GEORGES DUBOEUF is ecstatic about this year’s Beaujolais harvest, predicting it one of the best Beaujolais vintages in the last 50 years. “The grape bunches are small with a fine purplish black color, and are exceptionally rich in sugar. The berries are thick, and the seeds are a gorgeous amber color, a sign of perfect phenolic maturity. Their brightness, intensity, and above all, their perfect health are something to behold. We have not seen anything like this for a long time.”

TO LEARN what makes a rosé a true rosé, you have to understand the vinification process. While all fine wine production takes the right vines, equipment, knowledge, experience, instincts, and passion, the rosé-making process is more delicate and complex than the making of white or red wines.

THE SETTING: The Beach House, one of the most exclusive restaurants in the Caribbean. The guest of honor: Cristina Forner, President, Marques de Caceres Winery of Rioja, Spain. The guest list: restaurateurs, entrepreneurs, wine connoisseurs, a sommelier from St. Martin, an oenologist from Martinique and friends. The event: An invitation-only gourmet lunch hosted by Ineacho O’Garro and Driftwood.

CHATEAU MINUTY presents an evening of food and rosé wines from Provence. Chef Christophe Ludwig of “La Belle Vie” Restaurant has prepared an exceptional five-course degustation menu, paired with the Cru Classe wines of Chateau Minuty.

Join us for this special event taking place at “La Belle Vie” Restaurant on September 26th, at 7PM.

THE NAME behind this great wine, Marqués de Cáceres, was lent to Enrique Forner by a friend from Valencia, D. Vicente Noguera y Espinosa de Los Monteros.

Today he has been succeeded by his son, Juan Noguera Merle, a worthy representative of the Marquisate, which was granted in the XVIII century to his ancestor Juan Ambrosio García de Cáceres y Montemayor, a Captain of the Royal Armada, for war merits during the Kingdom of Naples.