Here we are again, delighted to present this year’s edition of the “Taste” Magazine & Catalogue, celebrating the rich diversity of our island culture. This edition presents something for everyone - the spirit aficionado, the wine enthusiast, and the erudite socialite.
We offer insights from Brian Kinsman, Master Distiller at William Grant as well as three local mixologists. We interview wine industry expert, Laura Catena and take an in-depth look at the rich heritage of the Burgundy and Champagne wine regions of France and learn more about Cabernet Sauvignon . We explore the five taste sensations of wine and some rosés that really rock!
We are especially proud to highlight Chef Gaby’s unique twist on Bajan Cuisine and share our long-standing rum shop heritage via our feature on Deb’s Bar, of Foul Bay, St. Philip. Also, take a tour of the renovated Stade’s Rum Visitor’s Centre on Brighton Beach to experience the illustrious heritage behind Barbadian rum.
Of course, be sure to check out our comprehensive price list and/or visit us online, where you’ll find the latest prices on all featured wines and beverages. It’s a valuable resource whether you’re restocking your cellar, adding to your bar, or just want to find an enjoyable drink at a great value.
Here’s to tasting new flavours, experiencing their diversity, while enjoying good company…
Taste, Experience & Enjoy !
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BRIAN KINSMAN
Master Distiller at William Grant & Sons
Brian oversees the blending operation of the entire William Grant portfolio. Over the last decade he has become renowned throughout the whisky industry for his outstanding expertise.
Brian has crafted some of the most exciting whiskies in William Grant’s history. They include a reimagining of Grant’s and creating Monkey Shoulder, Ailsa Bay and Glenfiddich Grand Cru, a 23-year-old single malt, aged in American and European oak casks and finished off in rare French cuvee casks.
Quality and consistency are the main concerns of a Master Blender.
Wine World had the privilege to pose a few questions to Brian.
Tell us about yourself, your background, what you enjoy and how you got into the whisky industry?
I joined William Grant & Sons as a Chemist in 1997. I had previously worked in the dental industry after studying Chemistry at the University of St Andrews. I had no previous experience of whisky, and I was attracted by the tradition of distilling in Scotland and how science might play a part in that.
What brought you to William Grant? How long have you been there? Tell us about your experience with the company.
When I joined the company, I worked in the spirit quality laboratory looking at the chemistry of distillation and maturation. I also managed the sensory panel daily to make sure the samples were set up, nosed and reported each day. As part of my role in the laboratory I was in contact with David Stewart on a regular basis and built up a good working relationship with him. In 2001, I was given the opportunity to work with David as his apprentice. I then took over the role of Master Blender in 2009.
What was it like to work and learn from David Stewart?
Working with David was very easy. He was extremely open about everything and was happy to share his knowledge and experience. We worked very closely together for 8 years and then for a long time after that when he moved into the
Would you say blending is a natural talent or a skill you acquire through training?
It is all about training. In the blending team we nose a couple of hundred of samples most days and we try thousands of different cask types regularly. That allows us to build up a deep knowledge of our stocks, the flavour profiles from different spirit, casks and ages. Every cask is different, which is why blending is more of an art than a science and built up through a lifetime of experience.
What are the day to day tasks of a Master Blender?
The thing I enjoy the most is the variety. When I am in the office, I spend a good amount of time in our sample room
Balvenie Malt Master role. Now that David has handed on the Balvenie role to Kelsey McKechnie we still catch up every couple of months.
Brian Kinsman, Master Distiller at William Grant & Sons Ltd.
We have been blending the Grant’s blend for over 100 years and we still have the blending records back to William Grant, our first Master Blender.
assessing the quality of new make spirit, maturing casks and single malt that is ready for bottling. My role is to ensure every drop that is bottled meets our highest standards and to ensure every drop of new make spirit filled to cask will go to mature into the single malt we want and expect in 12, 15 or even 50 years time. I am also fortunate to travel between our different distilling sites around the world and to consumer and trade events globally.
How influential is the cask on the final flavour of a whisky? And how do you go about choosing different casks?
The cask is crucial and adds more than half the flavour of a final whisky. We have a range of casks that are very traditional such as ex bourbon, European oak sherry casks, port pipes, etc. We work with several distillers and cooperages around the World to ensure we have a consistent supply of highquality casks to mature our whisky.
In addition to that we are always looking out for unique and unusual casks to experiment with and explore new flavours.
Tell us more about Grant’s and the change to Triple Wood and the 12-year-old.
Grant’s Triple Wood was really just a name change and not a change to the blend. We moved from Grant’s Family Reserve to Grant’s Triple Wood. Triple Wood refers to the three main cask types we use in the blend (Virgin American oak, ex bourbon barrels and refill American oak barrels), this was the same for Family Reserve. We have been blending the Grant’s blend for over 100 years and we still have the blending records back to William Grant, our first Master Blender. Grant’s 12-year-old Triple Wood is also matured in three main cask types – refill American oak, ex bourbon barrels and European oak sherry casks.
What whiskies have you been instrumental in developing at William Grant? Tell us the story behind them.
I love the unique culture at William Grant & Sons. As a family business we have managed to maintain the feeling of a small business as we’ve grown over the years.
I have been working in the blending team since 2001 and have been Master Blender since 2009 so really any new releases across our portfolio since 2009 have been created by myself and my team. These include the Glenfiddich Experimental Series, The Glenfiddich Grand Series and Grant’s Eight-YearOld Triple Wood. Looking specifically at the Grand Series, this has been an exciting range of expressions to develop. We have some fantastic old casks of Glenfiddich.
What is your favourite whisky within the William Grant portfolio and why?
That’s a very difficult question – it is like choosing my favourite child!
What is your favourite thing about working at William Grant?
I love the unique culture at William Grant & Sons. As a family business we have managed to maintain the feeling of a small business as we’ve grown over the years.
Are you working on any special new malts or blends now which we may see in the near future?
Our most recent creation is Wildmoor, a range of aged, blended scotch whiskies. This has been a brilliant project to work on as we have created 7 expressions from 21- to 40-year-old.
With your malts do you normally have them straight, with water, or ice? Does this depend on the malt and where the malt is from?
I always add a dash of water. I like to open the whisky up with a drop of water to maximise the aroma and taste.
What do you see in store for the whisky industry in the years ahead?
It’s an exciting time for innovation in scotch whisky. There is growing consumer demand for new expressions and pushing the boundaries of flavour.
Pot Stills inside the Glenfiddich Distillery
CHAMPAGNE, KING OF THE BUBBLY
by Stacy Slinkard
Champagne is only “Champagne” when the grapes are grown and the wine is bottled in the strict (Appellation d’Origine Contrôlée) AOC perimeter of Champagne, France. In fact, the Champagne region itself is a UNESCO World Heritage site. While the region became an official AOC in 1936, it was recognized and defended as a celebrated regional wine designation for decades before the official title came to be. Champagne is now recognized and protected as a prestigious designation by over 130 countries.
All other regional sparkling wines are tucked firmly under the “sparkling wine” category. While there are delicious bubbly wine ambassadors from every major wine growing region – Italy’s Franciacorta or Prosecco, French Crémant or Spanish Cava – there is only one Champagne.
Today, there are over 16,000 winegrowers in the region of Champagne all working
Sources: Comité Champagne, The Drinks Business Wine-searcher.com
While there are delicious bubbly wine ambassadors from every major wine growing region – Italy’s Franciacorta or Prosecco, French Crémant or Spanish Cava – there is only one Champagne.
within 85,000 acres of vineyards. Champagne accounts for 21% of the global sparkling wine sales with the United States weighing in as the largest global market for Champagne with 2022 topping the scales at 33.7 million bottles exported to the U.S.
While Champagne has historically been closely tied to royalty and toasting special occasions, the cheery glass of bubbles is truly a symbol of luxury, opulence and ongoing celebration. It’s interesting to note that the ties with royalty are relatively long lived. In fact, the legendary Cristal Champagne was
created in the 1870s for Russian Tsar Alexander II.
The region of Champagne, situated just an hour and a half east of Paris, commands a unique soil composition built on chalky limestone. This limestone foundation combined with a cool climate are key contributors to the distinct qualities of Champagne – namely lively acidity, minerality, freshness, crisp floral and fruit notes.
Built predominately on Chardonnay, Pinot Noir, and Pinot Meunier, Champagne is created by putting the
wine through a second fermentation in the bottle to trap the bubbles. Known as the “méthode champenoise” (Champagne method), this traditional, hands-on bottle fermentation is where the magic happens, lees are stirred, sugar is adjusted, and the bright brilliance of Champagne is born. This is also where the various sweetness levels of Champagne, ranging from Brut Nature (bone dry) to Doux (sweet) are determined. This famous Champagne method was the brainchild of 16th century monks who began bottling wines before the fermentation was complete – some believe accidentally –and has been refined over the centuries. Today, Champagne sparkles as the most coveted, celebratory wine on the market, from well-established Champagne Houses to the rise of GrowerChampagne. For many, Champagne is not just a drink; it’s a sensation.
CONTINUED ON PAGE 11
Champagne Region of France
Paris
Bordeaux FRANCE
Piper-Heidsieck Brut Cuvée n.v.
A Top 100 Wine Spectator wine in 2019, the Piper Brut is lively and bright. Showing considerable apple, pear and peach notes on the nose, there’s also an unexpected red berry and floral component that adds layered complexity.
ACCOLADES: Wine Spectator 92pts.
BDS$169.99
Charles Heidsieck Blanc de Blancs n.v.
As suggested, this bottle is built on 100% Chardonnay.
Super expressive thanks in part to its current make up of 30% reserve wine (10% aged in old barriques), enjoy full throttle citrus aromas with fresh baked pastry notes. Rich textures give way to a generous, elegant finish.
ACCOLADES: Wine Enthusiast 95pts.
BDS$248.00
Charles Heidsieck Rosé Réserve n.v.
Leaning into a 40% Pinot Noir, 35% Chardonnay, and 25% Pinot Meunier blend, this brut rosé welcomes with aromas of blood orange and strawberry jam. Full-flavoured with creamy textures, lively acidity and a supple finish.
ACCOLADES: Decanter 94pts.
BDS$231.00
Laurent Perrier Cuvée Rosé Brut n.v.
Perhaps the most famous Champagne rosé on the market, it is built on 100% Grand Cru Pinot Noir grapes sourced from 10 unique crus in Montagne de Reims. A heady mix of cherry, red berries and rose petals showcase a soft, plush texture followed by a clean, crisp savoury finish.
ACCOLADES: Decanter 95pts.
BDS$349.95
Wine World Recommends - Vintage Champagnes
Pol Roger Brut Rosé 2015
A dynamic 60/40 blend of Pinot Noir and Chardonnay, the 2015 enjoys red berry fruit, fresh herbs and a fleshy core bolstered by bright acidity. Focused and structured, this brut rosé delights from concentrated start to spice-driven finish.
ACCOLADES:
Wine Spectator 94pts.
BDS$260.99
Pol Roger Cuvée Sir Winston Churchill Brut 2015
Expressive and generous, aromas of brioche, crème de cassis and lemon curd give way to tropical fruit profiles. Charming and complex, this fuller-bodied luxury bubbly shows stunning refinement and elegance on a lasting finish.
ACCOLADES:
Wine Spectator 95pts.
BDS$633.60
Rare Cuvée Brut Millésime 2013
This Chardonnay dominated Champagne is brightly hued, with remarkable aromatics spotlighting key lime, honeysuckle and fresh-baked pastry. Finely meshed with vibrant acidity and plenty of toasty notes woven together, the silky textures and enduring finish make for a memorable sip.
ACCOLADES: Decanter 96pts.
BDS$599.99
Dom Perignon Cuvée Brut 2012
Hedonistic and expressive, zesty acidity and chalky undertones support lovely notes of melon, mango and honeysuckle. Almond notes forge with a swirl of smoke revealing incredible balance, finesse and restraint. The mineral-driven finish brings creamy textures and herbal influences.
ACCOLADES:
Decanter 98pts.
BDS$749.99
IS BIGGER REALLY BETTER?
Forging ahead for a sustainable future with Laura Catena
by Stacy Slinkard
For decades, many consumers have reached for the bigger, heavier bottles when they have the urge to splurge, knowing that big bottles typically contain higher-quality, more expensive wines. But things are changing. Why? These big, bulky bottles are … well… heavy. These heavy bottles cost significantly more to ship in terms of sheer energy, resources and dollars. In some cases, the super-premium bottles used to package the crème de la crème wines can weigh as much as 1200 grams empty, with the industry average bottle weighing in at 550 grams (empty).
Intuitively, we know that the bottle size and glass thickness, doesn’t impact the taste and quality of the wine within, but for many the prestigious look of a towering, thick bottle can be a key selling point. Afterall, big, busty bottles are dressed to impress. However, lowering bottle weight is a win-win-win, as it requires fewer resources (especially if bottles can be made from recycled
glass), significantly reduces energy expenditures for transport, and cuts costs across the board dramatically.
Laura Catena, fourth generation winemaker and currently the managing director of Bodega Catena Zapata, has set her sights on tackling the wine bottle weight issue head-on. For starters, The Catena Family Wineries bottles are currently averaging a mere 416 grams empty, with a significant weight reduction targeted at the Catena Appellation Malbec bottle, which has gone from 700 to 380 grams in some markets. Likewise, the prestigious Catena High Mountain Vines Malbec and Cabernet Sauvignon have dropped 200 grams per bottle, going from 700 grams to 500 grams, effectively shaving off 28% of their former glass weight. Overall, the Catena Family Wineries have decreased their glass by 1,200 metric tons per year. For those that say, it can’t be done, in less than 15 years, Catena has celebrated a 40%
reduction of the overall bottle weight throughout the Catena Family estates – proving that it in fact can be done. Partnership has been mission critical in reaching such significant reductions. For example, Catena works closely with local glass manufacturers, such as Verallia, a French glass manufacturer with facilities in Argentina, to reduce bottle weights for their range of wines. Verallia’s research and development teams have focused on how to lower glass weight and still protect the wine through both shipping and shelf life, while maintaining attractive packaging. Mission accomplished.
This significant sustainability project continues, as Catena releases the 2022
Laura Catena of Catena Zapata
Laura Catena believes that through education, both consumers and industry pros alike will recognize the tried and true benefits of lighter bottles for true sustainability in the wine industry.
Catena Appellation Vista Flores Malbec in a bottle that weighs in at a lean 380 grams - 45% lighter than the previous vintage. This bottle will also serve as an educational ambassador to educate on and off premise staff as well as savvy consumers about the significance of lighter weight wine packaging. Catena is super sensitive to the widespread use of “green washing” currently found in
so many industries, where the talk is of sustainability, but the practice is not. She believes that through education, both consumers and industry pros alike will recognize the tried and true benefits of lighter bottles for true sustainability in the wine industry.
Catena readily admits, “People like heavy bottles. They are gorgeous,” and
quickly adds but, “the glass weight has nothing to do with the quality of the wine inside.” And yet, the big question remains. Are consumers ready (and willing) to put their money where their mouth is and support slimmer, lighter weight bottles? Time will tell, but we think so.
Catena High Mountain Vines
Up to 60% of the carbon footprint of a wine is the glass
Sustainable Wine Rountable (SWR) Coalition
of glass is locally manufactured. 1200 yearly reduction in metric tons of glass 2023-2024
“It’s now an established fact that making and transporting glass bottles are the biggest components in wine’s carbon footprint.”
Burgundy wine is legendary. In fact, some claim that all wine roads, intellectually, will eventually lead to Burgundy. Among the most soughtafter wines in the world, Burgundy sets the international benchmark for both Chardonnay and Pinot Noir. The history, the families, the geology and the individual vineyard plots (dubbed “climats”) synergistically create the dynamic backdrop for Burgundy’s wine magic. Burgundy showcases the classic Old World vs New World wine differences. Case in point, California’s Chardonnay and Pinot Noir tend to be more fruit forward, higher in alcohol, and “extroverted” in character. Burgundy’s take on the same grapes tends to focus uniquely on a sense of
place, exuding consistent elegance, alongside understated fruit character and often showcasing classic notes of minerality. These are nuanced wines with both historical and modern significance.
These are nuanced wines with both historical and modern significance.
We have the Cistercian monks to thank for discovering that grapes grow well in Burgundy. In fact, they began growing Pinot Noir in the Middle Ages with great care and documentation. Today, we are still benefiting from their early work with respect to grapes grown, plots best suited for viticulture and an early recognition of the sheer diversity of the region’s terroir. Two grapes dominate Burgundy’s wine stage: Chardonnay and Pinot Noir. Burgundy sets the Pinot Noir paradigm for taking the red grape to its pinnacle and commands global
respect for its iconic Chardonnay. Keep a lookout for “Chablis” or “PouillyFuisse” two top regions for producing world-class Chardonnay. The classic Burgundian style of restrained power and refined elegance is often imitated, but never duplicated.
Tracing its way along the Saone River in east-central France, Burgundy’s (“Bourgogne” in French and on the label) major growing regions cover just over 100 miles from the top (Chablis) to the bottom (Beaujolais) with close to 75,000 acres under vine all tucked into five distinct winegrowing regions:
Chablis – known for crisp, unoaked Chardonnay
Côte de Nuits – best Burgundy reds with Pinot Noir representing over 80% of vines
Côte de Beaune – celebrated for rich, round Chardonnay
Côte Chalonnaise – offers good value Pinot and Chardonnay and is home to delicious sparkling Crémant
Mâconnais – best known for PouillyFuissé and well-priced Chardonnay
The Reign of Terroir:
Nowhere in the world does the concept of terroir shine as bright as it does in Burgundy. Terroir – the collective effect that soil, sun, topography, water cycles, and climate have on a grapegrowing vine is the very essence of Burgundy’s best wines. The soils of Burgundy are dominated by limestone marl, made from small, fossilized seashells that covered the land ages before vineyards. These calcium rich soils impart character and dimension to the finished wines. Famous for producing wines with distinct variations and dramatic differences in flavour, character, and composition from vineyard plots only meters apart,
The Five Winegrowing Regions of Burgundy
Chablis
FRANCE
Burgundy
Côte de Nuits
Côte de Beaune
Côte Chalonnaise
Mâconnais
Burgundy Wine Classification
Age: 5-15 Years
Age: 3-5 Years
Age: 2-4 Years
Age: 0-3 Years
Burgundy’s effortless expression of place can only be attributed to the dynamic effects of terroir. Burgundy’s vineyards are notoriously small, fragmented plots (“climats”) of land often with numerous owners in the mix, a result of Napolean’s post revolution dictates for the land and subsequent heirs. At just over 30 miles in length, the northern growing region called Cote d’Or, literally meaning “golden slope” for its famous fall foliage, is distinguished as having one of Burgundy’s best pieces of wine producing real estate, which stretches from Dijon to Beaune. Specificity is the name of the Burgundian wine game. Adored for seamless expression of the place it is from, Burgundy’s wines are celebrated for their ability to showcase terroir with clarity, consistency, and ongoing elegance.
Burgundy’s Wine Classification:
Grand Cru – the best of Burgundy, these wines hail from the top vineyard plots.
Premier Cru – (also noted as 1er Cru on labels) these are wines from extremely well-rated vineyard plots.
Village Wines – these are wines that come from vineyards located in a specific village or commune of Burgundy.
Regional Wines - wines built on fruit that may come from anywhere in Burgundy.
Burgundy’s effortless expression of place can only be attributed to the dynamic effects of terroir.
Burgundy’s reputation for being some of the most expensive, collectible wines in the world stems from the region’s Grand Cru and Premier Cru offerings. Happily,
there are still plenty of delicious values to be found in some of the lesser-known regions.
For a wine region that enjoys so much fame, Burgundy produces a surprisingly small amount of wine, representing just 4% of the overall French wine production.
Burgundy Wine
Pairings:
Pinot Noir may be the most foodfriendly wine on the planet, so pairing it with a wide variety of food options is about as easy as it gets. From salmon to steak, and grilled veggies to a plate of creative charcuterie, Burgundy’s Pinot Noir aims to please thanks in part to vibrant acidity. Chardonnay stakes its claim on being the pairing partner of choice for dishes with everything from heavy butter and cream-based sauces to lighter fare like risotto, vegetable and fresh herb-themed recipes along with being a faithful friend to all sorts of seafood and poultry picks.
Premier Cru Village Regional
COTC OTCO TCOT
COMMERCIAL PRINT AND PACKAGING SOLUTIONS SHARPLY FOCUSED ON CLIENT SUCCESS.
Portfolio Picks:
Joseph Drouhin
Established in 1880, Maison Joseph Drouhin is an icon in Burgundy’s wine landscape and one of Burgundy’s leading ambassadors around the world. Leaning into tradition and technology, Joseph Drouhin produces a wide range of village-level and regional wines, using
grapes sourced from growers as well as the Domaine’s own vineyards. Drouhin’s estates have been certified organic since 2009 with top vineyard locations in Côte de Beaune, Côte de Nuits, Chablis and, most recently, Oregon.
The Bichot family has called Burgundy home since the mid-1300s, but it was not until 1831 that the Bichot family wine legacy began. Today, the estate is managed by 6th generation, Albéric Bichot. To meet the demands of their expansive wine offerings – from regional and village to Grand Cru wines, Bichot sources grapes from partner growers and their six family domaines all with an eye on sustainable viticultural practices.
Joseph Drouhin A.O.C. Nuits St. Georges 2021 - TA91
$225.00
Joseph
Domaine Long-Depaquit – Albert Bichot
Joseph Drouhin Beaune Clos de Mouches Premier Cru
William Fèvre
Representing significant holdings in Chablis, Domaine William Fèvre is the largest Grand Cru vineyard owner in Chablis (at 37 acres) and holds almost 40 acres of Premier Cru vineyards. Iconic stewards of the land they have
been entrusted with, William Fèvre is a master of expression. By handling the climats as individuals and focusing on savvy sustainable vineyard practices, William Fèvre brings remarkable purity of fruit and outstanding minerality to the glass.
This estate has an uncommon story for Burgundy. Originally, purchased in the late 1800s by the Delaunay family, the vibrant estate made it through WWI and WWII expanding internationally and landing wines on the top restaurants lists throughout the world. However, by the mid-1990s, Delaunay fell on tough times and eventually sold to a Burgundian
Wine to Try:
William Fèvre A.O.C. Chablis 2021 - D91
$83.99
William Fèvre A.O.C. Chablis Premier Cru Fourchaume 2020 - D90
$167.60
négociant. Fast-forward to 2017, and fifth generation Laurent Delaunay makes a bid for his family’s former Burgundian ties and in an unheard-of twist of events, Laurent Delaunay was able to re-launch his family’s brand and buy the property of Château de Charmont in HautesCôtes de Nuits to give rise once again to the House of Eduoard Delaunay, Laurent’s great-grandfather.
Edouard Delaunay Vieilles Vignes A.O.C. Volnay Le Village 2018 - WE94
$169.99
Edouard Delaunay
William Fèvre
DEB’S BAR
Wine World had the opportunity to meet with the proprietor of Deb’s Bar, Debbie Brathwaite, located in Foul Bay, St. Philip. Known for Deb’s great smile and hospitality, wonderful food and drinks and somewhere to slam dominoes with friends and family.
How long was the restaurant open?
Deb’s Bar has been opened since 2000.
Tell us about yourself …..
On finishing school, I jumped into working at a bar for two years. That’s when I discovered how much I loved it! I decided to turn my passion into reality and started planning to open my very own bar and restaurant.
What inspired you to get into this field?
One of my favourite hobbies is meeting new people and exploring new experiences. I’ve always been a very social person—it’s just part of who I am! Growing up, my mom sold food and drinks from our home, and I loved helping. Those early days of connecting with others sparked my passion for social interaction.
happy with our diverse menu and the relaxing atmosphere we create. We’re committed to delivering top-notch customer service because we believe it sets us apart and gives us a real edge over other bars.
What are your fastest selling menu items?
Our loaded fries, breadfruit cups, and grilled fish are crowd favourites! But it’s not just these standout dishes that people love— our diverse menu has something for everyone, and our guests really appreciate the variety we offer.
Growing up, my mom sold food and drinks from our home, and I loved helping. Those early days of connecting with others sparked my passion for social interaction.
What’s your vision for Deb’s Bar?
At Deb’s Bar, we take pride in offering a family-friendly and safe environment. My goal is to make sure that both our team and our customers are consistently
What are your opening hours?
We’re open from 9:00 am to midnight, Monday through Saturday, and we have seating for up to 75 guests.
What’s your busiest day and why?
Mondays are our busiest day of the week because that’s when we kick off our Pickle o’Key (Karaoke & Pickle) event at noon. While many places are closed on Mondays, we’re here to offer a lively and fun atmosphere for our patrons.
Debbie Brathwaite behind the bar at Deb’s
We started out selling drinks in my gallery, and now we’ve grown into a vibrant bar where I can stand anywhere and watch people enjoying our food, drinks, entertainment, and great company.
What have you learned so far as a restaurant owner that has been most impactful?
Consistency is crucial for any successful business! This means not only serving well-prepared food and maintaining a great menu presentation but also providing efficient customer service and offering professional development for our staff. Most importantly, it’s about having patience, clear communication, and a genuine willingness to listen and improve.
What has been your proudest moment as a restaurant owner?
It’s incredible to see how far Deb’s Bar has come over the years. We started out selling drinks in my gallery, and now we’ve grown into a vibrant bar where I can stand anywhere and watch people enjoying our food, drinks, entertainment, and great company.
What are some of the qualities from your perspective that one needs to be an effective restaurant owner?
Being open to change and making sure everyone who helps with the daily success of the business is happy is key. A great leader not only leads by example but also knows when to step back and let others shine. After all, teamwork makes the dream work!
Tell me what you think Deb’s Bar Place offers that have so many people gravitating to experience it?
Our cozy, secluded location, familyfriendly atmosphere, and diverse drink options all come together to create a home away from home for our patrons.
Why QPR Matters
Curious why some wines from Bordeaux, Piedmont or Napa are incredibly expensive, but you can still find under the radar inexpensive (and delicious) wines from the same region? Or how you can spend hundreds of dollars for a cult Napa Cab and yet snag a stellar under $40 Cab from a nearby estate with grapes grown in an adjacent vineyard? Enter QPR – the Quality to Price Ratio.
Catena High Mountain Vines Chardonnay 2023, Mendoza, Argentina
93pts - James Suckling
Fresh and creamy notes of pie crust, lemon curd and toast. Bright, juicy and elegant on the palate with a fluid, lengthy finish. A very good value here. - Zekun Shuai. - $46.99
Gérard Bertrand A.O.P. Picpoul de Pinet 2022, Languedoc, South France
90pts - James Suckling
A fruity and crisp white with delicious notes of apples, dried herbs, lemons and a touch of rusks. Medium body with bright acidity. Vivid and well-done with refreshing character throughout and crunchy green apples at the finish. - $47.56
QPR is an effort to quantify quality relative to price. The lower the QPR, the more you pay for quality. Similarly, the higher the QPR, theoretically the higher the quality of wine for the dollar. High QPR is where your money can stretch further. Budget-conscious consumers can benefit considerably by knowing what to look for in terms of QPR when buying wine.
Babich
Marlborough Sauvignon Blanc 2022, Marlborough, New Zealand
92pts - Wine Spectator
Vibrant and expressive, with dried pineapple, honeysuckle and mango flavours at the core and mouthwatering acidity. Delivers details of candied ginger, lemon curd and orange blossoms that expand on the intense finish. - MaryAnn Worobiec. - $47.99
Nik Weis Riesling Old Vines 2022, Mosel, Germany
90pts - Wine Enthusiast
Very charming and friendly with crisp apple notes, combined with elderflower, chamomile tea and hints of white cherry. It is lithe and mouthwatering, with a graceful profile - Aleks Zecevic. - $51.99
Tips for Finding Higher QPR Wine:
• Search for high quality bottles from less well-known regions.
• Experiment with less popular or well-known grape varieties.
• Look for smaller producers that are doing things well in the vineyard and cellar.
Check out our top picks for exceptional QPR below.
Three
Thieves Pinot Noir 2022, California, U.S.A.
Cecchi Chianti Classico Storia di Famiglia 2021, Tuscany, Italy
Alamos Malbec 2023, Mendoza, Argentina
Torres Altos Ibericos Crianza 2019, Rioja, Spain
90pts - Wine Enthusiast
This wine is rich, complex with aromas of creamy strawberry, black cherry, spiced vanilla and potpourri. The midpalate has flavours of juicy red plum, cassis, saltwater taffy and dried herbs that waft into dried Bing cherry, mocha and a dry finish. Pair with grilled fish. - Tonya Pitts. - $40.99
91pts - Wine Spectator
Laced with black cherry, black currant and violet aromas and flavours, this red is immediately appealing for its lush fruit. Balanced, fresh and long, with iron, wild herb and tobacco details. Sangiovese and Cabernet Sauvignon.- Bruce Sanderson. - $46.60
91pts - James Suckling
Lots of cherry fruit with touches of white pepper and spices. Juicy and vibrant, with soft tannins on the medium-bodied palate. Medium-length finish laden with fruit. Drink now.- Zekun Shuai. - $33.99
91pts -James Suckling
A bright and juicy Rioja Crianza with some refined oak that adds a discreet creaminess to the vibrant red fruit. Plums, cherries and a hint of tobacco. Medium-bodied, with a juicy palate and a long, creamy finish, featuring bright red berries, cherries and vanilla at the end. Drink now. - Zekun Shuai. - $45.99
WINE’S FIVE EXPRESSIONS
by Stacy Slinkard
What does wine taste like? Fruit? Flowers? Spice? Perhaps. But even before the specific descriptors, wine may be broken down into the five basic taste categories of sweet, sour, salty, bitter, and somewhat more recently umami. Keep in mind that taste is different than aroma, which is specific scents, and flavour is the dynamic combination of taste and aroma together.
Sweet
It’s no surprise that wine can taste sweet. Afterall, grapes are the founding fruit in a wine and carry plenty of sugar themselves. However, it is usually the fermentation process that determines how much sugar is left in a wine. Fermentation converts the grape sugars into alcohol and carbon dioxide. The more alcohol in a wine, typically the less residual sugar or perceived sweetness in the final wine. At times,
winemakers will halt the fermentation process to retain residual sugar in the wine as seen in an off-dry Riesling for example. At other times, winemakers will add distilled spirits to a wine, which stops fermentation, and creates a higher-alcohol, fortified wine like Port. Residual sugar is the sugar that remains in a wine after fermentation has been stopped. High-end dessert wines like Sauternes from Bordeaux can carry between 120-220 g/L of sugar or Germany’s Beerenauslese (BA for short) and Trockenbeerenauslese (TBA) are examples of wines with considerable residual sugar levels and can weigh in at a whopping 260+ g/l sugar. While many mistakenly believe that sweet wines are simple and uncomplicated, there are plenty of examples of complex high acid, high sugar wines that enjoy celebrity status. It’s precisely the combination of acidity and sugar that makes or breaks many sweet wines, as the acidity must provide a backbone for the sugar to work its magic, otherwise it can be just a cloyingly sweet sip.
Wines to Try: Barrel X Riesling by Peter Lauer or Nik Weis St. Urbans-Hof Estate Bottled Old Vines Riesling Gutswein Mosel
Sour
While you don’t typically hear “sour” as a positive descriptor of wine, it really is a term that refers to the wine’s acid content. And acidity is a very good thing for a wine to showcase. It is a key component of a wine’s structural integrity, food-pairing potential and brings balance to the wine’s sugar content. Acidity adds depth and dimension and can bring a fresh zesty
character to the wine. The most common acids that make their way into a wine glass are citric acid, malic acid and tartaric acid – all naturally occurring in grapes. Lip-smacking white wines like New Zealand Sauvignon Blanc, German Riesling, Vinho Verde, and Gruner Veltliner may be the top wines that come to mind when you think of lively acidity, but red wines can also carry plenty of fresh acidity, especially those grown in cooler climates.
Wines to Try: Babich Marlborough Sauvignon Blanc or Bründlmayer Grüner Veltliner Terrassen Kamptal
While many mistakenly believe that sweet wines are simple and uncomplicated, there are plenty of examples of complex high acid, high sugar wines that enjoy celebrity status.
Salty
Finding a salty character in wine can be trickier, but there are several wines that come to mind that carry a distinct salinity and they are often sourced near ocean shorelines. Rias Baixas, Spain’s seaside white, is often brimming with a salt meets citrus quality, making it a remarkable pick for fresh oysters, octopus and briny shellfish. Other times, salinity and minerality can be mistaken for one another. Rocky, slate, chalky, and limestone soils can bring salinity to the palate profile as well. The Loire Valley’s
Muscadet that grows on the edge of the Atlantic is another delicious example of a wine carrying innate salinity and perfect for pairing with fresh seafood.
Wines to Try: Santiago Ruiz Albariño Rías Baixas or Famille Bougrier Muscadet de Sèvre-et-Maine
Bitter
Bitter qualities in wine typically come from the wine’s tannins, which are found in the grape’s skins, stems and seeds. While not pleasant when overdone, tannins bring about structure and when done well, allow a wine to age gracefully over time. With time the tannins soften, and the bitterness mellows as well. When consumed too young, a wine with a decent dose of tannins can come across as astringent and bitter. A prime example of tannins that mellow with time and age well are quality, Barolo and New World Cabernet Sauvignon.
Wines to Try: Batasiolo Barolo DOCG or Pine Ridge Napa Cabernet Sauvignon
Umami
A Japanese term that means “savoury,” umami is often rich and earthy. It is a complex taste that is harder to nail down. Older Bordeaux wines can showcase the earthy savoriness of umami as can Champagne that has spent years on lees. These are not often young, “fruity” wines, but can be older, more austere and complicated. Umami is easier to taste than it is to describe, but when you sense a savoury note that can be meaty or rich, there’s a good chance that you’ve landed on some umami.
Wines to Try: Piper Heidsieck Brut 2014 or Rare Millésime 2013
Umami is easier to taste than it is to describe, but when you sense a savoury note that can be meaty or rich, there’s a good chance that you’ve landed on some umami.
The beauty of wine is how these five taste components can present themselves in many different angles and offer different approaches in wines built on various grapes or from a variety of regions. When these tastes mix with an infinite number of aromas, the sheer diversity of expression is astounding.
Napa Valley, California
MIXOLOGIST CORNER
Meet three talented mixologists, that wowed us at Wine World
Chad Carter
Tell us about yourself?
I’ve been a mixologist for the past four years. Even though some may say that my journey has just begun in the bartending world, I’ve learnt so much in this short period of time. What started as a side job, ended up being my passion, as I fell in love with crafting delicious and innovative cocktails. I enjoy experimenting with different flavours and pairing them together to create beautiful libations. When I’m behind the bar it gives me great joy. Not only to create well balanced and tasty cocktails but to create experiences for my guests that will last a lifetime.
inspiration came from. Being inspired by the same group of mixologists I underwent training at the TopShelf Bartending Academy under Jamaal Bowen.
How do you go about creating cocktails?
What started off as just a side job ended up being my passion, as I fell in love with crafting delicious and innovative cocktails.
My start into the industry was an interesting experience where I knew nothing about the art of mixology, I was just tagging along with my cousin doing regular bartending. I found myself watching and admiring the talents of a few mixologists who are now some of my closest friends and where my
My creative process for making cocktails is actually quite simple, I first focus on the four main ingredients of a cocktail which are: spirit, liqueur, modifier and mixer. Also, the sweet science of using elements such as flavour pairing and flavour bouncing. Then once that’s figured out it’s onto components of the cocktail recipe: cocktail name, method, ingredients, glassware, measurement and garnish.
What is new and exciting in mixology?
Current trends in cocktails and mixology that I find exciting or innovative are molecular mixing, foams, clarification of cocktails, infusions and different mixing methods such as smoking and flaming cocktails.
The Mixologists from left to right: Chad, Dameain, Orwin
Tell us about some of your interesting mixology experiences?
I have had many memorable experiences in my short career behind the bar at Zouks Lounge and Red Door Lounge. One of most memorable experiences was the 2023 Food & Rum Festival where it was always a dream of mine to work, I worked with Barbados’ Culinary Ambassador Phillip ‘Casanova’ Antoine. It was such an honour and privilege to be among the best this island has to offer.
What tips would you give to mix better cocktails at home?
My tips for someone looking to improve their home bartending skills would be:
• Invest in right equipment i.e shaker tins and jigger
• Practice makes perfect don’t be afraid to experiment with different flavours
• Use quality ingredients
• Don’t be afraid to invite friends over to taste your cocktails and give their honest feedback
• Always look to keep improving or sharpening your skills
Chad’s Creations
Rasp Liberation
2oz. Stoli Vodka
¾oz. Lime Juice
½oz. Raspberry infused basil syrup
½oz. Aquafaba Aromatic Bitters mist
Garnish: Dehydrated Lime Wheel and Popping pearls
Rosemary Garden
2oz. Citadelle Gin
½oz. Lime Juice
½oz. Rosemary Shrub
½oz Hibiscus Syrup
3-4oz. Savoury Sorrel Juice
Garnish: Dehydrated Lime Wheel & Edible Flower
Chad Carter, Mixologist
Orwin Findlay, Mixologist
Orwin Findlay aka ‘O’
Tell us about yourself?
I have over 10 years in the industry, shaking, stirring, mixing and providing quality service, while showcasing my skills and personality. I am a passionate member of the Casanova Liquid Artistry bar services team. I am a mentor, motivator, and teacher to up and coming mixologists. I have gained knowledge and experience at The Crane Resort, Mount Gay Visitors Center and Fusion Rooftop and am currently the bar manager at The Lonestar Restaurant. Known as “O” amongst my team and peers. I do not just serve drinks, I create liquid satisfaction and craft everlasting memories, cocktails and smiles.
How did you get into the industry?
I was introduced to the industry by a close friend who had been working as a bartender. I was unemployed and thought “let’s give it a try.” I started as
Mixology is a wonderful career option. It’s no longer seen as a stepping stone job. The sky is the limit in mixology.
a kitchen porter and quickly became drawn to the bar. I loved watching the mixologist serving and interacting with customers. I quickly and somewhat forcefully became a bar back. I watched, listened and learned, and as soon as I was offered the opportunity, I happily accepted .
What do you enjoy most about mixology? Creating new cocktails are a mixologist dream. When I create new cocktails, I like to source unusual and exciting
O’s Creations
Mexican Julie
1½oz. Milagro Blanco Tequila
½oz. Cointreau
¼oz. Fresh Lime Juice
2oz. Julie Mango Puree
¼oz. Scotch Bonnet Syrup
Tajin Rimmed Glass
Bee Passionate
2oz. Thyme Infused Beehive Brandy
1½oz. Passion Fruit Juice
1oz. Coconut syrup
½oz. Organic Golden Honey
Garnish: toasted coconut
Orwin Findlay cont’d
ingredients. Flavours, textures, colour, aroma and practicality are some of the main tools used to create my cocktails. It’s a favourite challenge of mine to be asked to create a cocktail whether it be for a client hosting an event or a random person at the bar.
What is new and exciting in mixology?
There are several cocktail trends that are quite amazing right now. It’s as though as a mixologist you have to be a chef, scientist and a mathematician all in one.
I think being able to make your own sodas, foams, syrups and creams are a delightful part of being a mixologist. But I’m most amazed by the use of molecular gastronomy. It’s a trend I find exciting and innovative.
Tell us one of your most memorable occasions as a mixologist?
I once created some marvelous cocktails for a lady who was celebrating a milestone birthday. She had booked a table for her and three of her friends. Unfortunately, each one cancelled and left her to celebrate alone. I encouraged her to have at least one drink to celebrate. She asked me to create a cocktail to cheer her up. Cocktail after cocktail she tested my creativity. She seemed to forget the disappointment of her friends cancelling. At the end of the night, she told me that I had made it the most unforgettable birthday yet. Knowing I could turn disappointment into joy by making cocktails made that night one of my favourite highlights behind the bar.
What tips would you give to mix better cocktails at home?
Anyone looking to improve their home bartending skills should just be bold, be creative and experiment a lot. Be sure to have some honest friends and family to give feedback on your cocktails. It works only if they are honest. And honesty usually comes after they have had a drink or two!
Anything else you would like to tell us?
Mixology is a wonderful career option. It’s no longer seen as a stepping stone job. The sky is the limit in mixology. Be yourself, take in information on classics and upcoming trends and techniques, watch videos, read books and master your craft. You will love being a mixologist. What’s better than making people smile.
Dameain Williams, Mixologist
Dameain Williams
Tell us about yourself?
I am a Mixologist by profession. At present I work at the West Indies Rum Distillery as the Rummelier, Tour Guide and the Brand Ambassador for Planteray and Stades Rums. As my thirst for knowledge grew, I took part in several extensive training workshops, seminars, mixology sessions and competitions throughout my 18-year career. I have attained a degree in “Food, Beverage & Hospitality Management” at the Barbados Community College Hospitality Institute. I have been travelling to the U.S.A, France and U.K to showcase Barbados Rums at renowned Rum Festivals.
I have been travelling to the U.S.A, France and U.K to showcase Barbados Rums at renowned Rum Festivals.
I co-own a rapidly growing bar services company called “The Barman”. I gained quite a bit of recognition with the TV show “In Da Mix” and “Caribbean
Cooking Channel”. I am currently a Level 3 Rummelier and am working on becoming a Master Rummelier. I was awarded Barbados Mixologist of the Year for 2022 and 2023.
What inspired you to become a mixologist, and how did you get started in the industry?
I was asked to help a chef friend of mine back in the days of the Cafe Jungles. I worked in the kitchen there for a short time. I was then asked if I wanted to try my hand at bartending as those guys were having more fun than me being in the kitchen. Bear in mind I still had my day job. I dealt with nutrition. Then my thirst for knowledge in the industry grew and I never looked back.
How do you go about creating a new cocktail? Can you walk us through your creative process?
Well as a cook I know like pairings and sometime contrasting ones. Then
it’s how to marry these flavours or ingredients together to create liquid artistry.
What are some current trends in cocktails and mixology that you find exciting or innovative?
I do like the flavour bubble method of incorporating smoke flavours and aromas in a cocktail.
Can you share a memorable experience or story from your career behind the bar?
I just won (Barbados) the coveted prize at the 2024 USA Embassy chef challenge.
What are your top tips for someone looking to improve their home bartending skills?
Pay attention Ask questions
Experiment And don’t think you know it all.
Dameain’s Creations
Fennel Me Away
2oz. Grant’s Triple Wood Whisky
1.5oz. Fennel Cinnamon Syrup
3oz. Pink Grapefruit Juice
1tsp. Coconut Essence
Garnish: Dehydrated Grapefruit
Create syrup & combine all ingredients in a shaker, shake vigourously for 20 seconds. Double strain over fresh ice & garnish
Black Passion
1oz. Stade’s Beach Vat
2oz. Passion Fruit Juice
1oz. Basil Syrup
1oz. Lime Juice
Garnish: Meringue Foam
Add the rum, lime juice & syrup to a shaker with ice, shake until well chilled. Double strain & garnish
1oz. Planteray Cut & Dry
Dameain showcasing his talents at Wine World
A TWIST ON BAJAN CUISINE
with Chef Gaby
Many of you will know Chef Gaby –Gabrielle Cormier from attending our Wine & Food events at our Warrens store. Gaby was born in Montreal Canada but raised in Barbados and has over thirty years of diverse culinary experience. When she started cooking in 1991, she was living in Toronto, which she described as a vibrant scene of different cooking styles and ethnicities. She has owned restaurants, worked in other exclusive dining rooms, led food demonstrations, and maintained a private practice offering high-end custom chef services. Catering to meticulous clients has allowed her to explore food for healthy living while continuing to deliver delicious food influenced by worldwide flavours. Gaby revels in challenging the status quo and is still doing so today.
Tell us about your recent culinary journey?
Like many of us, when covid hit, I had
to pivot my career. I started a gourmet food line that I delivered to homes. This business is Island Goodness, we offer pizzas, crab cakes, focaccia, pot pies, lasagnas, and more, that are frozen or ready-to-eat. It was a great success and I am still doing this along with cooking for long-term clients, and catering food events.
How did you arrive at the idea of adding all these awesome flavours to some of the traditional Bajan dishes that you cooked for us today? What I love about Caribbean food is that it is the original fusion, there are so many influences, from Indigenous, African, Chinese to Indian.
I wanted to take some of my favourite Bajan dishes and add other Caribbean flavours that I knew might add a compelling and harmonious element.
Chef & Entrepreneur, Gaby Cormier
I wanted to take some of my favourite Bajan dishes and add other Caribbean flavours that I knew might add a compelling and harmonious element.
We understand that you are working on a healthy food line. Tell us more about what foods you will be making and what makes them healthier?
Yes, this will be a line that will cater to those who are seeking alternative diets, or those merely wanting to boost their health and well-being.
We will offer menu items that are gluten free, keto or those supporting other health protocols such as candida. A highlight will be our line of restorative cold brew teas boasting delicious flavours and superfoods such as moringa, ginger, matcha, turmeric etc. These can target specific issues such as fatigue and inflammation or just offer a healthy sugar-free alternative which is something much needed in Barbados.
Pumpkin with ginger is a wonderful traditional Bajan soup and I wanted to elevate it with the rich umami of lobster bisque. Finishing it with coriander gives it that extra element of freshness.
Steam fish, with breadfruit coocoo, is another favourite local dish of mine. Here I made a Bajan traditional fish gravy, refining it with a few of my own elements and added calaloo, a Trinidadian favourite.
Pairing:
A to Z Wineworks Pinot Gris, Cecchi Storia di Famiglia Chianti Classico
Pan-fried Snapper, scalloped Breadfruit, Callaloo with Coconut & a Bajan sweet & sour sauce
Gnocchi
Potato gnocchi is a staple in Italian cuisine. I spent a lot of my early years cooking and training under Italian chefs. I wanted to try my own Caribbean inspired gnocchi with sweet potato. The gnocchi is filled with slow braised oxtail, pepper pot style, using the indigenous Guyanese Casareep.
Pairing: J. Lohr Estates Arroyo Seco Riverstone Chardonnay, Flagstone Dragon Tree Cape Blend
Bread Pudding
Bread pudding is an old classic. I elevated this with inspiration from the Bajan Coconut turnover and the more American-style pecan pie.
Pairing: La Marenca Moscato d’Asti, Planteray Cut & Dry Coconut Rum
Sweet potato Gnocchi filled with slow braised Oxtail, light Parmesan sauce, Casareep jus and wilted Arugula
Coconut Pecan Bread Pudding with Nutmeg ice cream & Rum sauce
A wine for every occasion
ROSÉS THAT ROCK
by Stacy Slinkard
Wine lovers have discovered that many of these pink wines fall into the decidedly “dry” category, forsaking the sugary sweet, “starter wine” era of white zinfandel. To add to their delicious appeal, the vast majority of rosé wines offer a very good price to quality ratio.
Rosé wines are perhaps the most versatile, food-friendly wines on today’s market. With their fresh acidity, light meets bright colour schemes and “just say summer” attitude, these pink picks are essentially slimmed down red wines in their summer suits. What sets this distinct category of wine apart visually is the wide range of colours. From salmon to hot pink, rosé wine hues usually hail from the short maceration or contact
time that the clear grape juice has with the red grape skins.
It’s no secret that through the years rosés have admittedly had an “image problem” to overcome, thanks in part to the relentless run of “White Zin.” However, today’s super savvy rosé wines enjoy stellar sales from a variety of regions. Wine lovers have discovered that many of these pink wines fall into
the decidedly “dry” category, forsaking the sugary sweet, “starter wine” era of white zinfandel. To add to their delicious appeal, the vast majority of rosé wines offer a very good price to quality ratio. One of the world’s most celebrated (and historical) countries for rosé is France. To that end, we’ll dive into a dozen rosés from Provence to Bordeaux and the Rhone Valley to the Loire Valley to discover some hidden rosé gems.
Kylie Minogue Rosé 2023
Region: Terres du Midi
Weighing in with lower alcohol, this lovely fresh French rosé is part of a celebrity launch from famed Australian singer, Kylie Minogue. With a snappy screwcap, this peppy, fruit-forward, wallet-friendly rosé shows exceptional food pairing versatility.
$34.99
La Belle Angèle, Rosé 2023
Region: France
Named after a familiar and famous icon of the 20th century, La Belle Angèle was the inspiration for numerous French paintings artfully depicting the famous French sentiment “joie de vivre.” Similarly, the 2023 rosé conveys the same joy of living and highlights the simple joys of eating good food with good wine. Built from Grenache and Cinsault, expect plenty of bright floral and fresh fruit character.
$33.59
Mirabeau Forever Summer Rosé 2023
Region: Mediterranean
A well-known French wine ambassador, Mirabeau welcomes with ripe cherry meets floral aromas. Fresh, with zippy acidity and peach laced with citrus flavours this lighter styled rosé is a delicious delight.
$37.65
Le Bijou de Sophie Valrose Rosé 2023
Region: Coteaux de Béziers
Offering a gorgeous pale salmon colour with fresh strawberries and zesty citrus, there’s an unexpected elegance and subtle minerality in the glass. Perfect for an old vine introduction to the Languedoc-Roussillon region of Southern France.
$36.99
Source of Joy
Rosé 2022
93pts - Wine Enthusiast
Region: Languedoc
Built from organic grapes featuring Grenache, Syrah, and Cinsault, this particular rosé enjoys a fuller body with a more complex aromatic profile featuring plenty of red berry fruit and a touch of licorice.
$63.99
Clos Cantenac L’Exuberance Rosé 2023
Region: Bordeaux
It’s not every day that Bordeaux produces a new rosé, with so much focus on the red and white regional blends, but today is not every day and St. Emilion’s Clos Cantenac has brought forth a bottle that is bursting with fresh, fragrant fruit. A lovely dance of blood orange meets tangy raspberry arises revealing both balance and longevity in this slice of summer from Bordeaux.
$59.99
Gérard Bertrand
Clos du Temple Rosé 2022
92pts - Wine Spectator
Region: Languedoc-Cabrières
When you’ve got the urge to splurge, this is your go-to rosé. Carrying a higher price tag than your typical regional rosé, the Clos du Temple is dressed to impress. Hand-harvested from exceptional parcels this wine is turbo-charged with power, finesse and an unmistakable minerality. Stellar red berry aromatics marry exotic fruit palate profiles to deliver an elegant, full-bodied rosé with a long, lingering finish.
$563.00
Combes St. Sauveur
Côtes du Rhône Rosé 2023
Region: Rhône
A classic Côtes du Rhône showcasing a dry rosé with an expressive nose of fresh redcurrant and raspberry wrapped up in a lemon lime duo. Perfect for pairing with aperitifs.
$32.99
Whispering Angel Rosé 2023
91pts - James Suckling
Region: Côtes de Provence
Iconic Provencal rosé, Whispering Angel has a long line of fans. Made from Grenache, Cinsault and Vermentino this pale pink sip brings plenty of fresh herbs, strawberry and cherry to the glass.
$62.00
Estandon Retour aux Sources Rosé n.v.
Region: Coteaux Varois en Provence
From the clay and limestone soils of Provence comes another Grenache, Cinsault, and Syrah blend. This is an easy-going wine from a well-established cooperative that seeks to bring the taste of summer to a bottle. Plenty of ripe fruit character gives way to sassy acidity and makes for easy pairing partnerships.
$50.55
Henri Bourgeois
Sancerre Pinot Noir Rosé 2023
Region: Loire
Made from Pinot Noir in the Loire Valley, this is a bright berry-forward rosé with remarkable balance and notable structure. A delight for picnics, charcuterie or easy summer barbecue.
$66.59
La Vieille Ferme Rosé 2023
90pts - Tasting Panel
Region: Luberon
Another classic South of France rosé ambassador that over delivers with a mix of ripe berries and juicy citrus. Easy to drink and well balanced, this bottle is a cheery pick for fresh summer salads, grilled chicken or simply as a happy porch sipper.
$32.99
THE CABERNET WORLD TOUR
by Stacy Slinkard
Cabernet Sauvignon, often shortened to just “Cab,” is an international red grape variety that boasts plenty of flexibility when it comes to where and how it is cultivated. Famous in the blends of Bordeaux and bestowed with cult status in Napa Valley, Cab continues to enjoy the celebrity limelight around the globe.
With origins firmly planted in Bordeaux, Cabernet Sauvignon has been successfully cultivated in nearly every major global wine region. Cabernet Sauvignon soars to magnificent heights in France and California with Washington, Chile, Argentina and Australia leading the power pack. A genetic cross between Sauvignon Blanc and Cabernet Franc, Cabernet Sauvignon is prized for its innate black fruit aromatics, depth and concentration, elevated tannins and moderate acidity along with its exceptional ability to age well. Cabernet Sauvignon is extremely adaptable to a variety of soil types and climate conditions, making it a popular choice for both growers and consumers.
In Bordeaux, Cabernet Sauvignon’s stout tannins are typically tamed by blending with Merlot and Cabernet Franc. Bordeaux is about balanced blends. The best blends produce wines that focus on a balance of fruit and structure. Preferring warmer growing regions in general, New World Cabs are completely capable of strutting their forward fruit profiles to the tune of ripe, sometimes jammy fruit flavours that include plum, blackberry, dark cherry, blueberry, and often dark chocolate or espresso notes and oak’s most obvious influences, smoke, cedar and lovely vanilla spice.
In the glass: Ranging from inky purple to red with deep garnet colour schemes, spanning concentrated dark fruit aromas to wood-centered, earthdriven character, and a decidedly dry, medium to full-bodied style, Cabernet Sauvignon can pack a powerful palate punch. Restrained and formal delivering synergy in a traditional Bordeauxbased Cab, or gregarious and full of fruit, substantial tannins, and lots of muscle from many New World regions,
this grape runs the gamut in terms of style and structure, while offering considerable aging potential in higher end wines.
With food: Best with beef, Cabernet Sauvignon is a meat-lover’s perfect pairing partner. Grilled steak, roasted rack of lamb, hickory smoked baby back ribs, pork roast, peppery sausage, prime rib, wild game, or well-suited to aged cheese choices, Cabs also have the distinct pleasure of handling the tougher tannins of dark chocolate in a complementary pairing partnership.
Cabernet Sauvignon soars to magnificent heights in France and California with Washington, Chile, Argentina and Australia leading the power pack.
France
Bordeaux is the birthplace of Cabernet Sauvignon. Today, close to 60% of the country’s Cabernet Sauvignon is cultivated in Bordeaux, alongside Merlot and Cabernet Franc. The lovely Mediterranean climate found in the South of France is picture perfect for planting and bottling an impressive amount of single variety Cabernet Sauvignon as well.
Wines to Try
Château Haut Bailly 2017 - A complex and highly floral bouquet, although serious and powerful, this never loses its sense of charm. The fruit is ensconced by commanding, rippling, chalky tannins laced with ferrous notes.
$399.95
Château Angludet 2020 - Another Left Bank Bordeaux blend showcasing black currant, warm baking spice framed with bright acidity. Well-structured with dusty tannins, generous fruit and remarkable balance.
$215.00
Fat Bastard - Hailing from the South of France with plenty of personality, this Cab highlights value and flavour. Black plum and juicy raspberry meet the savoury power of garrigue debuting as olive and herb. Food-friendly with a fine finish.
$36.69
USA
Cabernet Sauvignon dominates the red wine scene in California and is also gaining plenty of traction in Washington State. With just over 95,000 acres of Cab planted in California, Napa accounts for almost 23,000 acres. The region’s warm sunny days and cool crisp nights make for top notch growing conditions.
Wines to Try:
Josh Reserve - Built on fruit from California’s North Coast, this mediumbodied Cab represents an incredible quality to price ratio. Bursting with black cherry and plum followed by dark chocolate and vanilla notes.
$56.45
J Lohr Hilltop - A delicious Cab-based ambassador from higher elevations (1700 ft) in Paso Robles, showing remarkable concentration and brimming with black fruit meets savoury spice nuances with a touch of tobacco on the fairly full finish.
$95.40
Pine Ridge Napa - Perfect for the urge to splurge, this Napa Valley Cab shows plenty of palate pep revealing chocolate covered cherries, sweet tobacco leaves and warm baking spice. Well-structured and full bodied.
$182.25
For something different, look for a Cabernet Sauvignon and Carmenère blend, both grapes are Bordeaux originals and play exceptionally well together.
Argentina
While often playing second fiddle to Malbec, Argentinian Cab is cultivated to the tune of 37,000 planted acres in Argentina. Expect lots of fruit, spice and rich textures from Argentina’s delicious Cab ambassadors.
Wines to Try
Antigal Uno - From vineyards tucked into the foothills of the Andes Mountains, this Uco Valley Cab shows generous ripe berry fruit character, plenty of black pepper and vanilla with a swirl of dark chocolate. Supple with impressive balance and a fairly full body.
$42.99
Catena High Mountains - Another high elevation sip offering up nuanced blackberry mixed with ripe raspberry and a hint of pepper. Inky and mouthfilling, hints of gamey notes, a wisp of smoke and well-integrated tannins.
$49.99
Chile
A superstar grape with over 90,000 acres planted throughout the Central Valley, Chile produces a wide range of Cab. From easy entry points that showcase approachability and plenty of fruit to complex, higher end wines from areas like the Maipo Valley, there is plenty to celebrate in Chilean Cab. For something different, look for a Cab and Carmenère blend, both grapes are Bordeaux originals and play exceptionally well together.
Wines to Try:
Santa Rita Medalla Real - Fresh and balanced, this bottle opens up with a heady mix of violet and cassis aromas. The palate profile dives into rich berry compote and delivers a dash of clove and cedar on the finish.
$45.50
Lapostolle Cuvee Alexandre - Black cherry and black currants debut with charming fresh herbs and satisfying tannins. A delight from fruit-forward start to savoury, flavour-filled finish.
$63.99
Australia
While Shiraz remains the number one red grape variety Down Under, Cabernet Sauvignon is the second most-planted red grape in Australia. Not surprisingly, blends of Shiraz and Cab are quite common, but there are still several single variety Cabs coming from the region. Situated in the southwest corner of Australia, the Margaret River region is renowned for its exceptional Cabernet Sauvignon offerings.
Wines to Try:
Howard Park Margaret River - From the gravel and clay soils of the Margaret River, this Cab is a relatively new addition, expect ripe red fruit character, a swirl of eucalyptus, a sprinkle of dried herbs, and chewy tannins. Easy on the wallet despite a bit of time in French oak (20% new).
$42.99
Phoenix - This Coonawarra
contributes vibrant plum, dark cherry and wild herb meets wet stone with chalky tannins balanced by dynamic acidity and an earthy, energetic finish.
$47.95
South Africa
Regionally there is plenty of singlevariety Cab bottlings as well as the traditional Bordeaux blend in South Africa’s Stellenbosch and Constantia appellations. To shake things up, South Africa also features the early-ripening Pinotage in tandem with Cab – often an engaging blend that showcases the rustic nuances of Pinotage and the black fruit Cab character.
Wines to Try:
Flagstone Music Room - A gorgeous rendition of Cabernet Sauvignon complete with bright blueberry and blackberry fruit components, fresh herbal notes, dusty tannins, and a generous finish all wrapped up in a full-body.
$64.99
Nederburg “The Winemasters” - From the granite and sandstone soils of the Western Cape, this South African Cab ambassador delivers rich, ripe blackberry and blueberry fruit with nuanced spice and layered leather and tobacco leaves in the mix. Elegant and pure with an enduring finish.
$35.40
Spain
Most common in Spain’s northern Rioja and Penedes regions, Spanish Cabernet Sauvignon showcases plenty of classic dark fruit character. Sometimes blended with Spain’s red wine star, Tempranillo, to give a distinctly Spanish twist to the blend, Cab remains incredibly versatile in the Spanish wine scene.
Wine to Try:
Torres Gran Coronas - Delights with a bright berry medley of blueberry, cherry and cassis enveloped in black pepper spice and mocha notes. A lovely yinyang of acidity and silky tannins play well through the full finish.
$50.00
Penley
Cab
Paso Robles, California
JOURNEY THROUGH TIME
Stade’s Rum distillery tour experience
A must see is the Distiller’s Vault, a treasure trove of recipes, blueprints, and experiments spanning decades.
Immerse yourself in the rich legacy of Barbados rum at West Indies Rum Distillery (WIRD), a historic gem founded in 1893 by the visionary George Stade. The distillery stands as a testament to passion and craftsmanship, where the acclaimed Planteray Rum and Stade’s Rum come to life. As you step into the world of Stade’s, you’ll uncover the secrets of Barbadian rum production in an immersive journey through time.
Wine World had the privilege of visiting the distillery, it was a great experience.
The tour starts in “Pot Still Alley,” an area with an exclusive collection of historic stills, including the oldest Barbados copper surviving pot still. The stills are truly a piece of art and the Rockley still has an amazing story of revival.
A must see is the Distiller’s Vault, a treasure trove of recipes, blueprints, and experiments spanning decades. It was great to interact with the WIRD team as they go about their daily activities at the distillery, where they do their magic
Alexandre Gabriel & Andrew Hassell looking through the archives.
with Stade’s and Planteray rums. In the Ageing Bond warehouse, we were able to sample straight from the barrel, followed by a curated sampling of four rums at the Brighton Beach look-out deck. The distillery is set on the magnificent Brighton Beach and the sea view from the beach look out was breathtaking.
We then had the opportunity to sample some amazing cocktails at their beach deck and bar, guided by a skilled mixologist, while learning about the history and techniques of rum production showcased on a wall exhibit.
The Stade’s Rum Visitor Centre is definitely worth a visit, the team is warm and welcoming, and you can feel the passion and pride in the distillery and the rums that they are producing.
Sampling a variety of rums produced at the Stade’s West Indies Rum Distillery.
Looking through the archives in the vault and in awe at the barrels of rum aging.
The Rockley Still
On the 12th of January, the Prime Minister of Barbados, the Honourable Mia Amor Mottley, presided over a ceremony to recommission the Rockley Pot Still at the West Indies Rum Distillery, after some 50 years of inactivity.
Although WIRD records show that the Rockley was last used locally for distillation between 1936 and the 1960s, its history goes back even further.
According to David Pym, president and current owner of John Dore Coppersmith, the Rockley was first made in the 1780s by James Shears and Sons, a British coppersmith who operated from 1785 to 1891. Furthermore, its return to service makes it the oldest working pot still in the world!
To make this historic moment a reality for the rum industry, an intensive restoration process began in 2021, based on old blueprints found in the distillery’s archives. Involving teams from Barbados and Europe, the restoration required more than 2,000 hours of work.
The Prime Minister Mia Amor Mottley said in her speech:
“This is the fact that we can take something that was dropping on in the ground, outside in the yard, and with loving care restore it to its magnificent glory is a lesson for all Barbadians. […] It is a workers’ moment because you are the one who keeps this magnificent old factory going.”
Now, the Rockley joins the collection of exceptional and unique stills of the West Indies Rum Distillery, which recently celebrated its 130th anniversary, and will continue to produce wonderful Barbadian rums for years to come!
The Prime Minister of Barbados, the Honourable Mia Amor Mottley, presides over a ceremony to recommission the Rockley Pot Still.
There is so much history behind each of the stills.
Unwinding after the tour at the Stade’s Visitors Centre deck on beautiful Brighton Beach with some great food and delicious rum cocktails.
ElevatingourWineIQ
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Price List
2024/2025
Pricing Policy
You will note we list a single and a twelve bottle price, our single bottle price is our standard retail price. However, if you purchase 12 bottles assorted alcoholic beverages 70 cl and greater in size, a 20% discount will apply and 10% on 6 bottles.
Discounts cannot be combined with other specials or offers.
Prices are quoted in Barbados dollars and are Vat Inclusive
We continue to experience price fluctuations, as a result, the pricing published should serve as a guide.
Gift Cards
Not sure which wine to purchase for a friend? Why not give a Wine World gift card? Gift cards (minimum value $25) along with catalogues are available from our stores.
Delivery Service
We offer free delivery for orders over $250. Orders under $250 can be collected or we can deliver for a fee of $25. We normally require 48 hours within which to make delivery.
Deliveries are made Monday to Friday between 10 am and 5 pm and on Saturdays to 2 pm.
Wine Rating Scale
D Decanter
IWC International Wine Challenge
NM Natalie MacLean
TA Tim Atkin
WE Wine Enthusiast
WW Wilfred Wong
FS FalStaff
JS James Suckling
RP Robert Parker
TP Tasting Panel
WS Wine Spectator
W&S Wine & Spirits
For the most updated pricing, check online at www.wineworldinc.com
Champagne
Brut Non-Vintage
SN100
SL105
SA245 Ruinart de Ruinart
Perrier-Jouët Blanc de Blancs
SA248 Ruinart Blanc de Blancs
Ice Non-Vintage
SD120 Moët & Chandon Imperial Ice
WS 90 SA222 Piper-Heidsieck Riviera
Vintage
SF100 Dom Perignon Cuvée Brut 2012
SA115 Pol Roger Sir Winston Churchill Vintage Brut 2015
SA215 Piper-Heidsieck Brut 2014
SA212 Rare Millésime 2013 (Gift Box)
ROSÉ
SA186 Charles Heidsieck Rosé Réserve n.v. (Gift Box)
SL100 Laurent Perrier Cuvée Rosé Brut n.v.
SD105 Moët & Chandon Imperial Rosé n.v.
SA210 Piper-Heidsieck Rosé Sauvage Brut n.v.
SA114 Pol Roger Brut Rosé Brut 2015
SA219 Rare Millésime 2014 (Gift Box)
SB112 Veuve Clicquot Rosé Brut n.v.
* on request
Sparkling Wine
FRANCE
TF500 Veuve Ambal Crémant de Bourgogne Grande Cuvée
TF419 Veuve du Vernay Ice Rosé Classique
TF432 Veuve du Vernay Brut Rosé (limited edition)
UNITED KINGDOM TG202 Chapel Down Brut
TG200 Chapel Down Rosé
SPAIN TC145 Platino Pink Moscato
Cava
TC108 Freixenet Cordon Negro Brut
TC130 Jaume Serra Brut
TC140 Jaume Serra Rosado Brut
D 92
D 92
Moët Impérial
Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.
Sparkling Wine
TA060 Ca’ del Bosco Cuvée Prestige Franciacorta Brut D.O.C.G.
TA212 Cavicchioli 1928 Moscato Spumante
TA214
TA018 Santa Margherita Rosé Brut
TA250 Santero Moscato Spumante Dolce
TA249 Santero Moscato d’Asti D.O.C.G. 2023
TA512 Verdi Mango Sparkletini
TA576 Verdi Rosa Spumante 23.99
TA500 Verdi Spumante
TA520 Verdi Raspberry Sparkletini
TA535 Verdi Strawberry Sparkletini
Prosecco
TA130 Villa Loren Prosecco D.O.C.
TC210 Da Luca Prosecco D.O.C.
TA125 Soligo Prosecco D.O.C. Treviso Brut
TA120 Soligo Col de Mez Valdobbiadene Prosecco Superiore D.O.C.G.
TA222 Villa Marcello Prosecco D.O.C. Treviso 2022
Torresella Prosecco D.O.C.
TA210 Cavicchioli 1928 Prosecco D.O.C.
TA024 Santa Margherita Prosecco Superiore di Valdobbiadene D.O.C.G.
TA020 Santa Margherita Prosecco Superiore di Valdobbiadene
TA010 Nino Franco Rustico Prosecco Superiore di Valdobbiadene D.O.C.G.
Prosecco - ROSÉ
TC215 Da Luca Prosecco D.O.C. Rosé 2023
TA450 Kylie Minogue Prosecco D.O.C. Rosé
Non-Alcoholic Sparkling Wine
FRANCE
TF550 Bel Normande White Grape
TF552 Bel Normande Apple
TF554 Bel Normande Grape & Raspberry
TF556 Bel Normande Apple Rosé
TA452 Kylie Minogue Sparkling Rosé
ITALY
TA580 Toselli Spumante
TA585 Toselli Red Spumante
TA240 Santero Vin Up Analcolico Bellini Moscato
SOUTH AFRICA
TB501 Chamdor White
TB506 Chamdor Red
TB511 Chamdor Peach
JS
15.19
WE
meet up & wine down
CELEBRATE 50 YEARS OF FAMILY WINEGROWING WITH J. LOHR VINEYARDS & WINES!
Savor the crisp, refreshing notes of our J. Lohr Estates Riverstone Chardonnay. Indulge in the bold flavors of our J. Lohr Estates Seven Oaks Cabernet Sauvignon.
CALIFORNIA - WHITE
UE560 Ménage à Trois Exotic Blend 2022
UE670 Pine Ridge Chenin Blanc + Viognier 2023
UE2014 Beringer Main+Vine Chardonnay n.v
UE1342 Ariel dealcoholized Chardonnay 2022
UE606 Three Thieves Chardonnay 2022
UE2027 Beringer Founders’ Estate Chardonnay 2021
UE580 Josh Cellars Chardonnay 2022
UE1094 Imagery Chardonnay 2022/2023
UE1604 Bogle Chardonnay 2022
UE1314 J.
UE1325 J. Lohr Estates Flume Crossing Arroyo Secco
WASHINGTON STATE - WHITE Columbia Valley
OREGON - WHITE
Willamette Valley UE800 A to Z Wineworks Pinot Gris 2022
UE362 King Estate Willamette Valley Pinot Gris 2022
CALIFORNIA - ROSÉ
Crafting 90 Point Wines Since the 90’s Eric’s commitment to quality is showcased in each and every single wine we produce.
CALIFORNIA - RED
UE566 Ménage à Trois Decadence Cabernet Sauvignon 2022
UE568 Ménage à Trois Bourbon Barrels Cabernet Sauvignon 2021
UE2028
CALIFORNIA - RED cont’d
Paso Robles UE1316
Napa Valley
Sonoma
Willamette Valley
WHITE
UD720 Tagua Tagua Chardonnay 2023
UD550 Santa Rita 3 Tres Medallas Chardonnay 2023
UD542 Santa Rita 120 Reserva Especial Chardonnay 2023
UD722 Tagua Tagua Sauvignon Blanc 2023
UD551 Santa Rita 3 Tres Medallas Sauvignon Blanc 2023/2024
UD540 Santa Rita 120 Reserva Especial Sauvignon Blanc 2023/2024
UH316 William Fèvre A.C. Chablis 1er Cru Fourchaume 2020
UH315 William Fèvre A.C. Chablis 1er Cru Montee de Tonnerre 2021
UH752 Albert Bichot Dme. Long-Depaquit A.C. Chablis Grand Cru Les Clos 2021/2022
UM115 Drouhin Vaudon A.C. Chablis Grand Cru Vaudésir 2020
JM 92
WS 92
CC 92
CC 95
GW 93
France
Code Product Regular 12 Bottle Price Special*
Burgundy - WHITE Mâconnais
UM156 Joseph Drouhin A.C. Mâcon-Villages 2022
UH347 Cave de Lugny A.O.C. Mâcon Lugny St. Pierre 2022
UM143 Joseph Drouhin A.C. St. Véran 2021
UH756 Albert Bichot A.C. St. Véran 2021
UM140 Joseph Drouhin A.C. Pouilly Fuissé 2022
Côte Chalonnaise
UM265 Joseph Drouhin A.C. Rully 2022
Burgundy - RED
UH582 Edouard Delaunay Septembre Pinot Noir A.C. Bourgogne 2022
UM240 Joseph Drouhin Laforêt Pinot Noir A.C. Bourgogne 2021
Côte de Nuits
UM190 Joseph Drouhin A.C. Nuits St. Georges 2021
UH590 Edouard Delauney Vielles Vignes A.C. Gevrey-Chambertin 2019
UM206 Joseph Drouhin A.C. Gevrey-Chambertin 2022
UM084 Maison Roche de Bellene A.C. Vosne-Romanee Vieilles Vignes 2020
UM144 Joseph Drouhin A.C. Chambolle Musginy 2021
UM080 Domaine Hudelot-Baillet A.C. Chambolle-Musigny Vieilles Vignes 2020/2021
UM082 Maison Roche de Bellene A.C. Chambolle-Musigny 1er Cru Les Charmes 2020
Côte de Beaune
UM092 Domaine Jean-Jacques Girard A.C. Savigny Lès Beaune 2021
UM198 Joseph Drouhin A.C. Pommard 2020
UM086 Maison Roche de Bellene A.C. Pommard Les Vignots 2020
UH592 Edouard Delauney Vielles Vignes A.C. Volnay 2018
UM182 Joseph Drouhin A.C. Beaune Clos des Mouches 1er Cru 2021
UH354 Bouchard Père & Fils A.C. Beaune-Grèves 1er Cru Vignes de l’Enfant Jésus 2019
Beaujolais
UH768 Château de Jarnioux A.C. Beaujolais 2022/2023
UH766 Château du Varennes A.C. Beaujolais-Villages 2021
UM136 Joseph Drouhin A.C. Beaujolais-Villages 2022
UM138 Joseph Drouhin A.C. Brouilly 2022
UH762 Albert Bichot A.C. Fleurie La Mondone 2021
UM133 Joseph Drouhin A.C. Fleurie 2022
UH764 Albert Bichot A.C. Morgon Les Charmes 2020
UH760 Albert Bichot Domaine de Rochegrès A.C. Moulin-à-Vent 2022 59.99 47.99 JS 91
The World’s Favorite French Gin
Code Product
Rhône - RED
UR200 Combes St. Sauveur A.C. Côtes du Rhône 2022
UR105 Paul Jaboulet Aîné A.C. Côtes du Rhône “Parallèle 45” 2022
UR373 Famille Perrin A.C. Côtes du Rhône Villages 2021
UR115 Paul Jaboulet Aîné A.C. Crozes Hermitage “Les Jalets” 2022
UR375 Famille Perrin A.C. Gigondas ‘La Gille’ 2021
UR130 Paul Jaboulet Aîné A.C. Châteauneuf-du-Pape “Les Cèdres” 2022
UR371 Château de Beaucastel A.C. Châteauneuf-du-Pape 2021
Rhône - ROSÉ
UR205 Combes St. Sauveur A.C. Côtes du Rhône Rosé 2023
Loire - WHITE
UN305 Famille Bougrier A.C. Sancerre 2022
UH600 Henri Bourgeois A.C. Sancerre 2022/2023
UH690 Pierre Prieur et Fils La Damnée des Prieur A.C. Sancerre 2022
UH506 Pascal Jolivet A.C. Sancerre 2022/2023
UH650 Henri Bourgeois A.C. Pouilly-Fumé Blanc Fumé 2022/2023
UH508 Pascal Jolivet Pouilly-Fumé Blanc Fumé 2022
UN302 Famille Bougrier A.C. Muscadet Sevre et Maine 2022
UN310 Famille Bougrier Confidences A.O.P. Touraine Sauvignon Blanc 2022
UN300 Famille Bougrier V Classique A.O.P. Vouvray Demi Sec Chenin Blanc 2022
Loire - ROSÉ
UH670 Henri Bourgeois A.C. Sancerre Pinot Noir Rosé 2023
UN223 Roches-Linieres A.C. Rosé d’Anjou 2023
Provence - ROSÉ
UM542 Villa Garrel A.C. Côtes de Provence 2023
UM618 Estandon Retour aux Sources A.C. Coteaux Varois en Provence n.v.
UM546 M de Minuty A.C. Côtes de Provence 2023
UM545 Château Minuty et Or A.C. Côtes de Provence 2023
UM643 Mirabeau Classic A.C. Côtes de Provence 2023
UM642 Mirabeau Pure A.C. Côtes de Provence 2022
UR391 Château Miraval A.C. Côtes de Provence 2023 (150 cl)
UR393 Château Miraval A.C. Côtes de Provence 2023
UR395 Studio by Miraval A.C. Côtes de Provence 2023
UM588 The Pale by Sacha Lichine Vins de Pays du Var I.G.P. 2023
UM578 Whispering Angel A.C. Côtes de Provence 2023
UM579 Whispering Angel A.C. Côtes de Provence 2023
UM580 Whispering Angel A.C. Côtes de Provence 2023
UM590 Château d’ Esclans Rock Angel A.C. Côtes de Provence 2022
UM582 Château d’ Esclans A.C. Côtes de Provence 2023
UR385 La Vieille Ferme A.O.C. Luberon 2023
D 92
D 89
Whisky
Single Malt cont’d
Blended Malt Whisky
Whiskey
CB200
Vodka
IG120 Perkins & Sons Sugar Cane Hibiscus Sorrell
IG122 Perkins & Sons Sugar Cane Grapefruit + Lemongrass
IG124 Perkins & Sons Sugar Cane Pineapple
IB250 The Botanist
IF285 The Gardener
Brandy
Cognac
KA260 Remy Martin V.S.O.P.
Remy Martin 1738
French Brandy
Mezcal
Tequila
FC712 Gran Orendain Añejo
FC714 Gran Orendain Extra Añejo 3 Year Old
Falernum
Rum Punch
Cachaça
Liqueurs
De Kuyper Cordial Range
Amaretto
Apple Sour Pucker
ND506 Apricot Brandy
Crème de Bananes
Crème de Cacao Brown
ND545 Crème de Cacao White
ND530 Crème de Café
ND547 Crème de Cassis
Peachtree Schnapps
Sherry
Fortified Wines
Fruit Infused Wine
Vermouth
Aperitifs
Large Format
Wines - France - Provence Rosé
Rum - Coloured
Rum - White
- Rum Punch
Small Format
Sparkling Wines
Verdi Raspberry Sparkletini
Wines - White
Wines - Red
Wines - Provence Rosé
Wines - Rosé
Small Format
Fortified Wines
Rum: Coloured
Beer & Carbonated Beverages
CARBONATED BEVERAGES
Lemon Lime & Bitters (Cans)
Tree Tonic Water (Various Flavours)
BEVERAGES
Smirnoff Ice Black, Green Apple, Red, Guarana
Water
Scotland
France
Juice
Italy
Drink Mixes
WA020 Rosé & Laflamme Grenadine Syrup
WA015 Rosé & Laflamme Simple Syrup
Bitters
Glassware
Easy Ordering
Phone
Office: Tel: 434-4305 | Fax: 426-2958
Rockley: Tel: 435-8523
Wildey: Tel: 427-8067
Spring Garden: Tel: 434-4301
Warrens: Tel: 421-9571
Holetown: Tel: 432-7472
Six Roads: Tel: 434-4505
Monday - Friday, 8am - 5pm
Monday - Friday, 9am - 5pm Saturday, 9am - 2pm
Monday - Friday, 8am - 5pm Saturday, 8am - 2pm
Monday - Friday, 8am - 5pm
Monday - Friday, 9am - 5pm Saturday, 9am - 2pm
Monday - Friday, 9am - 5pm Saturday, 9am - 2pm
Monday - Friday, 9am - 5pm Saturday, 9am - 2pm
We are happy to assist you with your selection and answer any of your queries.
Please call for seasonal opening hours.
Online Ordering
You can place your orders online. Simply browse our selection and place items into your cart. Once your order is submitted you will be contacted within 24 business hours to confirm availability and delivery arrangements. You may also choose to collect from any store location. Visit us at www.wineworldinc.com to place your order.
Payment
All transactions are on a cash basis to be settled in advance or at time of delivery. We accept VISA, MASTERCARD, and of course cash.
Delivery Service
We offer free delivery for orders over $250. Orders under $250 can be collected or we can deliver for a fee of $25. We normally require 48 hours within which to make delivery. Please specify the date you would like your order delivered.
Deliveries are made Monday to Friday between 10 am and 5 pm and on Saturdays until 2 pm.
Due to the nature of the products we sell, we require that deliveries are signed for by an adult upon receipt. We will not accept instructions to leave the goods at a specific location, however secure, without a signature.
Gift Giving
We offer a free gift wrapping service for orders $500 and over. For orders under $500 there is a fee of $1 per bottle. Gift wrapped orders require 72 hours advance notice.
Gift Cards
Not sure which wine to purchase for a friend? Why not give a Wine World gift card? Gift cards (minimum value $25) along with catalogues are available from all of our stores.
Wine by the Glass Cards
At Rockley & Warrens the Wine by the Glass systems give you an opportunity to sample a wide range of wines.
These cards can be used at either store, do not expire and can be topped us as required.
Pricing Policy
Prices are quoted in Barbados Dollars VAT inclusive, and are subject to change without notice.
Our single bottle price is our standard retail price, However, if you purchase 12 bottles assorted alcoholic beverages 70 cl and greater in size, a 20% discount will apply and 6 bottles, a 10% discount. Note, this discount cannot be combined with other promotional offers.
