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O D

NOvEmBEr - DEcEmBEr 2012

E BL U S IS E U

IN THIS ISSUE :

THE FIVE BASIC FOOD FLAVOURS AND WINE

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MUSIC ‘CAN ENHANCE WINE TASTE’

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DISCOVERINg BORDEAUx 2012qua

St. Emilion 2012 Classification
By: Jane Anson
 

6 Reasons Why a Little Glass of Wine Each Day May Do You Good
By Debra Gordon

‘Some people thought we were never going to get here. I became president in 2008, two years after the last classification began to suffer its legal challenges.’ ‘I imagine there will be some disappointments, but the idea of classification allows everyone to have hope that if they work hard, they will be rewarded.’ Angelus managing director Stéphanie de Bouard-Rivoal confirmed the promotion and praised her father, owner Hubert de Bouard, and uncle Jean-Bernard Grenié for their hard work. Their official comment is due after the INAO meeting. Pavie owner Gerard Perse said, ‘As soon as I heard the news, I was overcome with emotion. ‘I’m very happy and proud to have invested in an appellation as courageous as Saint Emilion, which submits itself to this 10-yearly classification,’ he told Decanter. com. ‘It was a brave move to promote two chateaux for the first time in 50 years to join the other Premier Grand Cru Classé As - but it seems logical that Saint Emilion should have as many First Growths as the Medoc.’ Other promotions included Chateau Canon La Gaffelière and Chateau La Mondotte, both to Premier Grand Cru Classé.
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The list of wine’s benefits is long— and getting more surprising all the time. Already well-known as heart healthy, wine in moderation might help you lose weight, reduce forgetfulness, boost your immunity, and help prevent bone loss. With America likely to edge out France and Italy in total wine consumption in the near future, according to one analyst, and with women buying more than 6 out of every 10 bottles sold in this country, we’re happy to report that wine may do all of the following:

1. Feed Your Head Wine could preserve your memory. When researchers gave memory quizzes to women in their 70s, those who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been linked to cognitive decline and heart disease, explains Tedd Goldfinger, DO, of the University of Arizona School of Medicine. Alcohol also seems to raise HDL, the so-called good cholesterol, which helps unclog your arteries.
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source: decanter.com

Chateau Pavie and Chateau Angelus are to join Chateau Cheval Blanc and Chateau Ausone at the top of this new Saint Emilion classification. St. Emilion has been mired in bitter controversy since legal challenges were first mounted against the 2006 classification. The full list of this classification is unveiled by appellations body the INAO in Paris today, but official letters arrived at the chateaux on Thursday, September 6, 2012. Jean Francois Quenin, president of the Conseil des Vins de Saint-Emilion, and owner of Chateau Pressac (which was promoted from Grand Cru to Grand Cru Classé) told Decanter.com this was the result of a process that aimed to restore the reputation of the system.

Editorial Staff
Christian Tan Romy Sia Eunice de Belen Jesse Keisha Wenceslao Ronald Cruz Sky Printing president publisher editor-in-chief production assistant layout & design printer

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Issue No. 2

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Pavie and Angelus... from page 1

96 chateaux submitted applications for this 2012 classification. Among the other chateaux promoted, Chateau Valandraud has gone from Grand Cru Classé to Grand Cru Classé B, and Chateaux La Fleur Morange, Fombrauge, de Ferrand, Faugeres and Peby-Faugeres from Grand Cru to Grand Cru Classé. Demotions are less clear until the full list is published. Any chateaux which were due to lose their classification or which had incomplete applications were invited to begin a consultation process with INAO, with the possibility of retaining their status. According to Robert Tinlot, president of the Commission de Classement, there were 36 of these ‘warning’ letters sent out. In total, of the 96 who submitted dossiers, one was rejected immediately, 83 were successful and 12 chateaux either lost their classification or were not given Grand Cru Classé status.
Source: decanter.com

Smelling the cork
by: Karen MacNeil You order wine in a restaurant and the waiter puts the cork down beside you. You are supposed to: 1.) Smell it? 2.) Feel it? 3.) Glance at it, then ignore it? The answer is number 3. The practice of placing the cork on the table dates from the 18th century when wineries began branding corks to prevent deceitful restaurateurs from filling an empty bottle of Chateau Expensive with inferior wine, recorking it, then reselling it as Chateau Expensive. In honest restaurants, the cork was placed on the table so the diner could see the name on it matched that on the label, a guarantee that the wine had not been tampered with. Admittedly, feeling the cork tells you if the wine was stored on its side and that can be a clue of its soundness. But a moist cork is no guarantee that the wine is in good condition; similarly, a dry cork does not necessarily portend a wine gone away.
Source: The Wine Bible

6 Reasons Why... from page 1

2. Keep The Scale in Your corner Studies find that people who drink wine daily have lower body mass than those who indulge occasionally; moderate wine drinkers have narrower waists and less abdominal fat than people who drink liquor. Alcohol may encourage your body to burn extra calories for as long as 90 minutes after you down a glass. Beer seems to have a similar effect. 3. Boost Your Body’s Defenses In one British study, those who drank roughly a glass of wine a day reduced by 11% their risk of infection by Helicobacter pylori bacteria, a major cause of gastritis, ulcers, and stomach cancers. As little as half a glass may also guard against food poisoning caused by germs like salmonella when people are exposed to contaminated food, according to a Spanish study. 4. Guard Against Ovarian Woes When Australian researchers recently compared women with ovarian cancer to cancer-free women, they found that roughly one glass of wine a day seemed to reduce the risk of the disease by as much as 50%. Earlier research at the University of Hawaii produced similar findings. Experts suspect this may be due to antioxidants or phytoestrogens, which have high anticancer properties and are prevalent in wine. And in a recent University of Michigan study, a red wine compound helped kill ovarian cancer cells in a test tube. 5. Build Better Bones On average, women who drink moderately seem to have higher bone mass than abstainers. Alcohol appears to boost estrogen levels; the hormone seems to slow the body’s destruction of old bone more than it slows the production of new bone. 6. Prevent Blood-Sugar Trouble Premenopausal women who drink one or two glasses of wine a day are 40% less likely than women who don’t drink to develop type 2 diabetes, according to a 10-year study by Harvard Medical School. While the reasons aren’t clear, wine seems to reduce insulin resistance in diabetic patients.
Source: health.com
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THE FIVE BASIC FOOD FLAVOURS AND WINE
By: Jeannie Cho Lee, MW

SWEET

• Fresh and dried fruit choose • Palm Sugar Wines that have sufficient or greater sweetness. • Sweet Coconut sauces

Impact on Wine A dry wine becomes drier, thin, tannic or sour.

Why Sweetness in food can overwhelm and strip wine’s flavours if wine does not have equal or greater sweetness. Impact on Wine Can overpower wine’s flavours. choose Flavourful, crisp white or medium or light-bodied red wines with high acidity to match acidity of the dish. Why Without adequate acidity in wine, the wine will taste thin with scant flavours; sour dishes often overwhelm full-bodied red wines and can intimidate white wines with insufficient acidity.

SOUr
• Tamarind • Lime Juice • Green Mangoes

BITTEr
• • • • Roasted ginko nuts Char from hot wok Bitter gourd Ginseng

Impact on Wine Enhances tannins in reds while adding a savoury character to whites. choose Full-bodied white or red with oak maturation. Why Bitterness in food can be complemented by bitter-edged red wines with firm tannins or white wines with oak maturation. Impact on Wine Accentuates tannins. choose White or red wine with soft tannins, crisp acidity and vibrant fruit profile. Why Sufficient fruit is necessary to stand up to the salty flavours thus, red wines with moderate rather than high tannins avoid excessive bitterness; high tannins will exaggerate the food’s saltiness; firm acidity in white or red wines can decrease the perception of salty flavours.

SALTY
• • • • Soy sauce Oyster sauce Shrimp paste Bean paste

UmAmI
• • • • • Fermented beans Dried, cured meats Mushrooms Double-boiled soup Seaweed

Impact on Wine Brings out earthy, bitter or savoury notes in wines. choose Savoury white or red wine with well-knit tannins and restrained fruit character; mature wines. Why Umami is both delicate and savoury, thus wines need equal delicacy and subtlety with emphasis on wine’s silky tannin texture and mouthfeel.

Source: asianpalate.com

Christmas Dinner Wine Pairings
By Jay Franz

well with many seafood dishes. Often it depends on the food preparation, and if there is a red wine or balsamic vinegar sauce then red wine works exceptionally. Think about it, some of the best Pinot Noir wines come from Oregon where some of the best salmon comes from. Coincidence? Poultry, Game, Pork and veal

Medium to full-bodied reds will make lamb and beef dishes happy. Most of the red wines indicated above are good choices, excluding the Beaujolais. However, it’s better to choose the bigger Pinot Noir, Syrah, and Zinfandel varieties. In general, it’s time to match the weight of the meat (and sauce) with the gravity of the wine.

• Cabernet Sauvignon and Bordeaux Rack of Lamb? Filet Mignon? Crown Rib Roast? An intense and opulent Napa Valley Cabernet Sauvignon is standard. Bordeaux, particularly a first growth, would be unobjectionable and well received. Actually, any Cab-centric wine will work. You might consider Australian Shiraz-Cabernet blends or Super Tuscans blended with Sangiovese and Cabernet Sauvignon. Antinori’s Solaia anyone? • Malbec Argentinean wine should not be left out of the mix. The country is one of the world’s biggest beef producers and their dark Malbec clone grapes make big and toothy wines that go well with an Argentine asado or criminally delicious beef short ribs.

A roasted chicken or pork loin can work with a variety of white, rosé, and mediumbodied red wines. However, try to avoid any full-bodied and beefy Cabs and those of that ilk or risk bullying the food around. • Pinot Noir or Burgundy Magic happens with the right match of wine and food but sometimes, no matter how hard you try, the shy rabbit just won’t come out of the hat. So, the first rule to remember about matching food and wine is: “Don’t go nuts trying to figure it out.” There’s nothing worse than a neurotic wine lover fretting over a bad marriage of a fruity and oaky chardonnay with a goat cheese salad. While a Sauvignon Blanc, with its bite of acidity and notes of chalkiness, might be a better balanced match, get over it and just wait for the next course. Let’s get started. Apéritif Fish and Shellfish A medium-bodied Pinot Noir is more flexible than Gumby. Its good acidity, fruit, and low tannin profile make a Pinot Noir/Burgundy wine a salubrious choice for most dishes. When in doubt, go Pinot.

• Tempranillo y Garnacha Depending on the type of fish, if it’s covered with a sauce, and whether it’s grilled, sautéed, broiled, or steamed can help determine the wine. As stated before, Champagne, whether Brut, Blanc de Blancs, or Rosé, goes well with most animals from the sea. But also consider some of these other choices. Wines from Spain, particularly from Rioja and Ribera del Duero are also versatile and high quality, with elegant airs and rustic flavors. Stick with Crianza or Reserva wines, which are medium-bodied and earth-toned reds. • Syrah, Shiraz and Southern Rhône Medium-bodied Syrah wines from California, Australia, and France are extremely food-friendly. The wines have jammy fruit, good acidity, and heaps of personality. There are a lot of options from the Southern Rhône. Try Châteauneufdu-Pape, with its rustic and gamey flavors and complexity. Lamb and Beef Celery doesn’t go with anything. If applying oddball reverse logic, any wine works just fine. There are also the traditional vegetables such as asparagus or artichokes that are usually at odds with wine, often giving off a metallic taste. Best thing to do is match the dressing or sauce. If you are applying a lemony vinaigrette, go with an acidic wine such as a New Zealand or California Sauvignon Blanc or even an Italian Chianti or a Beaujolais. A creamy and buttery Chardonnay will cooperate nicely with any butter or cream sauce. Just trust your instincts.
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• Northern Rhône Full-bodied Côte-Rotie and Hermitage wines are concentrated and strut sensual red wine flavors layered with variety. vegetarian

• Champagne Nothing sets the tone better or launches a special meal than a glass of crisp and bubbly Champagne. Champagne matches well with salty foods such as smoked salmon, but don’t stop there. I hate to proselytize about these bright, snappy, and bubble-popping wines but Champagne goes with almost anything (although I’d probably stop short of that leg of lamb or filet mignon). Don’t hesitate to open a second or third bottle with dinner and bypass other wines. • Sancerre and Pouilly-Fumé Crisp, herbal, flinty and defiant-Sauvignon Blanc wines from these two eastern Loire Vally regions are some of the world’s finest whites.

• Pinot Noir or Burgundy Red wine with fish? Go ahead, stick it to the man. A medium-bodied and low alcohol Pinot Noir wine from Oregon or California or a Burgundy would pair

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Issue No. 2

Christmas Dinner... from page 3

Dessert

pair the Moscato D’Asti, Sauternes, Late Harvest Zinfandels, Tokaji or Vin Santos with fruit and light fruity desserts. Some people also like to have dessert or red wines with chocolate. I like them both but personally, I don’t appreciate them together. However, I admit a bittersweet, flourless chocolate cake with a Late Harvest Zinfandel does make me happy. One suggestion is to peel and slice a ripe pear, add a thick wedge of ripe Stilton cheese, toss on some toasted walnuts and alternate bites with sips of a good Tawny Port. That makes me happy, too. Don’t Hold Back Remember, it’s the Christmas dinner, so don’t hold back. Well, with one proviso, New Year’s Eve is only a handful of days off, perhaps you would be advised to keep back a couple of bottles of Champagne chilled and ready to pop.
source: wine.lovetoknow.com

The red was altered 25% by mellow and fresh music, yet 60% by powerful and heavy music. The results were put down to “cognitive priming theory”, where the music sets up the brain to respond to the wine in a certain way. “Wine manufacturers could recommend that while drinking a certain wine, you should listen to a certain sort of music,” Prof. North said. The research was carried out for Chilean winemaker Aurelio Montes, who plays monastic chants to his maturing wines. Mr. Montes said: “It was therefore a natural extension to link with Heriot Watt and to scientifically determine the impact that music has on how wine tastes.” Previously, Professor North conducted supermarket research which suggested people were five times more likely to buy French wine than German wine if accordion music was playedin the background.

If an oompah band was played, the German product outsold the French by two to one. mUSIc rEcOmmENDATIONS cabernet Sauvignon: All Along The Watchtower (Jimi Hendrix), Honky Tonk Woman (Rolling Stones), Live And Let Die (Paul McCartney and Wings), Won’t Get Fooled Again (The Who) chardonnay: Atomic (Blondie), Rock DJ (Robbie Williams), What’s Love Got To Do With It (Tina Turner), Spinning Around (Kylie Minogue) Syrah: Nessun Dorma (Puccini), Orinoco Flow (Enya), Chariots Of Fire (Vangelis), Canon (Johann Pachelbel) merlot: Sitting On The Dock Of The Bay (Otis Redding), Easy (Lionel Ritchie), Over The Rainbow (Eva Cassidy), Heartbeats (Jose Gonzalez)
source: news.bbc.co.uk

Be careful with dessert wines. A sweet dessert wine may be overwhelmed by a sweeter dessert. The best suggestion is to

Music ‘can enhance wine taste’

Vive la Différence Bordeaux 2009 & 2010
By: Roger Voss

One vintage has depth and drinknow deliciousness while the other is more classically restrained and ageable. What is a Bordeaux wine lover to do? Two great vintages, one after the other. Bordeaux 2009: ripe, rich, opulent. Bordeaux 2010: structured, firm, ageworthy. For fans of the region’s wines, Fabrice Bernard, marketing director of Bordeaux merchant Millésima, describes it this way: You have a choice between a Lamborghini, all show, and an Aston Martin, classic and restrained. Playing a certain type of music can enhance the way wine tastes, research by psychologists suggests. The Heriot Watt University study found people rated the change in taste by up to 60% depending on the melody heard. The researchers said cabernet sauvignon was most affected by “powerful and heavy” music, and chardonnay by “zingy and refreshing” sounds. Professor Adrian North said the study could lead retailers to put music recommendations on their wine bottles. The research involved 250 students at the university who were offered a free glass of
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In other words, the Bordelais fret that Americans are being seduced by a vintage that is not, well, classic. And, yes, we have been seduced, if sales are a reliable indication of our ardor. “As far as sales stats go, it’s completely onesided. We have sold 10 times more 2009 than 2010,” says Ralph Sands, senior wine specialist at K&L Wine Merchants in Redwood City, California. He’s been tasting and buying Bordeaux since 1988. At this point, he says, “I prefer 2009. It has more layers of fruit, more flesh—a great taste. By contrast, 2010 will require a long time.” And now the weather Bill Blatch, director of Bordeaux company Bordeaux Gold, has worked in the Bordeaux wine trade for 30 years and saw the result of the region’s extreme weather in 2009 and ’10—that essential ingredient in terroir—as it created backto-back greatness: wines with huge concentration, high alcohol, power and weight. But, as Blatch says, “there the similarities end.” Here’s a snapshot from his annual Bordeaux report: The 2009s are, superficially anyway, softer wines made from gentle, progressive weather, with gradual concentration

wine in exchange for their views. Brain theory Four types of music were played Carmina Burana by Orff (“powerful and heavy”), Waltz of the Flowers from The Nutcracker by Tchaikovsky (“subtle and refined”), Just Can’t Get Enough by Nouvelle Vague (“zingy and refreshing”) and Slow Breakdown by Michael Brook (“mellow and soft”). The white wine was rated 40% more zingy and refreshing when that music was played, but only 26% more mellow and soft when music in that category was heard.

There is already no doubt that the 2009 vintage is delicious. From the moment the barrel tastings took place in spring 2010, it has been praised as fruity and delectable. Yet in Bordeaux, “One hundred percent of us winemakers prefer 2010,” says Jean-René Matignon, technical director of Château PichonLongueville in Pauillac. “And even though I like the personality of 2009, the 2010 has more vigor, is more aromatic. The fruit is well preserved by the tannins.” Other négociants and importers echo the sentiment—the opulence of the 2009s are well suited to the American palate, while the 2010s are more challenging to taste in their youth.

coming from perfect summer ripening, followed, continuously and without interruption, by further concentration from a perfect autumn. The year had gone through the gears seamlessly with no jolts. The 2010s on the other hand are robust wines made from more aggressive and extreme conditions and their concentration comes from more extreme dehydration thanks to El Niño. They are the product of drought, of a more irregular sugar build-up in summer and a sudden reconcentration at the finish. And, most importantly, they get their higher acidities from the cooler August–September minimum temperatures and from the cooler autumn. Taste the difference The differences are confirmed by comparative tastings I organized in the fall of 2011. The 2009s were in bottle, the 2010s were cask samples, not likely to be bottled before summer 2012. At CVBG Grands Crus’s Château la Garde in Pessac-Léognan, I tasted with Mathieu Chadronnier, the Bordeaux négociant’s fine wine managing director. We compared wines from his company’s estates. The difference between the vintages was impressively consistent. Château la Garde 2009, Pessac-Léognan, is ripe and richly concentrated; the 2010 vintage is dark and tannic. Château le Boscq 2009, Saint-Estèphe, is ripe while also structured; 2010 is smoky, herbal, dry and tannic. The sweet fruit shines in the 2009 Château Grand Barrail Lamarzelle Figeac, SaintÉmilion; the 2010 is spicy, showing high alcohol. “The 2010 vintage is the most concentrated vintage ever made in Bordeaux,” says Chadronnier. “Everybody waited to pick because they could, which meant the grapes

shrank. There was less juice, and more skin equals more tannin.” I repeated the comparative tasting, this time with the wines from the Right Bank estates managed and distributed by Christian Moueix and his son, Edouard. “In 2010, we were surprised—by comparing with 2009—how slow the fruit was to show on the wines,” says Edouard Moueix. “In 2009, it was always there. The 2010s have higher acidity and higher tannin structure—the effect of the drought in the summer of 2010— along with high levels of alcohol.” The opulence of such wines as Château La Fleur-Pétrus and Château Providence in 2009 has been replaced in 2010 by huge tannins, austerity and acidity. A year from now, 2009 will continue to be a charmer, while 2010 will still be dark, brooding and high in alcohol. Which is the better vintage? “Both vintages follow the definition of a great vintage,” says Millésima’s Bernard. “It was good in all areas of Bordeaux.” With such stark differences between these fine vintages, the choice is only hard if you don’t know whether to buy and drink, or buy and cellar. The 2009 wines are so delicious they are, literally, irresistible. With its huge aging potential, the 2010 vintage harks back to more classic Bordeaux. The 2010s are wines you are willing to wait for to celebrate your intuition and investment. My belief is that wine drinkers with patience will be rewarded in 15 years with 2010 wines that are even greater than 2009. For me, that makes 2010 the better vintage. And in the meantime, I can fall in love again and again with 2009.
source: winemag.com

What’s Your Wine Story?
Edouard miailhe
A graduate of the University of Bordeaux, Masters in Law and Commerce of the wine sector, Edouard has been running Chateau Siran, an estate in the Margaux appellation of Bordeaux since 2007. He is the seventhgeneration member of the family. He is also the founder and director of Commanderie de Bordeaux Manila; member and former director of International Wine and Food Society.

Q: How did you get into wine?
A. I’ve been exposed to wine very early by my family, but my real passion for it started in my late 20’s to early 30’s. This is when I really started tasting wines, exploring other wine regions of the world and finally buying cases from other chateaux.

Q: What are the wines you drink now? A. Recently, I’ve been enjoying a bit more young vintages such as 2003, 2004 or 2005. These young vintages go very well with Asian cooking, as they are still strong and more powerful than an older vintage. Q: What are your dream wines (those you would like to acquire/drink someday soon)? A. On the left bank, definitively a vertical of Haut Brion and La Mission Haut Brion. On the right bank, Angelus and Petrus are the ones that are the most fascinating for me. Maybe I’ll be able to do a vertical of these wines one day, and I’m sure I’ll learn a lot from it. Q: Have you had any formal training in wine? If yes, where and what courses are these? A. Not for the technical part. But I did on the business and management side at the University of Bordeaux. In Chateau Siran, for the winemaking, I have a full time oenologist and for the vineyard, I have a vineyard manager who has more than 15 years experience. The best way to learn wine is really to experience the work on the vines, especially during the growing season and to taste the wine during the vinification and the aging process. This is when you get to understand the process and its share of mystery. Q: What’s the most valuable wine lesson you’ve learnt as a wine lover/enthusiast? A. I would answer more as a winemaker than a wine lover. Definitely the beauty of the job is that there is no year that is the same and that a wine coming from a same vineyard will never be the same every year.

Q: What is wine for you?
A. Wine for me is a moment of real pleasure, both physical and emotional. It is a moment of joy and fun with friends and a time to discover new flavours and new aromas. It is an emotionally-fulfilling experience. Q: What was your first favourite wine? A. Obviously Chateau Siran, as it was always served in the house. And it is the one I know the best. The oldest vintage of Siran I drank is a 1918 and the oldest one I have is a 1912; it is 100 years old this year. I guess it could be a good reason to open one of the few bottles left. Q: What was the wine that changed your life? A. I wouldn’t say that I have found it yet, but my favorite wines in the past 10 years would be Chateau Pichon Lalande 1982, Chateau Yquem 1967, Haut Brion 1989 and La Mission 1982. These were incredible moments of pleasure. Q: What is your favourite food and wine pairing? A. For Bordeaux red wines, a good steak or a good duck magret is always a winner. For Sauternes, it’s best with Blue cheese or Roquefort. And recently, I also tried Sauternes with Adobo; it worked very well. For Bordeaux white from Pessac Leognan, oysters are great to pair with.

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Issue No. 2

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Discovering Bordeaux 2012
By: Eunice de Belen

Wine Tasting Events at Wine Story

Wine Story Philippines at Chateau La Mission Haut Brion, Pessac-Leognan

The Wine Story team (Romy and his son Sean Sia, Jane Mallo, Carla and I) together with some special friends (Ivan Yao, Edwin Ong, Dennis and Cecil Sunga) started the Bordeaux trip on a beautiful summer day. We arrived on September 16 just as some chateaux are beginning to harvest their white grapes and Merlot. During our week-long tour, we visited a total of sixteen chateaux, from Paulliac (Grand Puy Lacoste, Pichon Lalande and Pichon Baron), to Margaux (Du Terte, Rauzan Segla, Palmer, and Siran), St Julien (Branaire Ducru), Lalande de Pomerol (Siaurac) and Fronsac (Les Trois Croix), in St. Emilion we visited canon and canon La Gaffeliere, from Pessac-Leognan (La mission Haut Brion, Haut Bailly, Domaine de chevalier and Ferran). From meeting the owners, managing directors and winemakers, we heard and learned first-hand the fascinating stories and histories of the chateaux, each with an interesting one to tell. We were given detailed lessons in all aspects of viticulture and winemaking and some inside information on the uniqueness of their terroir. Best of all, we had the opportunity to taste their wonderful wines, both young and old (Siran 1955 magnum over dinner with Edouard Miailhe at Le Garre Gourmandsilky & full of poise). One great lesson we learned in our first ever Bordeaux trip (except for Romy & Sean) is that once is not enough! And a week in Bordeaux is simply too short! We will be back! If you are interested to join our future Bordeaux trip, please log on to our website www.winestory.com.ph

Living up to our vision of creating a new generation of wine lovers, Wine Story now officially offers a range of wine programs and tastings designed for school or corporate activity and private or company events. From the Bordeaux in 2 Hours Certification class to wine and chocolate workshop, our tastings are innovative and entertaining. Wine education has never been this fun! Tastings can be held for groups of 5 to 30 at any time of the day or evening - at your preferred Wine Story branch (Shangri-La, Serendra and Rockwell). Wine Story provides customized wine tastings perfect for these occasions: • Private events- birthday, anniversary, graduation • Fund raisers • Holiday Party • Corporate event • Client appreciation • Employee appreciation • Networking events
• Group Cocktails • Educational events • Mentorship programs • Executive retreats • Best clients appreciation • Employee awards • Deal celebration • Product/ Art launches

We also run Asia Wine Service & Education Centre (“AWSEC”) Philippines, a premium wine education centre headquartered in Hong Kong which designs and provides top quality wine and spirits education and training. AWSEC Philippines is the only WSET Approved Programme Provider in the country for running internationally recognised qualification courses and examinations from levels 1 up to 3 Advanced. For consultation and booking, call 0927 264 1821 or 637-8888 or email at info@winestory.com.ph. Wine Story is located at EDSA Shangri-La Plaza (633-3556), Serendra (846-6310) and Rockwell (869-0932). Visit our website www.winestory.com.ph.

Wine Story Team at Pichon Lalande

Sorting of grapes at La Mission Haut Brion

Chateau Palmer’s tasting with Bernard de Laage de Meux

Jean-Réné Matignon of Pichon Baron with The Team

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Issue No. 2

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St. Emilion Grand Cru Classe A
Angelus 1995 75cl cheval Blanc 2001 75cl
St. Emilion, Bordeaux France Drink by: 2007 – 2018 93 points, Robert Parker
St. Emilion, Bordeaux France Drink by: 2002 – 2025 95 points, Robert Parker A superb effort in this vintage, this 1995 is opaque purplecolored, massive, powerful, rich offering with plenty of ripe, sweet tannin. The wine’s aromatics include scents of Provencal olives, jammy black cherries, blackberries, truffles, and toast. A very full-bodied wine, it is layered, thick, and pure.

P26,895

P41,395

Soft, opulent, and voluptuous, this 2001 Cheval Blanc has deep ruby/purple color accompanied by sweet aromas of cranberries, black currants, menthol, Asian spices, and underbrush. This seductive blend of 60% Merlot and 40% Cabernet Franc reveals a lush sweetness, medium body, and ripe, well-integrated tannin.

Ausone 2002 75cl

St. Emilion, Bordeaux France Drink by: 2011 – 2035 95 points, Robert Parker This is one of the wines of the vintage and (along with Pavie) among the finest wines from the Right Bank. Deep purple color with gorgeous nose of creme de cassis, blackberries, wet stones, and wonderfully perfumed floral notes. On the palate, it exhibits impressive purity, medium to full body, a multilayered texture, and extraordinary precision and intensity.

Pavie 2001 75cl

St. Emilion, Bordeaux France Drink by: 2007 - 2024 96 points, Robert Parker One of the candidates for wine of the vintage... this 2001 Pavie is a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. It has nose of crushed stones, a liqueur of blackberries, cherries, and black currants, and subtle smoke and licorice in the background; powerful, with impressive elegance, fine harmony and a multi-layered texture.
Source: erobertparker.com

P51,895

P17,295

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