Perfect Pairings: Casa Alistaire!

IMG_3823Outside of Oranjestad, Aruba lies Casa Alistaire. A home so IMG_3860beautiful, tranquil, and stunning that you will think you have died and gone to heaven. Owned and operated by an amazing woman Osyth Henriquez, this paradise can be yours during your next venture to Aruba.

Here at this home, Clive Faustin, wine Artist of Aruba guided us through a tasting and pairing dinner with Banfi Wines. The Banfi Brut was simply stunning and a perfect way to start off the evening. While we sipped the beautiful sparkling wine, our first course was brought out. Meaty chunks of fresh Lobster and Shrimp topped a fresh bed of greens and avocado’s. This was the perfect way to kick off a delicious dinner, and the pairing was divine (although I would expect nothing less from Banfi wines and Clive’s pairing skills)!

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Next came one of my favorite wines: Principessa Gavi. This wine is pale straw with a fruit forward bouquet. Paired with this gentle wine was Shrimp Bisque, and one of the best I have ever had! The bisque was creamy, full of tomato, slight spice, large chunks of shrimp, and went beautifully with the wines acidity and dryness.

 

Grouper is a popular fish in Aruba and a seafood dish you must have when you visit this “One Happy Island”. The fish was lightly fried and served over soft and creamy polenta. Alongside this dish was the Castello Banfi San Angelo Pinot Grigio, which is fruit forward, well structured, and paired beautifully with the crunchiness of the fish and the creaminess of the polenta.

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Onto the Ossobuco! Now, I’ve eaten a lot of Ossobuco in my life given my culinary background, and my insane passion for trying everything there is to eat in the world, so I can say this with confidence… Osyth’s “Mom’s Ossobuco” is the best. With one glance at the plate, the meat deliciously fell off the bone! Alongside the Ossobuco was Floral Rice, which was heavenly and soaked up all the juices from the dish. Paired with this course was Brunello di Montalcino, an intense ruby wine with earthy, violet, and vanilla notes.


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You know how they sometimes save the best for last? Well this was a hard one because every dish was fabulous, and as the dinner progressed each course was better than the one before. For the “Finale” aka: the fourth course, we had the Rosa Regale with Sweet Potato Cake. The cake was out of this world yum! It was smooth, creamy, and yet very delicate. It was one of the most exquisite desserts I have ever tasted and yet so simple, delicious, and intriguing. The Rose Regale was the perfect choice for this dessert because the bubbles complimented the creaminess in the cake, and the sweetness didn’t overpower any savory notes… it was pure bliss.

 

            If you want to truly experience heaven on earth… have a Banfi pairing dinner at Casa Alistaire!

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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