Wine and Steak With a View: An Afternoon of Terrazas De Los Andes Fire Dining
Drinking wine is often associated with fine dining. Every dish is paired with the right one, from sparkling wine to white, red, and a sweet finish. Cutlery has its place, and the table napkin is pristine. But an Argentinian wine with roots in the Andes mountains, like Terrazas De Los Andes, begs to go out of the confines of a fancy restaurant.
And so, Terrazas De Los Andes Fire Dining with Chef JP Anglo (Sarsa) and Chef Chavi Romawac (Baguio Mountain Man) was held with guests and friends from the press last August 7 at Tanay Highlands in Rizal.
Chef Chavi Romawac and Chef JP Anglo
Both passionate about camping and open-fire cooking, the two chefs showcased a variety of meat that is marinated and slow-cooked to match the flavors of Terrazas Reserva Malbec.
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Terrazas De Los Andes: Wine and Food Pairing
The red wine is almost an opaque ruby when poured into a glass, while a waft of its red and dark fruit flavors can be immediately smelled. It has a light acidity and is soft on the taste, making it the perfect marinade for various types of beef and pork. It was even mixed with tapuy (Ifugao rice wine) to become an afternoon cocktail, Terrazas Ifugao Wine Cooler, as part of the Cordillera Welcome Spread.
Cordillera Spread with Terrazas Ifugao Wine Cooler
Grilled Sausage from the Cordilleras
The rest of the menu has that vibe: Filipino favorites cooked overnight (some even prepared for years).Â
Take, for example, Cerdo Y Judias Cordillera, which is a 14-hour-smoked and three-year-dry-aged pork mask with smoked pork belly, roasted white beans, fire-grilled tomatoes and onion, with a mix of Kalinga coffee and Malbec Red Wine.
There's also the Fried Chicken Confit, which is slow-cooked in oil; and the Salt-Crusted Seabass, which is apahap secured on a bed of banana leaf over some wood and slowly baked on an open fire.
Ribeye Steak with Malbec Butter Gravy
Malbec Braised Short Ribs
Lechon Manok de Sarsa
Pares Suman Magic
Everything took time to prepare, cook, and eat. It's a reminder of what exploring the great outdoors should be all about:Â slow, enjoyable, and hearty.
