Special guest was Hubert de Bouard de Laforest from Lalande de Pomerol, who together with negotiant Jean Francois Bourrut Lacouture, paid an all-important brief visit to Cebu upon the invitation of Bacchus International, the exclusive distributor of Chateau Angelus.
Arrangements of autumn leaves, flowers and fruits filled the Rosal ballroom and were carefully chosen and artistically crafted in harmony with the aroma and flavors of the impressive selection of wine served during the affair.
It all began with a tipple of the aperitif Champagne Cattier and a choice of caviar canapés.
The starter, aptly known as duck symphony, consisted of pistachio galantine, smoked duck breast, morel mushroom and blueberry compote, and was complimented by Fleur de Bouard 2000 red wine.
The exceptional main course of oxtail ravioli in truffle emulsion was served with Fleur de Bouard 1998 and 1999. This was followed by pan-fried, milk-fed veal with sidings of potato cake washed down with Chateau Angelus 1996 and 1998.
Another signature dish was the dessert Valrhona chocolate trio with vanilla-scented orange coulis.
It was everyone’s consensus that the unveiling of Chateau Angelus 1994 and 1995, which was served with baked goat cheese and cranberry ragout, marked the high point of the dinner.
Throughout the meal, which was meticulously prepared by executive chef Stefan Mueller, chef Eddie Chua and their staff, guests were treated to a tasting of seven different wines, with Alex Lichaytoo taking time between courses to explain the background and merits of each label.
It was truly a night to remember, with exquisite food, outstanding wines, impeccable service and great camaraderie.
On a personal note, my congratulations to Bacchus International on their mission to continue inspiring people to learn and appreciate the wonderful world of wine, its history, culture and, most importantly, the friendship it cultivates.