By JOSE PAOLO S. DELA CRUZ
This tranquil getaway gives food and wine aficionados another sumptuous reason to visit Tagaytay with the launch of its 2025 Anya Wine Dinner Series.
Refreshed and rejuvenated, thanks to a signature massage at the Niyama Wellness Center in Anya Resort Tagaytay, my friend and I headed to Samira by Chele Gonzalez, to get our first taste of the resort’s newly launched Wine Dinner Series. And while the relaxing memory of those exquisite heated bamboo sticks rolling down my back is not something I will soon forget, it certainly isn’t the only thing unforgettable from this visit to Anya.
For one, there’s the Ribera del Duero wine dinner, which puts the resort’s extensive wine cellar to good use, by showcasing bottles from some of the world’s finest wine regions vis-à-vis Samira’s gustatory creations. “Every quarter, we will highlight one region, starting with Ribera del Duero,” starts off Anya general manager Mikel Arriet. “I find its Spanish wines incredibly elegant and bold.”
For Arriet, Ribera del Duero — a rocky terrain in Spain’s northern plateau — is one of the country’s most important wine regions. “It is home to some of its most prestigious and expensive wines. Known for their elegance and full-bodied character, these wines are primarily made from Tempranillo, though the region has also embraced other grape varieties over time,” he says.
The general manager and chef further explains that the name Ribera del Duero refers to both banks of the Duero River, where the fertile land and ideal terroir create the perfect conditions for producing exceptional wines.
Elegant starters
Guests kicked off their gustatory journey with a trio of Salmon & Tapioca Crackers, Bulalo Crispy Tacos and Txistorra Takoyaki — all bite-sized masterpieces that reflect the creativity of the people behind Samira. These were paired with the Franck Massard, Mas Sardana, Brut Nature, Cava.
Starters with cava and coconut snapper with a crisp white
The sparkling wine effectively opened up the palate with its citrus notes, which went perfectly with the starters. It especially went well with the Salmon and Tapioca Crackers, thanks to the mild sourness of the cava, which complemented the salmon.
Then came the Coconut & Snapper Ceviche. In my opinion, ceviches have always been a specialty of Chef Chele, and this one certainly proves that. The explosion of flavors in every bite, mixed with the sweetness of the coconut milk is a treat. This was served with Bodegas Valduero, Blanco del Albillo 2022, whose minerality and salinity pair well with dishes like ceviche.
Star of the Night
The undoubted crowd favorite was no less than the Arzuaga Rosé (2023),which was served with the Gambas & Mushroom Al Ajillo. While the generously sized shrimp was delicious, it was the nearly colorless rosé that definitely had guests asking for seconds. Flavored by red fruits such as strawberries and cherries, the Arzuaga deftly straddles between the boldness of a standard red and the lightness of an ideal white.
Rounding off the wine selections for the dinner were Bodegas y Viñedos, Valderiz (2021), an iconic wine with fresh, riper fruit, whose smokiness and stronger notes complemented the mildly seasoned Charred Pulpo; and the Cruz de Alba, Reserva, Fuentelun (2017),which was aged for 20 months in oak barrels. The wine was then decanted for three hours, to give it some room to breathe before it was paired with a fork-tender Lamb shank stew.
Pulpo and lamb served with Ribera del Duero’s reds
Wrapping up the magnificent feast was a serving of Torrija and Latik Ice Cream and, of course, Anya’s signature coffee, which was served in its signature, fiery way.
Beyond Ribera del Duero
From this point on, Anya’s culinary journey with world-class wines will continue with “French Discovery” in June, “American Cult Wines” in September and “Sparkling Discovery” in November.
Arriet elaborates, “France is often top of mind when talking about wine, and we’ve discovered many exciting selections to showcase for our French Discovery. For American Cult Wines, we’ll explore Napa Valley, one of the most renowned wine-producing regions and home to a small yet remarkable group of winemakers. Finally, Sparkling Discovery was inspired by the world’s most celebrated bubblies. We challenged ourselves to create an unforgettable food and wine pairing experience worthy of these sparkling wines.”
Adding to the excitement, Anya Resort has invited esteemed sommeliers Pierre and Cyril Adison, who have handpicked exceptional wines, each of whom has a unique story to tell.
As the first installment of the Anya Wine Dinner Series, “Ribera del Duero” sets the stage for what’s to come. Arriet hints at something even bigger on the horizon: “Hopefully, this will lead to the creation of the first wine club here in Tagaytay,” he teases.
For reservations to the 2025 Anya Wine Dinner Series, call 0998 955 3630 or visit anyaresorts.com for other inquiries.
