OCTOBER 2012

THIS MONTHS ISSUE :

2009 Red Bordeaux from Bottle

Red Wine Linked To Strong Sex Drive

Which foods match best with Merlot?

liqua

2009 Red Bordeaux from Bottle Not A Myth, But Mythical.

the cru bourgeois and the petits vins and generic Bordeaux that are available... In short, 2009 is the greatest vintage I have tasted in Bordeaux since 1982, of which it is a modern-day version, but greatly improved... Just like in 1990 or 1982, the low acidity, the very ripe fruit, the high glycerin levels from the elevated alcohols, and the stunning concentration and fruit from low yields will give most of these wines incredible appeal in their youth, but at the same time will guarantee that the top wines last for 30 or more years, as the best 1982s have certainly done. Robert Parker published his re-reviews on his recent tasting from bottle on the 09 vintage and this is what he exclaims, 2009 Red Bordeaux from Bottle Not A Myth, But Mythical. And then Parker adds, If readers go back and read Issue 188 (April 2010), my barrel tasting report on the 2009s was titled Once Upon A Time 1899, 1929, 1949, 1959, 2009. In it, I suggested that many chteaux had made the finest wines that I had tasted in over 32 years of evaluating Bordeaux vintages. After spending nearly two weeks there at the end of January, this is unquestionably the greatest Bordeaux vintage I have ever tasted. What was clear in the tastings from the bottle is the remarkable consistency of the vintage. Obviously the classified growths have produced extraordinary wines, but what is so striking about 2009 and I havent really seen this kind of excitement since 1982 is the quality of
Editorial Staff
Christian Tan Romy Sia Eunice de Belen Jesse Keisha Wenceslao Ronald Cruz Sky Printing president publisher editor-in-chief production assistant layout & design printer

Red Wine Linked To Strong Sex Drive

Apparently, red red wine does make one feel so fine and in more ways than a mellow 80s reggae hit would have you believe. In a recent study published in the Journal of Sexual Medicine, Italian researchers claim that sex drives are higher in women who prefer red wine as opposed to those who favor other alcoholic beverages. University of Florence doctors surveyed 800 women, all between the ages of 18 and 50, and separated them into three groups based on their drinking habits: red wine drinkers, those who prefer alternative alcoholic drinks and those who abstain entirely. The women were then asked to complete a questionnaire assessing their interest in sex. Called the Female Sexual Function Index, the survey included 19 questions that resulted in a score between two and 36 (higher scores meaning a higher sex drive). On average, women who drank one or two glasses of red wine a day scored 27.3 points, compared to 25.9 for non-red wine imbibers and 24.4 for those who abstain. The results indicate a possible relationship between regular red wine consumption and sexual appetite. However the real question is, do women with naturally higher sex drives tend to drink red wine or does red wine truly have an revving effect on ones libido? Even the researchers themselves say the findings need to be interpreted with caution. But the lack of conclusive evidence isnt enough reason to dismiss red wine just yet. Many other studies have shown that a small glass each day benefits the heart. So if your sex drive improves in the process, thats just icing on the cake, right?
Source: yourtango.com

2009 Bordeaux RP 100 Pointers 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. Beausejour (Duffau Lagarrosse) Bellevue Mondotte Clinet Clos Fourtet Cos dEstournel Ducru Beaucaillou Haut Brion La Mission Haut Brion La Mondotte Latour Le Pin Leoville-Poyferre LEvangile Montrose Pape Clement Blanc Pavie Petrus Pontet-Canet Smith-Haut-Lafitte
Source: The Wine Advocate

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Issue No. 1

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Which foods match best with Merlot?

By: Fiona Beckett

Nice Legs
by Karen MacNeil The rivulets of wine that roll on the inside of the glass after a wine has been swirled are called legs in USA and in Britain. The Spanish call them tears; the Germans, church windows. Some wine drinkers look for great legs, falsely believing that nicely shaped legs (and who knows what that means?) portend great flavour. In fact, legs are a complex phenomenon related to the rate at which liquids evaporate and the differences in surface tension between water and the wines alcohol content. Legs have nothing to do with greatness. With Wine, as with women, there is very little meaningful information one can deduce by looking at the legs.
Source: The Wine Bible

There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine worlds alternative to Chardonnay - an easy drinking red wine that went with almost any meal. Then, as with Chardonnay, drinkers decided it was no longer cool, an impression cemented by the film Sideways in which the hero Miles expresses his view of it in no uncertain terms! Now it seems Merlot sales are on the up again and weve fallen back in love with the grape, its worth taking another look at which foods work best with it and why. Of course, as with every other grape variety, theres Merlot and Merlot. Light gluggable Merlot, soft, voluptuous, fleshy Merlot and serious, structured Merlot, often blended with its stablemate Cabernet. But there are some general characteristics which affect its food pairings. Merlot is generally softer, riper and fleshier than Cabernet lacking powerful tannins (though there are obviously exceptions to this) and marked acidity. Unlike Cabernet you can drink it very comfortably with a range of Italian dishes, especially tomato-based ones and it responds very well to the umami (i.e. deeply savoury) tastes you get in foods such as roast chicken, mushrooms and parmesan. Because a great many Merlots are medium-bodied they tend to pair well with richly sauced dishes such as steak (or even fish) in a red wine sauce or with casseroles, where a more powerfully tannic wine would be overwhelming. (Its also a good wine to use cooking, making a rich base for red wine sauces) Good Merlot accompaniments for main dishes are caramelised roast veggies especially those with a touch of sweetness, such as roast squash, red peppers and beets and - as mentioned above - fried or grilled mushrooms. Fruity Merlots also segue comfortably into red fruit accompaniments such as cranberry sauce and salads that contain red berry fruits Because of its inherent sweetness it also works well with foods that have a touch of hot spice, not so much Indian spicing as hot and smoked pepper: dishes such as blackened fish or jambalaya. I also find it works with the anise flavour of five spice and fennel.

Here are my top picks for the main styles: Light Merlots Tend to work with dishes with which you might otherwise drink a Gamay or a Sangiovese: Pizza and other toasted cheese dishes such as panini and quesadillas. Pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms Grilled chicken, especially with Mediterranean grilled vegetables such as peppers, courgettes/zucchini and aubergines/eggplant Charcuterie (e.g. pts, terrines and salamis) Cold York ham Medium-bodied Merlots Theres some overlap here between styles but a typically ripe new world Merlot from e.g. Chile will obviously take more robust, rustic flavours than a leaner more classic wine from e.g. Bordeaux, particularly if the latter has a bit of bottle age. Riper, fleshier styles Italian-style sausages with fennel Spaghetti and meatballs Baked pasta dishes such as lasagne and similar veggie bakes Meatloaf Burgers - especially cheeseburgers Spicy rice dishes such as jambalaya Bean dishes with smoked ham or chorizo Roast turkey (a ripe Merlot makes a good Thanksgiving or Christmas bottle) Mild to medium (but not very strongly flavoured) hard cheeses Seared - even blackened - salmon Chinese style crispy duck pancakes. Braised short ribs Chicken, pork or rabbit casseroles with a fruity element such as apricots or prunes Classic, elegant Merlots or Merlot-dominated blends e.g. from Bordeaux Grilled chops - veal, pork or lamb - especially with herbs such as thyme, rosemary and oregano

Steak, especially in a red wine sauce Beef Wellington Roast rack or leg of lamb, served pink Roast chicken , turkey and guineafowl Simply roast duck Full-bodied rich Merlots or Merlot-dominated blends Basically you can pair these with the same sort of dishes with which youd drink a Cab - especially chargrilled steak, roast beef and roast lamb - preferably served rare What I wouldnt pair with Merlot Light fish and vegetable dishes Pasta, fish or chicken in a creamy sauce Sharp sauces or salsas containing lemon juice (makes Merlot taste too sweet and jammy) Chocolate - a controversial view as I know a number of my colleagues argue that it works. But I feel its a case of You could but why would you? when there are so many better alternatives.
Source: matchingfoodandwine.com

Whats Your Wine Story?

Chef Gene Gonzalez
Gonzalez is the chef-owner of Cafe Ysabel, an upscale fine dining restaurant in San Juan, Metro Manila. He is also the founder and president of Center for Asian Culinary Studies, a culinary school specializing in Asian, European and fusion cuisine. He also chairs Supreme Food and Beverage Consultancy, a management consulting firm catering to businesses in the hotel and restaurant field. Gonzalez has received numerous awards for restaurant and hospitality management. He is the sole TOYM (Ten Outstanding Young Men) Awardee in Culinary Arts and has been honored by the Hotel and Restaurant Association of the Philippines, the International Food Service Executive Association, and the Council of Hotel and Restaurant Educators of the Philippines.

Learn About Wine While Having Fun!

Q: How did you get into wine?

A. At a young age, wine was drank on special occasions at our family table. It was exciting because I was allowed to have a little with food and it was prohibited with other peers my age. Many never even knew the distinction between wine, spirits and beer.

and tastings, I am going back to the left and right bank of Bordeaux! For U.S. I drink Corte Riva, because Im also Pinoy and they make world class wines. Q: What are your dream wines (those you would like to acquire/drink someday soon)? A. I would like to acquire larger bottle editions ( I like to share with close friends and vice versa and they keep well) of Romanee burgundies, Mas la Plona and Jean Leon ( I trained in Torres), Vega Sicilia, Chateau Lafite and Margaux, Heitz Cellars Marthas Vineyard and other wines of historical significance. Q: Have you had any formal training in wine? If yes, where and what courses are these? A. I trained in the Torres vineyards for Wines and Brandy and became their consultant in the Philippines. I also have links with all the vineyard owners and winemakers in Khao Yai Thailand which they call the New Latitude Wines. Of course, I recently passed my Advanced Certificate with WSET under AWSEC and Wine Story. Q: Whats the most valuable wine lesson youve learnt as a wine lover/enthusiast? A. To enjoy wine will take one several lifetimes because there is so much to taste and appreciate. One never ceases to learn something new each time you associate with people who love wine or make it a part of their life. The most dangerous people are always those that dictate upon the likes or preferences or tastes of others. Wine appreciation is personal because ones palate is ones own possession that experiences personal pleasure. Although there is a baseline for good wine, what you like is what you like and taste preferences will go up naturally.

Asia Wine Service & Education Centre Philippines, Wine Storys education channel facilitated the Wine and Spirit Education Trust Level 2 from UK last August 11 and 12 at Wine Story Shangri-La Mall, Mandaluyong City. Steve Mack, AIWS, the CEO of AWSEC and Asias only Diploma Tutor, flew in from Hong Kong to personally conduct the said internationally recognized qualification course. Students expressed how fun the class was because of Steves energy, enthusiasm and passion. The class focused on broad coverage of all product categories in the field of alcoholic drinks, grape varieties, major wine producing countries, grape growing and winemaking, as well as WSETs standard way of assessing wine quality through systematic approach to tasting. Students tasted over 45 wines and spirits from different wine regions in the world that highlighted the courses learning objectives. The Wine & Spirit Education Trust (WSET) is a UK based organisation providing wine qualifications. Founded in 1969, WSET aims to provide high quality education and training in wines and spirits. Since then, the organisation has grown into the foremost international body in the field of wines and spirits education. WSET qualifications are internationally recognised and are now represented in over 50 countries throughout the world with over 45,000 candidates expected to take WSET examinations in current Academic year. The WSET courses have become almost a requirement to be eligible for the prestigious title of Master of Wine. For more information regarding WSET courses, call 637-8888 or 09272641821 or email at eunice@awsec.com.

Q: What is wine for you?

A. Wine adds a special character to my meals and the meals I serve. It brings out the best in food and it becomes an added topic of conversation on the table. It is also a vehicle for camaraderie. It can also be an instrument for contemplation. Q: What was your first favourite wine? A. I am a polygamous palate when it comes to wine. I cannot have favorites though I love hearty, big reds that give off lots of complexity and character. I love Shiraz, Zins, Malbecs, Carmeneres, and I have particular sympathies for varietals almost driven to extinction. Q: What was the wine that changed your life? A. A Domaine de la Romanee Conti that was way too young which my very good French friend had insisted we drink to my repeated protests. He had said life is too short and who knows that we may never see each other again. I never did and a couple of years after he had passed on.. Q: What is your favourite food and wine pairing? A. Sauterne and Foie Gras, Malbec and Chargrilled beef, Shiraz and Lamb, Sauvignon blanc and Seafood, Sherry and Tapas multi-marriages of the classics! Q: What are the wines you drink now? A. For casual everyday drinking its got to be Carmenere for now for special meals

Issue No. 1

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2009 Everyday Bordeaux

Siaurac 2009 75cl Ferran 2009 75cl
Lalande de Pomerol, Bordeaux, France Drink by: 2012 2022 88 points, Robert Parker Another excellent value from this appellation adjacent to Pomerol, this 2009 is a blend of 85% Merlot and 15% Cabernet Sauvignon. This estate has been owned by the Baron Guichard family since 1932. Attractive truffle, graphite and plum notes intermixed with mocha and black cherry cascade from the glass.

Pessac-Leognan, Bordeaux, France Drink by: 2012 2022 90 points, Robert Parker A sleeper of the vintage. A blend of 65% Merlot and the rest Cabernet Sauvignon, the wine has a dark ruby/purple color and a deep nose of unsmoked cigar tobacco, burning embers, kirsch and black currants. Medium to full-bodied and deep, with silky textures and tremendous amounts of fruit.

P2,495

P2,195

Siran 2009 150cl

Margaux, Bordeaux, France Potentially the best Siran I have ever tasted and another unqualified sleeper of the vintage, this dense purple wine displays notes of scorched embers, vanillin, black currants, spring flowers and graphite. Medium to full-bodied, with stunning concentration, purity, texture and length, the 2009 Siran has plenty of tannin lurking beneath its luxurious fruit.

Bad Boy 2009 75cl

Bordeaux, France 88 points, Robert Parker The best wine under this moniker that Jean-Luc Thunevin has yet produced, his homage to himself is a delicious, fruit-forward sleeper of the vintage. Oodles of black currants, kirsch, licorice and spice jump from the glass of this medium-bodied, surprisingly concentrated wine.

P6,695

P2,195