California flavors took center stage in Jakarta as the U.S. Embassy hosted the California Wine and Cheese Experience at the Grand Hyatt Jakarta. The event invited Indonesian wine professionals, hospitality leaders, and food enthusiasts to explore how American ingredients can be enjoyed in everyday dining and special occasions.
The day unfolded with guided tastings, pairing sessions, and a walk‑around showcase of wines and cheeses. Guests sampled varieties such as Cheddar, Colby Jack, Pepper Jack, and artisan selections from Point Reyes Farmstead Cheese Company, alongside wines representing California’s diverse regions. Singapore‑based wine educator Lim Hwee Peng led consumer tastings, while industry participants joined a masterclass with Christopher Beros of California Wines Export Program and Theeravee Ungkuvorakul of the California Milk Advisory Board.
Food played a central role throughout. Canapés featured U.S. beef, Alaska salmon, California cream cheese, Washington Cosmic Crisp apples, raisins, and table grapes. These dishes highlighted the versatility of American products and how they can be paired with wine and cheese in creative ways.
The program was part of Rasa Amerika, an initiative by the U.S. Department of Agriculture’s Foreign Agricultural Service. Through culinary experiences like this, the Embassy aims to connect Indonesian trade partners and consumers with the range of U.S. food and agricultural products. Chargé d’Affaires ad interim Joy Sakurai noted that the event gave importers and partners a chance to see the craftsmanship behind California wine and dairy.
By blending education with tasting, the California Wine and Cheese Experience offered a practical introduction to American ingredients while strengthening ties between the U.S. and Indonesia’s food and beverage communities.
