We managed to do a barbecue, despite the showers. Jamie Oliver has recently done an outdoor cooking programme on the TV and for one of the recipes he brought in Levi Roots to do Jerk Chicken, which was accompanied by flatbreads embedded with jalapeno peppers. Given the mixture of flavours in the Jerk rub, we were unsure what wine would match. We chose a bottle of Chilean Alma Andina Sauvignon Blanc 2009 from Sunday Times Wine Club. They describe this as a crisp, zippy classic, with ripe gooseberry and lime flavours. We thought it was one of the fruitiest, fresh and full-flavoured whites we have tasted recently. It was able to cope with the complex flavouring of the Jerk Chicken.