Seda Abreeza, Davao’s urban lifestyle hotel hosted the House of Morande, makers of great wine from Chile, in Wine Tasting Night last June 11, 2018 held at the hotel’s T’nalak function room.
Asst. F&B Manager Jules Melencion, House of Morande’s Gonzalo Montes, Executive Sous Chef Bang Sibala and Communication Officer Faith Dimaano
Some of the wines featured in the event included: Morande Pionero Reserva Sauvignon Blanc; Morande Reserva, 1:1 Merlot; Morande Pionero Sonador Chardonnay; Morande Reserva, 1:1 Cabernet Sauvignon; Morande Pionero Reserva Pinot Noir; Morande Gran Reserva, Cabernet Sauvignon; Morande Pionero Reserva Merlot, and; their house specialty and premium wine House of Morande.
Guests and wine lovers in Davao got to taste the different Morande Wines.
Seda Abreeza Communications Officer Faith Dimaano with friends from the media
Team Bondi & Bourke during the Wine Tasting event
Mrs. Tess and Mr. Claude Le Niendre of Claude’s Le Cafe De Ville with the Sales Team of House of Morande
Guests were given delightful cocktails to go with the wines. Perfectly matched with a variety of good cheeses and cocktails prepared by Misto’s culinary team led by Executive Sous Chef Bang Sibala.
Cheeses (Emmental, Danish Blue Cheese, Gouda), Artisan Breads, Jalapeno and Cheddar Croquettes, Scampi Alfredo Pizza, Baked Truffle Fries with Grated Parmesan, Chicken Cordon Bleu Bites were on the menu, along with the hotel’s signature Angus Roast Beef short plate.
For dessert, we enjoyed these yummy chocolate cookies!
Montes highlights each of the wines in his presentation, thoroughly explaining what best matches with it and when it’s best to drink. These wines are also available in Misto Bar starting this month.
House of Morande started in 1996 “with a plan to make great and innovative wines of the highest quality with grapes from vineyards in Chile’s most interesting wine valleys,” said Export Manager for Asia Gonzalo Montes.
The House of Morande was among the first to adopt new enological practices such as using concrete ‘eggs’ and going back to using the traditional-but-forgotten large oak foudres for producing reserve-level wines. They were also the first winery to produce a late harvest wine in Chile and the first recognized as 100% sustainable.