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Filipino food Vault – Wines And Products

Galantina, pansit, lechon, cheese, crackers and cold cuts; with music of love tunes; friends and family abound-a classic picture of a Filipino get together amidst a spread of flavorful Filipino food. In this feast, the attraction are 6 fine wine beverages vintaged in Napa Valley and Sonoma, California from Tondi Navarrete-Bolkan, a Filipina associate wine maker from the Francis Ford Coppola Winery and co-owner of Alejos Cellars.

The gathering is really a wine tasting for Tondi’s wine creations which includes the Pinay Muscato (white), Tondi Bolkan Merlot (red) and Pinay Pastel (port style wine), leading bottles of wine of the Alejos Cellars; and Francis Ford Coppola Winery blends like Coppola’s Diamond Series Claret (red), Su Yuen (Riesling) and Sofia (a stunning wine given the name after Sofia Coppola).

Having a degree on Neurobiology, Physiology and Behavior from UC Davis California, Tondi originally intended to study medicine to follow her sister and father‘s path. “Throughout my senior year in college, I got my internship from the University medical Center. Once I saw blood, I instantly passed out.” Thankfully UC Davis is also renowned for viniculture and grape growing.

Her family supported her that they actually partnered with her to open Alejos Cellars to create her very own brand of wines. “I am just very blessed to become a part of a company that allows me to embark outside. In 2006, we started out Alejos Cellars with the Pinay Muscato, followed by the merlot and next the port. You will need lots of perseverance to make wine. It is investment capital intensive and time consuming.”

Tondi made a decision to name her brand “Pinay”, slang for Filipina. “We required a word that catches attention and describes what our wines truly are, specially inspired by the Filipino taste buds.” The Pinay Muscato hints of fruit-like fragrances of lychee and peaches. It is smooth, light, and as promised, sweet. She recommends partnering the Muscato with drier meals or Filipino recipes like crispy pata or chicken adobo. The Merlot could be dished up with the kare kare and caldereta while the Pinay Pastel is known as a dessert wine which has a perfect combination of sweetness and spice.

For Tondi, the returns for creating these mixes are two times as wonderful. “I’ve been receiving emails and phone calls about Pinay, and the anticipation and passion from my consumer’s voices are really uplifting. They are saying the word Pinay and they raise up a bottle.”
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