Wine and food are like lovers separated only by the limiting rules we set for ourselves or limitations such as the lack of desire to cook with wine, the lack of inclination to be slaving in the kitchen and pairing what we made with a glass of wine, and possibly, diet restrictions per the order of our GPs.
The office of Ilocos Norte Governor Matthew Marcos Manotoc just released Executive Order No. 36-19, effectively prohibiting the “sale, giving, offering, purchase, consumption, and serving of intoxicating drinks during the onslaught of Typhoon Ramon and Tropical Depression Sarah”.
This Christmas, customers who are fond of Basi del Diablo’s rosé Virginia Blush can finally put the wine on a plate instead of a wine glass. A generous amount of wine poured onto a sizzling skillet or any other dish will always elevate one’s cooking and in this article, we will talk about incorporating Virginia Blush to soups, stews, brine, marinades, reductions, and sauces.
Getting the right wine for the meals you have prepared is considered an art form but we sometimes give too much focus on what experts say that we forget one thing: when it comes to wine, it all boils down to what we truly like and enjoy.
Oh pinakbet. It is the holy grail of Ilocano vegetable dishes, the symbol of the simplicity of Ilocano cooking, and a reminder that even if the land is not fertile, Ilocanos can still grow veggies.
If you feel that you weren’t able to explore the north’s gustatory offerings, you may have to book a flight soon. You may have already tasted the proverbial empanada and other street food fare from Ilocos Norte but I am quite certain that you did not have enough time to explore other places. I will…
You’re thinking of going back to the north. Yes, we dug deep into your subconscious. You’ve seen the sights, heard the sounds, dipped your toes in its pristine waters but you want to go back for the food. Food is love and in Ilocos Norte, we can fatten you up just in time for…
Years ago, I wouldn’t dream of suggesting a nice rosé or pure basi for seafood. My go-to were always crisp white wines that were served cold and more often than not, my choices were Italian or French. Things have changed since the launch of Basi del Diablo Wines and now, this great granddaughter of a basi maker, has turned into one of the heritage wines’ biggest fans.
I know it’s been raining and that sometimes, a breeze comes with it but it is still hot hot hot here in the Philippines. It’s so hot that you are no longer sure why you said yes to grilling slabs of pork for lunch. You go to the fridge for some iced tea to…
Whenever I am unsure of something, I go to mama. When I am unsure what to serve when hosting a party, I reach for her wine.