La Petite Parisienne is a wine cellar, deli, pizzeria, and events place all rolled into one. Offering some of the widest selection of classic and premium wines directly imported from France to Manila, it is only apt that they also take part in educating interested parties in the intricacies of wine and the best ways to enjoy it.
La Petite Parisienne offers a multitude of classes about wine, one of them being the Wine and Food Pairing. I don’t claim to know a lot about wine. In fact, I just go for a Moscato or a Rosé without thinking twice whether they match my food or not.
Here’s what I learned at the Wine and Food Pairing Class at La Petite Parisienne…
La Petite Parisienne
Le Village Lifestyle Park, E. Rodriguez Sr. Avenue Corner Cordillera Street, Tatalon, Quezon City
Operating Hours: 4PM – 1AM
Telephone: +63 998 593 7605
Email: la.lope[email protected]
Facebook: La Petite Parisienne Manila
We had the class in their flagship branch at E. Rodriguez, located inside the Le Village Lifestyle Park.
The interiors, especially the wine shelving, really add a unique touch to the place.
The class is headed by Isagani Natividad, a Sommelier who has a modest 15 years of cruise ship experience under his belt. He begins the class by teaching us the proper ways to hold a glass of wine.
DO: In a loose fist-like grip, hold the foot of the wine glass and lever it with your thumb. This is ideal if you’re in a conversation and not drinking your wine.
DO: Pinch at the stem with three fingers. This keeps your hand from warming the wine and avoids getting fingerprints on the bowl.
DON’T: Grasp the bowl with your fingers. This is better suited for cognac or brandy.
Five different wines are included in the sampling, each one clearly marked with a number underneath it.
The list is as follows: a Shanpelino Moscato White, Chateau La Castillonne Sauvignon Blanc, La Vie Chardonnay, Chateau Haut Branda Bordeaux, and an Eclat du Rhone Cotes du Rhone Bordeaux blend.
Laid out on the slate are different food items that mimic the flavors that most meals represent – sweet, salty, bitter, savory, and sour flavors were all present on the slate.
Keep in mind that this isn’t meant to be a full-course tasting session, so it’s best to eat beforehand so you’re not doing the wine tasting on an empty stomach.
Natividad also explains that it’s best to take in the aroma by putting your nose directly in the glass before drinking it, as it helps you appreciate the flavor more.
We weaved through each of the food items trying it out with the different wines. As we nodded our heads in glee or pursed our lips in distaste, Natividad helped explain the reasons why. Here’s a general takeaway on which wine to pair your food with.
- Sour or acidic dishes go great with wines of the same characteristic. For example, Marinara and Sauvignon Blanc go well together. While Bolognese and Sauvignon Blanc is the opposite.
- Do not go for acidic wines when having creamy dishes. And vice versa. That means no lemon chicken with your chardonnay, but do get Chablis with Carbonara.
- Savory or salty dishes like steak go great with slightly bitter wines like a Bordeaux blend.
- Lastly, Moscato goes well with most dessert choices as it’s a sweet wine.
All in all, it was a fun educational afternoon. I did not turn into a wine snob in just one session, but it did open my eyes up to the endless possibilities of wine. And I’m now more knowledgeable about which wine to ask for according to what meal I’m having.
The Wine and Food Pairing class is at ₱ 950/head for a minimum of 10 people. I would highly recommend families or groups of friends who are looking for a unique way to spend their weekend to try this out. Other classes on their list are Wine Appreciation 101, Wine and Cheese Pairing, and Tour de France. Strictly by reservation only.
Live an Awesome Life,
Monique of Team Our Awesome Planet
Disclosure: Our experience was courtesy of La Petite Parisienne. I wrote this article with my biases, opinions, and insights.
P.S. The restaurant keeps the temperature at 24°C all throughout the day (yes, even when they’re closed) to preserve the quality of the wines.