper.
Add the wine and 1 cup of water, and heat the liquid until it simmers but doesn’t boil, poaching the ingredients for 8 minutes. Remove the lobster and set aside to cool. Cut the watermelon into 4" × 1" rectangles and marinate with the Dijon mustard until needed.
Heat a nonstick grill pan over medium-high heat, and grill the watermelon for 5 seconds on each side. Set aside to cool. For the dressing, sauté the peppers with the chorizo in the grapeseed oil and emulsify with the Sherry vinegar.
To finish, lay the grilled watermelon on the plate and top with feta cheese. Remove the lobster from its shell and cut into medallions, placing on top of the watermelon. Drizzle chorizo dressing over the lobster and garnish with arugula. Serves 2.
Chef von Wieser recommends St. Francis Winery’s 2012 White Splash, a blend of Muscat, Gewürztraminer, Pinot Gris and Viognier. “Paired with White Splash, the dish creates a real rock ’n’ roll feeling for your taste buds,” he says.