A SUIT­ABLE MATCH

Ex­pe­ri­enc­ing wine and food the right way

Northern Living - - SPECIAL FEATURE - TEXT HANNA SORBITO AND SEPTEM­BER MAHINO

Bring­ing a bot­tle of wine to a gath­er­ing can cre­ate a mem­o­rable din­ing ex­pe­ri­ence for ev­ery­one. With its good bal­ance of acid, tan­nin, and fruity fla­vors, wine can awaken the palate, adding fur­ther to the din­ers’ en­joy­ment of each course. It also adds a de­li­cious so­phis­ti­ca­tion to any meal, whether while you’re on a food hop or even in the mid­dle of a ran­dom day, when you’re sim­ply feel­ing fancy.

When at Mamou’s, try their cracked cheese with fuet and honey, a bot­tle of Mar­ques de Cac­eres Rosado on the side, and dwell on the per­fect blend of sweet, sour, and sa­vory fla­vors, and the rich con­trast be­tween acid­ity and sweet­ness. Fa­mous for their Span­ish dishes, Bar­cino of­fers a se­lec­tion of fine meats. When here, prep your palate with a sip of a light-bod­ied red, such as their Bero­nia Reserva, to bal­ance out the nat­u­ral juices of their Salpi­cao Ten­der­loin, one of the best among Bar­cino’s Carnes se­lec­tion. Go­ing for a light mid­day meal? Go for some­thing whole­some with a salad of your choice. Give your greens a lit­tle kick by pair­ing them with a white wine that com­ple­ments the tangi­ness of their vinai­gret­te­based dress­ing; the Layer Cake Chardon­nay 2012 is a nice ad­di­tion to a re­fresh­ing mix of greens, fruits, and peanuts. Visit Ayala Malls The 30th at 30 Mer­alco Av­enue, Pasig City to try these wine pair­ings.

First Press Wine, Bar­cino; Cracked cheese with fuet and honey, Mamou; Salad and Layer Cake Chardon­nay.

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