A NIGHT can never go wrong with a good bottle of wine.
Indeed, it was a night to remember for wine lovers when Davao’s urban lifestyle hotel, Seda Abreeza hosted on June 11 a wine tasting event with the House of Morande, makers of great wine from Chile.
Davao wine lovers enjoyed glasses of wines matched with perfectly good cheeses and cocktails by Misto’s culinary team.
House of Morande started in 1996 “with a plan to make great and innovative wines of the highest quality with grapes from vineyards in Chile’s most interesting wine valleys,” Export Manager for Asia Gonzalo Montes said.
“I enjoyed presenting our wines here in Davao City, I heard a lot of good stories of the city in our country because your President is from here and he’s quite famous in Chile. That is why when I heard I’ll be visiting Davao, I was very excited,” he said adding he’ll probably be back in Davao for vacation when his schedule permits.
Sharing more of his wine company, Montes said, House of Morande was among the first to adopt new enological practices such as using concrete ‘eggs’ and going back to using the traditional-but-forgotten large oak foudres for producing reserve-level wines. They were also the first winery to produce a late harvest wine in Chile and the first recognized as 100 percent sustainable.
Some of the wines featured in the event included: Morande Pionero Reserva Sauvignon Blanc; Morande Reserva, 1:1 Merlot; Morande Pionero Sonador Chardonnay; Morande Reserva, 1:1 Cabernet Sauvignon; Morande Pionero Reserva Pinot Noir; Morande Gran Reserva, Cabernet Sauvignon; Morande Pionero Reserva Merlot, and; their house specialty and premium wine House of Morande.
Montes highlights each of the wines in his presentation, thoroughly explaining what best matches with it and when it’s best to drink. These wines are also available in Misto Bar starting this month.
Making the night even more perfect, guests were treated with delightful cocktails to go with the wines from Misto’s culinary team led by Executive Sous Chef Bang Sibala. These are, Cheeses (Emmental, Danish Blue Cheese, Gouda), Artisan Breads, Jalapeno and Cheddar Croquettes, Scampi Alfredo Pizza, Baked Truffle Fries with Grated Parmesan, Chicken Cordon Bleu Bites were on the menu, along with the hotel’s signature Angus Roast Beef short plate. (With PR)