Wine and lechon meet in Cebu

In the Philippines there are limited vineyards and wineries, but the wine wholesalers and shops are doing an outstanding job at educating our palates. With practice and training to develop balance between our olfactory senses and taste buds, we can experience the intense burst of tastes produced by proper pairing of wine and food.

In Cebu, Bibendum Wines regularly hosts intimate gatherings for wine enthusiasts to foster an appreciation for refined tastes. This time around, Bibendum celebrated Filipino food by complementing them with their newest wines. Invitees rediscovered the finesse of Filipino dishes prepared by executive chef Raki Urbina of Café Laguna.

The new selection includes reds such as Chateau Brassac 2014, Chateau Coustat La Grangeotte 2014, and Kressmann Grande Reserve Bordeaux Rouge 2015, as well as whites including Cheval Noir Bordeaux Blanc 2013, Les Ormes De Cambras Chardonnay 2015, and Haussmann Chardonnay 2016.

These wines were paired with favorite Filipino delights such as pan de sal with longganisa hubad, chicken inasal Bacolod in mini skewers, kesong puti and goat cheese with seto and roasted bell peppers, atsal and crabmeat rellenos and bulad pogapo ala bacalao.

Taking center stage was Cebu’s best-loved lechon characterized by its crunchy golden red skin and slightly salty meat. It was served with complementing choice of red or white wines. With their new selection, guests were able to indulge in great local food along with great wines. 

To ensure optimum storage and holding conditions, Bibendum utilizes refrigerated containers and climate-controlled storage facilities including Vinocaves. At Bibendum Wines, customers can try the wine prior to purchasing with their enomatic machine which contains eight different kinds of wines. The first taste is free and the succeeding tasting portions are at a minimal amount.