It is difficult to imagine an event that more perfectly blended three of my favorite aspects of the Jersey Shore: wine, seafood, and the ocean. For two-and-a-half hours, a small group of us were taken on a cruise of the tall ship the A.J. Meerwald out of Cape May. As we sat enjoying the brilliant, sunset-lit skies and views, Chef Lucas Manteca (of Cape May Point’s Red Store) prepared food and the staff of Hawk Haven Winery poured us wine – lots and lots of wine.
Of Chef Manteca and the Red Store, I have posted a great deal. To this I will only add that there is a very good reason the staff laugh in recognition when we come in yet again. This is some of the finest, freshest, most creative and varied food to be found on the Jersey Shore.
Of Hawk Haven, I have posted before, and they remain one of the finest wineries in New Jersey. This is a far greater distinction than it might at first appear: there are now myriad wineries in the “Outer Coastal Plain” and many, like Hawk Haven, are worth far more than just a visit on a rainy day. Hawk Haven’s Signature Series, in particular, offers unique, high-quality wines grown and bottled on the estate.
Beyond the obvious combination of these things on a sailing ship, both Chef Manteca and Hawk Haven went to great lengths to make the event even more memorable. The food served was always attuned to the wines poured: as we progressed from lighter whites to heavier reds, we moved from taquitos to seared tuna. Moreover, the variety of wines allowed for some very interesting comparisons, comparisons you would rarely be able to find at a winery or restaurant. Thus, we were able to compare vintages (2009 versus 2010) and fermentation methods (oaked versus unoaked) in a highly informative juxtaposition.
Most memorable, though, was the singularity of the experience – an experience that could not have happened anywhere else. Local wines with local food while sailing the local waters.