tag:blogger.com,1999:blog-41595786804594274852024-03-05T18:26:53.230+08:00EyeOnWineNoelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.comBlogger618125tag:blogger.com,1999:blog-4159578680459427485.post-18023895842553173422018-06-25T17:38:00.000+08:002018-06-25T17:40:23.129+08:00Badia a Coltibuono "Historical Vintages" Tasting.<div dir="ltr" style="text-align: left;" trbidi="on">
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On a recent trip to Tuscany, for Sunday, the 3rd June 2018, 11am, I had booked Catha & myself for a "Historical Vintages" tasting (i.e., old vintages of their Chianti Classico Riservas, private tour included, by pre-booked appointment only) at <a href="https://www.coltibuono.com/en/"><b>Badia a Coltibuono</b></a> in Gaiole, Chianti. We were based in Montalcino at the time, so we had to get up a little earlier for the approximately 1&1/2 hours' winding drive northward. We made it in good time.<br />
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Originally built in the 11th century to be a monastery of the Vallombrosan Order of Benedictine monks, it was eventually bought in 1846 by wealthy Florentine banker Michele Giuntini. Passed down through the years to his descendants, now the Stucchi-Prinetti family (for lack of male Giuntini heirs at some point), one of whom, a lady, still lives there (but travels very often). I understand that she has a son; but he doesn't live there.<br />
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<tr><td class="tr-caption" style="text-align: center;">The estate's French styled gardens.</td></tr>
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The estate's original Latin name was <i>Badia a Cultus Boni</i>, or, in English, "Abbey of Good Cult", alternatively, "Abbey of Good Agriculture/Harvest" - a testament to the fertility of its soil (the monks had to grow their own vegetables for sustenance after all).<br />
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<tr><td class="tr-caption" style="text-align: center;">The old well from which the monks drew their water.</td></tr>
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Restored 16th century paintings and furniture line the corridors. These are still in actual use - one can sit in the chairs. In other venues, these would be just for display, cordoned off from use.<br />
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Down to the cellars where their wines are aged in varying sizes of oak barrels. The vineyards and modern winery themselves are 15 minutes' drive away; but the finished wines are brought to this estate for ageing.</div>
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In this part of the cellar are kept the estate's old vintages. It is from here that the bottles for the "historical vintages" tasting are taken. The very oldest bottles, of course, are not made available for tastings; but are kept by the family for historical purposes.<br />
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On the music lounge's ceiling is an old restored mural of the Vallombrosan order's symbol. The old abbey's original oratory was dedicated to San Lorenzo di Coltibuono who was martyred by being roasted alive over a grill - hence the grill with a crown. The hand on the right side holds a stick used for farming purposes, identified with the Vallombrosan order's founder, San Giovanni Gualberto.<br />
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<tr><td class="tr-caption" style="text-align: center;">Old restored mural of San Giovanni Gualberto.</td></tr>
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The tour done, we settled outside for the tasting.</div>
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It wasn't one of those ubiquitous tastings during which one gets small pours of each wine. Four bottles of their Chianti Classico Riserva were open in our presence; and the bottles were ours to do as we wished. The older vintages that day were <b>1994, 1970 & 1969</b>, with a current 2013 thrown in for comparative purposes.<br />
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The 1994's cork stuck stubbornly to the sides and would crumble in the middle when pulled; thus, necessitating straining into a decanter. Uncorking the 1970, 1969 and, of course, the 2013, presented no such problems.<br />
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The 1994 was the heftiest amongst the older wines, being a few notches over medium-bodied. It also came off as the most concentrated. I figured it would be the best for a meal. The 1970 was in notably good shape for a 48 year-old wine, presenting serene, contemplative soft fruit. The 1969 was comparatively the least in body, concentration, heft and ripeness, as we detected some greenness/stemminess, as well as drying tannins in the finish.<br />
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None of the older ones had particularly long finishes. Over-all, it appeared to me that the producer goes for a more old-school, classic, drier, acid balance lifted, elegant style as opposed to the richer, riper, lower acid modern style.<br />
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After the tasting session, Catha & I chatted with our guide (a very charming German lady who is married to an Italian) until a little before 2pm, then walked to the producer's nearby on-site restaurant for lunch; bringing along the rest of the older bottles (we left the remains of the 2013). Immediately above depicted is Catha's pasta course with squid, tomatoes, black olives and toasted breadcrumbs.<br />
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My pasta course featured braised duck sauce.</div>
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As we were to have dinner not too long from then, Catha didn't want a main course. Mine was the Braised Rabbit Leg en Fricassee. With it, I had mainly the 1994, and, thereafter, some of the 1970. The 1969 I poured a bit of to see if it would improve. It didn't. After a double espresso each, we drove back to Montalcino.<br />
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In all, the tasting and tour were quite enjoyable. The wines themselves were nice enough in varying degrees (well, except the 1969). I certainly wouldn't mind having their 1970 again; and am curious about their 1985, mid to late '90s and their 2001. We shall see.<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com32tag:blogger.com,1999:blog-4159578680459427485.post-59251128399281405312018-06-24T14:28:00.002+08:002018-06-24T14:28:55.530+08:00Re: Young Tuscan Reds: Another "New Discovery".<div dir="ltr" style="text-align: left;" trbidi="on">
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On Thursday, the 7th June 2018, I was back for dinner at Cibrèo, this time, instead of their more formal ristorante, at their more casually chic caffè across the street (<a href="http://www.cibreo.com/en/cibreo-cafe/"><b>Caffè Cibrèo</b></a>) because this is the only Cibrèo establishment that serves their (deservedly) highly recommended <i>bistecca alla Fiorentina</i> (melt-in-your-mouth, moist, served off the bone, with butter involved, etc.). It shares a kitchen with the ristorante, by the way.<br />
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Almost immediately after I was seated (with Catha, as Apple Lazaro-Villadolid and Bernadette Ofiana-Davis caught up after a few minutes), the ristorante's sommelier passed by, recognized me from the other night, and stopped to say "hello". We chatted briefly and I asked her what wine on the caffè's list would go best with the steak. She responded by saying that she'd bring me the ristorante's wine list from across the street. After a few minutes, list in hand, I glanced at it for a couple of minutes and said: "Please choose our red for us, and a starter white as well; after your great recommendation the other night (see: 2014 Fontodi Flaccianello della Pieve immediately below), I'm happy to go with whatever you decide."<br />
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After a vividly crisp, refreshing, zippy, appetizingly dry <b>2016 Fattoria Naní Origini Verdicchio dei Castelli di Jesi DOC Classico Superiore</b> to go with our many starting dishes...<br />
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...with the steak, we had the <b>2015 Il Tagliato Balze d'Istrice</b>. This is a Tuscan IGT (80% sangiovese, 20% merlot, production typically only 1000 bottles per year) from producer-owned vineyard high in the hills of Greve in the Chianti Classico region. The producer's name, "Il Tagliato", means "The Blended"; and the bottling's name, "Balze d'Istrice", means "Cliff of the Porcupine" (hence, the drawing of the porcupine on the label). Big, full-bodied, notably/lushly ripe and generous. Rich dark red fruit, plum, cherry, cola, chocolate, vanilla (must see some new oak in the barrels), quite concentrated and dense; but, with decent freshness, adequate lift, it somehow, remains in balance. Comes off quite modern. That all said, it was more than a decent pairing for our indulgent steak main course.<br />
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If one somehow comes across this wine (may be tough if one is not in Florence or elsewhere nearby in the Tuscan region given the small production), it's definitely worth a try as it is moderately priced (around 65€ on the wine list). Well worth a go, in my book.<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com3tag:blogger.com,1999:blog-4159578680459427485.post-59275377298737294392018-06-20T14:48:00.001+08:002018-06-20T14:48:07.782+08:00An Eye-Opener on Young Tuscan Red.<div dir="ltr" style="text-align: left;" trbidi="on">
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I normally shun young reds unless for academic tasting. For meals, I go for wines with at least a bit of maturity; but, a recent experience during a recent trip to Tuscany just might change that. During dinner at <a href="http://www.cibreo.com/en/cibreo-restaurant/"><b>Ristorante Cibrèo</b></a> (Florence) on Tuesday, the 5th June 2018, I asked the sommelier about two '95 IGTs on the wine list. She gave me information thereon, then recommended to go with my main course of...<br />
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...a night's special <i>Chianina Carpaccio with Fresh Mushrooms</i>...</div>
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...the very young (and materially less costly) <b>2014 Fontodi Flaccianello Della Pieve</b>. I told her I prefer aged reds; but she gently urged me to try this out instead - saying she prefers aged reds herself; but that this is an exception. I decided to follow her advice, and I'm very glad I did.</div>
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I found it to be an irresistibly lovely young wine. After time in the glass, it opened up and presented clean, fresh, vibrant berries with notable purity and neat lines. Slightly over medium-bodied, nicely rounded/ripe tannins. Very smooth. A joy to drink. My wife loved it too. Excellent stuff. Days later, while wandering around the old part of San Gimignano, I happened across a wine shop with only one bottle of this for sale (moderately priced at 70€). Without hesitation, I bought it to bring back to Manila. Around 2 days later, back in Manila, I bought a couple of the 2013 vintage from Premium Wine Exchange. I've yet to try the 2013; but I plan to do so soon. I learned something new, and that's always good.</div>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com3tag:blogger.com,1999:blog-4159578680459427485.post-32013111887420477322016-03-27T12:05:00.000+08:002016-04-25T11:16:29.098+08:00Clem in Manila 2016, Part II: Burgs at Champêtre.<div dir="ltr" style="text-align: left;" trbidi="on">
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The next evening, Friday the 26th February 2016, was a more wine-centric dinner at an old favorite brasserie, Chef Marc Aubry's <b>Champêtre</b>. We were only 6 in all this time.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">L-R: Alex, Clem, me, Catha, Richard & Aaron.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alex starts opening the bottles...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...as does Richard. Some corks broke in half, but we managed.</span></td></tr>
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I had earlier reserved a few orders of <i>Moules de Bouchot</i>, prepared <i>à la Marinière</i>; the relatively smaller, tender, succulent, delicately and distinctively flavored AOP mussels flown in live from France.<br />
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With the <i>moules</i>, we started with a bottle of <b>2001 Domaine des Comtes Lafon Meursault Clos de la Barre</b> - Alex's bottle. Properly dry and reserved; it presents its precisely minerally, slightly nutty fruit on a medium-plus body. Notable depth and firm structure. Patrician, yet decidedly masculine; like a gentleman farmer.<br />
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Richard had opened a <b>1983 Robert Sarrau Pouilly-Fuissé</b> - Unfortunately, the wine was way past its time, showing disturbingly mushroomy, sherry-ish notes. While it did pull a slight Lazarus towards dinner's end, it was really just too far gone.<br />
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The '01 Lafon Meursault Clos de la Barre went very well with the afore mentioned <i>moules</i>, the immediately above depicted <i>Escargots à la Bourguignonne</i>...<br />
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...and, especially with Marc's signature <i>Terrine of</i> <i>Foie Gras d'Oie with Brioche and Berry Compote</i>. This, for me, is, without doubt, the best terrine of foie gras in the country. I've yet to try anything here that even comes close.<br />
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With the goose foie gras terrine, I also greatly enjoyed Clem's <b>2000 Champagne Krug</b> - Broad, rich, impressively round and long, opulently creamy, nutty, with butter & baking spice lacing its dried fruit base. Lovely champagne.<br />
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For main courses, Clem had the salmon (of which I have no photo); while Catha went for her usual...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...Roasted Veal Tenderloin with Morel Sauce.</span></td></tr>
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By then, we had begun on the night's reds; beginning with Alex's <b>2003 Domaine Prieuré Roch Grand Cru Clos de Vougeot</b> - this precocious, muscular, youth already shows notes of iron, meat & slight Burgundy decay in its deep, concentrated, tannic, sweetlishly ripe (bordering on jammy) dark fruit. Big-boned and full bodied. Intense, heady stuff. Very long. Clos de Vougeot on steroids...<br />
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...which easily stood up to my hearty, perfectly cooked & juicy Grilled Lamb Chops.<br />
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With our main courses, we also enjoyed my bottle of <b>1997 Joseph Drouhin Beaune Premier Cru Clos des Mouches</b> - Still notably fresh with good acidity, which cuts nicely through the hearty lamb. Notable grip. A notch or two over medium-bodied; sappy dark red berries over plum base, with good earthiness, focus, and definition. More than decent length; nicely rustic. I had my share of this before finishing off the other two reds, as, comparatively, this was the lightest in body.<br />
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Clem's <b>1988 Joseph Drouhin Grand Cru Charmes-Chambertin</b> was ample, richer and more concentrated than any other Charmes-Chambertin that I can remember having had. Notably ripe, but not over-ripe or jammy, with precise intensity. Good balance and harmony in this relatively stylish Charmes-Chambertin. Lovely stuff.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">We finished off the mentioned bottles...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...with a shared platter of assorted French cheeses...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...Marc joining us as the evening's service wound down.</span></td></tr>
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We had started on dessert, the first of which was a Dark Chocolate Nelusko Cake (the remains of which are on the red platter immediately above), which got Marc and I in a discussion about desserts that were popular in Manila in the late '70s to early '80s. Marc then began sending us more desserts:<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Melt-in-your-mouth <i>Tarte Tatin</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Superb <i>Baba au Rum</i> with Fresh Strawberries.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Excellent "<i>Pithivier</i>" of Pears with Frangipane Sauce.</span></td></tr>
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Our conversation about <i>de rigueur</i> desserts of the past, Marc then sent us the new <i>Champêtre Mystere</i>, his take on Baked Alaska (which was the rage in '70s Manila) - dried figs & Cointreau ice cream, coated in meringue and roasted almonds...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...served <i>flambée</i>, <i>naturellement</i>.</span></td></tr>
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Aaron then noted that none of the bottles he brought were yet opened. Though the rest of us were already quite full by then (and most of us had had a lot to drink the previous night), some suggested we open his wines next we meet. Richard, however, was still a bit thirsty, so...<br />
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...Aaron immediately offered up his bottle of <b>1994 Harlan Estate</b> - Very impressive. Deep, intense, concentrated, full-bodied, distinctively Napa, but remarkably refined (more than other vintages I've had). Good restraint, though undeniably rich. Well-knit, streamlined, with notable acid balance that keeps things interesting. A class act of a Napa cult.<br />
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Seven wines for six persons - a very reasonable wine dinner. Alex clamored for more, stronger stuff, and invited everyone to his place for cognac, single malt & gin with Cuban cigars, but, as most of us already had a lot the previous night, we were constrained to decline his generous offer (but that certainly didn't stop him from having a few himself at home).<br />
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Thanks for setting aside time for us, Clem! Great seeing you as always! Until the next!</div>
Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com7tag:blogger.com,1999:blog-4159578680459427485.post-82964809378839899012016-03-25T22:49:00.000+08:002016-03-25T23:14:39.325+08:00Clem in Manila 2016, Part I: Bar Pintxos, Tapas y Más.<div dir="ltr" style="text-align: left;" trbidi="on">
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February the past several years has been marked by California-based fellow wino's, Clem Nieto's, annual visit to Manila. This time, Clem had only 2 successive free nights in Metro Manila, so some of us Usual Suspects made sure to have dinner with him both those nights; the first one, the 25th February 2016, being at Miguel & Tinchu's <a href="https://www.facebook.com/Barpintxos/?fref=ts"><b>Bar Pintxos, Tapas y Más</b></a> (which everyone just calls "Pintxos").<br />
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<tr><td class="tr-caption" style="text-align: center;">L-R: Rene, Sanju, Clem, me, Alex, Cutie, & Catha.</td></tr>
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For purposes of efficient drinking, we started early at 6pm; kicking the early evening off, as usual, with a couple of bottles of Ayala champagne, both courtesy of Alex:<br />
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<b>NV Champagne Ayala Blanc de Blancs</b> (no photo, unfortunately) - Edgy, nervy, appetizingly dry, racy; a rather linear, light-bodied champagne dominated by notably pure, keenly focused green apple & citrus, infused with a Chablis-esque white minerality.<br />
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<b>2002 Champagne Ayala Cuvée Perle de Ayala Brut</b> - Similarly pure, focused, crisp, vibrant and racy as the immediately above mentioned NV Blanc de Blancs, but obviously heftier, creamier, with more of a pronounced middle, creamier texture, and added notes of nuts and brioche.<br />
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Both bubblies were enjoyed with the first few pintxos of:<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fresh Tuna, Guindillas & Anchovy.</span></td></tr>
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As we know Clem prefers lighter seafood dishes over heavier meat-based fare, almost the entire menu revolved around seafood.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Salmorejo with Scallop & Crisped Jamón Accent.</span></td></tr>
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By then, a few of us had started on Alex's bottle of <b>2008 J-M Brocard Chablis Premier Cru Montée de Tonnerre</b> which presented good freshness in its cold limestone & seashell laced green apple and Korean pear. A shade or two lighter than medium-bodied, with a nice roundness to the fruit.<br />
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Next was a platter of Miguel's more recent creations: Pintxos of Boquerónes, Uni (flown in fresh from Japan) & Caviar.<br />
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Clem then opened and shared his bottle of <b>2002 Champagne Piper-Heidieck Cuvée Rare</b> - A broader, more expansive, riper style of bubbly compared to the two previous Ayalas, featuring creamy, softly-baked apples and pears with a touch of almond paste. Good complexity and heft. This went very nicely with the following heftier...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...<i>Pintxo de Bacalao con Crema de Ajo</i>, and...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...<i>Gambas a la Plancha</i>.</span></td></tr>
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The <i>Besugo a la Oriotarra</i> bears special mention - a recipe taught to Miguel by our Basque friend, Javi Lecumberri (a.k.a., Xabi Lekunberri), who hails from San Sebastián. The fresh besugo is cooked in the style of Orio, a fishing village a short drive west (following the coastline) from San Sebastián (towards Getaria), its western perimeter on the river Oria. Incredibly succulent, moist, gently laced with olive oil, a bit of cooked vinegar, garlic and a bit of chili. Simplicity at its best. Loved it.<br />
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Moving on to more substantial fare, we had a few orders of <i>Huevos Estrellados con Patatas y Chistorra</i>. This is one of the typical comfort dishes I favor in Bar Pintxos...<br />
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...and it went great with the delicious bottles of <b>Russian River Blind Pig IPA</b> that Clem brought along.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bar Pintxos partner, Tinchu, proudly serves...</span></td></tr>
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...one of two huge dry-aged <i>Chuletónes</i>, served, as is traditional, with sides of fries and confited piquillo peppers. The beef was from <b>Carnicería Asensio</b> in San Sebastián, flown in for us by Xavi during his previous trip to Manila.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Clem looks a bit intimidated by the <i>chuletón</i>'s size.</span></td></tr>
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With the hearty beef course, we had some <b>2003 Bodegas López de Heredia Viña Tondonia Reserva</b> (care of yours truly) - Notable riper, denser, lusher in fruit and fuller in body than the usual Viña Tondonia, the unusually hot vintage weather is obvious indeed. It is still quite primary, with just the merest hints of balsamico and the producer's distinctive oxidative style, but, to my mind, already enjoyable with a big, juicy steak.<br />
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I note that many other producers went a bit wild in oak exposure in this vintage (maybe because they figured the fruit could take it), but, in López de Heredia's case, it maintained its judiciousness as far as oak goes.<br />
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Meanwhile, Sanju had already opened his bottle of <b>Sipsmith London Dry Gin</b>, with which we had as many Gin-Tonics as the bottle allowed. I also shared a bottle of <b>Monkey 47 Gin</b>, but I forgot to take a photograph of it. Both bottles were gone by the evening's end.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The gang with chef-patrón Miguel (4th from right). ¡Salud!</span></td></tr>
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Dinner done, we refused to call it a night; so, 5 of us intrepid imbibers made our way back to Alex's place (very near where Clem, Sanju & Cutie stay) for some Cuban cigars, cognac, single malts & more gin-tonics. I vaguely recall Clem got pretty smashed, so I made sure to get him back to his place before 2am (barely), so he could recuperate well for the following dinner.<br />
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Great night; great to see Clem again. Until the next (night)!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com8tag:blogger.com,1999:blog-4159578680459427485.post-27686288072501343022015-01-22T18:13:00.003+08:002015-01-22T18:31:17.674+08:002 Nice, Moderately-Priced Locally Available Wines w/ Merienda-Cena.<div dir="ltr" style="text-align: left;" trbidi="on">
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This past Monday, the 19th January 2015, was the last of the long holiday of the Pope's Philippine visit. Catha & I decided to have merienda-cena at <a href="http://www.theblackpigbar.com/"><b>The Black Pig</b></a> and have a bit of wine as well (<i>n.b.</i>, both wines may be purchased on retail at the Bacchus Épicerie). Anton joined us a little after we had settled in on the outside couch seating so I could have an early evening cigar*.<br />
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* <span style="font-size: x-small;">The owners of The Black Pig are friends of ours, we almost always hang out with them there when they are around, and we are there quite regularly. At all times, I pay for whatever I order, save on the odd occasion when Carlos happens to be experimenting on a new dish or two and wants my opinion on the same - so I get to taste some prototypes once in a while.</span><br />
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With a platter of <i>Jamón Ibérico de Bellota de Jabugo</i>, we started on a bottle of <b>2009 Domaine Laroche Chablis 1er Cru Les Fourchaumes Vieilles Vignes</b> which Catha wanted to try out. My notes then were as follows:<br />
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<span style="background-color: #fff2cc; color: #141823; line-height: 18px;"><span style="font-family: inherit;">[B]road, deeply veined ripe fruit, notably round, lemon curd, baked apple and pear infused with rich minerality, mild cold stoniness, and discreet leesiness. It's one of the richest, ripest and most indulgent Chablis I've ever had. Undeniably pleasing, but not really Chablis as I know it.</span></span></blockquote>
I add that it is around medium-bodied, with a more than decent persistence. As stated, it was quite nice, and we three certainly enjoyed it. That said, most likely because of the vintage, I doubt I could have identified it as a Chablis if I had it blind - which goes into typicity, which I particularly look for in any wine.<br />
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Would I buy it again? Oh, yes, definitely. Would I pair it like I would usually a 1er cru Chablis as I know it? No, I wouldn't, but that's just me. I'd probably treat it more like a good white from the Côte de Beaune. With the two below depicted dishes (both usual orders of ours), we eventually finished off the night's white.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Seared Scallops w/ Grapefruit, Chorizo & Chicken Jus</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Veal Sweetbreads w/ Charred Onions</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Thereafter, 4 cheeses from the house's <i>Cheese Selection</i>...</span></td></tr>
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...which we enjoyed with a bottle of <b>1999 Alfredo Prunotto Barbaresco Bric Turot</b>. I wrote about this very recently, as follows:<br />
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<span style="background-color: #fff3db; color: #29303b; font-family: Georgia, 'Times New Roman', sans-serif; font-size: 13px;">My bottle. Nice rose, vanilla, violets, cedar, and sweet berries in the bouquet. Several notches over medium-bodied, sleek and silky, a bit of tar, leather and dried herbs in its dark fruit. Neat and moderately polished. Good length. Its acid balance gives good balance, with enough cut for the steaks. Alex liked this more than the succeeding wine. This is actually one of my go-to locally available Barbarescos - one that I usually bring to Mamou Too! for their rich, dry-aged porterhouse and rib-eye steaks, as well as to L'Opera for their large T-Bones.</span></blockquote>
As stated, I've been opening and enjoying many bottles of this over the past year. I add now that, with a bit of slow-ox and breathing in glass, it is warm and comforting, nicely ripe, and possesses pleasing breadth. If I had to nit-pick, I'd probably say it could use a bit more focus, but, that said, I'm not complaining at all. This was a particularly nice bottle - well, either that, or it was the relaxed, unhurried ambiance and/or the company. By then, Berna & Carlos had joined us at table (Steve & Tricia had left earlier).<br />
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That was it for wine that night, since both Catha and I would be at the office the next day.<br />
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I did, however, have a bottle of complex, refreshingly hoppy <b>Lagunitas Little Sumpin' Wild Ale</b> to finish off the evening. The Black Pig, by the way, carries a nice selection of both local and imported craft beers which one can enjoy with a good selection of pica-picas.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lovely evening, guys! Until the next!</span></td></tr>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com9tag:blogger.com,1999:blog-4159578680459427485.post-14410876280177873992015-01-19T16:39:00.000+08:002015-01-19T16:39:31.230+08:00Some Wines w/ Dinner at Home.<div dir="ltr" style="text-align: left;" trbidi="on">
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Due to the long weekend of the Pope's Philippine visit, I have some time to update my blog. This, as well as the past few posts are not in chronological order, but, hey, that's all I can do.<br />
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After over a year of owing Berna a home-cooked dinner, on Wednesday the 3rd December 2014, I finally made good my promise. We were 7 in all: Berna, Cutie, Catha, Alex, Sanju, Gani, & myself. Unfortunately, I totally forgot that Berna is allergic to seafood, so it was slim pickings for her that night. Sorry, Berna! Next time, all meat dishes!<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7317_zps4a191339.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7317_zps4a191339.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cutie & Berna in the sala for cocktails.</span></td></tr>
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With the first bottle of white while waiting for the others to arrive, we had canapés of <i>Smoked Salmon with Crème Fraîche & Caviar on Blini</i>, some <i>Parma Ham</i> which Berna could eat, and...<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7312_zps71ddc450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7312_zps71ddc450.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...the <i>Caviar Pie</i> that Berna brought.</span></td></tr>
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Once we were complete, we moved to the dining room, and they started on the salad course (<i>Mixed Greens with Tarragon Leaves, Parma Ham, Shaved Parmesan, Toasted Pine Nuts, w/ Honey-Mustard Dressing</i>) as I started grilling the steaks outdoors.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dinner conversation was animated...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...involving pretty much anything under the sun.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7322_zps90bff03b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7322_zps90bff03b.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Seafood Paella</i> by Catha.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7327_zpsac6021a1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7327_zpsac6021a1.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Chili-Garlic Prawns</i> by yours truly.</span></td></tr>
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With the foregoing dishes, we had some of Alex's <b>2008 Domaine J-M Brocard Chablis 1er Cru Montée de Tonnerre</b>. Since I just posted on that particular wine, no need to repeat myself herein.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7351_zps5fb0472c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7351_zps5fb0472c.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Grilled USDA Prime Grade Rib-Eye Steaks</i> by me.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The night's wines.</span></td></tr>
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<b>1985 Domaine de la Pousse d'Or Pommard 1er Cru Les Jarollières</b> - My bottle. Still alive and in more than decent form, this showed a good dose of bottle-aged sweetness in its violets, cep and loam touched dark plum, ripe raspberry woven onto a mild black cherry base. Slight topnotes of camphor and cedar. Medium-bodied with a medium finish, it's middle was a bit weak, and it lacked the stuffing and power for the steaks. Still, as a whole, it was a pretty good aged Pommard. I'd not wait longer on this, so drink up if you have any.<br />
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<b>1995 Bodegas Campillo Gran Reserva</b> - Sanju's bottle - quite possibly the last of its kind in the country (I know because Aaron & I were the ones who used to import it). Still drinking quite youthfully, full-bodied, good depth in its dark, ripe fruit, nice middle. With good push on the palate, through to the long, liquorice and vanilla/oak finish, it handled the steaks easily. I was quite happy with the way this showed, and do appreciate Sanju's sharing his last bottle with us. Unfortunately, the producer is no longer selling this particular vintage, so, the best one can do now is order it on retail from abroad.<br />
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<b>1999 Alfredo Prunotto Barbaresco Bric Turot*</b> - My bottle. Nice rose, vanilla, violets, cedar, and sweet berries in the bouquet. Several notches over medium-bodied, sleek and silky, a bit of tar, leather and dried herbs in its dark fruit. Neat and moderately polished. Good length. Its acid balance gives good balance, with enough cut for the steaks. Alex liked this more than the succeeding wine. This is actually one of my go-to locally available Barbarescos - one that I usually bring to Mamou Too! for their rich, dry-aged porterhouse and rib-eye steaks, as well as to L'Opera for their large T-Bones.<br />
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<b>2004 Alfredo Prunotto Barolo Bussia*</b> - My bottle, decanted for aeration for approximately 2-1/2 hours before being served. Still too young and quite tight, this shows good grip, healthy acidity, and notable depth of fruit. There are also hints of the tar and rose notes one expects from Piedmonte's nebbiolo-based reds, but, nice enough as it was, it is still really too young. I'd wait at least another 5 years before opening another one of this. Good potential though.<br />
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<b>*</b> <span style="font-size: x-small;">Both moderately priced; purchased from Bacchus' Epicerie in Commerce Center, Alabang.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Desserts were: <i>Espasol</i>...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7363_zps8062696c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7363_zps8062696c.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...<i>German Cookies</i> by Tina de Jesus...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7355_zps19e53faa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7355_zps19e53faa.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and an excellent <i>Lemon Torte</i> by Roshan (thanks, Cutie!).</span></td></tr>
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Digestifs were bottles of <b>Destilería Limtuaco's Manille Liqueur de Calamansi & Liqueur de Dalandan</b> (the very first bottle produced, no less) courtesy of Berna. Quite impressive, indeed.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7390_zps7aa648de.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos021/IMG_7390_zps7aa648de.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sanju & Gani with bottles of <b>Very Old<br />Captain Rum</b>, courtesy of Berna.</span></td></tr>
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Fun night! Thanks again for coming all the way to the boondocks and braving the then already heavy pre-holiday traffic, guys! Until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com4tag:blogger.com,1999:blog-4159578680459427485.post-1917127677860984602015-01-19T14:06:00.001+08:002015-01-19T14:06:58.206+08:00Christmas Dinner 2014.<div dir="ltr" style="text-align: left;" trbidi="on">
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Our usual family dinner of the 25th December was smaller than usual - just 7 of us as Tad & Chako spent the holidays in Japan, and, Pia, Harry & Suyin couldn't make it to the Philippines this year. As I was too tired to cook, we opted to have dinner at Cyrille & Anna Soenen's <b>Brasserie CiÇou</b> (same as last year).<br />
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After we settled in and placed our respective orders, Cyrille thoughtfully sent over a couple of platters of complimentary canapés for us to munch on as we waited. With them, we started on the first bottle of clean, pure, minerally, discreetly cold stone and steel touched, somewhat pillowy-fruited <b>2008 Domaine J-M Brocard Chablis 1er Cru Montée de Tonnerre</b>. The producer is quite competent and pretty reliable. Catha & I actually visited them in Chablis once in the very hot summer of 2006. I liked what I tasted, brought home some bottles, and shared some with Jojo Madrid - who now distributes their wines through his <b>Premium Wine Exchange</b>.</div>
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Its appetizing dryness and minerality made for a very nice pairing with the <i>Fresh Oysters</i>; while its bright acid cut and precise fruitiness made it a nice counterpoint for the previously mentioned canapés...</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and the <i>Assiette de Pâtés</i> as well.</span></td></tr>
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We also tried out a couple of orders of Cyrille's then new luxurious dish of <i>Kouign Amann Tartine of Pork Head Pâté & Seared Duck Foie Gras with Mushrooms and Raisin Chutney</i> - definitely lovely and indulgent. I think it was a season's special, but, they would likely be able to accommodate orders made a couple of/few days ahead of time.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lorenzo's <i>Salade Périgourdine</i> (para healthy).</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos020/IMG_8395_zpsdb1c753e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos020/IMG_8395_zpsdb1c753e.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Catha's <i>Duck Confit</i>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos020/IMG_8396_zpse3c2106f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos020/IMG_8396_zpse3c2106f.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A classic <i>Magret de Canard</i> for Reena.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille deftly finishes...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...Renzo's & Dad's orders of <i>Lièvre à la Royale</i>.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lorenzo & Cyrille.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">An order each of <i>Duck & Wild Hare Sausage</i> for Mau & Joaqi.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The evening's reds.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">With my <i>Pithiviers of Duck Breast & Foie Gras</i>:</span></td></tr>
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<b>1964 Château Pichon Longueville Baron</b> -<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #141823; line-height: 15px;">A ways from peak, but, after slow-ox in bottle & glass, still quite pleasurable - nicely complex with iron/sanguine notes in the cassis, black cherry, and underlying loam, slight composte, ceps & liquorice. Medium bodied, medium finish. Very mellow and comforting. My dad & Catha quite enjoyed it. I'd not mind buying more of it (<i>n.b.</i>, Don't dawdle over this wine as it started to fall a little after an hour-and-a-half from pouring).</span> </span> </div>
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<b>1993 Robert Mondavi Napa Valley Cabernet Sauvignon Reserve</b> -<span style="background-color: #fff2cc; font-family: inherit;"> <span style="color: #141823; line-height: 15px;">Still good amount of soft, mellow, deep, dark fruit. Sweetishly ripe, slightly creamy cassis and kirsch with toffee and vanilla bean nuances towards the back. A shade under full bodied. Should be good with rich steak at Mamou.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille & Anna joined us at table, and, later on, their kids too.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lots of <i>Mignardises</i> - always a must at <b>Brasserie CiÇou</b>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...same as their signature <i>Kouign Amann</i>. Always a treat.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mau went for the <i>S'mores Kouign Amann</i>.</span></td></tr>
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We all chatted on until near midnight over several complimentary pours of Cyrille's special <i>Calvados</i>.</div>
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An excellent, relaxed family Christmas dinner - just like last year. As far as I'm concerned, we should continue having Christmas dinners in <b>Brasserie CiÇou</b> in the years to come. Until the next!</div>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com3tag:blogger.com,1999:blog-4159578680459427485.post-42905658763338836602015-01-16T14:14:00.000+08:002015-01-16T15:56:02.935+08:00The Usual Suspects' Year-Ender (2014) Get-Together @ Mamou Too!<div dir="ltr" style="text-align: left;" trbidi="on">
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With Keiichi and Vince in town for the holidays (from Tokyo & Vancouver, respectively), the guys got together for our annual year-ender dinner on Monday the 29th December 2014. The unanimous choice of venue was <b>Mamou Too</b> in Rockwell - the private room, specifically, so we wouldn't have to deal with the seating shifts, and avoid disturbing other diners should things start to get a bit loud.<br />
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<tr><td class="tr-caption" style="text-align: center;">Keiichi, me, Richard, J-Lab, Aaron, Miguel, Vince, & Jojo.</td></tr>
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The moment I arrived, J-Lab, who is very much into sherry, shared some of <b>Bodegas</b> <b>Lustau Very Rare Palo Cortado Exclusive Solera Premium Sherry</b> - something he came across while searching for some of his usual holiday fruitcake at Marks & Spencer. Dry, nutty, quite smooth - definitely a nice apéritif, and inexpensive to boot. What more could one ask for (especially since palo cortados are very ordinarily very difficult to come by in these parts)? He thoughtfully let me take home the rest of the bottle since he knows Catha loves her sherry. Thanks again, J-Lab!<br />
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As always, some bubbly to welcome everyone to table: <b>Champagne Laurent-Perrier Cuvée Rosé Brut</b> - J-Lab's bottle. One of the neater, more focused locally available non-vintage rosé bubblies, this shows charming strawberries, cherry and slight black currant. Notable freshness, tension, and vibrance. Light-footed. Very pleasant, if a tad linear at this point.<br />
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<b>2000 Taittinger Comtes de Champagne Blanc de Blancs</b> - Keiichi's bottle. Very expressive on nose and palate, this is a minerally, complex vintage bubbly that presents vivid apple and ripe pears with, after time in the glass, moderate spiciness as well as discreet nutty undertones. Well rounded and precisely ripe, with notable heft especially on mid-palate, it retains good focus through to the finish. Very nice, and, to my mind, will gain even more complexity in years to come.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Healdsburg Harvest Salad</i> (para healthy).</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Spaghetti Bottarga</i> - a favourite of the group. With it...</span></td></tr>
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<b>2006 René & Vincent Dauvissat Chablis 1er Cru La Forest</b> - Jojo's bottle. I liked this a lot with the pasta. There is a bit of softness showing in the flint and white mineral touched fruit base (which, curiously for me, included a bit of pineapple), but it is in good form. Not as nervous or dry as I usually prefer my Chablis, but its acid balance gave lift enough to cut through the creaminess/oiliness of the rich bottarga pasta, and the finish cleansed/refreshed the palate well for the next bite. Lovely pairing.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Some <i>Grilled Lamb Chops</i> before the steaks.</span></td></tr>
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Unfortunately, my bottle of <b>1988 Domaine Louis Trapet Grand Cru Chambertin</b> was not a healthy one - its murkiness signalled it so when I decanted it. Too pruney and tired on the palate. Still drinkable if one had to push things, but that's not what it is all about after all. I gave it a good amount of time to show whatever it still had (if any), but, ultimately, I chucked my glass of it as well as the rest of the bottle. Too bad; but, that's the way it goes. Anyway, I had brought another red for the steaks (more on that later).<br />
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<b>1982 Château Pichon Longueville Comtesse de Lalande</b> - Aaron's bottle, and an excellent specimen at that. I've had this wine many, many times throughout the years, and, though we've noted a bit of bottle variation, this bottle was one of the better, fresher ones in the past, say, 5 years. Polished, complex, harmonious, precisely balanced, cassis, cherry, bit of raspberry, cedar, bit of warm asphalt, pencil lead, pipe tobacco, liquorice, leather, and violets. Beautiful wine, very complete. Excellent with the lamb chops.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>28-Day Dry-Aged USDA Prime Porterhouse</i>.</span></td></tr>
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<b>2005 Tenuta San Guido Sassicaia</b> - Miguel's bottle. Quite impressive with the rich steaks. It certainly had enough power and acid cut for them. Bordering on full body, this showed firm structure, good bones, and properly discreet power. Good depth of fruit as well, finely laced with earthy tobacco and a bit of dried herbs. Ripe enough, but not over-ripe (which is a good thing for me). With the steaks, this was my favourite pairing red of the evening.<br />
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<b>2000 Château Léoville Poyferré</b> - Keiichi's bottle. Typically ripe for the vintage, and plushly made with an international slant typical of the producer (based on vintage 1996 onward in my experience/to my recollection). This is a crowd pleaser, and seemingly made to be as such with its luxurious texture and very evident oak-related chocolate/vanilla notes. Very enjoyable, if not quite intellectual. Don't get me wrong - this definitely has its place on table, depending on the evening's mood. After all, one doesn't feel like having intellectual discourse all the time (well, I don't, anyway). It was good with the steaks as well.<br />
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<b>2004 Dominus</b> - J-Lab's bottle. Another relatively young wine, though, with the rich steaks, as impressive as Migs' 2005 Sassicaia. More stylish, riper/sweeter/creamier in fruit, a bit lower in acid, this is squarely full-bodied, with an over-all more opulent nature than the two previously mentioned reds (this is Napa Valley after all). That said, it definitely showed good bones, body, length, and confidence. As stated, I was also impressed how well it showed with the steaks. Nice, nice.<br />
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By then, Johnny had caught up, and, as we were already very low on reds, I opened my <b>1993 Robert Mondavi Cabernet Sauvignon Reserve</b> - This is a steady reliable Napa cab which, from recent, previously opened bottles (at Mamou Too! as well), has still got gas in its tank enough for a few/several more years, though I see no reason to purposefully hold back on opening them now with steaks. Just a little bit blocky as compared to its more Bordeaux-esque 1992 version, the '93, however, seems to hold longer in glass. Nothing to complain about, really, especially at its reasonable price, but, honestly, I fee no compulsion to buy more of it. Decent, but nothing exciting.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Others on deck, most handed a suspended sentence.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Richard Joye with a bottle of almost the same name.</span></td></tr>
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Thereafter, a bottle of <b>Petit Grain Muscat de Saint Jean de Minervois Vin Doux Naturel</b> - Richard's bottle. Pleasant honeyed peach, yellow apricot, table grapes, touched with orange blossom notes. Nice pleasant, simple, straightforward little wine.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Vince seemed to like it well enough.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">As always, our favourite <i>Pecan Pie w/ Schlag</i> for dessert.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Keiichi digs in happily.</span></td></tr>
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J-Lab then offered up a bottle of <b>W & J Graham's 1983 Vintage Port</b>, but we all felt we had had enough and didn't want to waste his bottle. Thus, this lives for another day.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Great dinner, guys! Here's to 2015!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Miguel, Richard, Keiichi, & Elbert.</td></tr>
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Still reluctant to call it a night, a bunch of us moved to Elbert's Cigar & Whisky Lounge (a.k.a., the Riedel Room)...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...for cigars and cognac...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos019/IMG_8572_zpscd5247b2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos019/IMG_8572_zpscd5247b2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...with Alex & Sanju catching up with single malts.</span></td></tr>
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Alex, known for his prodigious appetite for single malts, as well as overly generously sharing the same (at times even surreptitiously) with friends, is fondly called "Demonio" (i.e., "Demon") - as can be seen on his bottles' name tags in Elbert's.<br />
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By around 3am, the remaining 4 of us (Alex, Sanju, Miguel, & I) got hungry again, and so moved on to <b>Donu Korean Grill</b> which is open 24/7. Alex and Sanju being the regulars, Migs and I let them do all the ordering and grilling...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...as Migs "wastedly" looks on.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Love the <i>Grilled Pork Cheeks</i> especially.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos019/IMG_8580_zps704e8aa0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/ermitano_photos019/IMG_8580_zps704e8aa0.jpg" height="340" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The super crispy <i>Korean Fried Chicken</i> wasn't bad either...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...as was the <i>Korean Vegetable Pancake</i>.</span></td></tr>
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It wouldn't be a complete Asian meal without a bit of rice, in this case, a couple of shared orders of <i>Kimchi Rice</i>. With all these, we polished off a few bottles of the house <i>Makgeolli</i> (a ubiquitous, sweetish Korean rice wine that looks milky and has a distinctive fermented, yoghurt-reminiscent tang to it). By around 5am, we finally called it a night and headed home (thank God for drivers as there's no way any of us could have safely driven ourselves home). What a night! Until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com6tag:blogger.com,1999:blog-4159578680459427485.post-23025494891155691642015-01-14T15:04:00.000+08:002015-01-17T23:34:07.238+08:00The Usual Suspects' Dinner for Alino.<div dir="ltr" style="text-align: left;" trbidi="on">
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Last night, Tuesday the 13th January 2015, was at <b>Sala Restaurant</b> for a dinner J-Lab organised to welcome and bid bon voyage to London-based wino, Alino. We were 7 in all.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">As always, some bubbly to start things off...</span></td></tr>
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<b>Champagne Jacques Selosse Initial Brut</b> - Alex's bottle. Selosse is a small, very highly respected champagne grower-maker. I've enjoyed many bottles of this <i>Initial</i> line and their <i>Version Originale</i> as well - having been very impressed when first I had the former courtesy of Clem Nieto. My general impression of Selosse bubblies are they are distinctive for their remarkable purity, definition, focus and subtle complexity - and this bottle was no different.<br />
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As far as I know, Jojo is trying to distribute some of the Selosse line (through Premium Wine Exchange) in the Philippines. We all wish him the best of luck in that (no mean feat, as there is great demand for the small production, and the owner is very selective of whom he supplies). Until then, if ever, we make do sourcing them in HK or the US.<br />
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Current obsessions over premier small grower-maker champagne aside, more popular, well-made, big-production champagnes are always welcome - such as <b>Champagne Krug Grande Cuvée Brut</b> - Arnie's bottle. Typically more buxom and distinctively honeyed with a nutty nuance (particularly after being allowed to warm down a bit and breathe) in its hefty roundness. Pretty much a no-brainer for a premier non-vintage bubbly - pricey as it is for a nv, for me, it delivers.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A nice egg-based <i>amuse bouche</i>.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My starter was <i>Seared Scallops</i>, meant for the whites.</span></td></tr>
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Unfortunately, my bottle of <b>1999 Domaine Michel Niellon Grand Cru Chevalier-Montrachet</b> was not a healthy one - which I immediately suspected once I decanted it for aeration - as this barely 15 year old's colour was that of a white Burg over twice its age. Upon a few sniffs and sips as it warmed
and breathed, it was obviously prematurely oxidised - not quite sherry-ish, mind you (as Arnie also noted), but enough to make it interestingly drinkable at best. Too bad; but it happens. Thus is the lot of those who buy even just semi-aged wine. It's all part of the game.<br />
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Good thing there was another white Burg on deck for the evening: <b>2001 Domaine Leflaive Grand Cru Bâtard-Montrachet</b> - Alino's bottle. From the colour (as seen immediately above), this immediately appeared in good health; and a quick sniff and sip confirmed it. Popped-and-poured, its initial notes of somewhat tight, minerally apple and Korean pear fleshed out nicely, bringing with it slight honey, and discreet butter, nuts, vanilla and toastiness. Good focus, pleasingly lean, no excess fat here. Still quite young, it may already be enjoyed if one must. I believe this can improve even more over at least another decade.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alino & Jojo.</span></td></tr>
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For the reds, my main course was <i>Roasted Pigeon</i>, now, happily, back on Sala's regular menu. The flesh is very tender and juicy, and, actually quite mild compared to wild French pigeon. Perhaps this is farmed pigeon rather than wild? The reduction was a bit too aggressive for my taste, but, in all, quite a nice dish.<br />
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The red I enjoyed most with my main course was the <b>1987 J-L Chave Hermitage</b> - Alino's bottle. Someone asked me about vintage 1987 in the northern Rhône, and, not being familiar with that vintage in the subject area, I passed the question on to Jojo - who knows Rhône much more than I do - all I know is that it was quite wet in Bordeaux. Jojo confirmed it was <i>generally</i> the same in the Rhône region, but didn't hazard a guess for the northern Rhône or Hermitage in particular.<br />
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In any event, this was a nice, warmly comforting, 3/4ths-the-way-from-medium-to-full-bodied wine showing more than decent depth in its molten red fruit/concentrated dark plum, with mild notes of black pepper, leather, iron/blood, and animal seamlessly woven in. Good balance, precise acidity, more than decent length. Definitely nice, and it went well with my pigeon.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sniff, sniff.</span></td></tr>
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I then tried out some <b>2006 Descendientes de José Palacios Moncerbal</b> - Alex's bottle that had been aerating in decanter for around 2 hours or so by the time. Huge, massive, powerful, spicy, ultra-ripe, and overwhelmingly lashed with vanilla/oak. Alex & I, who have had this numerous times in the past, were very surprised with the level of oak-dominance as previous bottles did not show oak that aggressively. We figured it was because previous bottles were either popped-and-poured or were slow-oxed and/or decanted for 7+++ hours by JC de Terry before serving. Lesson learned.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The 3rd red of the evening is poured...</span></td></tr>
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<b>1975 Château Léoville las Cases</b> - J-Lab's bottle (relatively recently sourced from a local private collection, I believe). Not being very familiar with Léoville las Cases' '70s vintages, I'd hazard that the previous owner had less than stellar/consistent storage facilities - as the wine was quite a ways tired compared to apparently well-stored bottles of '75 classed Bordeaux we enjoyed at Alex's past anticipated birthday dinner (i.e., '75 Montrose, Beychevelle, d'Issan, & Certan de May; 5th August 2014). Still drinkable, to be sure, but, without the depth and quiet power I know of las Cases' '80s & '90s vintages.<br />
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What did I just say about the game of buying aged wine? Well, we intrepid winos readily take the risks involved, as the rewards are well worth the occasional tired, prematurely oxidised, or damaged bottles. It's all fun anyway.<br />
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I had actually brought along a bottle of <b>1996 Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs</b>, but the guys opted to have it saved for another day as some of them were driving themselves home.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Platters of <i>Stilton & Sala's Signature "Fruity Bread"</i> for...</span></td></tr>
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<b>2011 Dow's Vintage Port</b> - Jojo's bottle, one he reported as being Wine Spectator's highest scored wine for the vintage. Smooth, amiable, well-structured & focused, with notable acidic balance and purity in its moderately sweet, dried dark fruit with light doses of toffee, chocolate and a hint of molasses. Neat and polished. Clean finish. This is the youngest vintage port I've ever had, and was very pleasantly surprised how enjoyable it was (I took another pour, as a matter of fact, because it went so well with the stilton and fruity bread).<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cheers!</span></td></tr>
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Thereafter, four of us (i.e., Alex, J-Lab, Alino, & I) moved to <b>Elbert's Cigar & Whisky Lounge</b> (a.k.a., The Riedel Room) for some single malt, cognac, and, a <i>puro</i> for me. We didn't stay out as long as we usually do as Alino had an early morning flight back to London. Nice night all around. Until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com4tag:blogger.com,1999:blog-4159578680459427485.post-65482888209019883922015-01-08T12:07:00.000+08:002015-01-08T15:25:05.951+08:0010 Most Memorable Wines of 2014.<div dir="ltr" style="text-align: left;" trbidi="on">
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So 2014 has come and gone, and, though I was too busy to regularly update my blog, that doesn't mean I stopped enjoying wine (albeit, admittedly, I didn't drink as often in 2014 as in past years). Thus, for posterity's sake (and to preempt forgetfulness), the following is a list of the 10 most memorable wines for me in the year past (<i>n.b.</i>, all bottles with meals, 5-7 persons per bottle at most, "tasting" pours/portions do not count as far as I'm concerned):<br />
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1. <b>1985 Champagne Veuve Clicquot Ponsardin Gold Label Vintage Reserve</b> (in magnum, Clem Nieto's bottle), paired with Cyrille Soenen's rendition of <i>Caviar Demidoff</i>, at Brasserie CiÇou, 20th February 2014.<br />
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2. <b>1983 Domaine Louis Latour Grand Cru Corton Charlemagne</b> (5 bottles throughout 2014, all mine, paired with various dishes involving lobster, foie gras, and scallops). Excellent wine, and not a dud in the whole batch. Those who profess not to appreciate chardonnay likely have never had a wine like this (or have the palate of a yak).<br />
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3. <b>1996 Domaine Coche-Dury Puligny Montrachet 1er Cru Les Enseignères</b> (Clem Nieto's bottle), paired with a couple of courses at Tivoli, during a dinner by visiting Michelin starred chef, Richard Toix, 27th February 2014.<br />
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4. & 5. <b>1997 Domaine Comte Georges de Vogüé Grand Cru Musigny</b> (Alex Tiu's bottle), and <b>1995 Château Lafite Rothschild</b> (Clem Nieto's bottle), during the same dinner immediately above mentioned. Wonderful.<br />
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6. <b>1982 Château Gruaud Larose</b> (Mehdi Tari's bottle), paired with <i>Roasted Suckling Pig</i> during dinner at Fook Lam Moon (the original/main restaurant on Johnston Road, Wanchai), 3rd April 2014. This wine never ceases to impress - I favour it more than all the 1982 first growths I've had.<br />
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7. <b>1997 Domaine Faiveley Grand Cru Corton Clos des Cortons Faiveley</b> (2 bottles in 2014, both mine, both excellent now, and, in my opinion, will improve even more over many years), paired with JC de Terry's <i>Chuletón Vasco</i> at Terry's Pasong Tamo, 21st June 2014.<br />
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8. <b>1983 Domaine Mongeard-Mugneret Grand Cru Grands Echezeaux</b> (my bottle), during a surprise birthday party for Alex Tiu at Elbert's Riedel Room, 5th August 2014.<br />
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9. <b>1964 Château Rausan-Ségla</b> (my bottle), during Catha's birthday dinner at Terry's Pasong Tamo, paired with <i>Butter-Roasted Veal Tenderloins with Mashed Potatoes & Petits Pois Carrots</i>, 27th August 2014.<br />
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10. <b>1982 Château Pichon Longueville Comtesse de Lalande</b> (Aaron Palileo's bottle), paired with <i>Grilled Lamb Chops</i> during the Usual Suspects' year-end dinner at Mamou Too!, 29th December 2014. Beautiful as ever.<br />
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Here's to more great wines and meals in 2015! Until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com2tag:blogger.com,1999:blog-4159578680459427485.post-42061144293393401392014-12-06T00:30:00.000+08:002014-12-06T11:29:11.810+08:00Lièvre (Hare) à la Royale with Châteauneuf-du-Papes.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #141823; line-height: 18px;">Last night, the 4th December 2014, some of the guys and I eagerly braved Metro Manila rush hour traffic to congregate at <b>Brasserie CiÇou</b> for Cyrille's <i>Lièvre à la Royale</i> (literally: "Hare in the Royal Style") - so named because (although many stories abound) it is said that the dish was concocted for France's King Louis XIV (a.k.a., <i>Le Roi-Soleil</i> or "the Sun King") when he, because of persistent</span><span class="text_exposed_show" style="color: #141823; display: inline; line-height: 18px;"> dental abscesses, demanded a dish fit for a king that was easily chewed.</span></span></div>
<span style="background-color: #fff2cc;"><span style="font-family: inherit;"><span class="text_exposed_show" style="color: #141823; display: inline; line-height: 18px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="color: #141823; display: inline; line-height: 18px;">Anyway, whatever its true origins are, this is, indeed, a dish fit for a king; and, having had it several times in Cyrille's former Restaurant CiÇou in Makati, I knew it was fit for us.</span></span></span><br />
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<span style="background-color: #fff2cc; color: #141823; line-height: 18px;"><span style="font-family: inherit;">I arrived a bit late from Makati, so the guys were already making headway into some appetisers (herein of foie gras) and Sanju's bottle of <b>Yeni Raki</b> - a very popular brand of <i>raki</i>, which is Turkey's version of the French <i>pastis</i>, the Greek <i>ouzo</i>, etc. It tastes pretty similar to me - a nice, bracing, easily intoxicating, liquorice/anise reminiscent apéritif.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille shares some photos...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...entertains questions...</span></td></tr>
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...and animatedly elaborates on the ingredients and preparation of lièvre à la royale. In the meantime, the first 2 of 4 bottles of Châteauneuf-du-Pape ("CdP" hereinafter) had already been opened and poured:<br />
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<b>2010 Ferraton CdP Les Parvis</b> - Alex's bottle, ordered from the restaurant's wine list. Sleek, neat, a rather polished, medium-bodied, decently structured CdP showing nice grip. The middle is decent, and the persistence/length quite acceptable. Predominantly grenache judging from its colour, flavour (quite "grapey"), weight, and frame. Sparing pinches of lavender and thyme. There must be little mourvèdre and syrah in this blend, as the meaty/gaminess our group looked forward to with the wild hare was absent.<br />
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That said, there is good typicity in this. I cannot fault this wine in any significant way, but, that said, it was a bit too light, polite and "correct" for the rich, earthy featured dish. Likely still way too young as well.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alex & Sanju discussing the 2010 Ferraton CdP.</span></td></tr>
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<b>1999 Château de Beaucastel CdP</b> - My bottle. This was more like it. Materially bigger and heftier than the previous wine, this showed more depth, ripeness of fruit, and complexity. Moreover, the meaty-gamey-sanguine-iron notes were there, with a dose of <i>garrigue</i>, but in good moderation (nb., at 30+% mourvèdre in the blend). Notable balance, concentration, and good length. Nowhere as big as its vintage 2000 or 2001, but that's not a bad thing at all for me. Good show.<br />
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<span style="background-color: #fff2cc; color: #141823; line-height: 18px;"><span style="font-family: inherit;">After the appetisers, I alone had a soup course (the French Onion Soup, of course), and we went straight to the evening's <i>raison d'être</i>.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Initially served naked (sans the sauce).</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille anoints the dish...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...with the requisite sauce.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">J-Lab, rushing from a late meeting, caught up just in time.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Voila - Lièvre à la Royale!</span></td></tr>
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I won't bother trying to discuss the painstaking, time-consuming preparation, the ingredients (other than that the wild hare's blood plays an important role, as do foie gras and truffles, among many others), not to mention the depth of knowledge and skill needed to make this dish. I will tell you, though, that it is a rich, indulgent, slightly gamey heaven of a dish.<br />
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There isn't much left at Brasserie CiÇou, so, if you've a mind to try it, best hurry - and make sure to bring along a nice Côte-Rôtie, Hermitage, or CdP while you're at it for maximum enjoyment.<br />
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<b>2008 Clos des Papes CdP</b> - Paul's bottle. Rich, somewhat heady, comparatively soft, somewhat creamy, sweetly ripened/raisined fruit, notable concentration, rather full-bodied. There seemed to be a bit of a maderised theme to it, and a somewhat chewy mouthfeel as well. Surprisingly open, precocious and giving at only 6 years from harvest.<br />
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<b>2004 Pierre Usseglio & Fils CdP</b> - J-Lab's bottle. Wow, here we go, baby! I found this to be raunchy, profane, wanton, shameless...in short, this was a bastos wine - and I loved how it gyrated with the wild hare. Meaty, sweaty, animal and old leather notes blended seamlessly with the fleshy, yielding ripe fruit. Big-boned, unabashed - like a wild boar running through the forest. At that point in the evening, a bit of kabastusan was, indeed, a welcome shift. This was my favourite wine to pair with the featured dish, shouldering my '99 Beaucastel aside unapologetically.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">J-Lab contemplates the aromas as he mops up the last<br />of the hare's rich sauce with CiÇou's patented baguettes.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A couple of cheese platters with which to finish off the reds.</span></td></tr>
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Dessert was, of course, Cyrille's iconic <i>Kouign Amann</i> <i>with Salted Caramel Ice Cream</i>. One cannot leave Brasserie CiÇou without having this for dessert - it's simply not done I tell you. Excellent as always. I've tried some other local renditions of this pastry (read: trying-hard, 5th rate copycats), but none even come remotely close. Truth is, even the "designer" kouign amanns in Paris do not please me as much as this does.<br />
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We also had some of Cyrille's signature <i>mignardises</i>, mandatory for my family and I whenever dining in Brasserie CiÇou. With them, a nice, and much needed, espresso.<br />
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Anna joined us later in the evening for some glasses of wine, <i>marc</i>, <i>raki</i>, and even a beer. We planned future dinners as well, including Cyrille's much awaited annual rendition of Babette's Feast. After profuse thanks to the Soenens, some of us (i.e., Alex, Sanju, & I) headed off to <b>Elbert's Cigar & Whiskey Lounge</b> for some <i>puros</i> and nightcaps...<br />
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<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: #fff2cc; color: #141823; display: inline; line-height: 18px;">...where we chanced upon a couple of friends/regulars catching some winks on one of the leather couches - prompting Alex to urge Elbert to charge them AirBNB rates for sleeping in the lounge.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sanju, Elbert, Alex, & Jack</span></td></tr>
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<span class="text_exposed_show" style="background-color: #fff2cc; display: inline;"><span style="color: #141823; font-family: inherit;"><span style="line-height: 18px;">It </span></span><span style="color: #141823;"><span style="line-height: 18px;">was</span></span><span style="color: #141823; font-family: inherit;"><span style="line-height: 18px;"> a wonderful evening all around, but, the flesh was weaker than usual. Thus, after just one double of my usual Tesseron Lot 53 XO Perfection, and a Partagas Serie D No. 4, I tore myself away and headed back home before I got too sleepy. Great night as always, guys! Until the next!</span></span></span><br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com3tag:blogger.com,1999:blog-4159578680459427485.post-87182719400368580462014-11-02T16:59:00.003+08:002014-12-06T11:40:41.155+08:00Quick Notes:1997 Domaine Faiveley Corton Grand Cru Clos des Cortons Faiveley.<div dir="ltr" style="text-align: left;" trbidi="on">
With Saturday family dinner last night, 1st November 2014, at <b>Champêtre</b>, to pair with main courses (mine was Roasted Veal Tenderloin with Morel Sauce, and a side of fresh Chanterelles):<br />
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<b>1997 Domaine Faiveley Corton Grand Cru Clos des Cortons Faiveley</b> - The third bottle of this I've opened this year. All consistent - impressive, firm structure, big-boned, quite full-bodied, with good lift to its moderately spiced, well-ripened fruit. Mild sanguine and iron undertones. Wood is integrated rather well. A complete wine with notable heft, middle, finish, discreetly commanding palate presence throughout (no shouting here). Though still an adolescent, I believe this will continue to improve for many years to come. Enjoyable now; good ageing potential. I must find more of this.</div>
Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com7tag:blogger.com,1999:blog-4159578680459427485.post-50867586150158343432014-03-29T08:56:00.002+08:002014-03-29T15:45:53.791+08:00Some Wines Enjoyed in Mamou Too!<div dir="ltr" style="text-align: left;" trbidi="on">
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I was at <b>Mamou Too</b> 2 days in a row a couple of weeks ago: lunch of Friday the 14th & dinner of Saturday the 15th March 2014, and had some pretty interesting wines.<br />
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<u>Friday, 14 March 2014</u>.<br />
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Late lunch with Alex and Paolo (Enki was out of town) after a hectic work week (well, they all seem pretty hectic these days), so much so that I didn't bother bringing any starting bubbly or white because I felt like just having meat and going straight to the reds (something that very rarely happens). I brought both bottles of red since lunch was my idea.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">With some <i>Dry-Aged US Prime Grade Rib-Eye</i>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...& <i>Grilled Lamb Chops</i>...</span></td></tr>
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<b>1985 Chateau Montelena Estate Napa Cabernet Sauvignon</b> - Deep, nicely concentrated, mellow, soft dark fruit here on a neatly full-bodied frame. Good harmony and balance; this is what aged Napa cab should be all about, to my mind. Mainly moderately tobacco-and-loam-infused cassis, black cherry, and raspberry - the raspberry emerging more towards the back and trailing in a properly long finish, as do the cedar and well-integrated wood notes. Structure is good in this near 29-year old. Excellent with the indulgent meat dishes.<br />
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<b>1995 Château Grand-Puy-Lacoste</b> - This was popped-and-poured, and followed the above wine, thereby, I believe, suffering a bit in comparison. Past '95 GPLs have been, to my recollection, generally fuller than this subject bottle, and have made more of a definitive statement on the palate (those were given material aeration time in decanter and glass). After the '85 Montelena, however, the subject bottle seemed a bit too lightweight, young, primary, and simple - but that's most likely my fault rather than the wine's. Pleasant enough, but not too interesting for me that day, in that setting.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Pecan Pie w/ Schlag</i> & a double espresso after, as usual.</span></td></tr>
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As we were sitting outside so I could smoke, we were informed that there would be 5 live Maine lobsters available the next day - so Alex and I immediately agreed to meet up again for dinner and reserved 2 of the lobsters. Alex treated Paolo & I to said lunch - thanks again, bud. Much appreciated.<br />
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<u>Saturday, 15 March 2014</u>.<br />
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Again, I brought no bubbly, but Alex did bring a white - and an excellent one at that.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>2010 Paul Pernot Bâtard-Montrachet</b></span></td></tr>
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Honestly, recalling a 2005 version of this same wine, from the same producer, that I had tried out a couple of years ago, I wasn't at all expecting this wine, young as it was, to perform a fraction as well/openly as it did. Initially, it showed as the 2005 did - rather tightly-wound, presenting more citrus and minerally crisp green apple more than anything - pleasant, though not <i>that</i> interesting...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...though it did go nicely with the 1st Maine lobster.</span></td></tr>
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However, after around 40 minutes or so of aeration and warming down in glass, the wine, indeed, came into its own - like it became another wine altogether: materially and luxuriously fleshed out and much, much heftier, the initial tightly-wound fruit turned buxom, rich, well-ripened, with butter, moderate vanilla bean, ripe pear, just a hint of peach, some baking spice, whispers of nuttiness, and gaining a pronounced crescendo and a long, flourishing finish. Wow. Very impressive, especially for so young a wine. A beauty indeed...<br />
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...and, by then, a perfect match for the 2nd Maine lobster - this time, per Alex's special request, prepared with more butter, olive oil & garlic - reminiscent of Thanh Long's crabs. Loved it.<br />
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Each lobster came with an order of <i>Lobster Rice</i>, which was nice enough, but not exciting - until, as Alex recommended, I mixed in some dried pepper flakes. That made everything pop, and turbo-charged my appetite for it. Incredibly good.<br />
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Will this this lovely, young grand cru white close down? Maybe. Will it maintain and/or improve over the long haul? I think so, it certainly seems to have the structure for it, but only time will really tell. The only problem would be keeping one's mitts off it to allow it to age. Alex had bought out the entire remaining stock of Premium Wine Exchange's stock of this, and knowing him, the rest of his bottles of this won't last long. Time for some canvassing/searching on the net for more (especially since Catha loved it as much as I).<br />
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For the meat course, we, again, went for an order each of the <i>Dry-Aged US Prime Grade Rib-Eye</i> & the <i>Grilled Lamb Chops</i>, with which we had:<br />
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<b>1989 Vieux Château Certan</b> - my bottle. This is a deep, dark, serious, complex, typical, quietly and elegantly powerful Pomerol. Remarkable balance and finesse. Fine structure/backbone (the unusual for Pomerol cabernet sauvignon element, most likely). Everything is neatly in its proper place. I immediately ordered more bottles of this. Enough said, save that, a couple of days later, after I posted a photo of this on Facebook, Vancouver-based Vince Tan commented that he just had this at a 1989 horizontal dinner of the Commanderie de Bordeaux of Vancouver, and that it was his favorite Pomerol and wine of the night - even preferring it over the 1989 Latour.<br />
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<b>1988 Paul Jaboulet Aîné Hermitage La Chapelle</b> - Alex's bottle. It's been quite a long time since I've had an Hermitage from the '80s, the last one I can recall offhand was a 1985 La Chapelle in sometime in mid 2009. This was a few notches over medium-body, very smooth, comparatively light-footed, and quite complex with roasted Provençal herbs, bacon fat, cedar, bit of gaminess, roast meat, bit of leather, hint of walnut skin seamlessy infused in its dark raspberry, strawberry and underlying black currant. Good, long finish. There could have been a bit more presence in the middle, but that's picking nits. A suave wine indeed.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Again, some <i>Pecan Pie w/ Schlag</i>, followed by double espresso.</span></td></tr>
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Love eating at Mamou Too! The fine wines certainly don't hurt either. I made sure that they give me advanced notice next time live Maine lobsters are available - they're like gold in these parts. To go with them, I have some 1989 Louis Latour Bâtard-Montrachet & Corton-Charlemagne (im)patiently waiting. So, until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com4tag:blogger.com,1999:blog-4159578680459427485.post-91652376049495831732014-03-09T10:57:00.001+08:002014-03-09T11:20:03.097+08:00Bon Voyage Dinner for Clem Nieto.<div dir="ltr" style="text-align: left;" trbidi="on">
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Dinner of Thursday, the 27th February 2014, was one to bid OC, California-based wine buddy, Clem Nieto, bon voyage on his trip back home. Upon Alex's suggestion, we held it in the venerable, old <b>Tivoli of the Mandarin Oriental Manila</b>, catching the tail-end of visiting Michelin-starred chef, Richard Toix's, week-long stint there. We were six in all: Clem, Alex, J-Lab, Sanju, Apa, and I.<br />
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Mandarin Oriental Manila's ever-charming Director of Communications, Charisse Chuidian, kindly made our reservations for us; and dapper F&B Director, Peter Pysk, took great care of everyone, to the extent of personally managing our bottles' chilling, decanting, service, and recommending the sequence for pairing with Chef Toix's special dégustation menu.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">We started off with a couple of champagnes:</span></td></tr>
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<b>Ruinart Blanc de Blancs Brut NV</b> - Sanju's bottle. Notable freshness, focus, vibrancy, and purity of fruit in this - green apple (mainly) and citrus. Healthy acidity makes this quite bright on the palate. Some time warming down in the glass added the needed bit of heft/body in the middle. I made a mental note to have this with some fresh oysters next time.<br />
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<b>2002 Moët & Chandon Dom Pérignon</b> - Alex's bottle. I've gone through so many of these the past year or so. Though young, it is already extremely enjoyable. To my mind, DP really hit it out of the proverbial park in 2002 - wonderful balance, body, fruit, creaminess, everything. I was so disappointed when the 2002 vintage eventually disappeared from local shelves. Though, as earlier stated, I did buy a lot of these - they weren't enough; and, sadly, I simply couldn't keep my hands off them, and, so, drank them all. Unless some distributor here brings more in (I'm hoping, but not holding my breath), I'll just have to bring in my own from abroad.<br />
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Clem (with his bottles lined up) and Sanju listen intently to the description of the night's special dégustation menu, which all of us, save for Apa, went for.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I continued with the 2002 Dom for the amuse bouche<br />of <i>Oyster & Beetroot Jelly</i>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and the <i>Chaud-Froid of Young Vegetables & Shellfish</i>.</span></td></tr>
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With the <i>Potato & Black Truffle Croustillant</i>, we moved to the <b>1996 Domaine Coche-Dury Puligny-Montrachet 1er Cru Les Enseignères</b> - Clem's bottle. My glass of this had been sitting/warming for quite a while before I got to it with this dish, though I did give it an initial sniff and sip after it was first poured (I, typically, have always proceeded much more slowly with my meals/wines than most everyone else - which most always holds everyone else up during evaluative blind tastings - but that's how it is).<br />
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Indulgent on the palate, but with proper progression from attack to finish, good crescendo, fine middle, a refined, polished, complete white. Everything is properly in place here. Slightly honeyed/spiced ripe/baked apple, ripe pear, bit of peach, little yellow apricot past mid-mouth, the butter note emerges in the middle and follows neatly through the finish. Remarkable balance, the acidity kept everything interesting - no flabbiness here. Lovely, lovely wine.<br />
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With the same white, I continued with the sweetishly-savory <i>Chestnut Velouté</i>. J-Lab felt this cream-enriched soup course was too sweet for the wine, but I felt that its richness and ripeness, together with its acid balance made for a good, though admittedly particularly indulgent "running-with-the-ball" pairing.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Remise en bouche: <i>Mushroom, Bacon Ice Cream, White Chocolate</i>.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The night's reds (photo by Sanju)...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...all meticulously decanted and served by Peter Pysk.</span></td></tr>
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Served first was <b>1978 Château Pichon Longueville Comtesse de Lalande</b> - My bottle. This was a particularly expressive, masculine bottle, presenting a confident bouquet and flavors of typical, warm gravel, pencil lead shavings, mushrooms, dark fruit, and cedar. Meaty, almost (but not quite) chewy mouthfeel, soft, mellower on the palate than in the nose. Over-all, it could have had better focus, but that's picking nits - this was a fine aged Pauillac. I've had very many of this vintage, and this was a very good specimen - one of the better ones, really - but was, to me, overshadowed by the two other reds.<br />
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<b>1997 Domaine Comte Georges de Vogüé Grand Cru Musigny</b> - Alex's bottle. Oh my, but this was a beauty from the get-go. Ripe and ready, precocious at a mere 16+ years from harvest, it presented a fresh, perfumed nose of sweetly-ripe dark berries, whispers of <i>sous bois</i> and truffles, dark flowers - no Burgundy decay (yet) detected - but, then, this is but a teenager - and I imagine that will develop eventually. Lovely texture, youthful, nonchalantly sexy curves. Though acidity is a bit lowish for me, it is extremely difficult not to gush over this wine. Unanimously and almost immediately proclaimed the wine of the night. Will it age gracefully over the next, say, 20-25 years? Maybe, I think so, but, if I had any of these of my own right now, it would be virtually impossible to keep my hands off them.<br />
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The main course was <i>Nori Crusted Lamb Loin</i>. This is the first time I had a <i>nori</i>-encrusted lamb dish, and its flavor was quite evident - a bit strange to me at first, but it grew on me. More interesting than anything, but, then, at this stage, I am quite set in my ways. I liked it, but, for meals such as this, I'd stick to the "usual" herb crust - but that's just me.<br />
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<b>1995 Château Lafite Rothschild</b> - Clem's bottle, one he generously decided to bring to share when I much earlier mentioned that, of vintage 1995's 1855 classified first growths, Lafite Rothschild's was the only one I hadn't had yet. <i>Muchisimas gracias</i>, Don Clem. Definitely still young, but this shows its pedigree - a patrician red, it is a few notches over medium-bodied, but presenting an elegant, self-possessed character. Minty topnote to its properly reserved, fresh nose of dark berries, violets, and cedar; it is still primary, but remarkable depth, harmony, and balance are pretty obviously there. It is a "total package" to me, albeit a youthful one. Already lovely, but will definitely improve through many years in the future. A keeper, for sure.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">J-Lab as cameraman & lightsman all at once.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">With the pre-dessert <i>Cauliflower-Basil Sorbet</i>...</span></td></tr>
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...and the dessert course proper, Chef Toix's spin on <i>Black Forest</i>, we had glasses of <b>2007 Tamellini Recioto di Soave Vigna Marogne de Costiola</b> - J-Lab's bottle. Moderately intense/sweet, light-footed, this was a neat, sweet white showing honeyed sultanas, preserved golden apricots, and a mild, underlying suggestion of orange rind. Good acid balance. The acidity keeps things fresh and light. Very charming wine.<br />
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Meanwhile, Peter had joined us for some glasses of the reds, and discussed each dish with Sanju. In the foreground, on the right, are two more bottles of red that were handed suspended sentences: Clem's <b>2001 Guigal Côte Rôtie La Landonne</b> & my <b>1985 Chateau Montelena Estate Cabernet Sauvignon</b>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cheers! Us with visiting Chef Richard Toix & Mandarin Oriental<br />Manila's F&B Director, Peter Pysk (photo from Apa).</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">However, after my usual post-dinner espresso...</span></td></tr>
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...Clem offered up a closing bubbly: <b>2002 Champagne Philipponnat Clos des Goisses Brut</b> - Laser-focused, steely lines of bracingly vibrant, white grapefruit and citrus. Edgy, racy acidity, this may have fleshed out and gained heft had we allowed it some time, but the toasts were quick as we hurried downstairs to <b>Martinis</b> to catch the sets of...<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...<b>The Blue Rats</b>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...while enjoying some stiffer drinks and Cuban cigars.</span></td></tr>
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I was also able to catch up with longtime buddy, Johnny Besa, in between sets (Johnny plays the bass, and, occasionally does back-up and lead vocals for certain songs), over some doubles of Macallan 12-year old single malt.<br />
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Thereafter, during the final set, upon Alex's "persistent suggestions", we moved to <b>Kipling's</b> (the hotel's whisky and cigar bar) for more single malt (from Alex's stash there), cigars, and stories shared. I don't recall what time we finally called it a night, but I got home past 2am. It was a great night, certainly a lot of fun, and, if I may say so, a fine and fitting send-off for Clem. Until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com4tag:blogger.com,1999:blog-4159578680459427485.post-10215098734342611102014-02-22T00:13:00.000+08:002014-02-23T00:49:27.443+08:00Babette's Feast Recreation by Brasserie CiÇou.<div dir="ltr" style="text-align: left;" trbidi="on">
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It was sometime in law school that I watched <b>Babette's Feast</b> (circa late '80s-'91). Over 20 years later, I watched it again in early December 2013, and, thereafter, on my Facebook page, wondered if I should try having this recreated in Manila (I'm not aware of this having ever been done here). Within a few minutes, Cyrille Soenen responded with a 3-word comment: "Let's do it!". Richard promptly seconded the motion, and so it was decided.<br />
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Planning, sourcing of the ingredients (some of which had to be brought in from France), making arrangements for the pairing wines (emulating those in the movie, but not the same vintages for obvious reasons), etc., followed, and, approximately 2½ months later, it came to fruition - the first (as far as anyone knows) Philippine recreation of the Babette's Feast dinner took place last night, Thursday, the 20th February 2014, at <a href="https://www.facebook.com/pages/Ci%C3%87ou/277227512339364"><b>Brasserie CiÇou</b></a>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">~ The Menu ~</span></td></tr>
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Anna Soenen had prepared a fine, long table on the dais, complete with crisp, white tablecloth, and personalized menus for each of the 14 lucky diners: Anna, Jean-Claude Robert Soenen (Cyrille's father, who kindly brought in the necessary ingredients from France), Pierre Paul Soenen (Cyrille's uncle), Christine Szamweber (Cyrille's cousin), JC & Mari de Terry, Clem Nieto (in town from California on his annual Philippine vacation), J-Lab, Alex, Richard, Sanju & Cutie, Catha & I.<br />
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Cocktails started at 6:30pm with chilled bottles of <b>Champagne Delamotte Blanc de Blancs</b> & <b>Champagne Krug Grande Cuvée</b> (from me), and canapés of <span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><i>Cheese Gougères</i>, <i>Arlettes of Assorted Mushrooms</i>, <i>Cold Cuts</i>, and <i>Warm Crab Salad on Cauliflower Royale</i> which paired particularly well with the Delamotte Blanc de Blancs.</span></span> I've written both recently and repeatedly about these two fine non-vintage bubblies, so no need to discuss them at this point.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">More bottles of champagne patiently await their respective turns.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just a few of the reds on deck for the night.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">At table.</span></td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">We began with <i>Smoked Prawn Ravioli with Double Prawn Consommé with Green Pea Foam. </i></span></span><span style="background-color: #fff2cc; color: #333333; line-height: 18px;">This was not from Babette's menu, but something Cyrille added for a more substantial meal - surely because he is well-familiar with our group's prodigious appetites.</span><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 18px;"> Lovely dish, the flavors well-defined, and well-balanced. "Precision" came to mind. Lovely.</span><br />
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<span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 18px;">With this was paired <b>2005 Champagne Mailly L'Air Grand Cru</b> - 2 bottles, from JC.</span> Pure, well-defined flavors of white mineral laced apple, bit of pear, with added, intriguing nuances of brioche, honey, and nuts. Notable freshness, liveliness, with a nicely rounded, pronounced middle. Very nice indeed, and I liked this clean, fresh pairing.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Babette's menu proper began with...</span></td></tr>
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...<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><i>Soupe à la Tortue (Mock Turtle Soup) - Veal Consommé, Tête de Veau, Quenelle of Chicken, Baby Carrot, Turnips, Leeks</i>. Superb. So clean, mildly earthy, subtly complex, and I loved the textures of the tête de veau. </span></span><span style="background-color: #fff2cc; color: #333333; line-height: 18px;">We had this instead of the original menu's real turtle soup for 2 main reasons: (1) the 2 times I've had real turtle soup, I didn't like it at all; and, (2) the turtle needed for the recipe is protected by law. Well, and, I happen to think of turtles as pets, and even had a large pawikan as a pet when I was very young (it wasn't endangered yet; it was a gift from a late godfather who used to hunt).</span><br />
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<span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 18px;">This dish was paired, as in the movie, with an amontillado sherry - in this case, a delicious </span><b style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 18px;">Amontillado Emilio Lustau Almacenista Jose Luis González Obregón </b><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 18px;">-</span><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 18px;"> 2 bottles from J-Lab.</span> Dry, discreetly nutty, fair depth, nice weight, with precise oxidation; this glides smoothly on the palate with definitive presence. JC, who, more than anyone in this country, knows sherry, opined that it was "like a palo cortado approaching oloroso". Ok, I won't pretend that I know exactly what he meant, but my wife, who loves sherry, really liked it a lot (as did I). J-Lab, knowing Catha's fondness for sherry gave her the rest of the second bottle at evening's end. Thanks, bud! Much appreciated for sure!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Silence falls as everyone gets busy...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...only the clicking of JC's camera and appreciative murmurs audible.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Christine, Catha, & Mari.</span></td></tr>
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All ready and eager for the next course, I jokingly warned Richard (he works on Europe time) that anyone caught working on the phone that night would have to pay for everyone's dinner.<br />
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<span style="line-height: 18px;"><span style="font-family: inherit;"><i style="background-color: #fff2cc; color: #333333;">Caviar Demidoff: Sturia (i.e., Siberian Sturgeon farm-raised in Bordeaux) Vintage Caviar & Avruga on Blini; Salmon & Oyster Tartares; & Crispy, Soft-Boiled Quail Egg with Trout Roe</i><span style="background-color: #fff2cc; color: #333333;">. A heaven of clean, fresh seafood goodness. This wonderful dish was paired with </span><b style="background-color: #fff2cc; color: #333333;">1985 Veuve Clicquot Ponsardin Gold Label Vintage Reserve Brut</b><span style="background-color: #fff2cc; color: #333333;"> </span><b><span style="background-color: #fff2cc;"><span style="color: #333333;">(Magnum)</span><span style="color: red;">*</span></span></b><span style="background-color: #fff2cc; color: #333333;"> - from Clem.</span></span></span> Remarkable freshness and vibrancy for a bubbly this age. Richly fruited and with fine, healthy effervescence; this is a nicely creamy, slightly biscuity champagne with notable ripeness of pear, apple, hint of yellow apricot, bit of lemon curd, further complexed with touches of honey, vanilla, and brioche. Hefty, ripe, confident, stylish.<br />
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<span style="color: red;"><b>*</b></span> <span style="font-size: x-small;">The reason behind the choice of vintage 1985 was that it is 100 years after that of the cinematic dinner (<i>nb</i>., Babette started living with Martine & Philippa in 1871, and said dinner took place 14 years after), which dinner was to celebrate what would have been the sisters' late father's 100th birthday.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chatting...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and sipping between courses.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Green Apple Sorbet in Calvados</i>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...in preparation for the main course.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Some sauce applied...</span></td></tr>
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 18px;">...et, voila! <i>Roasted Quail Stuffed with Foie Gras & Truffle Farce en Sarcophage, Creamy Chestnut Purée, Mushrooms à la Bordelaise, Glazed Baby Carrots and Edamame, Cabbage Chips, with Truffled Quail Jus</i>. This was a true masterpiece, the enveloping pastry flaky and with just the right amount of structure, no sogginess at all, the quail perfectly seasoned, juicy & tender, the <i>jus</i> complex, deep, and harmonious.</span></span><br />
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 18px;">One of the several pairing reds was <b>1985 Mongeard-Mugneret Clos de Vougeot</b> - from me; decanted for around 20 minutes before serving, which allowed it to gain heft and open up, release its earthy, bottle-age sweetened bouquet. Medium-bodied cherry, raspberry, mild dark plum underneath, slightly minerally, with just the faintest whisper of leather and cocoa. Not much Burgundy decay surprisingly, and, rightly or wrongly, I expected more earthiness and middle heft due to its alluring bouquet. Medium finish. Not as complex as I'd like it. Nice enough as a whole, but nicer in the nose than on the palate.</span><br /><br style="color: #333333; line-height: 18px;" /><span style="color: #333333; line-height: 18px;">Others, not in photo, were 2 bottles of <b>1995 Robert Arnoux Clos de Vougeot</b> (from Alex & Sanju); a magnum of <b>1996 Alberic Simounin Savigny les Beaune</b> (from Cyrille), and <b>1996 Château Giscours</b> (from Cyrille). He also generously opened and offered a bottle of <b>1991 Château Margaux</b>, but I thought that it would be best he enjoy that with his family.</span></span> The <b>1995 Arnoux Clos de Vougeot</b> was more masculine and concentrated, with more pronounced, deeper/darker fruit and a heftier middle than the older '85 Mongeard Mugneret Clos de Vougeot at this point. The former's structure also seemed a lot sturdier, and the finish was definitely longer. All that, with touches of dark spice called Vosne-Romanée to mind for some reason.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille discussed the main course...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...explaining his own twists to Babette's <i>Caille en Sarcophage</i>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...as everyone listened intently.</span></td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><i>Salad of Endives, Arugula, & Frisée (para healthy!) with Toasted Walnuts, & Assorted French Cheeses</i>. For this was paired a <b>1989 Couly-Dutheil Chinon La Baronnie Madeleine (Magnum)</b> - from me.</span></span> I loved the crisp, fresh endives (I rarely get them here) and greatly enjoyed my salad; and, though cheese courses are not the highlights of my meals, I did particularly enjoy this one for some reason. Unfortunately, because I was so engrossed with the salad, cheese, as well as with taking photos and chatting with my friends, I don't recall much of the pairing wine. I guess that just means I have to open another one soon.<br />
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Dessert was an excellent <span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><i>Baba au Rhum in Orange-Scented Rhum Syrup with Assorted Fresh Fruits & Crème Légère</i>. Obviously, a very high quality rhum was used in this. Very graceful, flavor-packed, but lightly dancing on the palate. Loved it!</span></span> Undoubtedly the best baba au rhum I've ever had. Enough said.<br />
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Naturally,<span style="background-color: #fff2cc;"> a</span><span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">s in the movie, the baba au rhum was paired with Marc de Champagne, in this case, <b>Billecart-Salmon Marc de Champagne Réserve des Caves</b> (from J-Lab)...</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...plus a bonus <b>1997 Château d'Yquem</b> (from Clem).</span></td></tr>
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The marc de Champagne was robust and powerful, but its finish played nicely with the baba au rhum's flavors. The 1997 Yquem I've had many times in the past, but not in the last 4 years (not that I can recall, anyway). This was in fine form, though not as intense or sweet as I recall (Cutie remarked that she liked that it was not too sweet). Forgive me, but, by that point, I was just too "happy" (as my wife put it), and enjoying myself too much to make specific mental notes of the wines.<br />
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Surely, the excellent dishes, wines, and company brought about such warm conviviality, so much laughter and joy of life, that all geeky wine thoughts were left behind - which is absolutely fine. That is what it is all about, after all.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Excellent job, Team CiÇou!</span></td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">Cyrille then shared with us a very special bottle of vintage 1968 Bas Armagnac (his, and as it turned out, also Sanju's birthyear)...</span></span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">...the bottle. as I understood, given as a going-away present from Cyrille's friends when Cyrille moved to the Philippines...signed by his friends...</span></span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">..., and, much later on, by Anna and their daughter Cassandra. Many thanks again, Cyrille, for sharing such a special bottle with us.</span></span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">Anna with father-in-law, Jean-Claude Robert Soenen. Many, many thanks again to Monsieur Soenen for sourcing and flying in the dinner's ingredients all the way from France!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">JC took the floor, and, in fluent French, made some closing remarks.</span></td></tr>
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The evening's delights, however, were far from over, as we lingered long over some fantastic <span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><i>Mignardises of Macarons Glacés au Chocolat, Cannelés, Mini-Madeleines, and, of course, Mini-Kouign Amanns</i>.</span></span><br />
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It was a magnificent night - one I shall always cherish and remember. Many thanks again to Cyrille, Anna, Team CiÇou, and everyone else who generously shared their efforts, wines, and precious company. Surely this will not be the first and last recreation of Babette's Feast in Manila.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Until the next!</span></td></tr>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com10tag:blogger.com,1999:blog-4159578680459427485.post-70873822874889859302014-02-19T13:44:00.000+08:002014-02-19T13:44:26.711+08:00Coming Soon: Babette's Feast as recreated by Chef Cyrille Soenen at Brasserie CiÇou!<div dir="ltr" style="text-align: left;" trbidi="on">
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com2tag:blogger.com,1999:blog-4159578680459427485.post-91175828466180194572014-02-11T12:54:00.000+08:002014-02-11T22:05:14.207+08:00Monday Night Dinner & Wine @ Champêtre.<div dir="ltr" style="text-align: left;" trbidi="on">
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Started working early yesterday, Monday the 10th February 2014, and put in a lot of hours to be able to fully enjoy dinner at <b>Champêtre</b> with The Usual Suspects, called for by longtime wine buddy, Jojo Madrid. There seems to be a lull this morning, so I take the opportunity to quickly write up some notes.<br />
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Most of the guys were already there when I arrived (we were 7 in all), already making headway into a bottle of <b>2006 Deux Montille Meursault 1er Cru Charmes</b> - from J-Lab; no photo, unfortunately. Initially showing off more of Chablis-reminiscent white minerality and fresh, well-focused, crisp apple & citrus; it later on fleshed and rounded out showing moderate butter and hints of nuttiness in a comparatively fleshier, riper, creamier mid-palate. A readily pleasing Meursault.<br />
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We then belatedly moved to the <b>Champagne Delamotte Blanc de Blancs NV</b> - one of the several I picked up from Jojo's <a href="http://www.pwxchange.com.ph/wp-content/uploads/2013/12/Premium-Wine-Exchange-Official-Price-December-2013.pdf">Premium Wine Exchange</a>. I've been going through a lot of this notably balanced, fresh, clean, lively, and pure non-vintage blanc de blancs over the past few months (as well as the vintage 2002 blanc de blancs and the basic brut NV). White flowers, precisely ripe fruit, and subtle white minerality make for a solid performance from attack to finish make this my go-to non-vintage blanc de blancs these days. At P4500/bottle full retail, I don't know of a better deal for a locally available non-vintage blanc de blancs.<br />
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With the bubbly and white I had a nice <i>Salad of Greens, Lardons, Chèvre & Hard-Boiled Eggs</i> (para healthy).<br />
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Alex, raring to go (as usual), quickly called for the reds to start pouring, so, upon Jojo's suggestion, we started with a couple of aged Burgundies, the first being the <b>1983 Domaine Robert Arnoux Vosne-Romanée 1er Cru Les Chaumes</b> - My bottle (decanted for approximately 45 minutes before serving). 1983 vintage Côte de Nuits generally takes prudent selection because of less than ideal weather then (Volnay and Pommard in the Côte de Beaune are generally more even), so it is better to stick to tried, tested, reliable makers - and Domaine Robert Arnoux is one of such producers in my book.<br />
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Deep, dark, medium-bodied, a slight over-ripeness/pruniness to the fruit, interwoven with loam, Burgundy decay, slight mushroom and sanguine notes. Slightly rustic texture. Freshness could have been better, in my opinion, but that is the vintage speaking I believe. J-Lab and Aaron both expressed admiration of its bouquet, the former noting that it smelled sweeter as it sat in glass. Drink up if you have any of this. I had also brought along a <b>1995 Château Grand Puy Lacoste</b> as a back-up, but, happily, there was no need for it.<br />
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The next aged Burg was a <b>1993 Domaine Jean Gros Grand Cru Clos Vougeot "Grand Maupertuis"</b> - Jojo's bottle. Bigger-bodied and heftier than the preceding red, this was more cleanly ripe, showing better definition and focus as well. Notable typicity too. Its Burgundy decay just on the onset, no sanguine notes detected, this was fruitier/showed more red berries above darkly ripe plum. No rush with this, but it is already quite enjoyable.<br />
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Aaron and I had a soup course - an order each of Marc's signature <i>French Onion Soup</i>. Deeply flavored, lots of caramelization in the onion base as always, no trace of burning at all. Aaron and I agree that Champêtre serves the best French onion soup in the country. I've not had one better here, in any event.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My main course: <i>Roast Magret de Canard w/ Pan-Seared Foie Gras</i>.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Several more reds were opened:</span></td></tr>
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<b>1975 Château Palmer</b> - Alex's bottle (a birth-year wine for him). In good form for a wine over 38 years from harvest. Slightly over medium-bodied, the bouquet on the shy side (unlike the bottle's owner), smooth, good typicity, slightly dusty, the middle could be more pronounced, but, that said, it was in good form, its red fruit (cherry and raspberry) showing nice bottle-age-sweetness over a serene, self-possessed asphalt/gravel, whisper of licorice, cedar and pipe tobacco touched blackcurrant base. Medium finish.<br />
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<b>1995 Château Angelus</b> - Aaron's bottle. Big, decidedly full-bodied, stylish, strappingly youthful, broad, rich, luxuriously textured, with slight milk chocolate/mocha/vanilla in its ripe plum, cherry, raspberry, and crème de cassis underbelly. Easily and readily pleasing, this may gain in complexity after, I'd guess, 10 more years.<br />
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<b>1998 Château Pavie</b> - Gani's bottle. Another modern, stylish crowd-pleaser of a St-Emilion, but even more modern, bigger, riper, with markedly more pronounced oak-related chocolate and vanilla notes in its indulgently rich fruit. Big, broad, long, yet comes off as more advanced than the older 1995 Angelus.<br />
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<b>1999 Château Ducru-Beaucaillou</b> - Greg's bottle. Good, clean lines, with a slight minty topnote in its nose of cedar-touched gravelly cassis, slight licorice, and violet flowers. Its scents mirrored in the mouth, on a slightly over medium-bodied frame. I heard some, Aaron in particular, note its St-Julien typicity. Notable focus, definition, and balance. A classy performance from a fine specimen of vintage 1999. I'd say this will age gracefully for many, many more years, and would likely gain more complexity. In any event, I certainly wouldn't mind having more of this as-is.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Three platters of assorted French cheese followed...</span></td></tr>
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...with which I enjoyed some <b>1996 Domaine Denis Mortet Gevrey-Chambertin 1er Cru Lavaux St-Jacques</b> - Jojo's bottle. Slightly rustic, decidedly masculine, this is a ruggedly handsome wine. Firm structure, vintage acidity there but not obtrusive. Discreet leather and warm asphalt line the black cherry, dark raspberry and plum, with of whispers of anise and black olive. Good freshness and balance; its balancing acidity appreciated with the cheese.<br />
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Only 4 of us ordered dessert, one each of the excellent <i>Grand Marnier Soufflé</i>, with which we enjoyed pours of <b>2003 Domaine Huet Le Haut Lieu Moelleux</b> - J-Lab's bottle. Bright, vivid, lively, palate-refreshing honeyed-and-spiced quince, peach, lemon. Squarely a wine for desserts, Huet's hallmark thrilling acidity a bit toned down compared to less hot vintages, true, but, for what it is, it is a very enoyable wine indeed.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Excellent evening, guys! Until the next!</span></td></tr>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com5tag:blogger.com,1999:blog-4159578680459427485.post-26286574587818395892014-02-02T10:33:00.000+08:002014-02-02T11:01:22.649+08:00Saturday Lunch @ The Black Pig.<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been almost 5 months since my last post, I know. No reason other than my getting too busy - I've still been out and about, but lack the time to write for leisure. I anticipate I'll be having more time to do so by mid-year; but, in the meantime, my posts will likely remain sporadic.<br />
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Yesterday's lunch, Saturday the 1st February 2014, was at <a href="https://www.facebook.com/theblackpigmanila"><b>The Black Pig</b></a>, a relatively new restaurant in Alabang. I had been there once before but just had drinks there (they have Holgate Road Trip IPA & Hopinator Double IPA on tap) with friends and family. So, yesterday, Catha & I tried out some of their dishes.<br />
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The place itself has a modern industrial-chic feel to it, the interior design done by my sister-in-law of <a href="http://designhq.net/"><b>Design Hirayama+Quesada</b></a> (a.k.a., "Design HQ"). It also turns out that one of the owners, Anton Garriz, is an old friend of my brother. I opted for a table at their outdoor balcony area to take advantage of the current cool weather (and also to be able to smoke).<br />
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To start off, we ordered the <i>Charcuterie Board</i> (a chef's selection of their choice Spanish cold cuts) and a platter of <i>Jamón Ibérico de Bellota</i> (per 60 gms of silky jamón from the <i>pata negra</i>, a black-hoofed Iberian breed of pig which, during the <i>montañera</i>, fattens up almost exclusively on acorns it gathers in <i>dehesas</i>). Both items are priced at P850 each, which is very reasonable considering the quality of the products.<br />
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With the appetizers, we ordered from the wine list a glass each of the house cava <b>Enric Morató Cava Reserva</b> - which turned out to be a rosado cava (well, "rosat" in Catalan). Lively and appetizingly dry strawberry and cherry, we quickly drained our flutes, and immediately ordered a whole bottle thereafter.<br />
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Catha's chosen main course was the <i>Oven-Baked Local Pork Belly & Bone Marrow</i>. I had a couple of bites of this and it was pretty damn good - melts in your mouth. At a mere P480, it's a steal. I'll most likely have this for my main course next I'm there as I've always been a sucker for <i>liempo</i>.<br />
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The <i>45-Day Aged, Grass-Fed Rib-Eye Steak</i> was my main (rare). This was also quite pleasing; and, at P1200, offers a lot of bang-for-the-buck; plus both mains went nicely with...<br />
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...the bottle of <b>1994 Bodegas R. López de Heredia Viña Tondonia Gran Reserva</b> that I brought along (corkage charged is P500/bottle) - <span style="background-color: #fff2cc; color: #333333; line-height: 18px;"><span style="font-family: inherit;">now mellower than 3-4 years ago, it presents notes of cedar, violets, leather and balsamico with light touches of walnut skin and anise in its dark strawberry, raspberry and red cherry fruit. There is the whisper of oxidation that is the house's style. Medium-bodied, notable focus, clean lines, good length.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">¡<i>Salud</i>! from Anton & Catha.</span></td></tr>
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We were very happy with our lunch, and fully intend to return soon to try the many other items on the menu. Best to call several days in advance for weekend dinner reservations, as the place gets packed then. Very happy to finally have a place to hang out in the neighborhood. ¡<i>Hasta la próxima</i>! <br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com9tag:blogger.com,1999:blog-4159578680459427485.post-71108211875516114212013-09-27T23:49:00.000+08:002013-09-29T11:59:47.367+08:00IWFS Philippines Branch's Blind Bordeaux Blanc Event 2013.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Thursday evening, 26th September 2013, was the <b>International Wine & Food Society Philippines Branch's Blind Bordeaux Blanc Event</b> - a half-blind tasting of 8 whites from Bordeaux (i.e., we knew what the 8 wines were, but we didn't know which was which).</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Bernie matches the new Alliance Française bar made by IWFS' own Mike Aguas.</span></td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">The venue was the </span><b style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Alliance Française</b><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">'s new 4th floor entertainment-music lounge - a strictly by-invitation only venue as I understand.</span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Here, audiophile-oenophile-IWFS director/Wine Master/Alliance Française president, Bernie Sim, occasionally acts as deejay for guests with part of his vast collection of </span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">rare</span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"> </span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">stereo equipment and vinyl albums.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The glasses, all cleaned, polished and ready.</td></tr>
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<span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">Stemware all polished and ready for the half-blind tasting of 8 Bordeaux Blancs. The wines for the tasting were:</span><br />
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<ul style="text-align: left;">
<li><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">2001 </span></span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Château Margaux Pavillon Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">2002 </span></span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Château Margaux Pavillon Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">2003 Château Couhins-Lurton Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">2004 Château Smith-Haut-Lafitte Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">2004 Château Pape Clement Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">2004 </span></span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Domaine de Chevalier Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">2007 Domaine de Chevalier Blanc</span></li>
<li><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">2008 Château Talbot Blanc.</span></li>
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<tr><td class="tr-caption" style="text-align: center;">Waiting for everyone to arrive.</td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">The event was meant for only 15 participants. Two (Michael Whiting and his guest), unfortunately, were unable to make it, so we were only thirteen: Bernie Sim, Oscar Ong, Markus Ruckstuhl, Rene Fuentes, Sr., Mon Diokno, Lawrie Martin, Klaus Koppenhofer, Richard & Yuki Joye, Hans Brumann, myself, Michel-Stanislas Villar (the French embassy's new <i>Conseiller de Coopération et d'Action Culturelle</i>)</span></span><span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">, & Agustin Que.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">With Richard, Yuki, & Hans' arrival...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...the tasting proper went underway.</span></td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">Because many of the wines were quite similar, ranking was a tough job - especially for me since I've been nursing a bad cold and suffering from allergies as of late. Pumped up with meds; it was exceptionally difficult for me to smell and taste properly.</span></span><br />
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 17.98611068725586px;">All wines were decanted at around 4:15pm; poured for the tasting at around 6:45pm. Because of the time pressure, my notes were telegraphic at best; and <u>m</u></span><span style="color: #333333; line-height: 17.98611068725586px;"><u>y own ranking was as follows (1st-8th)</u>:</span></span><br />
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<blockquote class="tr_bq">
<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 17.98611068725586px;"><b>1st Place: 2007 Domaine de Chevalier Blanc</b> - Initial stewed/canned vegetable topnotes gave way to fresh, grassy, gooseberry as it warmed; and, with some swirling, released alluring guava notes. On the palate, medium-bodied at best, nicely light-footed, very good freshness of fruit. Medium length.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;">2<b>nd Place: 2001 Château Margaux Pavillon Blanc</b> - Gooseberry, citrus with matchstick, toasted wood topnote. Fragrant minerality (like talcum powder), vanilla, notably ripe, with good heft, slightly honeyed, long finish. Deeper than most. Not exceedingly fresh, but still quite nice.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><b>3rd Place: 2004 Château Smith-Haut-Lafitte Blanc</b> - Sweet guava, honeyed nose. Vanilla, white minerality, honeyed fruit, nice balance. A bit thin, but good.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><b>4th Place: 2004 Château Pape Clement Blanc</b> - Fresh nose, slight guava, grapefruit, ripe gooseberry. Honeyed fruit, less in body than preceeding wine, not as broad, not as long. Good freshness, quite oaky.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><b>5th Place: 2003 Château Couhins-Lurton Blanc</b> - Shy nose, nice citrus though. Lemon dominates, citrus, gooseberry, oak emerges in the finish. Finish a bit clipped, but a decent wine.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><b>6th Place: 2002 Château Margaux Pavillon Blanc</b> - Bit of burnt matchstick and toasty oak topnotes, sherry-like oxidation/nuttiness, honey, spicy nose. In the mouth, honeyed, soft yellow fruit, good length, good breadth, quite hefty, lemon gets aggressive in the finish, slight oxidation. Lacks freshness.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><b>7th Place: 2004 Domaine de Chevalier Blanc</b> - Nice nose, but a bit mute and simple. Fragrant wood and minerality, talcum powder, oaky, hefty, vanilla.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><b>8th Place: 2008 Château Talbot Blanc</b> - Skunky, garlic nose. Thin citrus, cloying finish. Lacks freshness. Not good.</span></span></blockquote>
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<span class="text_exposed_show" style="color: #333333; display: inline; line-height: 17.98611068725586px;"><span style="background-color: #fff2cc; font-family: inherit;"><u>The Group's Collective Ranking (only 1st-4th were ranked)</u>:</span><br /><br /><span style="background-color: #fff2cc; font-family: inherit;">1st Place - 2004 Château Pape Clement Blanc<br />2nd Place - 2004 Domaine de Chevalier Blanc<br />3rd Place - 2007 Domaine de Chevalier Blanc<br />4th Place - 2004 Château Smith-Haut-Lafitte Blanc</span></span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">Thereafter, we descended to the ground floor's <b>Le Coude Rouge</b> for dinner, where the dinner wines patiently waited. Markus was our chef for the evening.</span></span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;"><i>Chicken Liver Pâté & Potted Pork Rillettes</i>, paired with <b>2010 Louis Jadot Marsannay</b></span></span> - Exceedingly ripe, almost heady, with a good dose of minerals. To me, this was a bit simple, and lacked freshness, liveliness, and acidity. Not bad, pleasant enough, but not my type of white.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Oscar's table, I sat beside Rene, Sr.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bernie's table.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3020_zpsd2d02d0c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3020_zpsd2d02d0c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Pumpkin Soup</i> enhanced with zingy ginger.</span></td></tr>
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;"><i>Grilled Buttered Maine Lobster Tails</i>, paired with <b>2008 Domaine Marc Colin et Fils St-Aubin 1er Cru La Chatenière</b></span></span> - Good concentration, with the moderate heft and richness for the nicely smoky lobster tails. Good balance in fruit, minerality, acidity, and oak. Maintains good freshness/brightness. This is more my type of white, and well-paired to boot.<br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;"><i>Grilled Wheel of Fresh Pork with Potatoes</i>, paired with <b>2010 Louis Jadot Château des Jacques Clos de Rochegrès Moulin-à-Vent</b></span></span> - Decent depth in the concentrated, well-ripened, moderately spiced, intriguingly smoky black cherry and raspberry. Hint of kirsch. The oak is apparent, but not bothersome. Notable structure. A couple of notches above medium-bodied. Decent bones in this; respectable finish. Still quite young, a touch rustic, but nice enough, and good with the pork.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Markus checks out the appreciative diners.</span></td></tr>
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A bonus wine from Bernie: <b>2007 Louis Jadot Château des Jacques Clos de Grand Carquelin Moulin-à-Vent</b> - Sweetishly ripe, moderately spiced raspberry and dark cherry. Evidently more ready, tannins more resolved, oak/oak spice more finely integrated than the previous wine. Deeper in fruit, meatier character, suggestions of underlying loam. Nice already, but, I'd say no rush in opening these as it seems to have the capacity to age much longer. Comparisons by others being made to Burgundy and pinot noir. Maybe so.<br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">For dessert: <i>French Farm-Style Apple Tarte with Vanilla Ice Cream</i>, paired with <b>2005 Domaine Huet Clos du Bourg Moelleux Premièr Trie</b></span></span> - I've only ever had the 2003 of this wine before (as far as I can remember anyway), so I made sure to pay attention to this 2005. "Lively" and "vibrant" just don't seem to cut it; this is a zippy, zingy, spicy wine with remarkable brightness, good heft and roundness in its moderately honeyed, botrytis-touched crisp Korean pear, lemon, pineapple, and quince. Thrilling acidity that balances the sweetness. Very nice. Not very complex at this point, but it is still quite young. Already enjoyable though.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rene, Sr. took the floor at Oscar's request for a few words.</span></td></tr>
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In the meantime, Bernie opened a couple of bottles of <b>2003 Château Lafaurie-Peyraguey</b> for everyone - Quite a dark gold for a Sauternes at a mere 10 years from vintage, we noted. Fat, rich, thick, concentrated, super ripe, it showed unabashed candied/honeyed apricot, cling peach in syrup, bit of orange marmalade, and vanilla. Rather straightforward, but charming enough and immediately pleasing. Like candy.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Keeping with IWFS tradition, Markus called out the restaurant staff...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...introduced them...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3003_zpsca61d8de.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3003_zpsca61d8de.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...recounted how much help they were for the event...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3004_zps90f8d61c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3004_zps90f8d61c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...for which they received a round of appreciative applause.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3008_zps2423d011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3008_zps2423d011.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">IWFS Philippines President Oscar Ong then took the floor...</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3010_zpsc2a92592.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3010_zpsc2a92592.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and thanked Bernie & Markus for the wine and food, respectively.</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3007_zps62b43da7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_3007_zps62b43da7.jpg" /></a></div>
<br />
Congratulations to Oscar, Bernie, Markus and the rest of the board for a fine event. I've been absent for many events the past couple of years; and I've almost forgotten how much fun I have with my fellow IWFS members. That really will not do. I surely will take extra effort to join more events from hereon in (for so long as work allows). In any case, until the next!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com6tag:blogger.com,1999:blog-4159578680459427485.post-44659579917354867732013-09-27T18:53:00.000+08:002013-11-03T09:32:46.413+08:00Terry Selection's Homage to the River Ebro: Vino, Queso, Charcuterie, Pintxos & Tapas.<div dir="ltr" style="text-align: left;" trbidi="on">
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Wednesday evening, the 25th September 2013, was another of <b>Terry Selection</b>'s events in homage to Spain's River Ebro, entitled <b>"Vino, Queso, Charcuterie, Pintxos & Tapas"</b>.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2854_zps49a9dcd0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2854_zps49a9dcd0.jpg" /></a></div>
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As it's title suggests, it was an evening where everyone engaged in <i>ir de tapas</i>, but, in this case, without having to leave the premises as the whole 2º Piso was transformed into a giant taverna with several different stations for regional wines, cheeses, pintxos, and ambulant tapas.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2871_zps90f5e87d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2871_zps90f5e87d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maestro JC de Terry with Dr. Thea Ancheta & Chowhound Cyrene de le Rosa</td></tr>
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Only 60 slots were made available, and each slot was hotly contested. The event sold out in a matter of a few days, with many clamoring to get in. Luckily, Catha & I, and many of our friends made the cut.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2863_zps63bbf18b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2863_zps63bbf18b.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rene & Aimee Fuentes, with Mich Server-Rapanot, Jon Fernandez,<br />
and Boozze & Margarita Fandiño</td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2870_zps1f40beef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2870_zps1f40beef.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">There were tons of different artisanal Spanish cheeses...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2875_zpsa12886d5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2875_zpsa12886d5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...from Cantabria, the La Rioja, Navarre, Aragón and other regions...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2876_zps87515c10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2876_zps87515c10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...through which the Ebro River flows.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2872_zps41189c3a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2872_zps41189c3a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">There were countless types of charcutería and pintxos...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2873_zpsf2a0dd4d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2873_zpsf2a0dd4d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...as well as a carving station of luscious, silken jamón...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2874_zps73b672db.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2874_zps73b672db.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and no less than 48 different free-flowing regional wines...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2877_zps2afa8950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2877_zps2afa8950.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...for everyone to enjoy.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2878_zps158c9ce1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2878_zps158c9ce1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The biggest challenge was deciding where to begin!</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2849_zpsaa9e6712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2849_zpsaa9e6712.jpg" /></a></div>
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As if all that were not more than enough, a wealth of delicious tapas, all made <i>à la minute</i>, were offered throughout the night. These were <span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;"><i>Piquillos Rellenos de Muselina de Cabra y Cardos La Catedral</i> (Piquillo Pepper Stuffed with Goat Cheese and Cardoons Mousseline).</span></span> With the first several delightful salvos, I had glasses the bright, light-footed, welcoming, and lively <b>Bodegas Ondarre Selección Millennium Brut Cava</b> from Rioja - a great way to kick off the evening. Very reasonably priced at Terry's Selection, it is an absolute steal, and highly recommended.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2862_zps8627acd5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2862_zps8627acd5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ready to be served...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2861_zpsdfcfaa5e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2861_zpsdfcfaa5e.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;"><i>Pintxo de Patatitas y Chistorritos de Arbizu al Idiazábal de Pastor</i><br />(Mini Chistorra from Pamplona with Melted Idiazabal Cheese)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2859_zpsc16c6781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2859_zpsc16c6781.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sanju Gopaldas with Dr. Terrence Cham</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2844_zpsce711e49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2844_zpsce711e49.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boozze & Margarita Fandiño with Bambi & Jay Sy</td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2847_zpsfbea3681.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2847_zpsfbea3681.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Catha & DA Usec Berna Romulo-Puyat enjoying some tinto Riojano.</td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2866_zps4940bebe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2866_zps4940bebe.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; font-family: inherit; font-size: small;"><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;"><i>Chorizo Alejandro "Puchero" on Piggy Back</i> </span><br style="color: #333333; line-height: 17.98611068725586px; text-align: left;" /><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;">(Alejandro "Puchero" Red Sausage Flambéed in Brandy).</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2867_zps3456083d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2867_zps3456083d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; font-family: inherit; font-size: small;"><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;"><i>Piquillo Caliente Relleno De Béchamel de Chrorizo<br />de Pamplona y Bejés Tresviso </i></span><br style="color: #333333; line-height: 17.98611068725586px; text-align: left;" /><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;">(Grilled Piquillo Pepper Stuffed with Chorizo Pamplona<br />& Blue Cheese Béchamel)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2837_zps7656fa18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2837_zps7656fa18.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Only Jay has the wingspan needed for a "selfie" such as this.</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2845_zpsd512430b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2845_zpsd512430b.jpg" /></a></div>
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One of my favorite tapas of the night was the <span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;"><i>Habitas La Catedral y crujiente de Jamón de Teruel sobre Crema de Huevos Fritos</i> (Baby Broad Beans and Jamón de Teruel Crisps)</span></span>. I made sure to nab <i>doble ración</i> of this. Fortunately, these <i>habitas</i> are now available at Terry's.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2853_zps0e5dbf89.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2853_zps0e5dbf89.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; font-family: inherit; font-size: small;"><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;"><i>Pintxo de Espárrago La Catedral</i> </span><br style="color: #333333; line-height: 17.98611068725586px; text-align: left;" /><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;">(La Catedral Asparagus On Mustard Remoulade)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2850_zpsff7163f5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2850_zpsff7163f5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">¡<i>Qué rico</i>!</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2864_zps5238abac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2864_zps5238abac.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;"><i>Croqueta de Morcilla Empiñonada</i> (Blood Sausage Croquette)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2834_zpsce502c45.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2834_zpsce502c45.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me with some IKI Gangmates: Alex Tiu, Thea , Cyrene, & Terrence.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The making of...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2857_zpsf8c498cf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2857_zpsf8c498cf.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;"><i>Chorizo Alejandro Clásico en Reducción de Cerro Añón Crianza</i><br />(Chorizo Alejandro Cooked in Rioja Wine Reduction). Fantastic!</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lots of eager guests grabbed these hot off the chopping board.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">¡<i>Joder</i>! ¡<i>Alcachofas</i>!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me with JC & Jay Sy.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Antonio Garcia of the famous <a href="https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCkQFjAA&url=http%3A%2F%2Fwww.maboloflowers.com%2F&ei=4GdFUrzxKOSjigeYuICYDg&usg=AFQjCNEN2z1_wAJw7eJOZcxVFuqFGcmQsA&sig2=3LXU0_AAONRfogVFW6gyVA&bvm=bv.53217764,d.aGc">Mabolo Flowers</a> looking extra dapper.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2848_zps34aae3da.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2848_zps34aae3da.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;">The superb <i>Morcilla de Pastor a la Crema de Pìquillos Asados La Catedral</i><br />(Shepherd's Blood Sausage crowned with Roasted Piquillo Cream)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2840_zpsfdfc942b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2840_zpsfdfc942b.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; font-family: inherit; font-size: small;"><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;"><i>Alubias Rojas del Valle de Irati con su Pancetita Alejandro<br />Adobada y Morcilla Ahumada</i> </span><br style="color: #333333; line-height: 17.98611068725586px; text-align: left;" /><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;">(Navarre Style Black Bean Stew With Marinated<br />Pancetta and Smoked Blood Sausage)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2843_zps8ab737a3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2843_zps8ab737a3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;">JC personally prepares an old, traditional, now quite rarely made...</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2842_zpsbb1df5e3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2842_zpsbb1df5e3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; font-family: inherit; font-size: small;"><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;">...<i>Patorrillo al Estilo de Tafalla</i> (Navarra) </span><br style="color: #333333; line-height: 17.98611068725586px; text-align: left;" /><span style="color: #333333; line-height: 17.98611068725586px; text-align: left;">(A Goat and Tripe spicy Delicacy in Roasted Red Pepper Sauce)</span></span></td></tr>
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There were so many other wonderful dishes served, but I was so busy enjoying myself that I was unable to photograph them all. Withe the heavier tapas, I and several of my friends enjoyed several glasses of the excellent <b>2005 Bodegas Olarra Cerro Añon Gran Reserva</b> - deep, delicious, and always well-balanced, this is a moderately-priced traditional tinto Riojano gran reserva that I keep in ready stock at home (distributed by Terry Selection).<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2835_zps340fc32e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2835_zps340fc32e.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;">Dessert: <i>Crujiente de Ciruela de Calanda al Queso Estrell de Huesca</i><br />(Crunchy mix of Prune from Calanda and Estrell Cheese from Huesca)</span></span></td></tr>
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Chalk up another resounding success for JC and Team de Terry! It was yet another memorable night of celebrating life with excellent, passionately-made dishes and wines - all in the company of family and friends. What more could one really want? Congratulations again, JC! ¡<i>Hasta la próxima (semana)</i>!<br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com10tag:blogger.com,1999:blog-4159578680459427485.post-5312617469325445792013-09-24T11:22:00.000+08:002013-09-24T13:21:25.888+08:00Brasserie CiÇou's Chanterelle Menu & Chocolate Kouign Amann, Etc.<div dir="ltr" style="text-align: left;" trbidi="on">
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After a work-related couple of nights at Subic Bay Yacht Club, I got back to Metro Manila by around 6pm (I rode with Enki), Saturday, the 21st September 2013. Catha & the kids were to pick me up in Cyrille & Anna Soenen's <b>Brasserie CiÇou</b>, so we decided to have dinner there, together with Enki & Mayette.</div>
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We started off with a bottle <b>Champagne Taittinger Brut Réserve</b>, which was straightforwardly pleasant as usual. Always nice as an <i>apéritif</i>, though nothing special or memorable. Still, at its very reasonable price, it is well worth having around as a casual bubbly (<i>nb</i>: I ordered this one from the wine list; at P3500/bottle, it is marked-up very low from retail as far as restaurants go).</div>
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With the aforementioned bubbly, we had some <i>Fresh Oysters</i>, one order of 6 for Enki and I, and another order of 6 for the kids (Catha & Mayette don't really like oysters raw). As Brasserie CiÇou has an on-going <b>French Chanterelles Festival</b> (good until supply lasts), we all pretty much went for the featured dishes.</div>
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For our first course, Catha, Lorenzo, & I went for the <i>Oeufs Cocottes with Chanterelles & Mushroom Foam</i>. As can be seen, they are certainly very generous with the chanterelles.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Enki's <i>Ravioli of Oysters in Creamy Chanterelle Soup</i>.</span></td></tr>
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Mauro was probably reminiscing about Alsace, so his was the only course that evening not from the festival menu: <i>Quiche Lorraine</i>.</div>
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Joaqi's first course was this rather large <i>Assorted Wild Mushroom Risotto with Parsley Foam</i>. Anna did warn us of its size, but Joaqi was undeterred and finished it off easily with lots of room to spare. Growing boys' appetites never cease to amaze me (though I was one once, a very long time ago).</div>
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 17.98611068725586px;">For main courses, almost all of us went for the meltingly soft, tender, and moist <i>Slow-cooked Pork Belly Sous-vide, Lychee and Honey Syrup, Purée of White Kidney Beans, Sautéed Lychees, Chanterelle, & Black Trumpet Mushrooms</i>.</span></span><br />
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;">Mayette went for the </span><i style="color: #333333; line-height: 17.98611068725586px;">Roasted Flounder Crusted with Nuts, Chanterelle, Bacon, Asparagus, Parmesan Sauce</i><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"> for her main course (photo from Cyrille).</span></div>
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<span style="background-color: #fff2cc; color: #333333; font-family: inherit; line-height: 17.98611068725586px;">The night's red was <b>1999 Prunotto Barbaresco Bric Turot</b></span><span style="background-color: #fff2cc; font-family: inherit;"> -</span> Catha brought this over from the house. Having opened at least two bottles of this before, I made sure to decant it for aeration - so it had been breathing for around an hour or so before we got to it. This bottle, probably because of the aeration time, seemed denser/more concentrated, lusher in fruit and bigger in body (at the lower quadrant of full-body, I'd say) than the past two bottles.</div>
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It also showed more depth, spiciness, and complexity in its moderately licorice, tar, and toasty oak touched dry, dark, ripe fruit. Acidity was good, no flabbiness there. Very decent Barbaresco; well-worth buying (that is, if this vintage is still locally available at Bacchus Int'l.).</div>
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Just to make sure we all had enough to eat, I ordered a large <i>Certified US Black Angus Rib-Eye Steak with Potatoes Dauphine</i> for the middle of the table. It was pretty much wiped out as well.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Enki & Mayette</span></td></tr>
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For dessert, we all finally got to try Cyrille's new <i>Chocolate Kouign Amann</i> (5 orders for all of us, plus another full order compliments of Cyrille & Anna for good measure) - a chocoholic's dream - decadently rich, and stuffed with chocolate ganache, with a nice, flaky pastry for textural contrast. What I loved about it most was that it tasted like chocolate, not like many other chocolate desserts in Manila that taste mainly of sugar. Served with a scoop of delicious, in-house dark chocolate ice cream, it was more than wonderful.</div>
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Naturally, we also had some of the old favorite, original <i>Kouign Amann with Salted Caramel Ice Cream</i>. I can never leave Brasserie CiÇou without having that. As Anna recommended, the respective ice cream accompaniments were served on the side.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This photo says it all.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Anna & Cyrille join us for a nice after-dinner chat.</span></td></tr>
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Just like I cannot leave Brasserie CiÇou without having the kouign amann, Catha must always have her <i>Cannelés</i>, and Joaqi, his <i>Petites Madeleines</i>. Cups of coffee and espresso, followed by complimentary pours of good Armagnac brought a close to this lovely, relaxing dinner with family and friends.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Love it. Until the next!</span></td></tr>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com4tag:blogger.com,1999:blog-4159578680459427485.post-5582602262552790642013-09-22T21:46:00.000+08:002013-09-22T22:41:37.034+08:00JC de Terry's Homage to the River Ebro via La Rioja, Navarre, & Aragón.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial; font-size: 11.0pt;"><b>The River Ebro</b> is <st1:country-region w:st="on">Spain</st1:country-region>’s longest
river, rising from Fontibre, a town in the <st1:placetype w:st="on">province</st1:placetype>
of <st1:placename w:st="on">Cantabria</st1:placename>, crossing, among others,
the regions of La Rioja, <st1:country-region w:st="on">Navarre</st1:country-region>,
& Aragón, on its way southeast to <st1:place w:st="on"><st1:city w:st="on">Tarragona</st1:city></st1:place>.
This past June, JC de Terry, spent 3-weeks’ vinous
and gastronomic research throughout said regions, staying at various, artisanal
farms and visiting lesser-known wineries and vineyards, all of which depend on
the <st1:place w:st="on">Ebro</st1:place>.<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 11pt;">Literally getting
his hands dirty while working alongside the farms' crews from dawn ‘til dusk, JC deepened his knowledge of the various local ingredients that go into making the regions’ most treasured dishes. Inspired by the trip, he decided to bring the best of said regions’
best back and feature these culinary delights in a series of
special dinners. Arduous months were spent importing the
meticulously chosen ingredients, re-creating the dishes he learned, adding his
own touches thereto, and dreaming up wine pairings as only he can.</span></div>
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<span style="font-family: Arial; font-size: 11.0pt;"> </span><span style="font-family: Arial; font-size: 11pt;">All these resulted in a 2-week long festival during which limited quantities of the featured
regions’ cheeses, vegetables, hams, sausages, wines, and many others are available for purchase at the various Terry Selections outlets. In
addition, said festival is highlighted by a series of special dinners
orchestrated by JC himself, the first of which was an inaugural dinner
at <b>Terry’s Segundo Piso</b> on Thursday, the 16</span><sup style="font-family: Arial;">th</sup><span style="font-family: Arial; font-size: 11pt;"> September 2013.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille, J-Lab, Miguel, Nicole, & Alex</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Jo & Aaron with J-Lab</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sanju, Rommel, & Alicia</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">JC with Chowhound Cyrene</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">The 60
seats for the inaugural dinner were snapped up quickly. Fortunately, I was able
to secure barely a dozen seats for myself and fellow aficionados of Spanish
cuisine and wine.</span></div>
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<span style="font-family: Arial; font-size: 11pt;">Those lucky
enough to attend were greeted with constantly refreshed flutes of <b>Bodegas
Ondarre Seleccion "Millennium" Brut Cava</b> - a bright, light-footed
sparkling wine made in the </span><i style="font-family: Arial; font-size: 11pt;">méthode champenoise </i><span style="font-family: Arial; font-size: 11pt;">from 100% viura
grapes from Rioja. Showing flavors of crisp green apples, citrus, a touch of
white minerality, it expands towards the back palate with a long, appetizingly
dry citrus and grapefruit finish. </span><span style="font-family: Arial; font-size: 11pt;">This lively Riojan cava was served with endlessly refilled pass-around
trays of silken, tender, moist, and addictive...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial; font-size: 11pt; text-align: left;">...</span><i style="font-family: Arial; font-size: 11pt; text-align: left;">Airesano Jamón de Teruel D.O. Gran Reserva</i><span style="font-family: Arial; font-size: 11pt; text-align: left;">...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2648_zps62d9c644.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2648_zps62d9c644.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and </span><span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px; text-align: left;"><span style="font-family: inherit; font-size: small;">delicious cheeses from three different provinces:<br /><i>Idiazábal de Pastor</i>, <i>Jacetania de Vaca</i>, & <i>Pata de Mulo</i>.</span></span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">The journey
proper began at the Ebro river’s origin with an amuse bouche of a </span><i style="font-family: Arial; font-size: 11pt;">Sphere of Fontibre Blue Cheese on a Bed of Diced Tudela Pears Infused with Balsamic Cream</i><span style="font-family: Arial; font-size: 11pt;">...</span></div>
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<span style="font-family: Arial; font-size: 11pt;">...served with well-chilled bottles <b>2012 Oto Bestué Chardonnay-Viognier</b> from Somontado D.O., the intense apple and pear flavors of which mirrored that of the blue cheese’s diced pear base.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Several of the Usual Suspects attended.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Miguel, Johnny, & Nicole.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alex, J-Lab, & Jojo laugh it up.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille & Anna enjoying a night off from their own restaurants.</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;"><i>La Catedral “Cardos” in Almond Béchamel topped with Crispy Fried Egg Cream</i> followed shortly.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">JC hands-on prepares for the next dish.</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">Next was a
stunning trio of dishes of small, delectable <i>Truffled Longanizas by Melsa over Young Lima Beans and La Catedral Leek Tips Confit</i>; <i>Melsa Pyrenese Beef Longaniza on Baby Potatoes & Pine Nuts Moistened with Cherry Tomato Consommé</i>;
and, <i>Tempura of Tudela Artichoke Stuffed with Presa Ibérica Sprinkled with a
Cumin-Ñora Pepper Sauce Enriched with Picón de Tresviso Cheese</i>. </span></div>
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<span style="font-family: Arial; font-size: 11pt;">The pairing
wine was the lithe and light-footed, palate-cleansing single vineyard </span><b style="font-family: Arial; font-size: 11pt;">2010 Nekeas Odaiza De Vega Sindoa Chardonnay from Navarra D.O.</b></div>
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<span style="font-family: Arial; font-size: 11pt;">The large,
tender, juicy </span><i style="font-family: Arial; font-size: 11pt;">Navarran Asparagus over Arbequina Vinaigrette infused with a Balsamic Aroma of Banana Confit</i><span style="font-family: Arial; font-size: 11pt;"> was a studied presentation in fine ingredients
speaking for themselves. This was deliciously simple, and simply delicious,
especially with the buxomly ripe, yet pure and well-focused </span><b style="font-family: Arial; font-size: 11pt;">2009 Placet de
Valtomelloso</b><span style="font-family: Arial; font-size: 11pt;"> by world-renowned Spanish winemaker Alavaro Palacios.</span></div>
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<tr><td class="tr-caption" style="font-size: 13.333333969116211px;"><span style="font-size: small;">JC passionately explains each dish in great detail.</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">Diners’
palates lulled by the asparagus’ fresh, bucolic charm were perked up by the dynamic
red spiciness of the <i>Piquillo Pepper Gazpacho with K</i></span><i style="font-family: Arial; font-size: 11pt;">okotxas</i><span style="font-family: Arial; font-size: 11pt;"><i> Quiche</i>.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The reds breathing gently since the morning.</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">Having had
just a small sandwich for lunch, I was in good form for the robust, yet
contemplatively earthy masterpiece of virtually molten <i>Black Beans enhanced
with Morcilla and Cured Pancetta with Pimentón de la Vera</i>, paired with an
equally robust, unabashedly forward, super-concentrated and jammy <b>2011 Pagos de
Moncayo Prados from Campo de Borja D.O.</b></span></div>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/084_zpsec0c3197.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/084_zpsec0c3197.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">JC with The Usual Suspects (photo by Cyrene de la Rosa)</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2593_zpsc70e8b49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2593_zpsc70e8b49.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Javi & Lexi</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2633_zps1576715f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2633_zps1576715f.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille & Anna, with Rommel & Cris.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2589_zps22d2c994.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2589_zps22d2c994.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The place was packed for the event.</span></td></tr>
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<span style="font-family: Arial; font-size: 14.44444465637207px;"> Spanish ambassador, H.E. Jorge Manuel Domecq Fernández de Bobadilla, says a few words.</span></div>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2617_zps2b64b7ef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2617_zps2b64b7ef.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">JC back in the kitchen for the next dish.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2609_zpsb6122259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2609_zpsb6122259.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pan to plate...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2610_zpseac30ba2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2610_zpseac30ba2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...finishing touches made...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2606_zps30a31edb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2606_zps30a31edb.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...by Team de Terry...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2607_zps00403ed7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2607_zps00403ed7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...always under JC's watchful eyes...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2608_zps0c8a2875.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2608_zps0c8a2875.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and guiding palate for wine pairing.</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">To ensure
survival until dessert, I regretfully ate only half of the alluringly gamey
penultimate course of smooth <i>Chilindrón Risotto cooked with La Catedral Wild Boletus crowned with Shepherd’s Roncal Cheese</i>. With this was the notably ripe,
comparatively more ready <b>2008 Señorío de Andión from Navarra D.O.</b></span></div>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2611_zps1de4ec19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2611_zps1de4ec19.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Jim & Alex look like they're about to burst.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2612_zpsa728aebf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2612_zpsa728aebf.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">JC chats with Johnny & Migs as Nicole munches on.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2592_zpsee764682.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2592_zpsee764682.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrene & Sanju apparently still in fine form...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2591_zpsa3164954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2591_zpsa3164954.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...as seem Chris and Alicia as well.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2602_zpsb40fdfc1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2602_zpsb40fdfc1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Team de Terry ready to make dessert.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2596_zps0a14bd8c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2596_zps0a14bd8c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Efficient and precise, like a well-oiled machine.</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">My
half-hearted attempt at moderation was handsomely rewarded by a tour de force
of <i>Peaches from Calanda D.O. & Goat’s Milk Tronchón Ice Cream amidst Peach Cubes, embraced by Grenache Wine Syrup</i>...</span></div>
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<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2587_zps46790dd3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2587_zps46790dd3.jpg" /></a></div>
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<span style="font-family: Arial; font-size: 11pt;">...served, </span><i style="font-family: Arial; font-size: 11pt;">naturalmente</i><span style="font-family: Arial; font-size: 11pt;">, with the typical, yet stylish <b>2011 Pagos de Moncayo
Garnacha from Campo de Borja D.O.</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">¡<i>Salud</i>!</span></td></tr>
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<span style="font-family: Arial; font-size: 11pt;">A joyous
and educational culinary adventure; and, indeed, it was an auspicious start of
yet another successful festival.</span></div>
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<span style="font-family: Arial; font-size: 11pt;">Catha arrived much later from a dinner with her highschool friends, joining us for the quiet aftermath with a tired JC. We were the last to leave (as usual). ¡<i>Mil gracias, Juan Carlos, y hasta la próxima</i>!</span></div>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com6tag:blogger.com,1999:blog-4159578680459427485.post-28158213034992086222013-09-14T16:13:00.000+08:002013-09-14T16:13:28.026+08:00Lorenzo's (Anticipated) Birthday Dinner 2013 @ Impressions.<div dir="ltr" style="text-align: left;" trbidi="on">
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Today is my second son's, Lorenzo's, 19th birthday. Since he is spending the whole day and into the night with his friends, we had a small family dinner in anticipation of the occasion last night at <b>Impressions</b> - just the 5 of us. Lorenzo chose the venue. He also chose Impressions as the venue <a href="http://eyeonwine.blogspot.com/2012/09/lorenzos-birthday-2012.html">for his birthday dinner last year</a>.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2321_zps57dc58bc.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2321_zps57dc58bc.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The delectable and visually stunning amuse bouche.</span></td></tr>
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Earlier yesterday, Impressions Executive Chef (and good friend) Cyrille Soenen texted me saying that he had a fresh delivery of special French oysters for dinner that night - which was most timely, as the birthday boy loves fresh oysters.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2317_zps29efa80a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2317_zps29efa80a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">All fresh: <i>Gillardeau</i>, <i>Speciales de Claire</i>, & <i>Royale Cabanon</i>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/1157580_10200672585273117_704560622_n_zpsfddd2a40.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/1157580_10200672585273117_704560622_n_zpsfddd2a40.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Catha prefers hers baked.</span></td></tr>
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Lorenzo, Mauro, & I had an order each of the excellent as always <i>Tartine Iodée of Scallops, Sea Urchin, & Oysters topped with Salmon Roe & Microgreens, and Sea Urchin Parfait in Cucumber</i> - the oysters, in this case, being fresh <i>Belons</i> also flown in from France that same day.<br />
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With the fresh shellfish courses, we enjoyed flutes of <b>2002 Champagne Delamotte Blanc de Blancs Brut</b> - As stated in previous posts, Delamotte is the sister company of the legendary Salon, both of which form part of the Laurent-Perrier Group. Like Salon, Delamotte makes vintage blanc de blancs (i.e., 100% chardonnay) in particularly years; though, unlike Salon which makes only blanc de blancs, Delamotte has other lines of champagne.<br />
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Initially bright, and quite tight, showing exuberant, fine white mineral-laced crisp green apple, quince, with lemon/citrus jutting out a bit (especially towards the back), after around 20-30 minutes of breathing, the subject bubbly fleshed out, and gained rounded heft very nicely - revealing underlying brioche, slight lemon curd, and honeyed & buttery whispers to the dominant fresh green apple, pear, and citrus flavors. Very fine over-all performance. Although still obviously young, it is undoubtedly a beauty that is already enjoyable with a bit of breathing time, and will surely improve for many, many more years (<i>nb</i>: locally distributed by <a href="https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&ved=0CEkQjBAwAg&url=http%3A%2F%2Fwww.pwxchange.com.ph%2Fpricelist&ei=IAY0Ur-UFqj-iAf2nIF4&usg=AFQjCNEWLsp2VGLfGPPFxxLLLylpHFx2nQ&sig2=RBT9oAKDE1ePYAKD2QPgIg&bvm=bv.52164340,d.aGc">Premium Wine Exchange</a> at P5500/bottle full retail).<br />
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While in its initial quince and lemon/citrus tight stage, it went well with the fresh oysters, in its fleshed out, roundedly hefty stage it also paired well with...<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2316_zps0fea6530.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2316_zps0fea6530.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...Catha's <i>Foie Gras</i> course...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2315_zps2190e771.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2315_zps2190e771.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and Joaqi's <i>Seared Scallop Risotto w/ Sea Urchin Foam</i> course.</span></td></tr>
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<br />
The evening's main courses were as follows:<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2314_zps38c52242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2314_zps38c52242.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Catha's <i>Veal & Sweetbreads w/ Cromesquis</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2313_zps6e8a6fea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2313_zps6e8a6fea.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lorenzo's <i>Magret de Canard w/ Mini Pithiviers</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2312_zps071b73cb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2312_zps071b73cb.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joaqi's <i>Pithiviers of French Pigeon<br />w/ Foie Gras & Duxelles</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2308_zpsce22e03c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2308_zpsce22e03c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mauro's <i>Roasted Lamb Rack & Lamb Tenderloin</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2310_zpsd0ab102d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2310_zpsd0ab102d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My <i>Grilled Lamb Chops</i>...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2309_zpse238131a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2309_zpse238131a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...with sides of <i>Mashed Potatoes & Vegetables</i> (para healthy).</span></td></tr>
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For the main courses, I poured a bottle of <b>1995 Bodegas La Rioja Alta Gran Reserva 890</b> - I decanted this for aeration the moment we arrived, so it had been breathing for well over an hour by the time we got to it (the recent past 2 bottles I've had of this - <a href="http://eyeonwine.blogspot.com/2013/08/tapas-wine-cova-for-mari-de-terrys.html">Alex's</a> and <a href="http://eyeonwine.blogspot.com/2013/08/impressions-re-opened.html">J-Lab's</a> - were popped-and-poured). From the get-go, the wine's nose was stylish and proud as always, with rich, spiced dried/dark fruit, laced by creamy coconut & vanilla notes (showing its considerable aging in American oak), and touches of aged balsamico and cedar.<br />
<br />
In the mouth, it was, as before, full-bodied, as stylish as its nose, with marked loam, dark minerality, and a bit of fig, balsamico, vanilla, and cocoa in the rich, concentrated dried/well-ripened dark fruit. Long, strong, and confident. Quite a beauty (<i>nb</i>: locally distributed by <a href="http://www.pwxchange.com.ph/pricelist">Premium Wine Exchange</a> at P6500/bottle full retail).<br />
<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2306_zps9918778b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2306_zps9918778b.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cyrille joined us for a glass of the red, and, later, for a bit of bubbly.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2299_zps71468b72.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2299_zps71468b72.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Catha & the boys.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2303_zps8e49b948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2303_zps8e49b948.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nicole explains each of the...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2302_zpsddbe574e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2302_zpsddbe574e.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...<i>mignardises</i> she made for the night.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2301_zps547c9282.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2301_zps547c9282.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This <i>Mini-Layered Red Velvet</i> she made for Joaqi.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2298_zpsa646b0da.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2298_zpsa646b0da.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A sparkling birthday cake for the birthday boy!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2296_zps9cd951b7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2296_zps9cd951b7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The boys have always been very close to Nicole. Always so nice<br />to see that it continues even now.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2292_zpsd75b34a8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2292_zpsd75b34a8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lovely, rich, indulgent, silky chocolate goodness.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2295_zps2fc526d7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2295_zps2fc526d7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Other desserts were a couple of orders of <i>Crispy Apple</i>...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2291_zps7570163d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2291_zps7570163d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and some wonderful <i>Tentation du Chocolate</i>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2294_zps5551eb45.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2294_zps5551eb45.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A couple of Nicole's <i>Dark Chocolate Macarons & Gelato</i> for me.</span></td></tr>
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<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2293_zps76f4fb5b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_2293_zps76f4fb5b.jpg" /></a></div>
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">Excellent meal as always at Impressions! Great choice, Lorenzo, & happy birthday again! We all wish you all the happiness for many, many more years to come! Thanks again to Cyrille, Nicole, & Team Impressions for yet another wonderful night! Until the next!</span></span><br />
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com4tag:blogger.com,1999:blog-4159578680459427485.post-28616605032925466972013-08-31T22:21:00.000+08:002013-08-31T23:17:39.408+08:00Catha's Birthday Dinner 2013.<div dir="ltr" style="text-align: left;" trbidi="on">
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Catha decided to have her birthday dinner with the kids the day before her actual birthday since the college boys would be in class until late on the day itself. She chose Colin's always reliable and consistently good <a href="https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&sqi=2&ved=0CCgQFjAA&url=http%3A%2F%2Fwww.salarestaurant.com%2F&ei=5OchUpmSHsL-iAfCqYHgDw&usg=AFQjCNE9Zsv7h6-btmMF6cqkeomE1UJBAA&sig2=MFH7AEHNdcjMN8_6P1mIuA&bvm=bv.51495398,d.aGc"><b>Sala Restaurant</b></a> as the venue; just the 5 of us for dinner.<br />
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We started off with a bottle of bubbly from the restaurant's reasonably marked-up wine list: <b>Champagne Delamotte Brut</b> - I've written about this consistently pleasing non-vintage champagne so many times, there is no need to repeat myself now. Suffice it to state that I consider this currently the very best non-vintage champagne readily available in the Philippine market, bar none (<i>n.b.</i>, available at <a href="https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&sqi=2&ved=0CEIQjBAwAg&url=http%3A%2F%2Fwww.pwxchange.com.ph%2Fpricelist&ei=z_0hUp6_G-PpiAew3oC4Cg&usg=AFQjCNEWLsp2VGLfGPPFxxLLLylpHFx2nQ&sig2=hNSTIywxKCzM0WLOHQZ1hQ&bvm=bv.51495398,d.aGc">Premium Wine Exchange</a>). It also happens to be very moderately priced, and, thus, represents excellent bang for the buck.<br />
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1768_zpse7566f50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1768_zpse7566f50.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A champagne toast to the birthday girl.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1816_zps253f0ad9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1816_zps253f0ad9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joaqi had a soup course: <i>Seared Scallops & Mushroom Velouté</i>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1817_zpsd802fc52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1817_zpsd802fc52.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Catha's <i>Salad of Burratina, Fresh Peach, Prosciutto, & Hazelnuts</i>.</span></td></tr>
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For the middle of the table, I ordered two orders of the immediately above-depicted <i>Deep-Fried Squash Flowers & Chèvre Salad</i> (<i>n.b.</i>, this is not on the menu, but they will happily make it for you if they have squash flowers on hand),...<br />
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<div style="text-align: center;">
...and, naturally, two orders of Colin's timeless <i>Twice-Baked Prawn & Feta Soufflé with Dill</i>.</div>
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<a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1812_zps41ba3a66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1812_zps41ba3a66.jpg" /></a></div>
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<span style="background-color: #fff2cc; color: #333333; line-height: 17.98611068725586px;"><span style="font-family: inherit;">For her main course, Catha had the <i>Trio of Duck: a Salad of Smoked Duck Breast with Walnuts, Pears, and Truffle Honey; Rillettes of Duck Leg with Fig Chutney; and, Seared Foie Gras Medallion with Leek and Chestnut Purée</i>.</span></span> This is actually an appetizer on the menu, but Catha didn't want to have anything too heavy for her main course.<br />
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 17.98611068725586px;">Mauro & Joaqi had an order each of the <i>Dry-Rubbed and Grilled Lamb Cutlet and Tenderloin, with</i></span><i><br style="color: #333333; line-height: 17.98611068725586px;" /></i><span style="color: #333333; line-height: 17.98611068725586px;"><i>Pumpkin Pansotti, Spinach, and Goat's Cheese</i>.</span></span><br />
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<span style="background-color: #fff2cc; font-family: inherit;"><span style="color: #333333; line-height: 17.98611068725586px;">Lorenzo & I each had an order of <i>Juniper & Thyme Roast Duck Breast, Roast Pears and Parsnips, with </i></span><span style="color: #333333; line-height: 17.98611068725586px;"><i>Carrot Purée and Cranberry Jus</i>.</span></span><br />
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I had brought along a bottle <b>1970 Château La Fleur-Pétrus<span style="color: red;">*</span></b> - I did not decant this, but opened it once we arrived, and poured it a little over an hour later, around 10 minutes before the main courses were served. This was an absolutely stunning bottle, showing breath-taking balance of power and elegance (without ponderous weight or ham-handed blockiness) typical of Pomerol's best estates.<br />
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Perfumed bouquet, with deep, deep, dark, cedar and violets infused rich, silken fruit, seamlessly interwoven with dark minerality, a breath of licorice, and cep undertones. On the lighter side of full-bodied, it is neither quite as concentrated nor as stylish as Pétrus, but it has stunning balance and head-turning, yet understated elegance. Catha loved it; and so did I.<br />
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Since Mauro stopped at half a glass (his stomach was not the best that night), and Joaqi didn't want any (he chugged 2 glasses of the bubbly, though I did warn him twice about drinking it too quickly), the bottle was pretty much finished by Catha, Lorenzo, & I. I definitely need to buy more of this.<br />
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<span style="color: red; font-weight: bold;">*</span> <span style="font-size: x-small;">Purchased in 1952 by J-P Moueix (same owner of Châteaux Pétrus and Trotanoy), its approximately 14-hectare vineyard (90% merlot, 10% cabernet franc) is situated in the northeastern portion of the Pomerol plateau, across a small road from Château Pétrus, and part of it is adjacent to Château Lafleur.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Desserts: Mauro's <i>Affogato al Caffé w/ Sala Biscotti</i>...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lorenzo's <i>Marmalade Steam Pudding w/ Vanilla Sauce,<br />and Fig & Armagnac Ice Cream</i>...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1807_zps1e222b8c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1807_zps1e222b8c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joaqi's <i>Chocolate Soufflé w/ Caramel-Pecan Ice Cream</i>...</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1806_zpsdef96919.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1806_zpsdef96919.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My <i>Mango & Passion Fruit Pavlova</i> (which I shared with Catha).<br />Double espressos ended the meal.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1770_zps71ca020a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://i173.photobucket.com/albums/w57/ermitano_photos/Album%20VII/IMG_1770_zps71ca020a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Happy birthday again, Catha. Many, many more to come!</span></td></tr>
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Noelhttp://www.blogger.com/profile/00877156455140431162noreply@blogger.com8