If the dinner were a quiet rebellion against the hurried life, it would be a story told in slow deliberate sips.

Because some wines demand attention. Some meals refuse to be rushed. The inaugural installment of this year’s Wine Dinner Series in Tagaytay last Saturday ensured we gave in to both.

The quarterly banquet celebrates the finest wines from around the world — in Anya Resort’s most extensive cellar.

Here, Anya’s Samira by Chele made a case for why wine should be an event and not a mere accompaniment.

I was noshing on some tacos when the sommelier popped corks off bottles from Ribera del Duero, Spain’s hallowed ground of Tempranillo-driven reds that brooded with cult fruits and spice.

"Franck Massard Cava Brut," he bellowed with reverence, the way you might introduce an old friend. "Catalonia’s answer to champagne, but with none of the pretense and all of the soul."

I have never really understood all the finer details of wine’s terroir. All I know was that, while some wines are simply poured, ours arrived with the weight of history and the certainty of knowing they belong to our table.

I swirled my glass of Arzuaga Rosae without being overly specific about the nose and the palate, but with a careful appreciation of a fading memory: warm, lingering, slipping through the fingers before I was ready to let go.

A few paces later, the sommelier unleashed a sleeping giant to temper the weather, a semi-vintage Cruz de Alva Fuentelum.

He let it breathe.

I imagine the makers, glass in hand and lost in awe. Even gods, given enough wine, must lose themselves in their own creations.

It was savory, meaty and lush on the palate, with polished tannins and a smooth finish.

The flow was infinite, the sip a conversation, a masterclass in knowing exactly what to say, and when to let spill an imposing libation.

“Fancy another glass?”

If anything, it made me slow down and think about the richness and depth that we sometimes fail to see because we eat too quickly, swallow too mindlessly, and forget too soon.

More to come at Anya

If our Ribera del Duero dinner was any indication, Tagaytay’s wine scene may be on the verge of something great.

Anya Resort general manager Mikel Arriet asks: “Will you be there when the cork pops?”

The journey continues with “French Discovery” in June; “American Cult Wines”, September; and “Sparkling Discovery”, November.

“France is often top of mind when talking about wine, and we've discovered many exciting selections to showcase for our French Discovery. For American Cult Wines, we'll explore Napa Valley, one of the most renowned wine-producing regions, home to small yet remarkable winemakers,” Mr. Arriet said.

“Sparkling Discovery was inspired by the world's most celebrated bubblies. We challenged ourselves to create an unforgettable food and wine pairing experience worthy of these sparkling wines.”