The beauty of wine is that it makes food taste better. It turns a regular meal into something to treasure. Pairing wine with food opens a whole new world of flavors and sensations and is a great way to foster a positive attitude of loving and living life.
Brothers Hernan and Eduardo Gras, along with partner Cristian Hartwig, gave life to wine in 1993 with the sole purpose of creating world class wines from Chile’s best soil. Thus, Montgras winery was born.
Jojo and Gladys Lim
Wine connoisseurs in Cebu recently had the pleasure of savoring Montgrass’ range of excellent wines during a wine-pairing dinner hosted by the Philippine Wine Merchants, the country’s largest family-owned distribution company in the Philippines.
Amaral Sauvignon Blanc set the tone for the evening with its freshness, strength and purity of taste. This was followed by the Antu Chardonnay, which complemented the mackerel crudo toasted pistacio with fine herbs and citrus. The ruby red Antu Limited Syrah, with its fresh and delicate notes of blueberries and black fruits, perfectly enhanced the crab risotto topped with cabernet butter and chives.
June Alegrado, Margie Lhuillier, Kaye Sala
The main course of bone-in-short rib with wild mushrooms and creamy polenta was seamlessly paired with Intriga Cabernet Sauvignon, a powerful, concentrated wine with an enigmatic character. Aged for more than 20 months in French barrels, the final blend is enhanced with a touch of Cabernet Franc and Petid Verdot.
The culmination was a three-cheese fruit mustard, truffle asparagus and whole grain crackers.
It was a wonderful evening of savoring flavors magnified by good wine, developing and expanding the taste buds and enjoying wine pairing at its best.