Explore
TOS RSS feed
TOS Twitter
Wines & Filipino food
Competitions
- Win tickets to the Singapore Chinese Orchestra
- Win tickets to Ciné Club at the Alliance Française de Singapour
- Win tickets to W!LD Rice's Animal Farm at the Drama Centre Theatre (21 Apr-8 May)
- Win tickets to The Tempest at The Esplanade
Poll
Subscribe
Subscribe to Time Out Singapore
24 copies for $40. Loads of the best Singapore news, listings and reviews for just $40!
What's the perfect wine to match popular Filipino foods - apritadang manok? Ed Soon has the answer.
The cuisine of the Philippines is a melting pot in every sense – Mexican and Spanish dishes were introduced in colonial times, but the cuisine with Malaysian roots embraces the cooking of Arabs, Indians, Chinese, Japanese and Americans. Filipino cuisine successfully blends sweet, sour, salty and spicy flavours. Take adobo, pork or chicken stew featuring pepper, garlic, bay leaves, soy and vinegar, and match the bold flavours with a French Minervois, a Tuscan Sangiovese or a Spanish Ribera del Duero.
Other stews include apritadang manok, chicken cooked in tomato; and kaldereta, goat, beef or lamb with olives, chilli and cream. For the chicken, a herbal Cabernet Franc works its flavours into the tomato stew; for the meat stew with a rich moist texture, choose juicy, bright fl avours that are chilli-friendly: Grenache, Nero d’Avola or a rosé from Provence will suit.
Often tannins in red wines are bitter and are also experienced as astringency – the puckering feeling in the mouth is similar to the taste you get when eating unsweetened chocolate or chewing on skins of fruits. Kare kare, the oxtail stew, cooked in a nutty sauce is high in proteins and often very fatty. When the tannins in red wine bind with the fat – the result is a smoother-tasting wine and delicate-tasting food. So serve Barolo, Bordeaux, Mouvedre, Sagrantino and Tannat here.
Sour ingredients like vinegar and lime can make a wine taste flat and flabby. Green mango salad served with bagoong (salted shrimp paste) requires a tangy Riesling or Muscadet that won’t be overpowered, but shines through the sour and pungent flavours. For desserts, as long as the wine is sweeter than the dessert, the wine will not taste sour. So for bibingka cassava (cassava with coconut milk, eggs, cheese and sugar), brazo de mercedes (cream-filled log cake) and caramel flan, uncork those sweet or late-harvest wines – port, Tokaji, Beerenauslese, ice wine, Muscat, Banyuls and Barsac.
Print
Email- About the site |
- Contact Us |
- Privacy policy |
- Media |
- Submissions |
- Jobs at Time Out |
- Advertising |
- License our content
© 2007 - 2010 Time Out Group Ltd. All rights reserved. All material on this site is © Time Out.
Try to eat and you will realize and know the taste..you will definitely love it!
Posted on Fri 13 Nov 2009 14:46:55