Wine and Dine by the Sea

Text & Photos by Christian Jay B. Quilo

 

THE art of tasting wine is just as prized as the art of how it is made. Last January 26, Shangri-La’s Mactan Resort and Spa in partnership with Bibendum Wines kicked off a series of epicurean adventures called Wine and Dine by the Sea. Guests were treated to a night of exquisite fine vintages from Bibendum and gastronomic food at Cowrie Cove, one of the four dining outlets at the five-star luxury resort.

Kilawin na Tanigue with Fresh Coconut Water Jelly and Calamansi Granitée (Paired with Chateau Ducla Blanc 2011)
Beetroot Caviar, Gorgonzola Brioche, Forest Berries Sorbet (Paired with Chateau Marjosse Rouge 2015)

Bibendum Wines is a leading source for fine wines in Central and Southern Philippines. Since 2012, the wine distributor has been bringing the best wines from all over the world to the country to satisfy discerning wine enthusiasts in the regions of the Visayas and Mindanao.

For the intimate gathering, the long dinner table was beautifully set up with posh chargers and fine cutlery and adorned with verdant foliage, lush flora and vibrant fruits to spruce up the setting — tropical chic, I’d like to call it.

Pan-fried Grouper, US Scallop, Cauliflower Cream, Muscatel Raisins, Baby Gem Lettuce, Red Wine Coulis
(Paired with Chateau Ducla Blanc 2011)
US Tenderloin, Foie Gras Poêlé, Onion, Champignon, Coffee (Paired with Cheval Noir St. Emilion 2014)

Guests and their palates were taken on a sensory trip to southwest France, led by wine butler Carl Custodo, as Bordeaux wines were the highlight of the first installment of Wine and Dine by the Sea. At the helm of the preparation for the four-course dinner was Michelin-starred Executive Sous Chef Daniel Quintero, who spoiled guests to a wine pairing experience nothing short of splendid and gustatory. Take a look at the delightful dishes we were able to try at the event.

The dinner started off with a glass of Premiere Bulle Rosé 2015 as a welcome drink.

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