Page 13 - ARUBA TODAY

A13
Friday 11 May 2018

Wine-Up

ORANJESTAD – Cozy, inti- except Mondays, for the
mate, rustic and calming public to enjoy a good
…. These are some of the wine in a cozy-house am-
characteristics of The Wine biance.” The Wine Room
Room, THE place to re- is divided in three differ-
ally enjoy a great wine in ent services; the a la carte
good company. There are part, the wine tastings and
bars all over the island and the wine gatherings, so the
places to drink at any cor- functions and parties which
ner, but this is something are a more social focused
else. Sophisticated yet in- event. “We also offer spe- “The local community is to France and visited the far and The Wine Room re-
formal, jazzy and relaxing cialty events, in combina- slowly getting into knowing vineyards, I was passionate flects that vibe. Here it is all
and most important: the tion with tasty bites that more about wines, and our about it. I learned to drink about wine, relax, a good
visitors for sure value good wine and appreciated it talk and some jazzy music.
best wines accompanied pair with the wines. Some-
by background information times with guest chefs wines.” A wine to Monrick more and more. Now I visit Just to unwind and wine-up
with a good glass.
is history, there is a story in vineyards practically ev-
told by the owner himself: even. A possibility is always
Monrick Croes. to book a Personal Flight, every glass and by drinking ery year.” You can feel it Check the Facebook page
meaning food and wine it right you taste that story. by listening to him, his pas- The Wine Room for more
“It was my dream to have pairing done by myself, of- “Essential is to be open. I sion for the wine reaches information.q
teach people to be open
my own wine consultan- fering 4 wines and 4 tapas.”
cy place, now The Wine Monrick sees that Aruba’s to wines as that is how you
learn to appreciate.”
Room. From there it grew wine culture is growing, you
into more, we do wine tast- notice that because of the I Heard it Through the
ings and are open daily, increase in wine agencies.
Grapevine
As a young man Monrick’s
idea was pretty much to
finish the only hotel school
in the island: Bushiri. The
school was famous in the
Caribbean, people came
from outside to achieve
their associates’ degree
here. “We started culinary
arts and my initial plan
was to be a chef. But the
school’s curriculum was de-
signed to continue with a
bachelor if desired so I went
to Holland with 21 years
old. I started Fontys School
where we were taught to
give classes to restaurant
and kitchen staff.” Wednes-
day was wine day and
there started his interest.
“My connection with wine
only grew from that period
on. We had a school trip