You know you’re getting old when you get to appreciate places like museums. When I was younger than a teenager, going to museums was never sold out to me. Looking at artifacts, knowing about their history or hearing about ancient stories just pass by my eyes and ears after a few minutes. No intentions of going there on a weekend. The only thing that excited me back then was the part I get to play around obstacle courses or play with the things at the museum.
Now, I do ask myself, “Am I old?” How come I give high importance to museums now? Oh there you go, age plus maturity become evident when time comes that you get to appreciate those “boring” places.
One Saturday, I was given the chance to take my route differently. Instead of going to typical restaurants, the agenda together with The Breakfast Club
was to visit The Wine Museum
The Wine Museum is not a simple museum of liquors. It is a family oriented non-smoking establishment. Inside the museum, you can dine in their Colonial restaurant, rest in their modern hotel rooms, and learn about beverages, wine to be specific, from their Wine Education Center.
My visit at the museum happened during lunch time. So just imagine how early that was for me to get a glass of wine. First plate with first glass of wine served few minutes after I arrived.
First food pairing:
– Sliced Vigan Longaniza
– Gambas Al Ajillo (Php 300)
– Mushroom Vinaigrette
Wine served was Claro, a Chardonnay type of wine. This one has a nice yellow color that’s very light with a hint of grapefruit and tropical fruits. This wine is always best when paired with seafood or semi-spicy dishes. No wonder we were served these Spanish appetizers with a glass of Claro.
If you are familiar with Alba’s original recipes, you will find the dishes served at The Wine Museum very close to the original.
Second food pairing:
– Sopa de Calabaza
– Pescado con Ali Oli (Php 275)
– Paella Colonial (Php 450)
Wine served was still Claro but Merlot this time or as you know it, red wine. The intense aroma got into my nose after smelling my glass. It was a strong mix of ripe red fruits, plum, pepper and menthol. Not advisable for those who cannot handle strong alcoholic drinks.
|Pescado con Ali Oli (Php 275)
Oh this Pescado con Ali Oli (Php 275) is one treat to my mouth. I can smack on this fish till it vanishes on my plate.
|Paella Colonial (Php 450)
The Spanish tradition lives because of this scrumptious Paella Colonial (Php 450). The classic taste of Paella will not get out of style.
|Crispy Toro (Php 325)
I didn’t take the 3rd wine and pair it with the Crispy Toro anymore. I was distracted with eating than drinking. By how it looks from afar, I know the crispy toro will be my best dish for that lunch. After taking shots and took a grab for myself, I told myself I was right. The tenderness and crispiness similar to a crispy pata made me feel I was eating pork.
I know that I’m not a kid anymore because boredom didn’t strike while we took a little tour around The Wine Museum.
Jorge was our wine teacher that day. His Wine 101 lessons got everyone’s attention while at the museum. My brain was really packed with so much information about wine, wine and wine! Here are some of the facts I remembered from him:
Fact #1: A bottle of wine is made from between 600 and 800 grapes (24 pounds)
Fact #2: The wreck of the titanic holds the oldest wine cellar in the world and despite the dept of the wreckage, the bottles are still intact.
Fact #3: One grapevine produces five bottles of wine yearly.
Accommodation: Affordable rooms with Marriott hotel bedsheets, pillows and other toiletries. They have standard rooms, deluxe, superior and even a suite.
As you can see, they are not just a restaurant nor a museum but also a mini hotel to accommodate your drowsy bodies after a good time at the restaurant.
One of the rooms I checked out. No luck for me to check the suite since they were almost fully booked that Saturday we visited.
Lambrusco Emilia was the last wine served. So-called as the “dessert wine”. Surely it was sweet and fruity. No hint of alcohol at all.
Johnny Midnight in the house. One of the brains that conceptualized The Wine Museum.
You can customize your own bottle.
It was a day of learning and appreciating the elements, history and spirit behind wines. A memorable and educational trip I would take note of. Big thanks to Breakfast Magazine
and The Wine Museum for this opportunity.
*A note from TFS: Drink responsibly. Drink moderately. And Think before you drink. We shouldn’t act like a naive when it comes to drinking. We all know the consequences we can get if we take too much. Apparently, there are always pros and cons in whatever we do, most especially in putting in alcohol in your body. 🙂
Pray, Eat and Love.
The Food Scout
Location: 2253 Aurora Boulevard (formerly Tramo Road) Pasay City, Metro Manila, Philippines
Contact: (+632) 239-4278