Sala Restaurant
by Julius C. Labrador Jr.
This year’s President’s dinner was held at a favorite restaurant of many members and the scene of memorable events over the years - Chef Colin Mackay’s Sala. Although the restaurant was considerably smaller than the usual hotel outlet, this afforded the members to have a more intimate dinner. The date of the dinner, October 20, 2011, also happens to be the 29th anniversary of the International Wine and Food Society Manila Branch and the 78th anniversary of the founding of the Society.
The evening started with canapes accompanied by Champagne Ayala Brut Majeur NV generously contributed by member Jojo Madrid’s Premium Wine Exchange. After being seated and President Bernie Sim’s welcome address, the members started the serious business of eating.
First course was a lovely trout and crab salad with a Marc Colin St. Aubin 1er Cru 2008. This rather full but well-balanced wine showed white flowers and some apple notes. This was followed by a hearty confit and duck breast dish. Chateau d’Issan 2002 was chosen to accompany the duck. Although 9 years old, the wine was rather youthful-looking as it was quite dark. Cedar and smoke married to ripe fruit and rather soft tannins made this perfect for the duck.
The main course was a Roast Black Wagyu Striploin. As this was the President’s dinner, all the stops were pulled and a mini vertical of the 1995 and 1996 Pavillion Rouge du Chateau Margaux were served with the Striploin. The 1995 was quite earthy with a pronounced barnyard character. It would not have been farfetched to have identified this as a Southern Rhone in a blind tasting. The 1996 was far more typical of Bordeaux although both went very well with the Striploin.
A cheese plate with Sala’s famous Fruity Bread served as the transition from the savory to the sweet. Chateau Doisy Daene 2004 from Barsac was chosen for the cheese. A classic Sauternes with apricot and peaches dominating the palate.
With the excellent dessert was Graham’s Malvedos Vintage Port 1992. A beautiful wine with plums and figs. Very fresh with a dryish finish. The tannins are already soft making the wine perfect now.
A word must be said about the impeccable service provided by the staff. It is not easy to orchestrate a dinner for 42 discriminating guests but the restaurant pulled it off impeccably.
Although the dinner ended at around 10 PM, many members lingered over the Bas Armagnac Domaine de Jouatmaou 1974, truffles and macaroons. I finally said my good byes at around 11 PM but a hardy few continued to enjoy the leftover wine and cigars.