I AM a fan of Seda Abreeza Hotel’s executive chef, Giovanna Marie Flores. At any time she whips up a carefully planned party menu and an invitation is extended, I would grab the chance, and the recent dinner party hosted by Seda and Fly Ace Corporation was one of those times.
It was a wine pairing event. The beverage host identifies the wine they would like to feature for a full-course sit down meal and the chef will translate her culinary imagination and artistry into an edible form.
The evening started with cocktails by the lobby bar of the hotel. It was a good way to meet the other invited guests, all professionals from varying fields—corporate, law, medical, media, hospitality, etc.—who are connoisseurs or appreciates wine.
Guests were then led to the ballroom on the upper floor and were seated at finely set tables. Clearly, it was going to be a great night of wining and dining, especially after browsing the tuxedo-designed menu. The chef’s creations and the wine were something to look forward to.
But first, the wine. Chile’s Concha Y Toro emerged as 2014’s most powerful wine brand (ascending eight notches from its 2013 ranking) in the 2014 “Power 100: Most Powerful Wine Brands,” prepared by British consultancy, Intangible Business.
Concha y Toro has enjoyed a consistent presence in the Power 100 ranking of the world’s leading spirits and wine brands since 2006. In 2014, however, it has attained the No. 1 spot, unseating its well-known competitors in the U.S. and Australia. Global brand awareness and market share have combined to boost Concha y Toro’s overall ranking. Locally, Concha Y Toro is exclusively distributed by Fly Ace Corporation with eight out of twelve Concha Y Toro wine brands available: Carmin de Peumo, Amelia, Don Melchor, Marques, Trio, Casillero del Diablo, Sunrise, and Frontera.
Now, the chef’s story melded with the Concha y Toro’s concoctions from grapes. Salad: Zuchini Carpaccio, Arugula, Hearts of Romaine & Shrimp with Pesto Vinaigrette. A very light salad to go with Trio-Chardonnay, Pinot Grigio, Pinot Blanc; Course 1: Potato, Walnut and Fresh Goat Cheese Croquette with Pan-seared Sesame-crusted Tuna with Balsamic Reduction paired with Casillero del Diablo-Pinot Noir; Course 2 with two entrées: Grilled Lamb Chops with Almond Mini Pesto paired with Trio-Merlot, Carmenere, Cabernet Sauvignon and the Rosemary-Pepper Beef Rib Roast with Porcini Jus paired with Casillero del Diablo Cabernet Sauvignon; and for the finale, the dessert: Flourless Tablea Chocolate Cake with Warm Milk Froth paired with Frontera, Moscato.
Needless to say, it was the dessert that took home the crown (of course, because I am a dessert person more than anything else) and my wine choice for the evening was the Trio-Merlot, Carmenere, Cabernet Sauvignon, a wine that sat well with me, mild to my taste buds.
Wonderful evening, indeed. Thank you and job well done Seda and Fly Ace!
And with a bottle of Frontera handed to me to take home plus the good news that another dinner affair was brewing in the coming days, dreams were sweet that night.
For more lifestyle & travel stories, visit http://apples-and-lemons.blogspot.com/ and http://jeepneyjinggoy.blogspot.com/