A Cava Dinner with Freixenet at The Peninsula Manila's Elegant Old Manila

The finest sparkling wines from Spain paired with the bold and inventive flavors of Old Manila's Chef Allan Briones is something you don't want to miss...

The Peninsula Manila recently hosted a wine pairing dinner with Freixenet at Old Manila last June 19 as part of an on-going series on special dinners paired with featured wine labels. The dinner also showcased the culinary creations of Chef Allan Briones, the first Filipino Head Chef of Old Manila, for the special wine pairing with Spain's premier sparkling wine.

Old Manila's pristine white table linens, crystal and silver were laid out for a grand wine pairing dinner in that classic style of The Peninsula Manila. Guests were served glasses of Freixenet Cuvee DS Brut before dinner, opening up the palate with each crisp and refreshing sip (for upcoming wine pairing dinners at The Peninsula Manila, visit their website at https://www.peninsula.com/ or check out their FB Page at https://www.facebook.com/ThePeninsulaManila/). Founded in 1914 by the couple Pedro Ferrer and Dolores Sala, Freixenet brings together two of Spain's prominent wine-making families from Catalonia. Today, the family-run vineyard is the largest producer of Spanish sparkling wine.   

The crisp and mildly sweet notes of Spanish Cava pair well with savory yet delicate and nuanced notes. Old Manila's Chef Allan Briones (L) spins his creative culinary style with a curated four-course degustation dinner to complement the selection of featured Spanish sparkling wines.

Guests were then served the Freixenet  Reserva Real with its deep, rich yet mellowed notes of fruits with a refined and velvety smooth finish...

...pairing well with the Oyster Ceviche with mint and lime granite. The fresh and clean briny notes of the succulent oyster drapes the palate with its richness, followed by the mint and lime, all perfectly cleansed by a sip of the Freixenet Reserva Real for that perfect delicately balanced finish.

Chef Allan Briones then served the second course, the elegantly plated Smoked Tuna Loin "Atun" with avocado, white anchovy, cured egg yolk, chives and crispy capers.

Like a colorful palette of vibrant colors, Chef Allan Briones paints a medley of distinct flavors in a seamless blend, each one complementing the other. The sharp notes of the white anchovy is perfectly tempered by the creamy avocado while the cured egg yolk, chives and crispy capers add both flavor and texture to the dish capped by the fresh and briny tuna loin. The delicate layers of flavors are enhanced by another sip of the Freixenet Reserva Real for another masterful pairing by Chef Allan Briones.

The third course takes inspiration from bold Spanish flavors with the Slow Braised Octopus "Pulpo" with burnt cauliflower, leeks, chorizo, arugula and lemon...

...combining the smoky and briny notes of the braised octopus with the sharp hints of savory Spanish chorizo in another masterful combination of vibrant flavors capped by the leeks, arugula and lemon. The play on contrasting flavors all come together in gentle nuanced and balanced notes. 

The dish is paired with the Can Sala 2007, with its subtle hints of apples, vanilla and honey that cleanses the palate allowing you to experience even more flavors from the third course of braised octopus. Each succeeding bite becomes amplified after every sip, bringing out all the delicate notes of the dish.

The savory fourth course is then served, a Grilled Black Angus Beef Tenderloin "Vaca" with carrot textures, puffed rice, Manchego and foie gras jus...

...and just like the previous courses, the dish is beautifully plated delivering equally bold and vibrant flavors. The savory richness of the beef is complemented by the foie gras jus and sharp hints of Manchego...

...pairing well with the Josep Ferrer 2014, an elegant red with its deep, rounded notes of berries and a mellow smoothness without the sharp tannins.

Our wine-pairing dinner ends with the crisp and refreshing Vinyes Can Sala 2013 with its effervescent and bright tropical fruit notes...

...paired with Aged Manchego & Jamon Iberico "Queso" with grilled baguette, tomato marmalade, fig jam and olives. Chef Allan Briones brilliantly orchestrates a wide range of flavors, from the first course all the way to the last, with balanced notes to complement each of the featured wines.

After dessert, you can have another glass of your favorite wine...

...to cap another memorable dinner at The Peninsula Manila. Fine wine and good food in an elegant setting, intimate wine pairings at Old Manila are always special. Book your table for the next wine-pairing dinner at Old Manila, simply visit their website at https://www.peninsula.com/ or their FB Page at https://www.facebook.com/ThePeninsulaManila/ for updates and schedules. 

Old Manila is located at the Ground Floor of the Ayala Tower, The Peninsula Manila, Corner of Ayala and Makati Avenues, Makati City or call +63 2 887-2888 for inquiries and reservations.

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