Magosaburo Restaurant and Wine Lounge is located at 28th Street The Fort Strip, 1630 Taguig City.

Just click here for more information about this event.

In 2013 this leading wine supplier in Philippines started to turn its attention to restaurants, wine bars and hospitality establishments that serve good quality wines to its customers. Special wine partnership programs were designed to enable good restaurants to improve their wine business.

Just click here to contact Yats Wine Cellars directly for inquiries and purchases.

Yats Wine Cellars is one of the wine suppliers that devote a great deal of attention and effort to wine education aimed at enabling wine lovers to enhance their knowledge of wine as well as to develop a discerning palate for fine wines. To that end this leading wine supplier in Philippines frequently hold public wine events that are not sponsored by wine producers and not intended to promote a certain brand.

Just click here to contact Yats Wine Cellars directly for inquiries and purchases.

Yats Wine Cellars
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Road, Ortigas Center, Pasig,
Metro Manila, Philippines 1605
Tel: (632) 637-5019 0917-520-4393 0926-686-5955
 
 
 
 
 
 
 
 
 
 

Now there is one wine supplier that offers special services to wedding couples and wedding organizers in the Philippines, helping them to organize their wines for a reception party or wedding dinner in Manila or Pampanga. Leading wine supplier in the Philippines, Yats Wine Cellars offers wedding wines that fit the budget but the wines are no less interesting than those one would encounter in a wine dinner in a top fine-dining restaurant in Manila.

Moreover, this wine supplier in Manila offers consultancy to help wedding planners design a classy wine list which includes interesting wine notes to entertain guests who are wine lovers. For such an important once-in-a-lifetime affair, wedding couples would not want to take a chance with a poor selection of wines for the wedding dinner leaving a bad impression on the guests and a blemish on an otherwise perfect evening to be remembered for many years to come.

Just click here to contact Yats Wine Cellars directly for assistance regarding the selection of wines for wedding reception cocktail or dinner:

http://www.yatswinecellars.com/home.php/suppliers-of-wines-for-wedding-in-philippines/

This wine supplier can also be contacted through these details:

Yats Wine Cellars
3003C East Tower, Phil Stock Exchange Center,
Exchange Road, Ortigas Center,
Metro Manila, Philippines 1605

http://www.YatsWineCellars.com

Tel: (632) 637-5019 0917-520-4393 0926-686-5955
Ask for Rea, Gerlyn or Chay

Clark Wine Center
Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Clark Field, Clark Air Base,
Clark Freeport Zone, Pampanga, Philippines 2023

http://www.ClarkWineCenter.com

Tel: 0917-826-8790 (045) 599-5600 0922-870-5173
Ask for Marissa or Jericho

Click here to contact Clark Wine Center to obtain further assistance.

http://www.clarkwinecenter.com/?page_id=14

All About Rum

• There’s nought no doubt so much the spirit calms as rum and true religion” – Lord Byron
• Fifteen men on a dead man’s chest, Yo, ho, ho and a bottle of Rum. – 17th century 401(k) savings plan for buccaneers

Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.

Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.

Depending on the recipe, the “wash” (the cane juice, or molasses and water) is fermented, using either cultured yeast or airborne wild yeasts, for a period ranging from 24 hours for light Rums up to several weeks for heavy, full varieties.

Distillation of Rum

Rum is distilled in the manner described in the introductory chapter of this book. The choice of stills does, however, have a profound effect on the final character of Rum. All Rums come out of the still as clear, colorless spirits. Barrel aging and the use of added caramel determine their final color. Since caramel is burnt sugar, it can be truthfully said that only natural coloring agents are used.

Lighter Rums are highly rectified (purified and blended) and are produced in column or continuous stills, after which they are usually charcoal-filtered and sometimes aged in old oak casks for a few months to add a degree of smoothness. Most light Rums have minimal flavors and aroma, and are very similar to Vodka, particularly those brands that have been charcoal-filtered. Heavier Rums are usually distilled in pot stills; similar to those used to produce Cognacs and Scotch whiskies. Pot stills are less “efficient” than column stills and some congeners (fusel oils and other flavor elements) are carried over with the alcohol. Some brands of Rum are made by blending pot and column distilled Rums in a manner similar to Armagnac production.

Classifications of Rum

White Rums are generally light-bodied (although there are a few heavy-bodied White Rums in the French islands). They are usually clear and have a very subtle flavor profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any color. White Rums are primarily used as mixers and blend particularly well with fruit flavors.

Golden Rums, also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates.

Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.

Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planters punch) are blends of Rum and fruit juices that are very popular in the Caribbean.

Añejo and Age-Dated Rums are aged Rums from different vintages or batches that are mixed together to insure a continuity of flavor in brands of Rum from year to year. Some aged Rums will give age statements stating the youngest Rum in the blend (e.g., 10-year-old Rum contains a blend of Rums that are at least 10 years old). A small number of French island Rums are Vintage Dated.

Rum Regions

The Caribbean is the epicenter of world Rum production. Virtually every major island group produces its own distinct Rum style.

Barbados produces light, sweetish Rums from both pot and column stills. Rum distillation began here and the Mount Gay Distillery, dating from 1663, is probably the oldest operating Rum producer in the world.

Cuba produces light-bodied, crisp, clean Rums from column stills. It is currently illegal to ship Cuban Rums into the United States.

The Dominican Republic is notable for its full-bodied, aged Rums from column stills.

Guyana is justly famous for its rich, heavy Demerara Rums, named for a local river, which are produced from both pot and column stills. Demerara Rums can be aged for extended periods (25-year-old varieties are on the market) and are frequently used for blending with lighter Rums from other regions. Neighboring Surinam and French Guyana produce similar full-bodied Rums.

Haiti follows the French tradition of heavier Rums that are double-distilled in pot stills and aged in oak casks for three or more years to produce full-flavored, exceptionally smooth- tasting Rums. Haiti also still has an extensive underground moonshine industry that supplies the voodoo religious ritual trade.

Jamaica is well known for its rich, aromatic Rums, most of which are produced in pot stills. Jamaica has official classifications of Rum, ranging from light to very full-flavored. Jamaican Rums are extensively used for blending.

Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French islands such as Guadeloupe, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years. Rhum vieux (aged Rum) is frequently compared to high-quality French brandies.

Puerto Rico is known primarily for light, very dry Rums from column stills. All white Puerto Rican Rums must, by law, be aged a minimum of one year while dark Rums must be aged three years.

Trinidad produces mainly light Rums from column stills and has an extensive export trade.

The Virgin Islands, which are divided between the United States Virgin Islands and the British Virgin Island. Only the US Virgin Islands still produce Rum, predominately making light, mixing rums from column stills, although there are some fine dark and aged sipping Rums made by the most significant producer Cruzan. These Rums, and those of nearby Grenada, also serve as the base for bay Rum, a classic aftershave lotion.

Guatemala and Nicaragua are noteworthy in Central America where a variety of primarily medium-bodied Rums from column stills that lend themselves well to aging. They have recently begun to gain international recognition

Brazil produces vast quantities of mostly light Rums from column stills with unaged cane spirit called Cachaça (ca·sha·sa) the best-known example.

Venezuela makes a number of well-respected barrel-aged golden and dark Rums.

The United States has a handful of Rum distilleries in the south, producing a range of light and medium-bodied Rums that are generally marketed with Caribbean-themed names.

Canada’s 300-year-old tradition of trading Rum for dried cod fish continues in the Atlantic Maritime provinces of Newfoundland and Nova Scotia where golden Rums from Antigua, Barbados, and Jamaica are imported and aged for five years. The resulting hearty Rum is known locally as Screech.

Europe is primarily a blender of imported Rums. Both the United Kingdom and France import Rums from their former colonies in the Caribbean for aging and bottling. Heavy, dark Jamaican Rums are imported into Germany and mixed with neutral spirit at a 1:19 ratio to produce Rum verschnitt. A similar product in Austria is called Inlander Rum.

Australia produces a substantial amount of white and golden Rums in a double- distillation method utilizing both column and pot stills. Rum is the second most popular alcoholic beverage in the country after beer. Light Rums are also produced on some of the islands in the South Pacific such as Tahiti.

Asia Rums tend to follow regional sugar cane production, with white and golden Rums from column stills being produced primarily in the Philippines and Thailand.

Rum: Its History and Significance

The history of Rum is the history of sugar. Sugar is a sweet crystalline carbohydrate that occurs naturally in a variety of plants. One of those is the sugar cane (Saccharum officinarum), a tall, thick grass that has its origins in the islands of present-day Indonesia in the East Indies. Chinese traders spread its cultivation to Asia and on to India. Arabs in turn brought it to the Middle East and North Africa where it came to the attention of Europeans during the Crusades in the 11th century.

As the Spanish and Portuguese began to venture out into the Atlantic Ocean, they planted sugar cane in the Canary and Azore Islands. In 1493 Christopher Columbus picked up cane cuttings from the Canaries while on his second voyage to the Americas and transplanted them to Hispaniola, the island in the Caribbean that is now shared by Haiti and the Dominican Republic. Portuguese explorers soon did likewise in Brazil.

The Caribbean basin proved to have an ideal climate for growing sugar cane, and sugar production quickly spread around the islands. The insatiable demand in Europe for sugar soon led to the establishment of hundreds of sugar cane plantations and mills in the various English, Spanish, French, Portuguese, and Dutch colonies. These mills crushed the harvested cane and extracted the juice. Boiling this juice caused chunks of crystallized sugar to form. The remaining unsolidified juice was called melazas (from”miel,” the Spanish word for honey); in English this became molasses.

Molasses is a sticky syrup that still contains a significant amount of sugar. Sugar mill operators soon noticed that when it was mixed with water and left out in the sun it would ferment. By the 1650s this former waste product was being distilled into a spirit. In the English colonies it was called Kill Devil (from its tendency to cause a nasty hangover or its perceived medicinal power, take your choice) or rumbullion (origins uncertain), which was shortened over the years to our modern word Rum. The French render this word as rhum, while the Spanish call it ron.

Locally, Rum was used as cure-all for many of the aches and pains that afflicted those living in the tropics. Sugar plantation owners also sold it, at discounted prices, to naval ships that were on station in the Caribbean in order to encourage their presence in local waters and thus discourage the attentions of marauding pirates. The British navy adopted a daily ration of a half-pint of 160 proof Rum by the 1730s. This ration was subsequently modified by mixing it with an equal amount of water to produce a drink called grog. The grog ration remained a staple of British naval life until 1969.

This naval-Rum connection introduced Rum to the outside world and by the late 17th century a thriving export trade developed. The British islands shipped Rum to Great Britain (where it was mixed into Rum punches and replaced gin as the dominant spirit in the 18th century) and to the British colonies in North America where it became very popular. This export of Rum to North America, in exchange for New England lumber and dried cod (still a culinary staple in the Caribbean) soon changed over to the export of molasses to distilleries in New England. This was done in order to avoid laws from the British parliament, which protected British distillers by forbidding the trade in spirits directly between colonies. This law was, at best, honored in the breech, and smuggling soon became rampant.

The shipping of molasses to make Rum in New England distilleries became part of the infamous “slavery triangle.” The first leg was the shipment of molasses to New England to make Rum. The second leg was the shipment of Rum to the ports of West Africa to trade for slaves. The final leg was the passage of slave ships to the sugar plantations of the Caribbean and South America where many of the slaves were put to work in the sugar cane fields.

The disruption of trade caused by the American Revolution and the rise of whisky production in North America resulted in the slow decline of Rums dominance as the American national tipple. Rum production in the United States slowly decreased through the 19th century, with the last New England Rum distilleries closing at the advent of National Prohibition in 1920. The famed rumrunners of the Prohibition era were primarily smuggling whiskey into the United States.

In Europe the invention of sugar extraction from the sugar beet lessened the demand for Caribbean sugar, reducing the amount of molasses being produced and the resulting amount of Rum being distilled. Many small plantations and their stills were closed. Rum production receded, for the most part, to countries where sugar cane was grown.

The modern history of Rum owes a lot to the spread of air conditioning and the growth of tourism. In the second half of the 20th century, modern air conditioning made it possible for large numbers of people to migrate to warm-weather regions where Rum remained the dominant spirit. Additionally, the explosive increase in the number of North American and European tourists into Rum-drinking regions lead to a steady rise in the popularity of Rum-based mixed drinks. Nowadays White Rum gives Vodka serious competition as the mixer of choice in a number of distinctively nontropical markets.

Aged Rums are gaining new standing among consumers of single malt Scotch whiskies, Armagnacs, and small-batch Bourbons who are learning to appreciate the subtle complexities of these Rums. The pot still Rums of Guyana and Jamaica have a particular appeal for Scotch whisky drinkers (it is no accident that the Scottish whisky merchant and bottler Cadenhead also ages and bottles Demerara Rum), while the subtle and complex rhums of Martinique and Guadeloupe mirror the flavor profiles of the top French brandies in Cognac and Armagnac.

For more information about this bar in Angeles Philippines or any other matters to do with nightlife, entertainment, wine and dine, restaurant and wine in Clark Philippines, just email us at LondonPub@Yats-International.com.

Source: http://www.tastings.com/spirits/rum.html

http://www.LondonPubClark.com

Gone are worries about low sugar levels and worrisome prospects of entire vineyards never fully ripening because of the long, cold springs in 2010 and 2011.

Bumping those concerns aside this year for the state’s $2.7 billion commercial wine industry are soaring sugars, which can yield wines with too much alcohol, and widespread shriveling of grape clusters brought on by an almost complete lack of rainfall since July.

The result is that many vintners, feeling the need to limit potential losses, are forsaking the extended hang time needed for ideal flavor development.

“We’re seeing a lot of drought stress out there, depending on the site,” said Jessica Cortell, an Amity-based consultant who manages 15 vineyards and consults on another handful. “Canopies are turning yellow and leaves are dropping, forcing people to harvest sooner than later.”

Continuing dry conditions mean that vineyards with irrigation systems appear to be in superior shape when compared with those pursuing dry-land farming, Cortell said.

“We’ve irrigated some vineyards the last few weeks and are definitely seeing a difference,” she said. “Some feel strongly about not irrigating, but I see it as a powerful tool. It gives you more options.”

Kevin Chambers, former president of the Oregon Wine Board and owner of Resonance Vineyard near Carlton, is among the many feeling the pinch to harvest now, before sugar levels soar out of sight.

“I’m picking like a mad man,” Chambers said. “And in the end, I think we will get some very good wines from 2012.”

But, since growing conditions in any particular year are so tied to the wines that vintage will produce, he elaborated — perhaps at his own peril — on his preference for cool over warm years.
“This year’s wines will be big fruit bombs, very California-like,” Chambers said. “I’ll get shot by my cohorts for saying that, but I’d rather have years like 2008, 2010 and 2011. We truly make better wines in those years.”

Elsewhere in the state’s main wine-grape growing areas, similar concerns are playing out.

At Agate Ridge Vineyard in Eagle Point, increased irrigation is being credited for keeping any shriveling of grape clusters to a minimum.

“We’ve done a lot more short irrigation sets than we typically do, but it seems to be paying off nicely,” said Kim Kinderman, the operation’s general manager. “Things have been very, very dry, but the fruit is beautiful.”

Kinderman expects to wrap up harvest within two weeks. Last year, by contrast, crews were still out in the vineyards well into November.

“Every year I say I wish we could have a normal harvest,” she said. “I don’t know that one even exists.”

Scott Hagee, owner of Pheasant Valley Winery in Hood River, is thankful to have drip irrigation lines snaking through his vineyards.

“I’m only down about 10 percent from last year’s crop, but people without irrigation are down considerably more than that,” said Hagee, who started growing wine grapes after the bottom fell out of the apple and pear markets he’d been serving for 20 years. “If we can just get through this harvest without any extended frosts, we should be fine.”

Greg Jones, a professor and research climatologist at Southern Oregon University in Ashland, forecast last winter what is happening now in vineyards across Oregon. Drawing on data from ocean and atmospheric temperature studies, he predicted that 2012 would be a rebound year from the prior two colder-than-normal seasons.

“We still have some cold water out there, but nowhere near as cold as 2010 and 2011,” he said. “Some things have changed just a little bit to make this year much more normal.” Another meteorological bonus is a high-altitude blocking system that’s been shunting rainstorms north toward Alaska, he said.

“By now, the state of Oregon should have had three or four major rain events and we haven’t had any,” Jones said. “And while a lot of people had to pick a little earlier than they’d have liked this year, you are still going to see a lot of smiles on peoples’ faces by the time this harvest is over.”

http://www.oregonlive.com/business/index.ssf/2012/10/2012_oregon_wine_grape_harvest.html

http://westernfarmpress.com/grapes/high-potential-wine-markets-tough-navigate

http://www.abc.net.au/news/2012-10-12/tax-rebate-changes-to-stop-double-dipping/4309788

BERGER: State’s wine laws ease
If you visited Suttons Bay, Mich., and liked the riesling at the tasting room of Ciccone Vineyard, it might be nice to have the bottle signed by owner and winemaker Tony Ciccone.
But under some interpretations of the law, you could not have that same bottle signed there by Ciccone’s daughter. That’s because Ciccone’s daughter is the celebrity Madonna.
Here we run straight into a legal tangle that all starts (and ends) with the fact that wine contains alcohol. As such, it’s a tightly regulated product, which means that wineries are restricted in how they can market it and advertise it. And there are loads of other handcuffs on wineries because of the alcohol issue.
Numerous regulations have hamstrung wineries over the years. Wineries have been told they cannot stage cooking contests with prizes for the winners. They’ve been told they can’t do certain kinds of couponing. They’ve been restricted in how much food they can serve, if at all, and whether they can stage concerts.
The celebrity bottle-signing at wine shops has been a sticky situation in California for a long time. The Alcohol Beverage Control division said it was illegal. The justification was a bit obscure, an interpretation of state law that made little sense to many wineries.
Since many celebrities are also winemakers, it seemed obvious that this would become a court case at some point.
Francis Ford Coppola, the acclaimed film director, may be the state’s most famous celebrity winemaker. His enterprises now produce many hundreds of thousands of cases, and his Napa Valley winery is one of the most iconic in the business.
Other celebrities who make wine include former San Francisco 49ers quarterback Joe Montana, former New York Mets pitcher Tom Seaver, former football coach Dick Vermeil, former golfer Arnold Palmer and actor Sam Neill.
Following family tradition, rock star Madonna is making wine in a historic winery by the same name in southern Napa Valley.
The fact is, all of these people knew if they appeared at wine shops and signed bottles, they could run afoul of some obscure law.
But no longer. California Gov. Jerry Brown has signed into law AB 2184, which permits celebrities to hold promotional events at wine shops.
One thing the law will do is permit Sutter Home Winery in the Napa Valley to open up its Build a Better Burger competition to California residents.
For the past 22 years, the event was open to anyone except Californians due to the ABC’s interpretation of the law. Starting next year, Sutter Home will be able to include Californians, thanks to the passage of AB 2184.
The bottle-signing aspect of the bill most benefits wine shops that would like to host such promotions.
Are signed bottles worth more than unsigned ones? With a signed baseball (say with Babe Ruth’s autograph), the value grows the older the item is. At some point, a bottle of chardonnay is over the hill. Then all you have is the signature on a bottle.
Wine of the Week: 2011 Kenwood Sauvignon Blanc, Sonoma County ($12) — This fruity, elegant white wine has lime, grass and kiwi fruit nuances to its aroma, and a dry, yet not austere mid-palate. Try with pan-fried trout or sole.

http://www.pressdemocrat.com/article/20121010/LIFESTYLE/210101001

http://www.thedrinksbusiness.com/2012/10/chinas-leading-importer-appoints-new-ceo

http://www.journee-vinicole.com/an/index.php?menu=inc&page_consult=contenu_art&rubrique=72&sousrubrique=220&soussousrubrique=0&art=414&nlle_lettre=323&theme=export&cat=5&titre_url=Mood%20in%20global%20wine%20trade%20more%20downbeat%20than%20last%20ye

The GI was published in the report by the General Administration of Quality Supervision, Inspection and Quarantine which was just released.

“We are thrilled by the news that China, an economic world power and growing wine importer, has decided to grant Napa Valley this status, and we are honored to learn that we are the first winegrowing region outside of that country to achieve it,” said Linda Reiff, NVV’s executive director. “This is an historic milestone for the Napa Valley appellation and speaks to the global respect for our region’s reputation and high-quality wines.”

“Having the Chinese government’s official recognition protects the integrity of the Napa Valley brand, and does so fairly early-on in our efforts to develop this tremendous market. This is a ‘win’ for Napa Valley and a ‘win’ for the Chinese consumer,” Reiff said.

As was the case when achieving GI recognition from the European Union, the NVV made the request directly from the trade association to the government. Similarly with the EU, this had not been done before in China. Given the world-wide renown of brand Napa Valley, government officials saw the need and the value for this recognition.

The NVV members and staff worked for many years with the Chinese government to achieve the GI including several face-to-face meetings in Beijing. Meeting the winemakers, learning more about the unique attributes and the limited production of Napa’s wines helped officials better understand the importance of this initiative.

“The Chinese market is only going to increase in importance to us in the coming years. We needed to make sure we were safeguarding our brand and its reputation. It’s clear that they see the value in this from both the perspective of the producer, but also from the perspective of the consumers in China,” said Cakebread Cellars’ President Bruce Cakebread, who actively participated in the negotiations.

The NVV has been bringing trade missions of vintners to China for more than 14 years and consumer and trade enthusiasm is strong. Though Napa Valley accounts for just 4 per cent of California’s wine production, nearly 25 per cent of NVV member wineries are exporting to China.
It’s one of the world’s top wine export markets.

This important announcement complements the NVV’s work not only in the EU, but Napa Valley has already received GI recognition in India, Thailand, Canada, and just last week Brazil, guaranteeing consumers have meaningful wine labels in these important and emerging global markets.

“In perspective, this is the present-day equivalent of 1976′s Judgment of Paris in terms of solidifying Napa Valley’s place as a leader in the world-wide wine industry,” said Napa County Agricultural Commissioner Dave Whitmer.

The NVV credited the diligence of its vintner leaders as well as Richard Mendelson and Scott Gerien of Dickenson, Peatman and Fogarty, Napa County Agricultural Commissioner Dave Whitmer, and its advisor in Beijing, Xuemin Chen.

The Napa Valley Vintners is the non-profit trade association responsible for promoting and protecting the Napa Valley appellation as the premier winegrowing region. From seven founding members in 1944, today the association represents 435 Napa Valley wineries and collectively is a leader in the world-wide wine industry. To learn more about our region and its legendary American wines, visit www.napavintners.com.

http://www.napavintners.com/trade/tm_3_release_detail.asp?ID_News=3421228