RL Seale is one of Barbados’s oldest trading houses, a family owned business whose involvement in rum-making extends from father-to-son since 1820. Current head distiller, Richard Seale, is one of the region’s most innovative distillers and blenders and has a passion for producing perfect with lots of great flavour.

The Foursquare Distillery occupies the site of a former sugar factory that dates back to 1636 and as one of the most modern and efficient rum distilleries in the world, is designed to be both highly energy efficient and environmentally friendly. The distillery produces light rums in a three-column vacuum still and their much heavier rums in a modern pot still.

The company’s major domestic brand E.S.A. Fields, the Island’s number one selling white rum and for export the Martin Doorly range. They also produce other famous rums, including: Alleyne Arthur, Old Brigand and Foursquare Spiced Rum.

Rum has been produced on the Island of Barbados for more than 300 years, but it was not until the 1906 Rum Duty Act was passed that the industry began to develop as we know it today. Prior to this , distillation took place on many of the plantations, but the new law meant the distilleries had to obtain a licence and could sell only in bulk. Hence many of the Bridgetown trading companies became bottlers, including Martin Doorly and the growth of branded names began.

Martin Doorly evolved into Doorly’s Macaw Rum and became the first bottled rum to be exported from the Island. Doorly’s rums are still famous throughout the world and are made at one of the world’s most modern rum distilleries, Foursquare Distillery.

Doorly’s Macaw white Barbados rum is a most refreshing rum and blends well to make some of the worlds finest cocktails.

Doorly’s 5 year old amber rum has age and beauty on its side, well balanced fruits with long lingering vanilla aftertastes.

                             To produce the unique character of Doorly’s XO, very old rums are selected by the master blender and matured for a second time in Spanish oloroso sherry casks, producing a delicious fusing of the complex flavours from the cask and the well-aged rums.

(continuation from blog  “ Food and Wine pairing”  dated 26th November  2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–POULTRY DISHES, including CHICKEN, TURKEY, GUINEA FOWL, GOOSE, QUAIL and FARMED DUCK

CHALLENGES:—–Poultry is an enjoyable challenge, mainly because most red , white and rose wines match most poultry dishes if we put to one side hot and spicy dishes like chicken curry. People who prefer white wines should stay with their favourite white wine and the same advise would be valid for red, rose and  sparkling wine lovers. My only no go area would be dessert or fortified wines.

 
RECOMMENDATIONS:—–grilled or roast chicken, for a white wine enthusiast  try a Viognier style wine like The Black Chook, no pun intended.  A cheese and chicken dish like Chicken Kiev goes very well with a Reserve Chardonnay or a light to medium red Beaujolias Cru such as Moulin-a-Vent.  Moving on to the slightly darker meat of guinea Fowl, Goose and farmed Duck, these will pair up well with a full bodied white wine from the Rhone or you can try a subtle red Cru Bourgeois from the Medoc in France, also either wine would pair well with Canard a l’ Orange.

Turkey normally associated with Christmas is now eaten all the year round and again well suited to a good Rose from Sancerre or Provence, a medium bodied Merlot from Chile or a fine sparkling Saumur from the Loire, France. The same three wines are also a perfect match for Quail and one of Portugal’s favourite chicken dishes Piri Piri.

MAIN DIRECTORY:—–click on the Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also Great Friends Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Wild game dishes, including pheasant, partridge, wild mallard and venison
 

HAPPY  POULTRY AND WINE PAIRING DAYS

Graham D