Re-making a Wine List

with a mouthful of amazing experiences.

A few weeks ago, I was presented with a challenge by friend and hotelier, Christine Cohen of the Spa Retreat. She wanted to revamp the wine list of her Negril-based The Blue Mahoe. In thinking about it, I came up with a fairly simple methodology which you can certainly tweak to your own individual conditions.

A great wine list

A great wine list should start as a complement to your food menu, and never be done in isolation. Having great wines that do not complement the chef's skills or culinary demonstration is substandard at best. Looking for key varietals that will pair well with a number of dishes will give great versatility whether it's a 10-bottle wine list, or an extensive 100-bottle wine list.

A great wine selection should tell a story that is unique to your establishment, because it isn't always one size fits all, with one standard prescription for all restaurants.

Here are a few Dos and Don'ts to ensuring that, even if your selection is great, the consumer will actually enjoy the selections.

n Do not list in price order to avoid the feeling of being judged. The psychology will always affect the outcome.

n Keep your selection concise with not too many options or too many of the same varietals - particularly if you do not have very sophisticated wine consumers.

n Keep descriptions short and concise, with the relevant information to inform your customers' choice. Outline the aroma, possible pairing options and expected taste experience to no more than two sentences. No one wants to read an essay over dinner.

The Food

Kim Crawford, which is a crisp acidic wine that complements salads and soups, is a great option as a possible aperitif with great versatility. On my visit, Chef Shane Austrie created a Coconut Ginger Soup with seafood and house chips garnished with callaloo and Parmesan cheese. This marriage was simply amazing - an exhilarating set of smells and tastes that immediately excite your senses.

I always have advocated for having a great all-rounder that complements most things on a menu. This could most certainly take the form of a house wine, both for price and taste. The Rex Goliath Merlot is such an all-rounder with a very fruity nose - with flavours of cloves, among other spices, which is just juicy. By itself, it was a nice merlot, but really came to life when paired with jerked chicken skewers which were well seasoned in a mild jerk sauce. The hard-working chefs really understand their flavours.

I have never been a huge fan of peanuts, much less meringue. But having tried the toasted peanut crusted snapper with a fruit salsa and tartar sauce and meringue rice and peas with a Rex Goliath Chardonnay with the backdrop of a breathtaking sunset, was simply heaven on earth. A totally unexpected mix of flavours that really was quite surprising and impressive. All the elements worked harmoniously together.

Every wine list needs that big bold wine that makes toes curl the moment you have the waiter open the bottle, and certainly a very good red like the Catena Alta Malbec will send you over the moon.

It is not by any means inexpensive, but certainly worth every dollar. This is a delicious Malbec that massages your tongue like a velvet scarf of ripe fruit flavours. There is only one thing on my mind to pair a wine like this with - a great steak. The chef must have read my mind. A surf and turf with a great medium steak and nicely sautÈed scallops was the perfect match - not overly complex flavours, just simple and elegant.

Overall, this property is breathtakingly beautiful with an amazing team of creative chefs and warm and courteous staff and amazing food. If you're ever up for a random foodie road trip, this is certainly a must-visit restaurant.

n I am not an expert, merely a wine enthusiast sharing my thoughts and experiences. Feel free to share your own experiences at wineenthusiastja@

gmail.com.