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Our Fantasy Wine Shop In Batanes February 28, 2009

Posted by Alexander Sawit in Stuff in General.
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By Alex Sawit

28 February 2009

 

I’ve come to a decision, Cyrano friends.  I’m going to open a Cyrano wine shop in Batanes.

Yes, Batanes.

I hear you.  I don’t have to be a mind reader to know what you’re thinking, something along the lines of, “WHAT THE &@%#… A WINE SHOP IN THE MIDDLE OF NOWHERE???  HAVE YOU LOST YOUR MIND???”

Hear me out.  It’s all about location, location, location. That is, a location like the one in this picture:

 

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No, there is no business plan.  No, I don’t expect customers to beat a path to our door – I don’t expect to have any customers, period.  And no, there is no capital investment.  It’s all wishful thinking, sort of.  After all, if other folks can entertain starry eyed visions of building their dream homes, why can’t I dream about opening our wine shop in what is arguably the most magical place in the Philippines?

Sigh… but what a dream it is.

If you’ve never heard of Batanes, it’s the province that lies to the extreme north of the country, so far north that on a clear day it is said that one can see Taiwan from the province’s northernmost island.  Separated from the mainland of Luzon by nearly two hundred kilometers, it remains one of the less accessible destinations in the Philippines due to both its distance from the capital and its vulnerable latitude, which lies in the regular path of some of the country’s most forbidding storms during the typhoon season.  But while these factors have traditionally deterred visitors, they have also allowed Batanes to thrive in isolation as an unspoiled gem of natural and cultural beauty.

Having just returned from there more than a week ago, I will say unequivocally that Filipinos will not find anything more breathtaking anywhere else in their own homeland.  Photographers and film directors love to describe Batanes as the closest thing one can find in the Philippines to a Mediterranean coastline, often drawing comparisons to Italy or Greece. Other travelers speak of Ireland or New Zealand, while I myself have seen Northern California’s jagged coast conjured in a few of the many stunning seascapes to be found in this province.

There is much I want to say about Batanes, that enchanted windswept world wherein time has a different meaning and where the people are the noble guardians of their own identity.  But that’s for another discussion.  For now, I offer Cyrano friends a glimpse of three fantasy locations where I can only dream of opening a shop where we can all hang out to share good wine before a glorious view.  By all means, feel free to tell me which one you like best.

 

 

Wine Shop Location No. 1:  “Rakuh a Payaman” on Batan Island

Popularly known outside Batanes as “Marlborough Country,” this communal pasture overlooks a spectacular panorama of the surrounding coast. Laden with spellbinding visual textures, the view starts on the left with Mahatao Lighthouse moving toward Mt. Iraya and the big Pacific Ocean on the right.

 

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Wine Shop Location No. 2:  “Vayang Ranch” on Batan Island

Also referred to in tourist guide books as “The Rolling Hills.” Surrounded by stark, weathered fence posts running along the slopes, the lonely hilltop at the heart of the ranch offers visitors a hauntingly beautiful view of the South China Sea. Wine lovers will definitely want to watch those gorgeous sunsets over the horizon with a glass of vino in hand.

 

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Wine Shop Location No. 3:  “Saddleback Rock” on Sabtang Island

Overlooking Chamantad Marine Sanctuary is a coastal point leading to the Ivatan village of Chavayan. In the absence of a name, I refer to it as “Saddleback Rock.” Towering above the pounding waves and cutting through the wind from the sea, it forms the right side of a beguiling cove in which turquoise waters transform to aquamarine in the shallows. The clifftop from where these pictures of Saddleback Rock were taken would be an incredible location for our fantasy wine shop.

 

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Food & Sex February 23, 2009

Posted by Alexander Sawit in Food & Drink, The Opinion Page.
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By Alex Sawit

23 February 2009

 

WARNING: THE FOLLOWING CONTAINS MATERIAL THAT MAY BE MISCONSTRUED AS OBSCENE BY THE INTELLECTUALLY CHALLENGED.  CYRANO FRIENDS MAY DISREGARD THIS AND PROCEED, OTHERWISE PARENTAL DISCRETION IS ADVISED.

 

“Food Porn.”

I don’t know about you, but to my way of thinking it takes an admirably fiendish mind to coin a phrase like that.  Admirable because of the simplicity with which such an innocent everyday word could be comfortably juxtaposed with another so vulgar and indecent; fiendish because, well, it just is.

Whether celebrity chef Anthony Bourdain invented the phrase or just popularized it, and regardless of whether I approve of it or not, I tip my hat to him.  Even though he’s been gleefully using the phrase on his show for years, hearing it still brings amusement to my pseudo-scandalized ears and I’m sure Bourdain gets a kick out of just saying it.  No wonder he was gabbing at his poetic best, albeit luridly, his voice-over seemingly more emphatic than usual as he narrated his pre-Valentine’s Day presentation of No Reservations, the aptly titled “Food Porn” Special Episode.

What is food porn exactly, as defined by Bourdain?  To put it this way, it is food so good that the sight of it makes a culinary nerd like Tony feel like he’s feasting his eyes on a mind-blowing pictorial of the Playmate of the Month.  Just like a centerfold treat of lusciously sweet curves, creamy smooth legs and ripe bosom ampleness, food this seductive gives Tony the “gastronomic equivalent of morning wood,” as he calls it.

So think of No Reservations: Food Porn as an unapologetic acknowledgment.  With guest scenes of chefs tempting us with sinful creations and explicit camera close ups of wickedly decadent dishes, Bourdain gets in your face to remind you of something that I suspect we all already know deep down inside.  That is, like fine porno, good food is orgasmic.

Care to disagree?

That’s what came up for discussion the other week after I and a few guests viewed segments of the episode at the wine shop.  This still being a country with a heavy Roman Catholic predisposition, the idea that food and sex share an intrinsic connection seemed to unsettle my audience ever so imperceptibly.

“I always like to tell folks,” I tried explaining in so many words I can’t remember, “that food and sex – or food and love if you prefer, since this is Valentine’s Week – are two sides of the same coin.”

“You only have to examine the language,” I proceeded to say.  “Romance writers have been telling us this for centuries, but we rarely stop to think about the connection even though the clues stare us in the face whenever we read the words.  Whenever we talk or read about sex, why is it that we enjoy describing it with words we associate with food?  Just listen to classic lines repeated in romantic literature.”

Lines like: She thirsted for his sweet kisses…. Feeding his gaze upon her beauty, he consumed the sight of her delicious feminine form…. Their appetites having been aroused and hungry for more, they devoured each other in a night of ravenous passion….

Or try the phrases of modern pop culture: Eye candy… sugar babe… beef cake… honey pot… cherry pie… sexy peach… hot tamale… popsicle toes…

And the porn industry?   Why do you think they call it a “cheesecake” shot to begin with?  Let’s not even explain the misuse of the word “pork” outside of government spending.

“The truth is,” I continued, “our primal instinct tells us that food and sex are practically one and the same thing.  Eating sustains life, while sex is the action for creating life.  In a sense, both have the same ultimate objective.  The fact that both acts give us great pleasure helps ensure that we will be irresistibly motivated to achieve that objective.  That’s why our ‘civilized’ minds can’t help but enjoy blurring the distinction between the two, because combining the two pleasures doubles our lust for life, if you will forgive me for saying it that way.”

Unfortunately, our shop talk was cut short by the priorities of running a business (like selling more wine to newly arriving guests).  But I think I made my point clear to everyone. Know thyself, I always say.

Just to be fair, I’ll let Bourdain have the last word with his key message from the special episode that sparked this discussion in the first place:

“Food and wine leading to sex?  Yes, as it should!!!”

 

 

Looking For Blue Skies January 30, 2009

Posted by Alexander Sawit in Stuff in General.
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By Alex Sawit

30 January 2009

 

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In Samurai X: The Motion Picture (the movie version of the hit anime series that I used to watch when it was airing a decade ago) there’s a moment early in the story when the hero befriends a kind-hearted samurai who would, through a twist of fate, later become his mortal enemy. In this peaceful beginning, however, the two speak with warm familiarity as only two warriors can relate to each other. As they talk about how fleeting life is, the other samurai then recites a haiku that strikes a chord in the hero’s heart.

He said:

 

“The bluest sky

Is infinitely high

And crystal clear.”

 

 

The poem struck a chord in me, too. If you’ve ever really looked up and gazed at the clear blue sky, you might also understand it the same way I did.

Try it. Wait for a calm, cold morning when you can feel the chill of the air bracing on your skin and awakening your senses, when the sky above is wide open and faint clouds delicately whisper across in white, when the sunlight is so soft that it ever so gently makes the colors glow around you. Then look up. If everything is right, that’s when the sky is at its most dazzlingly beautiful – a blue so deep and so vividly pure that it pierces you and quiets your soul.

You need not be a samurai to understand it. But as a martial artist, I like to believe that this sentiment is what defines the heart of a warrior – the quiet heart.

To be calm in the heat of battle… to see clearly and not be blinded by rage in the face of your enemy… to feel compassion for those whose hatred seeks to destroy you… that’s the quiet heart as I understand it.

All the martial artists whom I most respect and admire in this world have this heart. I see it in my longtime friend, Rico M., a truly decent human being who is both my senior colleague and chief instructor of our school. I see it in our headmaster and teacher, Master Y., a Korean gentleman whose good nature and old-fashioned modesty belie how terrifyingly efficient he can be in action when life and death hang in the balance.

And then there is me. I know what it is like to have such a heart. But I also know what it is like to lose it. You see although the quiet heart is a state of being, it is also a continuing path. One can therefore diverge from it.

The thing is I used to be an active martial artist who trained regularly with my colleagues before I opened Cyrano in 2004. Four years. I hadn’t really thought about how long it had been until only a few weeks ago, when our small family of black belts got together for a special lunch to celebrate the beginning of the New Year and catch up with each other. But seeing everyone again only made me realize what I’d done, what I’d given up in order to commit myself to something else.

The truth is I have no regrets about the choice I made. I love this wine shop of ours and I love the Cyrano friends I have met and dedicated myself to during these last few years. I know I made the right choice.

And yet…

One way or another, if I have to do it one step at a time, I need to find those blue skies again.

 

 

Cyrano New Year 2009 January 8, 2009

Posted by Alexander Sawit in News & Events.
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By Sam Alapan

05 January 2009

 

[EDITOR’S NOTE: It seems like it is becoming a tradition for a certain bunch of Cyrano friends to spend the night of New Year’s Eve at their favorite wine shop (it also seems like it's becoming a tradition for me to stay away from this happy establishment on this very night in favor of staying home and catching a lot of sleep). So I thought it only fitting to ask Sam, just as I did last year, to write about the New Year’s celebration at Cyrano for our blog. Might as well make this a tradition too, right Sam? –Alex Sawit]

 

Work and other extra-curricular activities gobbled up my schedule and distracted me from my regular visits to Cyrano.  The extra-long weekend was a well-deserved vacation – probably too long for some people, right Alex? Nevertheless, it gave me time to inject some red in my veins.

 

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Our soft-speaking angry madman and Cyrano friend, Sam

 

The New Year celebrations may just have started a bit too early for me, though.  A good friend of mine and her husband returned to the Philippines after a very long absence.  The holidays are like that, I suppose: meeting old friends and family, sharing stories that would either embarrass the storyteller or make the ones hearing them laugh out loud.  It was a good thing that the couple I was with were wine lovers and Cyrano, as always, was a good recommendation.

After a few hours talking about the new Filipino sound hitting the airwaves over two good bottles of Pinot, Mae and Glenn Lanoza had become new Cyrano friends. I know there’s an official list out there that someone’s keeping and the roster of names just keeps on growing.

However, other people popped-out of the woodwork as the real New Year’s celebration began.  I was in good company with Janet, Pat, Cris and Joco as we met an hour or two after the fireworks.  I was hoping to get a good view of the display coming from in and around the city from my condo, being in the 17th floor, but the drizzle was a party-pooper.  On the other hand, it wasn’t really the kind of celebration I was looking out for.

 

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The start of the year wouldn’t be without stories on how the year went, most of them a few months old and some are just like the firecracker you lit that didn’t go off and then explodes without you noticing it.  I’m speaking rather vaguely, right, Cris?  But Janet will always be the main event, I guess it goes with the territory and the fact that her fiery and passionate take on life cannot be missed.

The rest of us, Pat, Joco and I included were just revelers on one side, watching the fireworks – no, let me rephrase that, the interesting discussion on New Year’s Day.  I know in some part of the city, many people are celebrating as well, maybe louder than our own get together but among friends this is the kind I would hope for.

My good friend, Mae, corrected herself after meeting some of the Cyrano friends.  Quaint was rather a shallow adjective to describe Cyrano, and she soon discovered how intimate people can get within the narrow walls.  Of course, it helped when she learned how close she and Cris were related.

It’s always hard to describe what kind of people go to Cyrano, some don’t necessarily have anything in common with each other.  And saying that we’re all wine lovers doesn’t really cut it after all.  But in all the years (and they’ve just been a few) I’ve managed to find people who are open to express themselves without fear of judgement.  Just the kind of people who I want to spend the first day of the year.

I missed them all in the last few months I was away.  It’s easy to find wine and everything that goes with it, but good company will be hard to find.  At least I know where to find them on New Year’s Eve and every evening thereafter.

 

 

Huffin’ And Puffin’ December 17, 2008

Posted by Alexander Sawit in Stuff in General.
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By Tisha Samson

12 December 2008

 

Samu on the junkyard cruiser trying to get to North Carolina to visit the Iona Pig…

 

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[EDITOR’S NOTE: It seems that we can’t get enough of the continuing Samu-Iona love story. The pics and message came straight from Samu’s human guardian and our first ever Cyrano friend, Tisha, whose e-mail text I posted above in its entirety along with the original e-mail subject caption. At least we know Samu can take a seat if it’s a first class ride. –Alex Sawit]

 

 

To His Corgi Mistress December 9, 2008

Posted by Alexander Sawit in Stuff in General.
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By Alex Sawit

10 December 2008

 

Not long ago, I introduced Cyrano friends to our official wild boar hunter, Samu, a soft-spoken but self-confident Shiba-Inu who calls upon the comforts of our wine shop whenever he pleases (or at least whenever his humans deem it convenient).

This time, I’d like to call your attention to his officially designated girlfriend, Iona.

 

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Iona is a seven-year old Pembroke Corgi who lives with her humans in that barbecue paradise of the U.S. East Coast, North Carolina. By all trustworthy accounts, Iona possesses all the qualities that make her a compelling match for our Samu. Allow me to mention a few of them:

 

  • Iona has a nice orange-brown coat, as does Samu (in other words, they are color coordinated together).
  • Iona has short legs, which is appropriate since Samu is good at hugging the ground (in other words, when they’re on a date, he’ll be on his knees as they look into each other’s eyes while sharing a bowl of Pinot Noir and a plate of roast beef).
  • Iona sort of tried to take down a deer in the woods of North Carolina, which is cool since Samu has it in his pedigree to hunt for wild porkers in the forests of Japan (in other words, they’re a match as romantic hunting companions in keeping with the Greek archetypal love story of Artemis and Orion).
  • Iona is an “older woman,” which is fine since Samu probably digs that (in other words, they can take inspiration from the Demi Moore-Ashton Kutcher arrangement).

 

In other words, Iona and Samu are M.F.E.O. in the opinion of this writer. Never mind that she lives with her humans on the other side of the world separated by twelve time zones. True love can find a way.

Which brings me to today’s pressing matter. I just found out that Iona was taken to the vet for a distressing emergency procedure. On behalf of her boyfriend – who for all his remarkable intelligence still requires a human to set his thoughts to the written English language – I would like to convey his most heartfelt concern for his “Lady” as well as his wishes for her speedy recovery. Teeth extracted or not, Iona is still his girl.

So to comfort her, Sarah, please read to Iona the following poem of Andrew Marvell (my apologies to Marvell, but I’ve taken the liberty of altering the title of his poem just for this post, all for a very good cause). Given all that has yet to transpire between these two love birds… er, dogs, I thought it would make a good read. I hope it makes her day – and hopefully it makes her seize it, too. And make sure she understands it’s from her one and only Samu.

 

 

To His Corgi Mistress


Had we but world enough, and time,
This coyness, Lady, were no crime
We would sit down and think which way
To walk and pass our long love’s day.
Thou by the Indian Ganges’ side
Shouldst rubies find: I by the tide
Of Humber would complain. I would
Love you ten years before the Flood,
And you should, if you please, refuse
Till the conversion of the Jews.
My vegetable love should grow
Vaster than empires, and more slow;
An hundred years should go to praise
Thine eyes and on thy forehead gaze;
Two hundred to adore each breast,
But thirty thousand to the rest;
An age at least to every part,
And the last age should show your heart.
For, Lady, you deserve this state,
Nor would I love at lower rate.


But at my back I always hear
Time’s wingèd chariot hurrying near;
And yonder all before us lie
Deserts of vast eternity.
Thy beauty shall no more be found,
Nor, in thy marble vault, shall sound
My echoing song: then worms shall try
That long preserved virginity,
And your quaint honour turn to dust,
And into ashes all my lust:
The grave’s a fine and private place,
But none, I think, do there embrace.


Now therefore, while the youthful hue
Sits on thy skin like morning dew,
And while thy willing soul transpires
At every pore with instant fires,
Now let us sport us while we may,
And now, like amorous birds of prey,
Rather at once our time devour
Than languish in his slow-chapt power.
Let us roll all our strength and all
Our sweetness up into one ball,
And tear our pleasures with rough strife
Thorough the iron gates of life:
Thus, though we cannot make our sun
Stand still, yet we will make him run.

 

 

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Samu – The Wild Boar Hunter

 

 

Thank Goodness Bourdain Met The Right Folks December 3, 2008

Posted by Alexander Sawit in Food & Drink, The Opinion Page.
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By Alex Sawit

03 December 2008

 

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Whew… just breathing a sigh of relief.

It’s been well over a month since Anthony Bourdain and his amazing crew visited the country to film, for the first time, an episode of No Reservations in the Philippines. As somebody who watches Bourdain’s food & travel shows with keen interest – how often have I played my favorite episodes of A Cook’s Tour for friends here at the wine shop? – I welcomed the news with a winning sense of satisfaction. This visit was long overdue. For years, we could only watch as cable television’s iconic culinary hero traveled to every food destination in Asia except our own. A lot of episodes and several seasons later, Bourdain was feeling the pressure from smiling Filipino fans online and in person (yeah, lots of Pinoys in America), who relentlessly pressed him with the same question again and again. “So when are you going to the Philippines, Tony? When are you going to the Philippines, Tony? You’ve already been everywhere else in Asia… SO WHEN ARE YOU GOING TO THE PHILIPPINES, TONY???”

It was enough to make even a cool customer like Bourdain feel under pressure. “Of all the people who watch No Reservations,” he wrote anxiously in his blog after arriving in Manila, “it’s been Filipinos who have been consistently among our biggest fans and most vocal about our having yet to film in their country.”

That’s why I was a bit worried. The pressure was on, both on him and on us, to get it right. Like everyone else, I wanted Bourdain to discover Filipino food that was truly, soulfully good. And the only way this would happen was if they found the right Pinoy food lovers who would arrange to bring them to all the right Pinoy food places. My nagging fear was that the No Reservations team would hook up with just about any well-known local food blogger (I’m suddenly reminded of one very popular fellow who just doesn’t seem to know how to discriminate between what’s good and what’s only so-so) and find themselves brought to yet another glitzy commercial center to dine on characterless, sanitized grub made by some big-name local bar & grill.

In short, they needed the right fixers. If they’ve learned anything from shooting No Reservations over the years, it’s that the fixer in the country they’re filming in can make all the difference between a great show and a forgettable one. Just look at past seasons. That Hong Kong Episode? Absolutely fantastic – I tip my hat to the fixers in that glorious piece of television, above all to Hong Kong food blogger Josh, without whom we would not have gotten that memorable segment about the vanishing art of handmade noodles. But that Romania Episode? Heck, even Bourdain found the food trip, or lack of it, in Transylvania a bloody waste of time, largely because they opted to bring in their fixer from Russia instead of recruiting one from among the locals in Dracula’s home town. Bloody waste of time (sorry, can’t help overdoing the vampiric pun).

Well, as I said earlier, it’s been more than a month. But over the last couple of weeks I’ve been searching the web for clues as to how good or bad the Philippines Episode promises to be. I’m glad to say that, so far, it’s all looking very, very good. Piecing together what the different blogs are willing to reveal at this time, Bourdain was constantly on the road, traveling up and down the country to see if he could faithfully absorb as much as possible of our bewildering yet wonderfully compelling mix of Malay, Chinese, Spanish and American culinary influences. And absorb it he did. Among many things, he got to dig his fork over and over into a hot plate of tasty sisig and other Kapampangan delicacies in Angeles, sampled the honest goodness of everyday carinderia fare in Cubao, tucked into classic Filipino versions of Spanish dishes at an old café outside Manila and, to top it all, demolished what he has enthusiastically deemed to be the “best pig ever” on a scenic hill overlooking Cebu City (hopefully the microphones picked up enough crackling sounds for audiences to get an idea of how incredible lechon skin can be).

For all the negative publicity that our cuisine has suffered to its image abroad for one ridiculous reason or another, Bourdain now knows and loves what real Filipino food is all about. Safe to say, we’ve found a friendly new voice to champion our much-overlooked cuisine.

So let me thank all the Pinoy fixers who helped make everything turn out right. I don’t know all your identities yet, but I owe you – we all owe you. For now, I’ll settle for offering a shout out to Claude Tayag (for the Pampanga segment) and Marketman (for the Cebu segment), who have made an outstanding contribution to changing the way the world looks at Filipino food. Thank goodness Bourdain found you guys.

No Reservations: Philippines should be ready for audiences in North America as early as January 2009.

 

UPDATE (02 January 2009): Based on the schedule posted today on the Travel Channel website, the all-new No Reservations Season 5 premieres on Monday, 05 January at 10 p.m. (U.S. Eastern Time). Unfortunately for Pinoy fans, the new season kicks off with the Mexico Episode, to be followed each succeeding Monday night (same time slot) by the episodes on Venice, Washington, D.C., the Azores and Chicago in that order. This means the Philippines Episode will air on the Travel Channel on 09 February 2009.

UPDATE (10 February 2009): Looks like I wrote hastily the last time. It turns out that No Reservations Season 5 has a special “Food Porn” Episode that precedes the Philippines Episode. As of this writing, I’ve already downloaded torrent files of all the preceding episodes and am just waiting for somebody to upload the special. So be advised: The Philippines Episode will definitely air on the Travel Channel on 16 February 2009, 10 p.m. (U.S. Eastern Time). And if any of you folks want to see the previous episodes that I have on file, just drop by the shop.

UPDATE (26 April 2009): If you’ve already seen the Philippines Episode and are aware of the continuing debate it has caused among Pinoy fans of the show, you’ll probably want to read my post Reflecting On “No Reservations: Philippines” so you’ll know where I stand on the issues.

 

 

Samu The Boar Hunter September 30, 2008

Posted by Alexander Sawit in Stuff in General.
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By Alex Sawit

30 September 2008

 

 

Meet Samu.

Samu-san, as his doting owner Mrs. Tisha Samson calls him (alternating between this and the more sugary “Samu Pie”) is a one-year old Shiba-Inu. A cool customer of the four-legged kind, he never barks out of place when he’s brought to the wine shop, stays calm and collected even in the company of merrymaking strangers and is undeniably popular with the ladies, who just can’t resist his teddy bear looks. And he is, of course, a Cyrano friend.

But don’t let his demeanor and lack of size fool you, Tisha proudly tells us. Underneath that sweet puppy-like charm is the roaring spirit of the Shiba-Inu, the legendary hunting dog of Japan, ready to take down the mightiest of forest prey at his master’s command.

Behold, Samu…The Wild Boar Hunter!

“Oh, yeah, that’s right, Shiba-Inu is a Japanese hunting dog,” I said to Tisha when she brought Samu to the wine shop last week. “I just checked Wikipedia and it says that the Shiba-Inu was traditionally raised to flush small birds and hunt small game… like rabbits and mice.”

“Why don’t people believe me,” Tisha exclaimed with a little exasperation, “when I tell them that Samu is a boar hunter??? The Shiba-Inu was bred in Japan to hunt wild boar!”

Hmm… did I just touch on a sensitive subject?

“Alex,” Tisha continued, “you can Google this right now… he’s a boar hunter!!! No one wants to believe me!”

I politely suppressed my chuckling as Tisha fervently defended the honor of her little samurai. I was quickly told that poor little Samu has become the regular recipient of comments from Tisha’s friends and family (her brother Manito is particularly gleeful), all of whom express lighthearted doubt about his alleged ability to take down a beast of the woods that possesses a big, bulky frame and is armed with the ugliest dental work in creation.

Let me put things into perspective. Although wild boars typically grow to about 3-4 feet in length and reach about 150 pounds in weight, under certain conditions these aggressive porkers with deadly tusks are capable of attaining freakish sizes – like the 550 lbs. juggernaut shot in the French forest inside Ardennes in 1999. Granted, such giants seem to hail mostly from Europe, but it’s still a scary thought. Even today in Samu’s ancestral home of Japan, wild boar attacks against people still occur every once in a while. The Mainichi Shimbun mentions an incident from 2002 wherein a heroic motorist had to use his automobile (I repeat, his automobile) to shove away a boar that had knocked down an elderly lady after it had already injured a young mother and her child.

On the other hand, the Shiba-Inu (inu is the Japanese word for “dog”) is one of Japan’s original dog breeds and one of the world’s oldest; as such, it possesses the prized intelligence and cunning hunting traits of the first domesticated dogs, directly carried over from their wolf ancestors. Though considered small at a little over 20 pounds, the Shiba-Inu comes into its own in dense forest brush, where large dogs have difficulty entering and where a quicker, more agile hunter like the Shiba (which translates as “small”) is lethal.

“Here!” Tisha said, beaming with satisfaction as she called me to the shop’s laptop computer, having just appropriated it along with our internet connection. “Read what it says on this website!”

Looking at where her finger was on the screen, I read the text as follows:

“The Shiba Inu was developed in Japan, to flush birds and small game and occasionally used to hunt wild boar.”

Having made her point, a smiling Tisha returned to the backroom of the shop where Samu awaited. By now, however, her cute predator was calmly napping on the floor and eliciting sighs of approval from everyone passing him by.

Alright, Tisha, I believe you. Samu is now Cyrano’s official wild boar hunter. I hereby concede this title to him – even though I actually didn’t get to read aloud the rest of the text to you:

“It has been said that a Shiba looks like a live teddy bear. But the Shiba is not a toy.”

All hail Samu. Woof.

 

 

 

My Freebie Wine Festival September 19, 2008

Posted by Alexander Sawit in All About Wine.
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By Alex Sawit

19 September 2008

 

People love freebies at big events. Long ago, free bread tossed into the stands of the Coliseum was enough to drive the Romans bonkers between games. Today it’s the free T-Shirt that rocks the house along with a host of other popular giveaways you’ll find everywhere from conventions to trade fairs. Be it a commemorative ball pen or another free umbrella to replace the one you lost (again), people just can’t resist the cheap thrill of a free item.

I’m not a fan of freebies if only because I don’t like walking around an event with my hands full. So it was with mixed emotions that I accepted my bag of goodies upon my arrival at Toast 2008: A Toast to Taste, the most anticipated wine event of the year (not to mention the yearly mega-marketing showcase of wine merchant Wine Depot).

I’d never gone to Toast before even though folks have been nagging me to go for years. This time I was prevailed upon to accompany a few Cyrano friends – and it was the Cyrano friend known as “X” who got me to go with her gang by impulsively (I repeat, impulsively) promising me a freebie that she thought I would simply forget about: A free ticket. Much to her surprise, I remembered to take her up on her offer when the day of reckoning arrived.

“I can’t believe I agreed to pay this for you,” a dazed X blurted as she reluctantly paid for me at the ticket counter inside NBC Tent in Bonfacio City. As we passed through the ticket gate on the final day (Saturday, September 6th), I checked the contents of my plastic gift bag, which included lots of brochures and promotional literature. “Welcome to the country’s biggest food and wine festival,” read the greeting in my essential visitor’s booklet, which contained all my food and beverage stubs, without which I wouldn’t have been allowed to eat or drink a thing. Hmm… so where’s the freebie?

Reaching in the bag, I pulled out a miniature wine glass, proudly bearing the Toast 2008 logo on its side. Thinking that this was just another useless souvenir, I was then informed that visitors had to use these “free” glasses if we wanted to drink at the festival. No other glasses would be provided – it was one guest, one glass. I suddenly appreciated the shrewdness of the organizers for giving away this inexpensive garage sale token; I can only imagine the logistical headaches Wine Depot must have suffered in years past when guests would ask for a fresh glass every time they switched to a different wine.

No problem, I thought to myself. With my munchkin stemware in hand, I set off to explore the four corners of Toast in search of meaningful taste experiences.

In addition to the wine exhibitors, various hotels and restaurants were also represented. With no reason to rush, I strolled from one booth to the next, eating and drinking as lazily as I pleased, passing up some things and trying others. I started with slices of bread brushed with olive oil and topped with prosciutto and salami, had some roast leg of lamb for my heavy “main course” and even tried some unfamiliar “Neo-Japanese” sushi as a post meal snack. Hours later, I’d sampled just about everything I was interested in trying.

Here’s what I liked most:

  • Barbecued baby back ribs from New Orleans Restaurant
  • Shrimp cakes with sweet chili sauce from Dusit Thani Hotel
  • Australian blue camembert (I think that’s what it was) and triple-cream brie from the cheese stand
  • Cape Jaffa La Lune Shiraz 2006 (this was the only wine I kept coming back for, its glorious depth and understated intensity giving it a “wow” factor that had me smiling again and again)
  • Trimbach Gewurtztraminer 2006

I had reservations about some things, too. For instance, I noticed only two Champagne exhibitors at the festival and, while I didn’t doubt the quality of their products, the bubbly they were serving just wasn’t my style. Then there were those classy looking Vittoria Coffee kiosks with the sleek espresso machines. I honestly enjoyed the coffee, but the espresso lover in me needs to mention that I got mixed results on the two separate times I ordered the same kind of beverage (the Caffe Latte I got from one kiosk, which was being operated by an expat barista in a business suit, was visually okay but came out burnt and bitter; on the other hand, the sloppy looking Caffe Latte I got earlier at the main kiosk from the Pinay barista tasted a lot nicer).

Nevertheless, by evening’s end I was happy about my first ever visit to Toast. Though I still don’t feel compelled to attend this every year, I enjoyed the enthusiasm and conviviality of the people who helped make this event as interesting as it was. There were winemakers like the esteemed Dr. Trimbach, who dedicatedly stood in their own booths and engaged inquisitive visitors in conversation about wine and life in general. There were the congenial students on “loan” from Enderun Colleges in their business jackets, who did double duty as servers and sales staff for all manner of food and beverage exhibitors and without whose hard work and professionalism this event would have fallen apart. And last but not least, there were all those fellow visitors whom I kept meeting and interacting with, all of whom shared a genuine interest in, if not an outright passion for, this wonderful drink known as wine.

Before we left the event, I made sure to thank X, saying that I really appreciated her keeping her end of the bargain, even though I didn’t really expect her to do so.

“You mean I didn’t have to do it,” she squealed at me innocently, “and you were just waiting to see if I would?”

“No, I meant that I wasn’t sure if you would flake out or not,” I said. “But I was still going insist on you doing it – hey, a deal’s a deal. And thank you. I’m glad that you did.”

Thanks again, X. This freebie of yours was definitely the most meaningful one given out at the wine festival that day.

 

 

Stumbling On A Tequila September 9, 2008

Posted by Alexander Sawit in Food & Drink, Reviews / Recommendations.
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By Alex Sawit

10 September 2008

[Revised 13 September 2008]

 

Left to Right: Don Alvaro Tequila Añejo and Blanco.

 

Although the Western world is littered with staggering bar-room drunks armed with salt and lime who can merrily relate to the title of this story, it is really intended to mean something else. For me, it’s an entirely sober headline that expresses the joy of discovering one of the finer examples of Mexico’s famed spirit drink.

There is always a sense of “Eureka!” when you stumble upon a find you weren’t expecting. Here you are, minding your own business and not looking for it when you suddenly trip over something that seems at first unremarkable. Then you examine it more closely and a spark of electricity wakes you up. That’s when you know you’ve found something good. So it was that, thanks to the kindness of one of our Cyrano friends, I was introduced to Don Alvaro Tequila.

It was another Friday night at the wine shop when Bochok’s younger brother, Pat Pavia, showed up, having just been picked up at the airport by his older sibling. While Pat has been residing in California for a long time now, he has been coming home to visit more regularly in recent years. Happily for us, Cyrano is now one of his stopovers whenever he’s in town.

Filipino traveler that he is, Pat likes to bring back the customary pasalubong for the crew, who erupted with “oohs” and aahs” upon seeing his latest gift. This was one sophisticated looking bottle of tequila, its refined appearance seemingly more suited to expensive perfume than an alcoholic spirit. As the finely crafted glasswork accumulated everyone’s fingerprints, I focused my eyes on the wording “Don Alvaro Tequila Blanco Reserva Limitada.”

Yet even as helpings were poured into our waiting glasses, I must confess that I was at that point more taken by the luxurious design of the bottle than by the promise of its contents. This was tequila, after all, and I had never been won over by any of the stuff I had previously tried.

For years I’d hoped to encounter tequila in its highest form, the connoisseur’s tequila, the kind I’d heard that Mexican hacienderos bragged about as their birthright, which they sipped from brandy snifters while leisurely enjoying themselves on their lavish plantation estates. Alas, this fabled drink had never presented itself and ages of waiting had left me feeling apathetic, even skeptical. Who could blame me? Our country may be a notable market in Asia for the Mexican product, but we remain a dumping ground for the ubiquitous Cuervo Gold and a host of other wannabes, all equally mediocre and all perpetuating the use of tequila as a brain-retardant for college kids and stressed-out office workers, whose battle cry of “Lick, shoot and suck!” defines the limitation of their palates. Even the arrival in recent times of the much-hyped luxury brand Patrón, currently the status symbol tequila of American popular culture, proved to be a severely offensive disappointment (having once tried the top-of-the-line oak-aged Patrón variant, I cannot help but wonder if wood varnish would make for a more suitable after dinner drink).

I’d almost given up… almost. I’m grateful that our amigos at the shop possess educated tastes and have the generosity to match. Don Alvaro Tequila changed everything, finally.

It started with one whiff. Expecting to be jarred by a harsh, raw smell, which is what I have learned to expect from the common stuff, I was instead gently roused by the fresh, floral fragrance of sampaguita, which was beautifully melded with the ripeness of guava fruit. For a tequila doubter, such aromas were as pleasurable as they were unfamiliar. But the best pleasure was in the sipping. It was both exquisitely flavorful and elegantly smooth. Smooth in the way that I find Irish whiskey smooth, this had the effect of heightening the soft yet fanciful flavors inherent in this drink, which at times created suggestions of peaches and cream while at other times hinted of citrus and vanilla.

Prompted by my first delicious tequila experience, I went online to find out more. It turns out that Don Alvaro is one of a number of super-premium brands that are slowly redefining the global image of Mexico’s national spirit. With prices upwards of $50 a bottle, these tequilas are meant for discriminating devotees who accord their drink the kind of respect that rivals the way single malt aficionados appreciate their whisky.

Some questions lingered, though.

Tequila (it gets its name from the town of Tequila in Jalisco state, the town and its surrounding areas being the exclusive place from which tequila can be produced) is distilled from the fermented juice of the blue agave plant. I’ve long known that tequila is traditionally made in three types: blanco (white), reposado (rested) and añejo (aged). Tequila blanco or “white tequila” is simply the pure spirit that emerges from the distillation process, which is why it appears clear and uncolored. If this tequila is allowed a short “repose” in oak barrels, where it can relax and soften for a few months, then it is called resposado. Allow it to fully age in those barrels, where it can sleep for one to three years or even more, and then it becomes añejo. The longer it ages, the mellower and more complex it becomes as the wood not only absorbs the harshness of the raw spirit but slowly imparts its own flavor characteristics. Hence the color indicates how much time the tequila has spent in oak; a few months typically give reposado a faint yellow hue, whereas a couple of years will allow añejo to attain a deep gold or even amber appearance.

Yet I recall Pat mentioning that the Don Alvaro Blanco he brought us possessed a unique taste because, he said, it was made with oak. That statement puzzled me. Tequila blanco by definition isn’t aged, so where does the oak influence come from?

Unfortunately, as of this writing I haven’t been able to verify Pat’s claim. Taking him at his word, I initially tried to hazard a possible explanation: Oak chips. In the wine industry, there is more than a semantic difference between saying “made in oak” and “made with oak.” The latter refers to the practice of soaking chips of shredded oak in the wine as a cheaper way of imparting wood flavors, doing away with the high cost of traditional barrels. Though wine producers limit the use of oak chips to low-end wines, I imagined how the technique could be applied to a distilled spirit like tequila in order to achieve something desirable. This was all weak conjecture, of course. Only after further research was I able to verify that tequila may be stored in oak barrels and still be classified as blanco, but only if storage time does not exceed two months. It’s a strict rule, so anything longer than that and it must be re-classified. While I still need to confirm Pat’s claim, at least this explanation put my question to rest.

Right now I’m more interested in answering the question about whether the pricier Don Alvaro Añejo is the better version. It was implied that Pat didn’t bring this with him because he and his brother are purists when it comes to tequila. “You don’t get as much of the original tequila taste if it’s been aged in oak,” Bochok sort of said as far as I can remember, “because the wood can overwhelm the natural agave flavor.” Though I didn’t have the experience to disagree with him, I tend to qualify his statement as a personal preference rather than as a truth embraced by most tequila connoisseurs.

We shall see. It’s all the more joyous reason to search for the añejo version and make my own judgment. And this time I hope to stumble upon it sooner rather than later.