Wine pairing at the Polo Bistro

A great glass of wine and a wonderful dinner is always a great way to cap off a busy day.

Recently, I was invited to a wine pairing event at the Polo Bistro at the Marco Polo Hotel Davao. The wines served were those being offered and distributed by Titania Wine Cellar, Inc., the company that supplies wines to Marco Polo Hotels throughout the country.

Wine Pairing

This was my first six course fine dining and wine pairing experience and I had fun.

As a newbie to this kind of experience, I was definitely surprised by the amount of glasses and utensils on the table. There were six glasses — one for sparkling wine, three for red wine, one for fortified sweet wine, and lastly for water.

The six meal course, which was prepared by Marco Polo Davao Executive Chef Alex Destriza and his team, kicked off with Seared Yellow Fin Tuna Carpaccio and was paired with the Mapu Sauvignon Blanc/Chardonay.

Seared Yellow Fin Tuna Carpaccio
Seared Yellow Fin Tuna Carpaccio

The Mapu, which has an alocohol content of 12.5%, is produced by Baron Philippe de Rothschiled at the Central Valley in Chile.

Mapu Sauvignon Blanc/Chardonay
Mapu Sauvignon Blanc/Chardonay

“This wine is a blend because old world wines from France, Spain, and Italy are normally blended wines,” said Paige Meneses, sales and marketing director of Titania Wine Cellar, Inc.

She added, “Mapu is a blend of two major white grapes, majority of it is Sauvignon Blanc. That is why it has a sauvignon profile, which is citrus, fresh, and more on the acidic side. It is blended with your chardonay, which gives it a little bit more structure and tones it down a little bit.”

Next came the Cognac Beef Consomme, which was flavorful and light at the same time. The dish was paired with the Ardeche Pinot Noir, which is a light red wine. The Ardeche and the consomme complemented each other wonderfully.

Cognac Beef Consomme
Cognac Beef Consomme

The Ardeche Pinot Noir, which has an alcohol content of 12.5%, is produced at Ardeche, France by Vignerons Ardeche.

Ardeche Pinot Noir
Ardeche Pinot Noir

We were then served the Champagne Apple Sorbet.

Champagne Apple Sorbet
Champagne Apple Sorbet

For our entree, we were served a generous serving of US Flank Steak with squash and corn puree, smoked tomato, and chive butter. The steak was wonderfully cooked too. They served the Mouton Cadet Rouge, which has an alcohol content of 12.5%, for the entree.

US Flank Steak
US Flank Steak

“It (Mouton Cadet Rouge) is the flagship wine of Baron Philippe de Rothschiled from Bordeaux, France. This is the number one selling Bordeaux red wine in the world. It is also the official wine of the Cannes Film Festival for the last 70 years,” Meneses said.

Mouton Cadet Rouge
Mouton Cadet Rouge

Next we had the cheese course, which was a selection of fine and Malagos cheese and was beautifully presented. The Chevre was phenomenal. We were served the Escudo Rojo for this course.

Selection of fine and Malagos cheese
Selection of fine and Malagos cheese

The Escudo Rojo, which has an alcohol content at 14%, is also a wine by Baron Philippe de Rothschiled from Central Valley, Chile.

Selection of fine and Malagos cheese
Escudo Rojo

We ended the meal with Lemon Curd Tart Meringue. I love lemon-flavored desserts and this was a joy to eat. We were served the Muscador Rose to go with the dessert.

Lemon Curd Tart Meringue
Lemon Curd Tart Meringue

The Muscador Rose, which has an alcohol content of 11.5%, is produced by Compagnie Francaise des Grandes in Mousseux, France.

untitled-17 copy
Muscador Rose

I really enjoyed this experience, despite getting a little woozy in the end ;). Both the food and wine were really great from the beginning of the meal up until the last.

If you want to enjoy these great wines with your dinner, drop by at Marco Polo Hotel Davao.

Thank you Marco Polo Hotel Davao for this wonderful experience!


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