Recently, lovers of la buena vida in Cebu had the privilege to sample a good range of excellent wines at two distinct get-togethers, one held at an island resort in Mactan, the other fronting the mighty mountains of Cebu.
Eat Well, Inc. (EWI) managed and owned by long-time dear chums Rosemarie Andres and Julie Alegrado of the famed Maribago Blue Waters, hosted an intimate gathering of friends, to savor a selection of gourmet wines from Bacchus International.
For starters a couple of Chilean wines were served, namely the Amisenda Cabernet Merlot 2000,which is medium-bodied with a juicy sensation, and the Amisenda Semillon Chardonnay 2000, rounded and well-balanced. This was followed by the Colombard Chardonnay and Jesse’s Blend label from Australia, the Shiraz Ruby Cabernet, a soft and flavorsome dry red wine with soft round fruit character.
The highlighted main wine was the Vina Las Garzas Merlot 2000 from Chile. An ideal accompaniment to meats, poultry and, perhaps, even Italian cuisine, it has a vibrant smooth texture and soft tannins.
As the night drew to a merry close, the gracious hosts Julie and Rosemarie gladly shared the super news that EWI has greatly expanded its product line for hotels and restaurants to include wines from Bacchus International, for which they are the exclusive dealers.
Annie Trillo Rocha, together with Luis Moreno and special guest Andreas Ballesteros, a descendant of the Chilean family that owns the Concha y Toros vineyards, proudly introduced the different types of wine, notably the Amelia, which is the most prestigious product of the Casablanca Valley, the Cabernet Sauvignon from the Puente Alto Vineyard of the Maipo Valley and the Trio Cabernet Sauvignon, Merlot and Chardon-nay which represent the perfect integration of climate, soil and winemakers of the valley of Maipo, Rapel and Casablanca.
Guests included party couples Michel and Amparito Lhuillier, Rodolfo and Virginia Abalos, Alberto and Tere Rotaeche and Joe and Chinggay Utzurrum.
Executives of Philippine Airlines led by AVP Celso Dapo, Herman Garganera and Reyani Romano were likewise in attendance.
Very visible were the hotels’ hardworking officers, such as acting GM Ernesto Quimba, PR manager Aissa dela Cruz, F&B director Danny del Rosario and executive chef Martin Prezwodnik, who received high praises for the excellent buffet spread, and assistant sales manager Mai-Mai Regner.
With the popularity of wine increasing by leaps and bounds, it would be fun to tease more than just your taste buds at home. Here are the first four simple steps on your way to becoming a connoisseur.
First, take a look at the wine to check if it is clear and bright. The intensity of color will give you a clue to its strength. Although wines do alter with age, reds tend to fade and whites become darker.
Swirl the wine in the glass, then stick your nose into the glass and sniff. This will tell you whether or not the wine is faulty and, surprisingly, it will reveal its character. If you are tasting Chardonnay, for example, it will taste of citrus or tropical fruit.
Next, take a sip, hold it in your mouth for a moment and then swallow gently. This will tell you more about the texture of the wine, whether it’s suave or sharp.
Finally, remember to take note of any aftertaste. Good wines have what is known in the industry as a long finish – the flavor lingers on and on.
So there you are. The best news is that you don’t have to possess a natural talent for tasting to be able to appreciate wine and enjoy life in between sips and more sips.
Salud, cheers, mabuhay!