Conrad's Mango Wine celebrates sophisticated side of Cebu culture

CEBU, Philippines - “When was the last time these words were put together in a sentence - sophisticated, expensive, authentic, and Cebuano?” asked Conrad Montilla, creator of Cebu’s first mango wine product meant to represent the 60 percent of Cebuano population who take deep pride in their culture and heritage.

In a recent interview, Montilla explained that “Conrad’s Mango Wine” is made to encourage more Cebuanos to “Celebrate Cebu.”

“I encourage you to celebrate the sophisticated side of our culture because that’s who we are and that it’s about time. At this point in time, we are no longer dreaming about imported products, but something superior in quality that was made and refined here in our hometown Cebu,” he enthused.

He mentioned that the inspiration to concoct a mango wine recipe stems from Cebu’s reputation of having the best-tasting mangoes in the world. “The mango variety available here is larger, less fibrous and extra sweet,” he further said.

However, despite the vibrant mango industry here which has produced export-quality dried mangoes, mango puree, mango juice, and mango jam, among many others, we are said to have missed out on mango wine product that’s at par with world standards.

In 2009, Montilla unsuccessfully scoured the city for a week to find one, much to his chagrin. “Cebu without an authentic, sophisticated wine of its own? There were no other choices except the fine imported wines that dominate Cebu.”

After two years in trying to answer a question that centers on Cebu identity and Cebu pride, the brand “Conrad’s Mango Wine” was born.

The product is a light, sweet dessert wine with pleasing aftertaste because it’s made of delicious ripe mango flavor which provides for that long, pleasing, and memorable finish. It’s strong in alcohol content, yet sweet and smooth in taste and texture. In fact, it doesn’t literally leave a bad taste in the mouth; doesn’t give that extra hot sensation at the back of the throat.

“People in general oftentimes equate the places they’ve travelled to with the composition of delicious flavors that has expanded their palate-tasting consciousness,” Montilla stressed. “The same can also be said about wine. Wine not only delights the sense of taste, but also leaves a palatable awareness of that special place. It is with this spirit of travel, adventure, and discovery that we share with you Conrad’s Mango Wine.”

Product is already available at Tinderbox, other fine dining restaurants, tourist resorts and hotels in Cebu City. Inquiries may be channeled through (032) 518-5702.

Meantime, here’s a recipe shared by Montilla to demonstrate the versatility of this product:

Salmon Ala Mango Wine

Ingredients:

500 grams salmon fillet

1 whole bay leaf

2 lemon slices (thin)

1 stalk dill (for garnishing, but is optional)

1 tsp butter

A pinch of salt

½ cup Conrad’s Mango Wine

1 tbsp lemon juice

Sauce ingredients:

1 cup whipping cream

1 tsp lemon juice

3 tbsp butter

A pinch of salt and pepper

1 tbsp chopped dill

¼ cup Conrad’s Mango Wine

Preparing the sauce:

In a sauce pan, pour whipping cream and simmer for five minutes. Add lemon juice, salt and pepper and Conrad’s Mango Wine. Remove pan from heat and stir in butter.

Garnish with chopped dill.

Preparing the Salmon:

Wipe salmon fillet with kitchen towel. Place fish in shallow oven pan lined with aluminum foil. Pour Conrad’s Mango Wine over fish. Sprinkle with salt.

Arrange the stalk of dill, lemon slices, and bay leaf on top of salmon. Cover salmon with top layer of aluminum foil and wrap bottom layer in preparation for baking. Bake in pre-heated oven at 350ºF for 15-20 minutes. Pour sauce on salmon when ready to serve.

Recipe yields four servings. Meal best served with Mediterranean Salad and Conrad’s Mango Wine.