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Sunday, June 17, 2018

Menhir Salento Wine Pairing Features Special Dinner Prepared by Chef Jessie Sincioco and Chef Musaro Rocco Roberto



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Wines are said to be better in taste when paired with food, and likewise enhances the flavor of food as well making them more delectable and their taste more distinctive. We highly appreciate the wine pairing dinner and hopefully they do a repeat because there has to be more wines on their list that should be highlighted. We are just very curious which wine will almost perfectly match certain dishes, or vice versa. Pairing these wines with food is obviously also an art that should be studied i order to be able to give the consuming public the best options they deserve.

Chef Jessie Rockwell Club, iPhor Trading Inc. & Menhir Salento recently featured a very special dinner prepared by their guest chef from Origano Osteria in Puglia, Italy, namely Chef Musaro Rocco Roberto, and the Philippines' very own Chef Jessie Sincioco of Rockwell Club. We are fortunate enough to have been included among their select list of guests to experience fine dining dinner especially prepared for just one night.

Both chefs collaborated to come up with these dishes that doesn't disappoint. Honestly, I never had a dinner yet that is as glamorous as this. The wine choices presented that night are worth the praise that I am glad we were given a bottle of one of the wines to bring home so we could share it to others.










And though I got a little bit drunk because of five wines in total were served, I also appreciated the opportunity to rub shoulders with the likes of peeps I rarely bump into because they belong to the elite class who frequent social events like these.

Seriously, the  ultimate goal is to make the most of what the dishes can offer to the delight of the palate of the diner. To further improve on the taste would be an accomplishment so one needs to know their wines really well. 


Calamaro, Coulis di Pomodoro, Polveri di Capperi e Alghe by Chef Roberto
The first dish served is the Calamaro, Coulis di Pomodoro, Polveri di Capperi e Alghe by Chef Roberto. It was paired with the Negroamaro Rosato " Novementi" IGP Salento Menhir Salento.

They say first impressions lasts, and indeed the Novementi satisfies, but I was holding my judgement since it's just the beginning.

Negroamaro Rosato " Novementi" IGP Salento Menhir Salento

Tubettino, Fagioli, Cozze, Gamberi e Pecorino by Chef Roberto
 The Tubettino, Fagioli, Cozze, Gamberi e Pecorino by Chef Roberto was paired with the Fiano "Pass-o" Bio IGP Puglia Menhir Salento (vegan).

It is yet another striking pair as I fully appreciated the dish more. I tried to compare the taste before and after drinking the wine, and even while there's still food in my mouth, and all made the experience really satisfactory.

Fiano "Pass-o" Bio IGP Puglia Menhir Salento (vegan)

Filetto di Spigola in Zuppa Meditteranea by Chef Roberto
The Filetto di Spigola in Zuppa Meditteranea by Chef Roberto is paired with the Negroamaro "N.O" IGP Salento Menhir Salento, the wine favored by the Pope during his papal visit in 2015.

The wine's taste is distinctively different from the previously served. Now In know why the Pope loved it, but perhaps he adored it better when it was served with a matching dish that enhanced the flavor of the food.


Negroamaro "N.O"  IGP Salento Menhir Salento

Grilled US Black Angus Fillet Mignon in Morel Sauce served with a timbale of wild & brown rice vegetable risotto and steamed asparagus spears by Chef Jessie
The Grilled US Black Angus Fillet Mignon in Morel Sauce served with a timbale of wild & brown rice vegetable risotto and steamed asparagus spears by Chef Jessie  was paired with the Primitivo "Quota 29" IGP Salento Menhir Salento. 

I have to say that as we go further on with the wine pairing, the dining experience grows better and better. Excited for the last part as even the dessert treat is paired with a special wine ideal for sweets.

Primitivo "Quota 29" IGP Salento Menhir Salento

For dessert, Mango Panna Cotta by Chef Jessie
But then again the Mango Panna Cotta by Chef Jessie paired with the Alearico "D'Alesio" Passito IGP Puglia Menhir Salento is as delightful as the very first wine. Saving the best for the beginning and the end?

What I like the most is that the dessert is creamy but not too sweet. I am not really a fan of sweetness overload because it's practically all sugar. What we need is just the right amount of sweetness to fully enjoy the wine too.


Alearico "D'Alesio" Passito IGP Puglia Menhir Salento

I loved the dinner and would have stayed for more if ever there's going to be an extension, or better yet, a part two, and more. 

Chef Roberto may still be among the Millennials (up to age 35), but his experience as a Chef must have made him more knowledgeable than others of the same age.



Chef Musaro Rocco Roberto and Chef Jessie Sincioco presented to the diners by the host

Ross Del Rosario together with Chef Musaro Rocco Roberto and Chef Jessie Sincioco

Without any doubt, I can say that we truly enjoyed the night. The choice wines from Menhir Salento gave the food more life and made it more special to our heart's delight.

The makers of Negroamaro N. O, IGP Menhir Salento, the only wine that the His Holiness Pope Francis enjoyed during he Papal visit to the Philippines in 2015, should be proud of themselves.

I'll be glad to come back and try out some more if there will be a part two featuring a new set of wines, and/or dishes. For sure, all these success comes from understanding the preference of customers and knowing the structure and composition of wines so we could better understand which one goes well with a particular food.

Congratulations to Chef Musaro Rocco Roberto and Chef Jessie Sincioco for making the night quite memorable.

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