An evening with Manny Osmena at Manny Os Tapas and Wine, Hilton Cebu Resort and Spa

One of the perks of my work is that I can meet people and go to places I normally wouldn't get the chance to talk to and visit. Perhaps the most memorable one thus far was last March 28,2008 as Hilton Cebu's major owner Manny Osmena personally hosted SKAL International Cebu and our visitors from Kuala Lumpur, Taipei, Makati and Bacolod.

It was an evening that saved my otherwise stressful day, since earlier that day (while I was supposed to work) I was running around Cebu just to submit my TOSR application to CHED on time. All my application pages, about 70 of them, were already submitted the week before Ate Rose came to Cebu. When I went to CHED to sign some forms I forgot to sign, my application was only 20 pages thick. (Ask SOAD nalang what happened).

Back to the dinner, the place was just beautiful. And pink.

And the host, although a bit too talkative, was certainly knowledgeable about wines.



The seven-course dinner with seven wines are listed as follows:

2005 D’ARENBERG ‘HERMIT CRAB’ VIOGNIER MARSANNE
Australia

A very expressive and rich white wine giving the palate flavors of nectarines, white peach, pears and pineapple with the feel of creamy minerality on the finish.
And
POACHED CRYSTAL BAY OYSTERS, LIGHT MORNAY AND FUME DE POISSON

2006 BANROCK STATION CHARDONNAY
Australia
Suggesting soft peach, pineapple and citrus aromas, the palate is characterized by layers of tropical fruits with a pleasant finish.
And
WAGYU SHIO YAKI SUSHI

2005 SKILLOGALEE RIESLING, CLARE VALLEY
Australia
This dry white wine was made from hand-picked Riesling fruit from low yielding vines which grown on the highest slopes of the vineyard at Skillogalee (about 500 meters above sea level). The vines are hand-pruned as well. On the nose, there are lively fresh lime citrus aromas with hints of perfume and bath powder. The palate has intense fruit flavours with mineral touches balanced by refreshing acidity giving a crisp, dry, lingering finish.
And
TEMPURA TIGER PRAWNS COCKTAIL

2005 WOODLANDS CABERNET MERLOT
Australia
Rated 91 points, nuance of dark berry fruits, fragrant nose of vanilla. Medium bodied with layers of spicy cedar oak and earthly tobacco flavors caressing the palate. Impressively balanced on the finish.
And
WAGYU BURGER STEAK BENTO (burger in wagyu style from 150-day grain-fed cow, the most expensive burger in the country at Php1,500)

2005 CLOS DES VERDOTS MERLOT
France
A wine of lovely balance between strength and elegance with velvety structure and fine tannins
And
WAGYU GOULASH

2006 D’ARENBERG STUMP JUMP RED
Australia
Earthy nose and volumes of sweet dark fruits with a jammy palate. A traditional McLaren Vale style from century old mourvedre, soft aftertaste of ripe fruit tannins.
And
SPIKEY SHAU-MAI (served with rice wine vinegar)

2004 MOELLEUX SWEET CLOS LAPEYRE
France
With lifted flavors of exotic fruits like mango and pineapple. Creamy vanilla flavors cover the palate accented by citrus notes on the finish.
And
TROPICAL FRUITS DANCES WITH HAAGEN DAZS AMONG NUTS

PETIT FOURS
COFFEE AND TEA

With SKAL Bacolod's Toots Jimenez and the dessert.

Me love my life.