Lunch at Periwinkle restaurant at the Ritz-Carlton in Grand Cayman as part of the Cayman Cookout. The 'Caribe luncheon' was held in one of Chef Eric Ripert's restaurant, with cuisine by Chef Laurent Gras (L.20, peacock alley). Four courses which highlighted the best of the island's seafood. Lobster, Wahoo, Conch. Each course paired with the goddess of all grapes, Rieslings from Schloss Johannisberger, Schafer-Froehlich.
Spiny lobster that was resting on a thin sauce composed of lobster broth and dark rum. Spiny lobster tends to be tougher than the American/Canadian varieties due to the lobsters not having claws, and working harder to move around. But the meat was tender, and juicy.
A 2007 Riesling Schafer-Froehlich Felseneck was presented with the lobster. A spaetlese style (late harvest) riesling that had a lot of body and was quite sweet. By itself it was pleasing with ripe fruit characteristics, however it showed a completely different side when you sipped it after some rum soaked lobster. The acid kicked in full force, and the wine blossomed, shedding its sweetness, exposing more fresh fruit, literally jumping out of the glass.
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