Perfect pairings

Moët Hennessy Philippines Inc. hosted three winepairing dinner events with Cloudy Bay wines.

The separate dinners, over a period of time, were prepared by Sage Bespoke Grill, Shangri-La Makati’s chef Eric

Weidmann, Mirèio, Raffles Hotel’s chef Nicolas Cegretin and Old Manila, The Peninsula Manila’s chef Allan Briones. Highlighting these dinners were Cloudy Bay’s Sauvignon Blanc 2016, Chardonnay 2014 and Pinot Noir 2014.

At the dinner in Sage, Chef Weidmann prepared a four-course spread that complemented the three Cloudy Bay wines. Scallops ceviche with watermelon,

pomelo and coriander was paired with Cloudy Bay Sauvignon Blanc. The lobster bisque and lemongrass risotto with butter-poached lobster trails and green asparagus was paired with the Chardonnay. The Cloudy Bay Pinot Noir 2014 complemented the roasted duck breast with foie gras and red Thai curry sauce.

At the dinner in Mirèio, Chef Cegretin began with

tapas — crispy puff pastry twists with goat cheese, basil and lobster gazpacho paired with Cloudy Bay Sauvignon Blanc 2016. Panseared foie gras with apple chutney and green curry sauce followed by grilled mahi-mahi with pumpkin texture and clam jus beurre

blanc were both paired with Cloudy Bay Chardonnay 2014. The Cloudy Bay Pinot Noir 2014 was paired with pan-seared duck breast with corn texture and crispy fried duck leg confit.

For the last dinner of the series in Old Manila, Chef Briones paired Cloudy Bay Sauvignon Blanc 2016 with scallop ceviche with mandarin, chili, radish, coriander and elderflower vinaigrette. He then paired the Chardonnay 2014 with lobster ravioli and finally, the Cloudy Bay Pinot Noir 2014 with vanilla duck breast.

Do check out Cloudy Bay wines and pair them with your homemade meals!

(From left) Anton Barretto, Troy Barrios, Raul Manzano, Justin Convento, Matthieu Lerat, Margaux Brengel and Cloudy Bay marketing manager Trina Ching-Ramos.

(From left) Margaux Brengel, Trina Ching-Ramos, Cheryl Tiu, Moët Hennessy Philippines marketing manager Olga Azarcon and Suki Salvador.

Elbert Cuenca with Sanjeeb and Vimla Gopaldas.

Olga Azarcon, The Peninsula Manila GM Mark Choon and Alicia Sy.

Chef Allan Briones.

Lobster bisque and lemongrass risotto with butterpoached lobster trails and green asparagus by chef Eric Weidmann of Sage Bespoke Grill, Shangri-La Makati.

Marilu Batchelor.