Food & Drink
Rethinking the way we appreciate wine
Pouring a glass of wine should feel like extending an invitation to connect, yet many people approach the experience with unnecessary anxiety. We worry about pronouncing labels correctly, memorizing complex flavor profiles, or pairing the wrong vintage with our dinner. However, the true purpose of winemaking has always been rooted in pleasure, human connection, and enhancing the meals we share with our loved ones.
This welcoming philosophy was the beating heart of the French Wine and Spirits Fair, titled Uncork France in Manila, which took place last September. Hosted by the French Chamber of Commerce and Industry in the Philippines, in partnership with Alliance Française de Manille and the Embassy of France to the Philippines, the gathering invited both novices and experts to celebrate regional French craftsmanship. Attendees explored offerings from Terroir Wine Merchant, Winedrop.life, Le Cellier French Wine Selection, High Proof, and Happy Living, while sipping from elegant glassware provided by Zwiesel Glas Philippines.
A standout moment of the fair was an engaging session on the Bordeaux region, led by WineDrop general manager Jean Philippe Guillot. He effortlessly dismantled the pretentious walls often built around the subject, replacing them with practical guidance on history, geography, and pure enjoyment.A port city that shaped global tastes
To truly grasp the significance of Bordeaux, one must look at how its bottles first captured international attention. Guillot guided the audience through the rich commercial past of the area, noting that centuries of maritime trade and a royal marriage forged a lasting link with England. He pointed out that British consumers developed a deep affection for the local red wines, which they affectionately referred to as claret. This strong export relationship with the English kingdom laid the groundwork for the modern success and identity of the region.
Building on this trading dominance, a legendary ranking system emerged during the 1855 Universal Exhibition in Paris. Guillot detailed how merchants and estate owners evaluated the wines alongside their market values to categorize properties in the Médoc into five distinct tiers of growth. He observed that this organized system provided an enormous boost to both commerce and pricing, giving buyers a reliable way to understand exactly what level of prestige they were purchasing.
Two banks with distinct identities
Beyond historical rankings, the secret to navigating these wines lies in the earth itself. The Gironde estuary naturally divides the land into two primary growing areas, each nurturing different grape varieties.
On the gravel soils of the Left Bank, which includes famous communes like Pauillac and Margaux, Cabernet Sauvignon takes center stage. These robust creations deliver flavors of graphite, cedar, and blackcurrant, supported by strong tannins that allow them to age beautifully for decades. Conversely, the Right Bank relies on moisture-retaining clay and limestone, providing the perfect environment for Merlot to thrive in areas such as Pomerol and Saint-Émilion. These selections present a softer, more accessible character, brimming with notes of chocolate, plum, and black cherry. While the specific vineyards matter, red winemaking across the entire region fundamentally relies on blending these two dominant grapes, just as the regional whites depend on mixing vibrant Sauvignon Blanc with textured Sémillon.
A port city that shaped global tastes
To truly grasp the significance of Bordeaux, one must look at how its bottles first captured international attention. Guillot guided the audience through the rich commercial past of the area, noting that centuries of maritime trade and a royal marriage forged a lasting link with England. He pointed out that British consumers developed a deep affection for the local red wines, which they affectionately referred to as claret. This strong export relationship with the English kingdom laid the groundwork for the modern success and identity of the region.
Building on this trading dominance, a legendary ranking system emerged during the 1855 Universal Exhibition in Paris. Guillot detailed how merchants and estate owners evaluated the wines alongside their market values to categorize properties in the Médoc into five distinct tiers of growth. He observed that this organized system provided an enormous boost to both commerce and pricing, giving buyers a reliable way to understand exactly what level of prestige they were purchasing.
Two banks with distinct identities
Beyond historical rankings, the secret to navigating these wines lies in the earth itself. The Gironde estuary naturally divides the land into two primary growing areas, each nurturing different grape varieties.
On the gravel soils of the Left Bank, which includes famous communes like Pauillac and Margaux, Cabernet Sauvignon takes center stage. These robust creations deliver flavors of graphite, cedar, and blackcurrant, supported by strong tannins that allow them to age beautifully for decades. Conversely, the Right Bank relies on moisture-retaining clay and limestone, providing the perfect environment for Merlot to thrive in areas such as Pomerol and Saint-Émilion. These selections present a softer, more accessible character, brimming with notes of chocolate, plum, and black cherry. While the specific vineyards matter, red winemaking across the entire region fundamentally relies on blending these two dominant grapes, just as the regional whites depend on mixing vibrant Sauvignon Blanc with textured Sémillon.
Perfecting the temperature and breathing time
Even the most prestigious vintage can disappoint if it is poured incorrectly. In warmer countries, red wines often suffer from being served at room temperature, which exaggerates the alcohol, while white wines are frequently iced until all of their subtle aromas disappear.
Guillot shared a few easy guidelines to maximize the potential of every glass. He advised serving red blends at a mild chill, specifically between sixteen and eighteen degrees Celsius. Because of their firm structure, Left Bank reds require thirty to sixty minutes of decanting, while the softer Right Bank varieties only need about thirty minutes to open up. White varieties and sweet dessert selections demand zero decanting; you can simply serve them fresh from the refrigerator at eight to ten degrees Celsius.
Pairing classic vineyards with Filipino favorites
The most delightful revelation of the afternoon was how perfectly these European classics complement familiar Philippine dishes. There is absolutely no need to restrict your pairings to roasted duck or imported cheeses.
The sharp acidity and robust nature of a Left Bank red act as the ideal counterbalance to fatty, savory meals like a thick grilled porterhouse steak or a platter of crispy lechon. On the other hand, the plush, fruit-forward qualities of a Right Bank red harmonize beautifully with the sharp vinegar and intense garlic flavors found in pork adobo or sizzling sisig.
Moving to lighter fare, the herbal and citrus aromatics of a dry white wine echo the bright acidity of calamansi, making it a flawless match for grilled seafood or fresh tuna kinilaw. When it is time for dessert, the luxurious apricot and honey profile of a sweet Sauternes provides a heavenly contrast to ripe carabao mangoes, creamy leche flan, or a colorful serving of halo-halo.
At its core, appreciating a fine vintage is not about memorizing complex estate rankings from the nineteenth century. It is simply about pouring the liquid at the correct temperature, giving it a moment to breathe, and sharing it with the people and the food you cherish the most.