Pairing:  Grilled Jerk Chicken and Summertime Pasta Paired with NV Jean-Jaques Lamoureux “Réserve” Brut Champagne

Food:  “Jerk” is a cooking style originating in Jamaica, distinguished by the use of a spicy rub, either a dry rub or a wet marinade. For our Jerk, we combined 1/4 cup olive oil, 2 T brown sugar, 1 tsp each of dried thyme, cinnamon, cayenne pepper, dried garlic, mixed Italian seasonings, black pepper, and salt. Mix together all the ingredients and let the chicken pieces marinate in the mixture for 5 hours, turning occasionally. Grill the chicken over a wood charcoal fire (always best, if available), basting with the marinade. We’ve accompanied the chicken with Jacques Pépin’s Summertime Pasta from his cookbook Fast Food My Way. It’s an easy warm pasta salad made with diced tomatoes, zucchini, and mushrooms Click on the link for the recipe.

Wine:  Yet one more example that Champagne pairs well with many, many disparate cuisines from around the world, and … one doesn’t have to be celebrating some special occasion to enjoy a glass of bubbly. Perhaps just enjoying the company of good friends. Lamoureux is a well respected small estate located near the pretty commune of Les Riceys in the far eastern part of the Champagne wine region, not far from the northern border of the Burgundy region. Lamoureux is made from 100% Pinot Noir grapes, mostly from the 2011 vintage blended with grapes from the 2009 and 2010 vintages.  Champagne is best described as a cool-climate region. Indeed it is among the most northerly wine regions in the world. And Pinot Noir thrives in this climate and soil.

Tasting Notes:  Fine, persistent strings of bubbles in this lovely, straw-colored wine. The nose is dominated by a wonderful sweet, fresh apricot aroma. The flavors of ripe peaches and cantaloupe linger in sip after sip of this nose-tingling sparkler. The biscuit-y, creamy taste of the wine reminds one of eating fresh peach scones. Absolutely delicious. And the long, lingering finish leaves one with, once again, the taste of apricots. These fruit flavors, along with the tactile sensations created by the bubbles, play off beautifully with the spiciness of the jerk chicken. You’ve got to try this combination!

Another Surprise:  To further emphasize the point that Champagne goes with many unexpected foods … we drank the leftover Champagne on Memorial Day with our traditional meal of hot dogs roasted over an open fire, baked beans, and cole slaw. A perfect pairing!

Other Wines that Pair Well with Jerked Chicken:  Cava (Spain), Prosecco (Italy), Gewürztraminer (Alsace), Chardonnay (California), Dry Rosé

Other Food that Pairs Well with Champagne:  Smoked Salmon, Raw Oysters, Sushi, Lobster, Egg Dishes

Read About:  http://www.champagne-jeanjacques-lamoureux.com/gb/

A Source:  www.klwines.com