11 Apr2005

Chateau Siran

by Marketman

Chateau Siran has superb wine that one wine journal describes as “having an almost Pomerol like richness and a supple, velvety mouth feel”. Just as rich and interesting is the history behind it that siran1weaves its way through Manila at some point long, long ago. While I enjoy wine, I haven’t consumed enough nor is my palate, tongue and nose fine enough to be a real connoisseur. If you have ever tasted several wines in one sitting you would start to appreciate the real differences between good and great wine. Even within one producer, tasting several different vintages (a vertical tasting I am told) yields surprising differences in taste and quality. Some of the more extravagant and involved dinners in our house mean that I cook (foie gras, lobster, kobe beef, creme brulee), and guests bring the superb wine – good trade don’t you think?

It’s not often that one associates a Bordeaux Chateau with downtown Manila siran2but an abridged version of the history goes something like this… in the early 1800s an Irish man made his way to the Philippines and started to acquire property in Binondo. His properties and wealth then passed down several generations (often through the females and thus the changes in surnames that are highly confusing) until many generations later it ended up with the family that now owns Chateau Siran. This harks back to the genteel days when some of the wealth generated here in the archipelago actually went back to France to help fund a Grand Cru Chateau in Bordeaux…how cool is that? The history of the chateau itself is also quite interesting and here is their website. Chateau Siran (limited vintages) is available at Bacchus located at several Shangrila hotels (and a subject of an earlier post). To get the wines pictured here including the case with six magnums (double bottles) vintage 1982, and some other fine vintages, you kind of have to know the owners and lure them with a serious dinner…heehee. The 1982 vintage is described by wine-journal.com as a “lovely fresh, plump, plummy nose with violets and a touch of peppermint” – and rated excellent overall. At about USD100+ a bottle (double for the magnum I presume), it is a luxury… but a superb luxury.

 

COMMENTS:

  1. ed says:

    hi Marketman,

    Congrats for the article! There is no mistake. see u soon and many thks

    ed

    Apr 12, 2005 | 8:46 am

     
  2. schatzli says:

    Is Kobe beef available in Phil Market? Its is raised there or imported?
    We have tried the american kobe when we were in Santa Barbara area (the valleys the wine area) it was fantastic!
    You can lure me for the dinner we bring the bottle! I agree with you about the fair trade ;-)

    Apr 13, 2005 | 2:25 am

     
  3. Marketman says:

    Kobe is available by special order only. It is flown in from Japan or Hongkong. However, that some aspiring ranchers in Mindanao have some Wagyu cattle growing and are trying to raise local versions of Kobe Beef (which is just Wagyu raised in and around Kobe). A few restaurants in Manila serve Kobe or Wagyu but it is extremely exhorbitant!

    Apr 13, 2005 | 5:42 am

     
  4. Gigi says:

    My favorite Jap Resto in Little Tokyo that can give Sugi a run for their money, Izakaya Kikufuji serves Wagyu for about P1200 for 100grams! Whew!

    Sep 19, 2005 | 5:34 pm

     
 

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