I had the opportunity to dine with family and friends on a succulent delicacies menu accompanied by one of the more exquisite wines I know – Chateau Siran. Named after the handsome French estate in the heart of Margaux where its grapes are grown, Chateau Siran enjoys the reputation of being elegant, pleasant and smooth, capable of improving with age for several decades.
The estate of Chateau Siran is located in a fairy-tale setting of azure sky, fertile fields and woods. The vineyards benefit from the nearby Gironde River, which deposits pebbles onto the rich grave soil.
The estate boasts a history as colorful as its profusion of flowers. The first record of the name Siran can be traced back to 1428. By the 18th century, Siran enjoyed the best reputation in the Médoc wine region and the appreciation of wine brokers.
Since 1858 Chateau Siran has belonged to the distinguished family of its current proprietor, William-Alain Miailhe, and his wife, Brigitte, who manages the estate. The family has amazingly preserved the entire original building, a 19th-century chartreuse in the middle of a breathtaking five-hectare park. Now this is a family with a keen sense not just of wine history but also of heritage.
Through the resolute determination of Madame Miailhe, improvements have been made in the vineyards. The result is high quality vintage that is touted as one of the favorite wines from Margaux.
Savoring the 1982 and 1986 vintages of Chateau Siran at our evening engagement, we understood why it is a cut above the rest in Margaux and among the countries where it is exported: the US, the UK, Belgium, Switzerland, Germany, Canada, Japan and the Southeast Asian region. The classic flavor of the wine perfectly complemented our roast duck with rosemary marble potatoes and asparagus. Besides being pleasing to the palate, the wine is pleasing to the eyes as well because each vintage bottle carries an individually-illustrated label showing an important event of the past year.
Chateau Siran is the main label, but the estate produces other wines too. The second label is S. de Siran, which comes from younger vines. Other vines are the Bel Air de Siran and the Chateau Saint-Jacques. The latter earned the gold medal in the General Agricultural Contest for its 1985, 1986 and 1991 vintages.
Well now, talk of excellent wine grown in a picturesque environment has brought to my mind excellent food that can be savored in an equally picturesque landscape, but this one’s closer to home. I’m talking about the Boracay Regency Beach Resort, the largest hotel on Boracay’s long beach strip, with 85 rooms each built with a balcony overlooking the vast length of powdery sand. The sumptuous selections at the resort are still fresh in my memory, as fresh as their seafood and island juices best imbibed with a view of the brilliant white sand and sparkling blue sea.
Last time we visited, we helped ourselves to heaps of grilled and barbecued choice selections of meats at Alfonso’s Bar, and the Continental cuisine at Prince Hendrik Café. With the inauguration of its new annex, the Boracay Regency is expanding its menu! What is one to worry about his cholesterol level to do but...swallow his worries?
New additions to the Prince Hendrik lineup are the tenderloin steak, the prawns a la Newbury (pan-fried with white sauce and cherry wine), chili crab and, probably the healthiest choice for me, blue marlin steak with lemon butter sauce.
Over at the Regency Food Center, the Tapas Tapas Spanish restaurant has concocted various set menus, starting for a very reasonable P200/person. Each set menu already includes a salad, soup, main course, dessert and coffee. If Asian cuisine is your preference, the Food Center also has a Filipino restaurant, the Korean Bulgogi House and, soon to open, a Chinese restaurant.
Boracay being one of my favorite spots, I now have a clear idea what to do when I next laze away beneath those flirtatious coconut leaves: feast on the new dishes of the Boracay Regency with a bottle of Chateau Siran at my side – surrounded by family and friends!