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Filipino Recipes – Wine And Products

Meet Tondi Navarrete-Bolkan, a Filipina wine maker from the Francis Ford Coppola Winery whose mission is to uncork the Filipino’s passion for wine.

Galantina, pansit, lechon, crackers, cheese and cold-cuts; with music of love tunes; friends and family abound-a traditional picture of a Filipino get together around a spread of scrumptious Filipino food. In this feast, the attraction are half a dozen fine wine beverages vintaged in Sonoma and Napa Valley, California by Tondi Navarrete-Bolkan, a Filipina associate winemaker from the Francis Ford Coppola Winery and part-owner of Alejos Cellars.

The party is a wine tasting for Tondi’s wine delights consisting of the Tondi Bolkan Merlot (red), Pinay Muscato (white) as well as Pinay Pastel (port-style wine), top bottles of wine of the Alejos Cellars; and also Francis Ford Coppola Winery concoctions including Coppola’s Diamond Series Claret (red), Su Yuen (Riesling) and Sofia (a sparkling wine given the name after Sofia Coppola).

With a degree on Neurobiology, Physiology and Behavior from UC Davis California, Tondi originally intended to take up medicine to follow her father and sister’s path. “While in my senior year in college, I had my internship at the University Medical Center. Once I saw blood, I instantly passed out.” Thankfully UC Davis is likewise known for viniculture and grape growing.

Her family supported her so much that they helped her to open Alejos Cellars to generate her very own collection of wines. “I’m very lucky to be a part of an organization that allows me to embark outside. In 2006, we started out Alejos Cellars using the Pinay Muscato, then the merlot and after that the port. It takes a lot of patience to create wine. It is investment capital intensive and time consuming.”

Tondi decided to label her brand “Pinay”, slang for Filipina. “We needed a word that grabs attention and defines what our wines truly are, uniquely inspired by the Filipino palate.” The Pinay Muscato hints of fruit-like fragrances of lychee and peaches. It is smooth, light, and as promised, fairly sweet. She advises coupling the Muscato with less damp meals or Filipino recipes like crispy pata or perhaps chicken adobo. The Merlot could be offered with the caldereta and kare kare while the Pinay Pastel is a dessert wine beverage with a perfect combination of spice and sweet.

For Tondi, the success for creating these blends are doubly wonderful. “I’ve been getting emails and phone calls about Pinay, and the exhilaration and passion from my client’s voices are really motivating. They are saying the word Pinay as they hold up a bottle.”

In the future Tondi hopes to develop her brand name into other types like Gewurztraminer, Riesling and Chenin Blanc.

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