The brand is a leader in Verdejo winemaking
Although wine is one of the drinks sometimes associated with the more mature crowd, it is refreshing to see that a lot of individuals from the younger generation are starting to appreciate wine.
“It was 20 years ago when I first came to the Philippines and I noticed Filipinos mostly drink brandy and beer. Now, the younger generations start to drink wine,” mused Sergio Fiorentini Manrique, Cuatro Rayas director of international marketing. “Filipinos have this culture of being close to friends and family, and wine is best shared with friends and family. Filipinos also like to celebrate life and that is really relatable to the brand.”
With this, Sergio relayed how Filipinos make the perfect consumers of Cuatro Rayas, a Spanish wine brand that recently launched its premier portfolio in the Philippines. If you’re a wine connoisseur, a casual drinker, or someone who’s exploring options, Cuatro Rayas has the perfect selection for you.
Serving wine since 1935, Cuatro Rayas houses its facility in La Seca, Valladolid, Spain which produces around 15 million bottles of wine a year. The brand is distributed in the US, Russia, Mexico, China, Japan, and now the Philippines.
During a recent launch hosted at Anya Resort Tagaytay, Cuatro Rayas invited Manila Bulletin Lifestyle to a wine pairing event in partnership with renowned restaurant Samira by Chef Chele Gonzales. Headed by Anya Resort Tagaytay General Manager Mikel Arriet Arruiz, Cuatro Rayas importer Allen Tadayon, and Sergio Fiorentini Manrique, the launch offered a six-course dinner featuring Samira’s luscious menu together with six of Cuatro Rayas’ best wines.
The first wine of the night was the Pampano, which was paired with foie gras and mango waffles and seafood crisp rice crackers. The Pampano Verdejo 2020 has an intense aroma of white fruits, easily tasting citrus with a little hint of green apple.
Next came with bulalo tacos and croquetas de jamon. Vacceos Crianza 2019 is a red wine with mid-depth cherry color and highly fruity aroma which are best paired with red meat and cured cheese.
Sopa de Mariscos–soup dish with shrimp, mussels, fish, confit potatoes, and white wine fermented for 21 days–was the third dish. Its wine pairing was Palacio de Vivero, exuding a light and delicate lemon color while staying fruity and soft on the palate.
Next was a Verdejo as well, but this time it was a creamy wine with nuances reminiscent of vanilla and balsamic. The Cuatro Rayas Fermentado en Barrica is best paired with fish and grilled meat. For the evening, it was aptly paired with pan-seared snapper for the event.
The last red wine pairings were with grilled US Angus beef skirt cooked Argentinian style with chimichurri. First was the Cuatro Rayas Organic Tempranillo which was soft and velvety on the palate, and the second was the Pecatis Tuis Tempranillo which featured red fruits and woody aromas both perfect for grilled meat.
Currently, Cuatro Rayas wines are exclusively available at Anya Resort Tagaytay, Don Limone Napa Grill located at NBB Farm, and Farmer’s Table located in Nurture Wellness Village in Tagaytay.
To know more about the green and social responsibility and wine portfolio of Cuatro Rayas, visit their website.