By Philip Cu Unjieng
A grand wine masterclass with Vega Sicilia and Macan wines was the fetching promise offered up by The Cellar at the Grand Hyatt. Ironically found on the second level of the BGC hotel, the watering hole is known for its solid and inviting interiors, and the Mediterranean-inspired menu, with a slant toward Spanish and French cuisine.
Cesar Roman and Ignacio de Mora
On the evening of the From Clasico to Cuvee launch, collaborator Txanton had put together a toast to Spain, with a guided masterclass of the heritage, nuance and bold expression of the vineyards of Macan and Vega Sicilia. Mr. Ignacio Calvo de Mora, the general manager of Macan, and Mr. Cesar Roman, regional manager for Tempos Vega Sicilia, were on hand to conduct the masterclass, and regale us with stories on the provenance of the two powerhouse wine brands.
The Jamon Iberico.
The special launch that had special guests of the hotel, and representatives from media, highlighted four of the estate’s wines: the Macán Clásico 2021, the Macán 2020, the Macán 2018, and the Macán 2014. The wines and the pairing of Messrs. de Mora and Roman represented the visionary partnership between Bodegas Benjamin de Rothschild and Vega Sicilia.
Besay Gonzalez of Txanton and Mark Hagan of the Grand Hyatt welcoming the guests
To complement the heady wine selection, we had live carving of Jamón Ibérico de Bellota by Txanton’s master carver, plus canapés from Diorella Ong, the Cellar’s chef de cuisine. Grand Hyatt’s F&B director Mark Hagan was our congenial host and kicked off the evening, before attending to the other major events happening at the hotel that evening, which included a Metrobank anniversary with more than 2,000 attendees.
The Jamon Croquettas and Cesar Salad
The pinxtos that accompanied our wine tasting truly enhanced our taste buds, adding to our appreciation of the estate’s products. First up were the Jamon Iberico croquettes topped with tomato chutney, and a wedge of Cesar salad, baby gem lettuce with idiazabal cheese, egg yolk confit and Jamon crumbs. I especially liked the tomato chutney garnishing on the croquette and how it rebooted our expectations of what a Jamon croquette would taste like.
Clockwise from top left, Boquerones, rib-eye, goat cheese, and pork belly
The next set of pinxtos was the quartet of the goat cheese with figs compote, the boquerones of marinated anchovies in vinegar with roasted piquillo pepper and olive oil, the pork belly with romesco sauce, pickled onion and chili, and the grass-fed rib-eye with chopped mushrooms and custard yolk. The goat cheese with figs, which I’m always partial to, would be my favorite among the four.
A main course of chicken and chorizo paella, accompanied by peppers, saffron, paprika and lemon, followed. Bringing the night to a close was the burnt Basque cheesecake with raspberry compote. You’d know what these dishes look like, so I did not bother with photos. I commend the generous serving of raspberry on the cheesecake, and how it added to our enjoyment.
Technically, I’m allergic to alcohol, so I could only sip the wines. But in terms of bouquet and flavor, I would recommend you join this masterclass while it’s still being offered, if only for the Macán 2014. The deep garnet color, the aromas of dark cherry, tobacco leaf, earthy spice and herbs are quite distinct, and make your head swim in a good way.
Had a wonderful evening, met some great new people, and I thank Francine Arias, director of marketing communications of the Grand Hyatt, for the invitation.
