CEBU, Philippines - When I got the text message from Meg Osmeña-Eteve that her dad was hosting a wine pairing 7-course dinner at Manny O’s Wine & Tapas Bar of Mövenpick Hotel, I did not think twice. I readily confirmed my attendance. Sure enough, my expectations were more than met.
Manuel Osmeña Sr. is a man of the world in the truest sense. The man puts a high premium on good food, good wine, great camaraderie and the enjoyment of the good life. No wonder he started his excellent cellar and a topnotch wine collection when such were unheard of in these parts. Naturally, he ventured into creating his own wines, working in earnest with vintners in Portugal, France and Spain. Thus, Manny O’s wines came to be.
Facing prevalent skepticism on his capabilities as a vintner, Manny O nonetheless persevered with his newest venture. With consummate passion, Manny O allowed nothing and no one to be a hindrance to the fulfillment of his dream. Keen strategy, unrelenting experimentation, undaunted business savvy and an international lifestyle have brought about the multi-awarded Manny O Wines. To date, 49 awards in 7 countries across the globe!
So that night in Manny O’s Bar, we celebrated a hearty thanksgiving for the bountiful harvest of awards in just a few years of existence. And the Manny O dictum was in evidence: Wine is aromatherapy to the mouth and soul…it provides sophistication, not intoxication.
For starters, we savored the plump Crystal Bay oysters, poached in light Mornay & Fumet de Poisson. Accompanying wine was the 2010 Agapitos Rosé. Manny claimed that this was inspired by the taste of Fox candies — very sweet aroma but not in taste.
The taste of fresh oysters was not obliterated by the wine. So with the delicious seafood soup.
I had been taken by the blending of the rosé with the seafood. No wonder, as this wine (Alentejo, Portugal) won 7 awards, notable of which was in the Hong Kong International Wine & Spirits Competition 2009 – 2 awards in the Food pairing Category, Sashimi and Dimsum.
Next came the Wagyu Shio Yaki Sushi, which was a paper thin slice of the best Japanese beef. Grilling brought out its natural fragrance and it was so creamy to the taste! The gustatory experience was heavenly. The light & refreshing 2010 Discipulus Blanc (Languedoc, Southern France) provided just the soft accompaniment with its citrus and white flowers overtones. This wine also garnered 7 awards and is pronounced by Manny O to be ideally paired with Asian dishes.
The Tiger Prawns Tempura may have been too much for cocktails but I enjoyed it hot off the wok . 2008 Agapitos Branco (Alentejo, Portugal), the wine paired, was light and with just the right acidity for the delicate taste of the tempura prawns.
The evening meal was just beginning with the serving of the rich Hungarian beef soup – Wagyu Goulash – and the 2009 Sumiller Monastrell (Yecla, Spain) was the right combination. Let me share Manny O’s notes on this wine: “A single varietal wine produced from over 40 years old Monastrell vines from the Spanish region of Yecla. Intense dark cherry color, projecting fragrant aromas of mature red & blue fruits, hints of chocolate on the finish, adding to the elegant sweet tannins.”
What can I say about the Roast Duck Gyoza? Its slightly crunchy crust broke to reveal juice coming out with the duck slices – downright out of this world in distinctive gustatory delight. The 2009 Discipulus Syrah (Languedoc, France) with its spicy tannic taste was a contrapuntal tandem to the piping hot gyoza. Notably, this wine won 2 awards in the Food Pairing Category for Peking Duck and Kung Pao Chicken, in the HK International Wine & Spirits Competition 2011.
The piece de resistance – Premium Black Angus Charcoal-Fired Kalbi! Truly the highlight of the gastronomic dinner where the tongue could savor the virgin Black Angus, sans marinade or condiments. Accompanying it was an equally top-rate wine, 2007 Bibulus Medoc Cru Bourgeois (Bordeaux, Southern France). A blend of Merlot and Cabernet Sauvignon, it has been aged 12 months in American oak barrels. Manny O notes: “Intense in color with a ruby tint, soft and appealing balance of new wood and ripe berry aromas. There are notes of licorice, vanilla and ‘pain grille’ with refined tannins and a multi-layered texture that lasts.” This wine won awards in California, London and France.
With our satiny Movenpick ice cream was NV Celebrus Brut Blanquette de Limoux (Limoux, France). Manny O writes: “About a century before the Champagne region produced the famous bubbly, Benedictine nuns from the Abbey of St. Hilaire (a neighboring village of Limoux) accidentally created the world’s first sparkling wine – the ‘Blanquette de Limoux.’ Cerebrus is the expression of lightness and elegance with creamy fine bubbles carrying floral aromas and peaches. Long and refreshing carrying notes of brioche, overripe pineapple and apricots.” The wine won 9 awards from around the world.
The Manny O Wine Pairing celebration was indeed a surfeit in taste, mind and spirit with a fun company which made the evening slip away in no time. Such is the stamp of true-blue hospitality.
Here’s a toast to a memorable dinner celebration at Manny O’s! (FREEMAN)