Shortly before 6:30 p.m. last Thursday, at least 20 people were milling around the entrance to a conference room at Maria’s by the Sea.
Soon the doors opened, and they walked inside where Oren Hodge was playing live jazz music and trays of empty wine glasses shone under bright lights.
Proceeds from the night will be donated to the BVI Humane Society and the HIV/AIDS Foundation, organisers said.
Learning fast
Though business representatives visited earlier in the day, Thursday evening was mainly for retail consumers, many of whom are learning fast, according to Adam Morrell, a director at TICO.
“There’s been a tremendous improvement in knowledge and interest of wine,” Mr. Morrell said. “Residents are definitely drinking wine, which is great; it is enjoyable.”
Laurent Drouhin, a French wine supplier who frequently visits the territory, echoed the same sentiment.
Mr. Drouhin, whose family owns the French winery Maison Joseph Drouhin, has attended the event since it began, he said.
“I think people are overall very enthusiastic about wine,” he said. “I’ve seen over my years here the overall level of education and interest of the consumers in the BVI has gone up. Not only do they want to learn, but they want to have joy and pleasure with the wine as well.”
Jerry McCrain was proof of that.
“I like a full-bodied red, which I’m looking for here,” said Mr. McCrain, a first-time attendee. “I’m not much of a white wine drinker, but on the reds I like quality; I like a very robust wine. I’m not a weak-wine drinker.”
‘What you like’
Though other residents aren’t as confident when it comes to wine, Mr. Morrell said they needn’t worry.
“An event like this opens up a lot of people’s eyes,” he explained. “A lot of people may be hesitant about wine because they don’t think they know enough, but it doesn’t matter. It’s all about what you like.”
Sidney Wheatley, who works at Anegada Reef Hotel, was more than happy to share his knowledge. With a glass of red in hand, he was among about 80 people moving from one supplier to the next about half an hour after the event got under way.
“If anyone would like to get introduced to, say, a red wine, I would introduce them to pinot noir,” Mr. Wheatley said. “It is light and easy on the palate, and that wine I would definitely pair with meat or chicken.”
As for white wines, Mr. Wheatley recommended chardonnay, which he said can be paired with seafood. He had started the tasting with such lighter options before switching to the reds, he said.
And that’s exactly how it should be, Mr. Morrell explained.
“If you take wine tastings seriously, even though this should be a fun event, you always start with the white wine first,” he said. “The whites are always lighter on your palate than the reds. They are heavier.
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