Sampling the Wines from Bordeaux

CEBU, Philippines — An event called “Les Châteaux de Bordeaux” was recently organized by Titania Wine Cellar, Inc., with marketing director Paige Meneses and account executive Janice Ceniza, at the Radisson Blu Cebu. I have had attended wine and food pairings sponsored by in the past, the last one being the Spanish degustation paired with the wines produced in the Valdepeñas region of Castilla-La Mancha.

In the recent event, it was time to spotlight the wines from the Bordeaux region of France.

Bordeaux is the largest wine growing area of France – covering 120,000 hectares and producing nearly 700 million bottles of wine. Various red wines are produced by 8,500 producers or châteaux, ranging from table wines to the most expensive wines on this planet. A wine tour would be a most educational endeavor and I have friends who had taken this adventure. Some producers even test visitors by offering five different glasses of wine and which wine one would spit out or swallow reveals the person’s degree of knowledge on the subject.

At the Radisson Blu Cebu event, sparkling wine, Prospero Gray Selezione Seco, was the welcome drink. I was seated beside Merelo Aznar, my former boss in Southwestern University where I previously taught Veterinary Medicine. Merelo is one of those renaissance men in Cebu who are knowledgeable about wines and crafted spirits (cognac and single malts) and have the purchasing power to boot.

First Course was the Yellow Fin Tuna Tartare with Mango, Avocado and Clear Vegetable Juice. Lately, there has been a wave of dinners that starts with Carpaccio, Ceviche, Gravlax, Tataki or Tartare. Raw salt-water fish is used and the combination of fruits and vegetable juice was refreshing.

Second Course was the Duck Consommé Double Comfit Ravioli and the richly flavored stock was a delightful quencher. What makes it memorable, though, was the wine that was paired with the soup, Château Loyasson Bordeaux Rouge 2015. It is made from a variety of grapes called the Bordeaux Blend (Cabernet Sauvignon, Merlo and Cabernet Franc). One sip revealed that this is a new member of the savory and classic red wine category. It had hints of bell pepper, cedar, tobacco and earth. It was so good that Merelo Aznar, excuse me, immediately ordered two cases.

A Sorbet, Blueberry with Goat Milk and Organic Honey followed – and the Main Course, the Braised U.S. St. Helens Beef Short Ribs with Sweet Potato Pumpkin Gratin. It was paired with the Château Pey-Martin Medoc Rouge 2011. One thing I noticed was the intense black color of the beef and, immediately, I made a cut to taste it and it was quite tender with a very intense umani smoky taste. It was so delicious; I made another cut and forgot my duty to take a photo. Joy Amaya, a guest, offered to email the beefy evidence to me.

Dessert was Hazelnut and Blue Cheese Tart, Pear Ice Cream paired with the Château La Clemente Moelleux, Bordeaux, 2015.