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May 1, 2025
Celebrating World Malbec Day With Harbour Wines and Spirits
Wine lovers savoured an unforgettable evening at The Coppers restaurant in Kingston on Thursday, April 17, as the Harbour Wines and Spirits team hosted a haute wine and dinner affair celebrating World Malbec Day. An intimate gathering of 30 guests were treated to the alluring tastes of Malbec, the signature wine of Argentina. The pours were carefully selected from Harbour Wines’ extensive catalogue, paired with a five-course dining experience curated by The Coppers Executive Chef Ramesh Maragh under the patronage of guest of honour, Argentinian Ambassador to Jamaica Marcelo Balbi Calvo.
The celebrations began with a baked provoleta fig jam bruschetta paired with Birds & Bees Sweet Malbec NV. The sweet, comforting notes of both set the mood for what was to follow.
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The evening’s official welcome came from Harbour Wines and Spirits Commercial Manager Dr Debbiann Spence-Minott, followed by Ambassador Calvo, who in his remarks unveiled the importance of Malbec to Argentina as well as the bond that both countries share.
“Malbec is an elegant and versatile wine. This evening we have an excellent curated menu that affords an appreciation of the different types of Malbec. The different types depend on the altitude and where the grapes are grown,” Calvo said. “Culture brings people together and I think this is a wonderful opportunity to remember the bond between Argentina and Jamaica.”
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The Malbec would gain its status as Argentina’s signature wine during the 1990s, with its origins coming from 1853. Then Argentinian president Domingo Faustino Sarmiento tasked French soil expert Michel Aimé Pouget with bringing new vines to Argentina as part of his mission to transform the wine industry. Among the selections Pouget introduced was Malbec.
With the formalities observed, it was time for the first course, a caramelised onion soup deglazed with Trivento Reserve Malbec. Executive Chef Ramesh Maragh expressed his pride in the meticulous approach taken.
“At The Coppers, we pride ourselves in offering the highest quality and experiences for our guests and tonight is no exception. The first course is our twist on French onion soup. We added Malbec to the beef base. It’s a very rich soup that was left to simmer for seven hours. We put our hearts and souls in our meals,” Maragh added. The rich flavour profile of the soup certainly confirmed his declaration.
The next course — heart of palm salad with lemon Caesar dressing — offered a challenge from Maragh, which was eagerly accepted from the group: Spot where he placed the wine paired with the meal, the Coleccion Shiraz Malbec.
“I envisioned this as a wrap. So wrap it up and taste it in its entirety,” Maragh challenged.
Spence-Minott commented on the significance of the Shiraz, based out of Mendoza, Argentina, in enhancing the flavour.
“What it is, is a blended wine. Sometimes referenced as Ciroc Malbec. It comes out of Mendoza. What we have here is the combination of the shiraz or ciroc and the elegance of the malbec to create something that is [unique],” Spence-Minott said.
So far, so good! How would the mains fare? There was a choice of Quince Glazed Wild Caught Salmon or Pan Roasted Beef Tenderloin with sides of chimichurri garlic oven roasted broccoli and red chilli rosemary potatoes. The entrées were paired with Trivento Golden Reserve Malbec or Zuccardi Q Malbec. Both wines, according to Maragh, were incorporated not only in the glaze but in the jus.
Harbour Wines Brand Manager Kaydene Senior used the opportunity to explain the tasting notes of the Golden Reserve, which consists of darker fruits.
“The Golden Reserve is a higher tier to the Trivento Reserve that you experienced in the soup. This is more refined on the palate, with a longer finish. Expect flavours from darker fruits such as blackberry, plum because it is a little bit more aged. Expect more oakiness, vanilla, and hint of spices,” Senior explained.
Compared to the Zuccardi Q, hailing from the Uco Valley, Senior shared that the red fruits would be more pronounced in this wine and [that it] played to Argentina’s well-known love for red meat.
“Argentinians have a strong cultural connection to steak, fuelled by a high per capita beef consumption, hence the thinking behind our premium pours… It certainly played to the preferences of both pescatarians and meat lovers present.
When Spence-Minott asked the gathering their favourites from the offerings, the Zuccardi Q received top marks.
During the mains, Maragh returned, revealing that he had hidden the Collecion Shiraz Malbec in the onions of the salad much to the group’s amazement.
Dessert brought the World Malbec Day celebrations to a close. Offerings included: Mixed Berry Malbec Cheesecake, Dulce de Leche Bread Pudding and an Argentinian staple; Alfajor. The sweet treat was enjoyed with the evening’s final pour, the Trivento Eolo Icon Malbec, consisting of layers of dark fruit, chocolate and velvet tannnis.
Chef Maragh introduced pastry chef Tiffany Robinson, who received enthusiastic cheers for her efforts.
“I hope that you’ve enjoyed everything that we did here this evening. It was a labour of love… and well worth it based on your positive feedback,” he shared.
Spence-Minott echoed similar sentiments as she, too, expressed her company’s appreciation.
Guest of honour Calvo was presented with the iconic Trivento Eolo Icon Malbec. Calvo, for his part, presented Spence-Minott with The Secrets of Malbec, a book from his personal library and an ode to the special night just shared.
With memories made, Spence-Minott led a toast to Argentina’s most iconic grape and the friendships forged from the evening’s festivities. Salud!
