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                    [Title] => Online wine seller reveals 2023's most popular wines for Filipinos
                    [Summary] => A total of 66 wines were recognized across seven categories, with a set of criteria that included price range (value and premium) and wine type (reds, white, sparkling, rosé).
                    [DatePublished] => 2023-12-07 15:47:00
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                    [AuthorName] => Kristofer Purnell
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                    [ArticleID] => 1932508
                    [Title] => When the day isn’t done
                    [Summary] =>  The day may be over, but never is she. 
                    [DatePublished] => 2019-07-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1417762
                    [AuthorName] => Jose Paolo dela Cruz
                    [SectionName] => Allure
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                    [Title] => A symphony of food and wine at Planet Grapes
                    [Summary] => 
Planet Grapes serves wines from around the world, and offers delectable food items -- from cheese to longganisa -- to go with it. In fact, one can pair wines from its Enomatic machine with street food and hand-crafted desserts to experience how food can affect the wine’s flavor.

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                    [ArticleID] => 1264176
                    [Title] => Think Australia, think Shiraz
                    [Summary] => 
Chardonnay is a real food wine — it demands food,” declares William “Bill” Hardy, brand ambassador of Hardys Wines, at the launch of his eponymous wine range over lunch at Zuni in Greenbelt 5. “It’s not as refreshing as a Sauvignon Blanc or Riesling, which are aperitif wines. Chardonnay is Australia’s most widely planted grape, and is my favorite variety in the world.”

                    [DatePublished] => 2013-12-05 00:00:00
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                    [AuthorName] => Cheryl Tiu
                    [SectionName] => Food and Leisure
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                    [Title] => Dining with wine
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Today, most Filipino foodies are wine connoisseurs and would feel a meal is incomplete without the accompanying red or white.

                    [DatePublished] => 2013-05-19 00:00:00
                    [ColumnID] => 134410
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
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                    [Title] => A Sileni dinner at Terry’s
                    [Summary] => 
It was an exceptionally glorious night when I recently ventured into a wine-pairing dinner that showcased wines from Sileni Estates and the lip-smacking dishes of Terry’s Selection.

                    [DatePublished] => 2013-03-08 00:00:00
                    [ColumnID] => 135957
                    [Focus] => 0
                    [AuthorID] => 1646915
                    [AuthorName] => Pepper Teehankee
                    [SectionName] => Newsmakers
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                    [ArticleID] => 767555
                    [Title] => Treat for diners at Prince Albert
                    [Summary] => 
For the whole month of January, one can enjoy Prince Albert’s US prime rib of beef with free flowing Australian Hardy’s wine (Shiraz red or Chardonnay white) at P2,090++ for medium cut and P3,420++ for large cut.
                    [DatePublished] => 2012-01-15 00:00:00
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                    [SectionName] => Travel and Tourism
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                    [Title] => "Discover the Flavors of the World" By Moet Hennessy Introducing: CLOUDY BAY
                    [Summary] => 
Established in 1985 at the northern end of New  Zealand’s South Island in the Marlborough region, Cloudy Bay rapidly gained international recognition as a benchmark producer of Sauvignon Blanc, and is widely credited for paving the way for the success of New Zealand wines globally.
                    [DatePublished] => 2009-04-21 00:00:00
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                    [SectionName] => Freeman Cebu Lifestyle
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                    [Title] => Wine, woman and Toast 2006
                    [Summary] => I must start with a caveat. I am not a oenologist, not even a oenophile. But this much is certain: I love wine.


My fondness for wine started in 1993 when a frosty glass of Sancerre, a French white wine from the Loire region, was served to accompany a salad of seared scallops with baby greens at a dinner with friends. One sip of the crisp, dry taste of Sancerre was enough to bewitch me. Thirteen years and many bottles of both red and white wines later, I remain under its spell.


                    [DatePublished] => 2006-10-12 00:00:00
                    [ColumnID] => 134178
                    [Focus] => 0
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                    [AuthorName] => FORTyFIED By Cecile Lopez Lilles
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                    [ArticleID] => 212340
                    [Title] => Highs and Merlots
                    [Summary] => In the four years I spent in Australia, I never once touched a drop of Foster’s, otherwise known in the rest of the world as "Oztryan for beeyah." No barbie-loving, footy-playing Australian actually drinks Foster’s, neither do they listen to Ben Lee, have memorized "A Sunburnt Country" by heart or carry didges in their back pockets. They do, however, watch Neighbours and are Kylie-mad. They also drink truckloads of wine, along with copious amounts of all other members of the fermented family.
                    [DatePublished] => 2003-07-03 00:00:00
                    [ColumnID] => 133272
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                    [AuthorName] => Audrey N. Carpio
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Chardonnay

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                    [Title] => Online wine seller reveals 2023's most popular wines for Filipinos
                    [Summary] => A total of 66 wines were recognized across seven categories, with a set of criteria that included price range (value and premium) and wine type (reds, white, sparkling, rosé).
                    [DatePublished] => 2023-12-07 15:47:00
                    [ColumnID] => 0
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                    [AuthorName] => Kristofer Purnell
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                    [Title] => When the day isn’t done
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                    [DatePublished] => 2019-07-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1417762
                    [AuthorName] => Jose Paolo dela Cruz
                    [SectionName] => Allure
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                    [ArticleID] => 1359786
                    [Title] => A symphony of food and wine at Planet Grapes
                    [Summary] => 
Planet Grapes serves wines from around the world, and offers delectable food items -- from cheese to longganisa -- to go with it. In fact, one can pair wines from its Enomatic machine with street food and hand-crafted desserts to experience how food can affect the wine’s flavor.

                    [DatePublished] => 2014-08-21 00:00:00
                    [ColumnID] => 0
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                    [SectionName] => Food and Leisure
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                    [ArticleID] => 1264176
                    [Title] => Think Australia, think Shiraz
                    [Summary] => 
Chardonnay is a real food wine — it demands food,” declares William “Bill” Hardy, brand ambassador of Hardys Wines, at the launch of his eponymous wine range over lunch at Zuni in Greenbelt 5. “It’s not as refreshing as a Sauvignon Blanc or Riesling, which are aperitif wines. Chardonnay is Australia’s most widely planted grape, and is my favorite variety in the world.”

                    [DatePublished] => 2013-12-05 00:00:00
                    [ColumnID] => 134406
                    [Focus] => 0
                    [AuthorID] => 1224012
                    [AuthorName] => Cheryl Tiu
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 943592
                    [Title] => Dining with wine
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Today, most Filipino foodies are wine connoisseurs and would feel a meal is incomplete without the accompanying red or white.

                    [DatePublished] => 2013-05-19 00:00:00
                    [ColumnID] => 134410
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
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                    [ArticleID] => 916946
                    [Title] => A Sileni dinner at Terry’s
                    [Summary] => 
It was an exceptionally glorious night when I recently ventured into a wine-pairing dinner that showcased wines from Sileni Estates and the lip-smacking dishes of Terry’s Selection.

                    [DatePublished] => 2013-03-08 00:00:00
                    [ColumnID] => 135957
                    [Focus] => 0
                    [AuthorID] => 1646915
                    [AuthorName] => Pepper Teehankee
                    [SectionName] => Newsmakers
                    [SectionUrl] => newsmakers
                    [URL] => 
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                    [ArticleID] => 767555
                    [Title] => Treat for diners at Prince Albert
                    [Summary] => 
For the whole month of January, one can enjoy Prince Albert’s US prime rib of beef with free flowing Australian Hardy’s wine (Shiraz red or Chardonnay white) at P2,090++ for medium cut and P3,420++ for large cut.
                    [DatePublished] => 2012-01-15 00:00:00
                    [ColumnID] => 133272
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                    [AuthorName] => 
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                    [ArticleID] => 459406
                    [Title] => "Discover the Flavors of the World" By Moet Hennessy Introducing: CLOUDY BAY
                    [Summary] => 
Established in 1985 at the northern end of New  Zealand’s South Island in the Marlborough region, Cloudy Bay rapidly gained international recognition as a benchmark producer of Sauvignon Blanc, and is widely credited for paving the way for the success of New Zealand wines globally.
                    [DatePublished] => 2009-04-21 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
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                    [Title] => Wine, woman and Toast 2006
                    [Summary] => I must start with a caveat. I am not a oenologist, not even a oenophile. But this much is certain: I love wine.


My fondness for wine started in 1993 when a frosty glass of Sancerre, a French white wine from the Loire region, was served to accompany a salad of seared scallops with baby greens at a dinner with friends. One sip of the crisp, dry taste of Sancerre was enough to bewitch me. Thirteen years and many bottles of both red and white wines later, I remain under its spell.


                    [DatePublished] => 2006-10-12 00:00:00
                    [ColumnID] => 134178
                    [Focus] => 0
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                    [AuthorName] => FORTyFIED By Cecile Lopez Lilles
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                    [SectionUrl] => food-and-leisure
                    [URL] => 
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                    [ArticleID] => 212340
                    [Title] => Highs and Merlots
                    [Summary] => In the four years I spent in Australia, I never once touched a drop of Foster’s, otherwise known in the rest of the world as "Oztryan for beeyah." No barbie-loving, footy-playing Australian actually drinks Foster’s, neither do they listen to Ben Lee, have memorized "A Sunburnt Country" by heart or carry didges in their back pockets. They do, however, watch Neighbours and are Kylie-mad. They also drink truckloads of wine, along with copious amounts of all other members of the fermented family.
                    [DatePublished] => 2003-07-03 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
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                    [AuthorName] => Audrey N. Carpio
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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abtest

Online wine seller reveals 2023's most popular wines for Filipinos

By Kristofer Purnell | December 7, 2023 - 3:47pm

A total of 66 wines were recognized across seven categories, with a set of criteria that included price range (value...

Food and Leisure

When the day isn’t done

By Jose Paolo dela Cruz | July 6, 2019 - 12:00am

The day may be over, but never is she.

Allure

A symphony of food and wine at Planet Grapes

August 21, 2014 - 12:00am

Planet Grapes serves wines from around the world, and offers delectable food items -- from cheese to longganisa -- to go with it. In fact, one can pair wines from its Enomatic machine with street food and hand-crafted...

Food and Leisure

Think Australia, think Shiraz

By Cheryl Tiu | December 5, 2013 - 12:00am

Chardonnay is a real food wine — it demands food,” declares William “Bill” Hardy, brand ambassador of Hardys Wines, at the launch of his eponymous wine range over lunch at Zuni in Greenbelt...

Food and Leisure

Dining with wine

By Lydia Castillo | May 19, 2013 - 12:00am

Today, most Filipino foodies are wine connoisseurs and would feel a meal is incomplete without the accompanying red or white.

Starweek Magazine

A Sileni dinner at Terry’s

By Pepper Teehankee | March 8, 2013 - 12:00am

It was an exceptionally glorious night when I recently ventured into a wine-pairing dinner that showcased wines from Sileni Estates and the lip-smacking dishes of Terry’s Selection.

Newsmakers

Treat for diners at Prince Albert

January 15, 2012 - 12:00am

For the whole month of January, one can enjoy Prince Albert’s US prime rib of beef with free flowing Australian Hardy’s wine (Shiraz red or Chardonnay white) at P2,090++ for medium cut and P3,420++ for...

Travel and Tourism

"Discover the Flavors of the World" By Moet Hennessy Introducing: CLOUDY BAY

April 21, 2009 - 12:00am

Established in 1985 at the northern end of New Zealand’s South Island in the Marlborough region, Cloudy Bay rapidly gained international recognition as a benchmark producer of Sauvignon Blanc, and is widely...

Freeman Cebu Lifestyle

Wine, woman and Toast 2006

By FORTyFIED By Cecile Lopez Lilles | October 12, 2006 - 12:00am

I must start with a caveat. I am not a oenologist, not even a oenophile. But this much is certain: I love wine. My fondness for wine started in 1993 when a frosty glass of Sancerre, a French white wine from the...

Food and Leisure

Highs and Merlots

By Audrey N. Carpio | July 3, 2003 - 12:00am

In the four years I spent in Australia, I never once touched a drop of Foster’s, otherwise known in the rest of the world as "Oztryan for beeyah." No barbie-loving, footy-playing Australian actually...

Food and Leisure