A night of fine French Wines

Wine tasting is a fascinating experience - full of new flavors and new discoveries. Events like these are designed to give enthusiasts (as well as newbies) the opportunity to sample a range of wines. They can be seated, seminar-like sessions or they can be more like cocktail parties with tasters milling around, informally.

During a wine tasting, one can learn from his fellow tasters, as well as make new friends who share the interest in wine. Most importantly, one is in the company of some individuals who are more experienced, which is a real boon in training one’s palate

The premiere dining and entertainment complex in Iloilo City, The Avenue, recently added a whole new line up of wines to serve its clientele. From the cellars of Sommelier Selection Inc., come a total of 10 French wines that will add color and flavour to the sumptuous dining experience in various restaurants at the complex.

Romain Geitner of Sommelier Selections Inc.

A special wine tasting session was hosted at The Astoria of The Venue Function Rooms where invited guests were able to sample each and every wine in the collection.

Red wines

The French wine region of Bordeaux brings Cotes de Chateau Guibeau. A lively and fruity wine for early and easy drinking. It goes well with starters, main courses (like grilled tuna, roasted or grilled chicken) and desserts. It has 13.5% alcohol content.

A specialty wine of the Provence region is Gueule de Loup. Crimson red with violet highlights, it has a fruity taste with the aroma of herbs, spices and cinnamon. A rustic wine with 13.5% alcohol content, it is a perfect match with strong tasting dishes like roast lamb and beef kebabs.

From Northern Rhone comes Louis Cheze Syrah with its medium red hue. Typical of the Syrah grape variety, it exhibits a spicy and rustic fragrance. Peppery and spicy in the mouth accompanied by hints of vegetal and having 12.5% alcohol content.

Southern Rhone gives Cuvee de Galets. A fruity red wine with mild tannins and appears hazy because of its unfiltered nature. The fragrance of cassis and strawberry abound with a hint of licorice in the taste. Recommended with grilled meat and fishes. (14.0% alcohol content)

The Southwest region of France brings Rive Haute Merlot Tannat. With 12.5% alcohol content, the tannins contribute balance, fruitiness and suppleness as the nose exhales flavours of red fruits with floral hints. Slightly roasted vanilla adds aromatic complexity. The freshness of the wine is revealed on the way it “attacks” the mouth. Ideal companion for grilled beef and curried lamb.

The region of Languedoc Rousillon brings in Cox Pinot Noir. The wine has a very fruity, smooth and light taste with a balanced and silky finish. Made from pinot noir grapes it has a good complexity of aromas – from red fruits, cherries and coffee. Paired with sweet and sour pork, lamb in spicy sauce, cheeses (brie, munster and cheddar) and even chocolate cake. It has 13.5% alcohol content.

Also from the same region comes Mescladis. A vibrant pink wine (13.5% alcohol content) richly hued by raspberries and strawberries. Made with syrah grapes, it is dry and fine on the palate with a refreshing finish. Mediterranean food goes well with like that included grilled fishes and chicken.

White wines

From Bourgogne comes Paulo de Coste Blanc de Blancs. A sparkling wine with a lengthy and refreshing tartness made with chardonnay grapes. With fine bubbles and persisting foam, its live yellow color and fruity aroma is brought about by apples and citrus with hints of acacia flower. Great with appetizers, white fishes, seafood and apple pie. It has 12% alcohol content.

Southwest France brings Rive Haute Colombard. A brilliant pale gold colored wine with a finished characterized by grassy notes and fruits. The bouquet exudes white flowers like acacia and honeysuckle. The Sauvignon (12.5% alcohol content) adds hints of citrus fruits both in aroma and taste. Ideal with grilled fish, shellfish or white fruits desserts.

And finally from Languedoc Rousillon comes Cox Chardonnay. With 12.1% alcohol content, this wine has delicate fruity and flower aromas plus a hint of oak flavours, it delivers a sweet attack yet well balanced on the mouth. Goes well with grilled fishes, goat cheese and seafood.

Eats to go

Complementing these fine wines was an array of delectable “cocktail” foods. A cheese and cold cuts platter (assorted cheeses like cheddar, brie and blue cheese plus, salami and prosciutto ), salmon and mango ceviche (a mélange of salmon and mango brunoise in paper cucumber wraps), sautéed shrimps in olives and chilies, organic asparagus wrapped in prosciutto, beef salpicao, beef carpaccio with parmesan shaving in balsamic dressing and pineapple confit (Canadian ham and gruyere cheese).

Salmon and mango ceviche (left) and Asparagus wrapped in prosciutto (right)

With its line up of fine dining restaurants including Bauhinia Filipino Cuisine, Mojave Grill and Steakhouse and Amalfi Cucina Italiana among others plus The Venue Function Rooms, The Avenue now gives its clientele a bigger wine list on top of the delectable eats it has to offer. It’s time to wine and dine at Iloilo’s premiere gastronomic complex.

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This article appeared on The News Today under my column FLAVORS last June 9, 2011, Thursday

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

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A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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