From Chile to Cebu: A wine dinner to relish

Text: N. S. Villaflor

A LOVELY night with Escudo Rojo it was, thanks to Radisson Blu Cebu and Titania Wines, as the most special of guests partook in a five-course wine dinner specially prepared by Executive Chef Roberto Kunitz.

Each meticulously created dish, from the appetizer to the dessert, was thoughtfully paired with Escudo Rojo Wines from Chile. Spanish for “Rote Schild” or “red shield,” Escudo Rojo is Baron Philippe de Rothschild’s wine venture in the Maipo Valley of Chile.

Great-tasting wine flowed freely on the elegant tables inside the hotel’s San Martin room, but one of the reds that piqued much interest was the Carmenere, as it is made from a variety of grapes that used to be abundant in Bordeaux, France but now thrives in Chile’s fertile vineyards.

The room was suffused with spirited conversations and laughter as the five-course dinner unfolded, in between a hush of deep appreciation for good food and drink.

For Appetizers, tender, evenly sliced fried pork belly in brown lentil salad with speck foam was paired with welcoming Chardonnay (2014).

Pumpkin soup with duck was then served, followed by a succulent square of Lapulapu encrusted with bone marrow and topped with chorizo foam, a lovely Middle Course drowned smoothly with Sauvignon Blanc (2014).

For the Main Course, Tandoori lamb stew with red wine sauce, corn potato pancake, broccoli purée with all its subtle flavors was a classic match with Cabernet Sauvignon (2014).

The warm crimson of Carmenere (2014) brought out the jovial qualities of Corn bread with Manchego cheese and Date jam.

The five-course dinner eased into a fitting dessert denoument of White quinoa pudding with goat milk and strawberries, plus the Rosé, of course.

In sum, such plated goodness from Cebu and excellent bottles of wine from Chile indeed made for a lovely dinner to relish.

*****

ESCUDO ROJO
DINNER MENU

APPETIZER
Fried pork belly, brown lentil salad with speck foam
Chardonnay, 2014

SOUP
Pumpkin soup with duck

MIDDLE COURSE
Lapu-Lapu with bone marrow and chorizo foam
Sauvignon Blanc, 2014

MAIN COURSE
Tandoori lamb stew with red wine sauce, corn potato pancake, broccoli purée
Cabernet Sauvignon, 2014

CHEESE COURSE
Corn bread with Manchego cheese
Date jam
Carmenere, 2014

DESSERT
White quinoa pudding with goat milk and strawberries
Rosé

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