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Thursday, July 23, 2020
Saturday, August 11, 2018
Tuesday, April 9, 2013
COCONUT WINE
Quezon was named after Manuel L.
Quezon, the second President of the Philippines. The province is known for its
large coconut farms. Lambanog is the
name of the first wine that I will be talking about. The core ingredient of
this wine does not come from grape but from the Philippine coconut trees-“the
tree of life “-which I think is the best in the world due to the country’s
nutrient-rich volcanic soil and tropical climate. It is sweetish liquor and has
been called “coconut nectar” or described as “coconut wine”, “coconut vodka”,
“Philippine tequila” or “Philippine grappa”.
It is 100% natural, “organic”, “chemical free” coming from the sap of
the coconut flower. It is also known for its potency – 80 to 95 proofs – but it
is not noticeable at first sip because of its sweetness. The process is based
on an ancient technology practiced in the Philippines long before Spanish
conquistadores even came to conquer the county, and has been passed on from one
generation to another. Since the whole
process of distillation is cheap and fast, usually takes one to two hours to
collect gallons of wine the wine making became a part of tradition for
centuries. Drinking lambanog is a tribal
drink, a communal act, one that sealed brotherhood and with which after a long
day’s work and with the day’s bounty at hand was enjoyed and shared with
singing and music.
At present producers made the
lambanog available in different flavors such as cherry, jack fruit, apple,
orange, four seasons, and mint to name a few, primarily to expand the scope of
its targeted market. And finally in 2001 it became an export product under
several names one of which is VuQo Premium Vodka.
The second wine that is produced
from this region comes from “Bignay” it is a fruit tree with small red berries.
It grows wild on Mount Banahaw which is also in Quezon and yes this is another
unique wine, this time not from coconuts, not also from a grape but from a
fruit hence called fruit wine. These berries are harvested from a plant, color
red or black in bunches of single fruit almost the size of pepper corns and
available from July to August. It is believed that these berries contain
powerful antioxidants that help fight cardiac problems such as high blood
pressure, arterial diseases due to high cholesterol and diabetes. The berries
are cultivated without the use of fertilizers or pesticides, hand-picked,
processed fresh and naturally fermented without any chemical preservatives and
artificial color and have 13% alcohol contents. It is exported under the name
of Mijiah Tropical Fruit Wines and has attracted attention and recognition in
international fairs. It has been a “hot item” in the fashion world and
Hollywood and was even hand-picked by the actor George Clooney as a wedding
gift to Tom Cruise. The wine is an ideal aperitifs or dessert wine. It is
described as “fruity”, “slightly acidic”, but “refreshingly sweet”. Aside from a fruit wine made up of Bignay, it
also comes in other flavors such as Mango, Plum and Soursop. Every attention to
detail is very important to its producers and even the bottles used are
handcrafted stoneware not only to make it appear unique and beautiful but more
importantly to protect the wine from changing temperatures and the harmful
effects of sunlight. The use of Bignay has a very important social, economical,
environmental and cultural impact on the people and country in general. The plants that produces these berries only
grows in the forest, and before since the mountain people do not know what to
do with these berries they cut them down for wood and charcoal as a means of
livelihood. Now that the demand for the fruit is very high these same people
are now guarding those trees helping in forest conservation and also helps
sustain the lifestyle of the local people who now make a living in guarding
then harvesting the fruits. Since the Philippines is not a grape-producing
country, it makes me happy to know that our locally produced tropical fruit
wines using indigenous fruits can be at par with imported wines given the
proper attention and support.
Tuna Ceviche or “Kinilaw na Tuna” – a raw sushi-grade tuna
marinated in vinegar and lime - a combination that will cook the fish with no
heat. With slices of cucumber, radish, onions and ginger, seasoned with soy
sauce and crushed red hot tiny pepper. This is a healthy and low calorie dish
rich in vitamin B-12 and iron and without cooking it in heat, one can be sure
that all the nutrients stay in for greater health benefits.
Suggested wine:
(1) VuQo Premium Vodka (Lambanog
from coconuts) – the cool, palate-cleansing and crisp flavor will surely
enhance, complement and set off the raw fish dish.
(2) Mijiah Soursop Fruit Wine –
this wine though has a strong fruity aroma has a noticeable sweetness that will
not overpower the flavor of the fish. The wine’s fruity sweet flavor will complement
the spicy heat of the Kilawin. And the lower alcohol content of this wine match
well with the fatty texture of the tuna.
Lechon Kawali (Crispy Pan-Fried Roasted Pork) – this is a
pork belly boiled in a spiced vinegar solution until tender, drained well, kept
uncovered in the refrigerator for at least a couple of hours before
deep-frying. While being deep-fried
water is constantly drizzled into the very hot oil making the oil sizzles
resulting to a very crispy outer skin yet very moist on the inside. It is a
joke in our country that this is every cardiologist’s nightmare and every rich
old man’s wife’s dream!
Suggested wine:
(1) VuQo Premium Vodka (Lambanog
from coconuts) – the higher alcohol content will absorb and neutralize the
grease of the Lechon Kawali. Plus this wine is so crisp that it evaporates
almost as soon as it hits the lips making it a perfect match for this food.
(2)Mijiah Berry – The somewhat
tropical character of this wine will be perfect for this Filipino dish. Full of
body and flavor with just a touch of sweetness will again absorb and neutralize
the grease plus too much sweetness might make this a heavy meal. The robust,
deliciously fruity and earthy flavor will balance the fat in this deep-fried
food.
“Pinakbet” – vegetable stew – a medley of native vegetables
rich in color and nutrients, cooked with yardlong beans, squash, eggplant and
bitter melon. May also include with pork and prawns and the dish is accentuated
by shrimp paste.
Suggested wine:
(1) Mijiah Mango Fruit Wine –
aromatic and mildly sweet wine. The juicy fruitiness and the rich but not
tannic flavor of this wine bridges the gap between contrasting food flavors of
the sweet taste of squash, the saltiness of the shrimp paste and the crisp
vegetables. The mildly sweet taste will also help mask the bitter melon.
(2) Mijiah Plum Fruit Wine – this wine
is flavored slightly on the sweet wine. The robust fruity, earthy and
refreshing flavor tends to pair best with the contrasting flavor of the dish.
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