The 21st Grand Wine Experience was truly unforgettable! I loved traveling the world through its diverse terroirs, each expertly paired with a curated selection of dishes by Marriott—salmon and tuna sashimi, paella, beef brisket, salpicao, charcuterie, and indulgent desserts. Best of all, I enjoyed the red wines, sake, and whisky that kept the evening lively. The spacious layout created the perfect setting for great conversations.
Here are our favorite wines, sake, and spirits, along with tips for the next Grand Wine event:
ABOUT GRAND WINE
Terroir is the soul of a wine, the essence of the earth captured in a single glass. Every sip transports us across different places and times, and tells stories of unique cultures and identities. It is a true manifestation of the diversity and richness of our planet. This year, The Grand Wine Experience celebrates “The World In A Glass.”
Passport and Destination:
• Includes full access to the event, all wines, spirits, sakes, beers, and gourmet food.
• Learn more about wines, spirits, sake and beers by country.
• Discover the best brands from different regions.
Ticket price: Php 9,500
THE GRAND WINE EXPERIENCE
The best food was the salmon and tuna sashimi, perfectly paired with premium junmai daiginjo sakes from Dassai or Shichida. This was the first food station to close, so be sure to visit first!
Sichida Sake is a premium Japanese rice wine known for its smooth, clean profile, with delicate notes of pear, melon, and subtle umami, balanced by a crisp finish and a hint of floral sweetness.
Highly recommended by Raymond Joseph, among all the sakes featured at the event.
Dassai is a prestigious brand of sake from Japan, known for its refined and elegant character, with tasting notes of ripe melon, apple, and pear, complemented by delicate floral aromas and a smooth, clean finish with a touch of sweetness and umami.
Get the most premium sake with junmai daijingo 23% (polishing ratio) and their sparkling sake.
Unlimited salpicao and mushrooms as the perfect pica-pica to accompany your wine tasting.
Château Ste. Michelle is a renowned winery from Washington State, producing wines like its signature Cabernet Sauvignon, which offers rich flavors of dark fruit, such as black cherry and plum, with hints of vanilla, spice, and a smooth, balanced finish.
The American red wines paired well with the meats like the Château Ste. Michelle.
Beef brisket with side dishes is the featured main meat carving with unlimited servings.
Daou Cabernet Sauvignon from Paso Robles is a full-bodied, velvety wine with a deep ruby hue and a rich bouquet of blackberries, cassis, violets, espresso, and hints of oak and vanilla.
Highly recommended by my friend Melvin Reyes as the perfect pairing for steaks and meats.
A generous plate of chicken inasal skewers, served with bell peppers, onions, and tomatoes.
Carnivor Cabernet Sauvignon is a full-bodied red wine from California, offering bold flavors of dark cherry, blackberry, and toasted oak, with hints of espresso and chocolate, and a smooth, lingering finish.
A full-bodied red wine with a subtle hint of sweetness served in a wine dispenser.
Melvin Reyes of Mano Moderne Cafe, with the Asian Traveler gang and our foodie friend Ernest.
The highlight was the paella with shrimp and chorizo, paired perfectly with Spanish wines.
Figuero Noble is a premium red wine from the Ribera del Duero region, offering rich flavors of blackberries, ripe plums, and dark chocolate, with complex notes of toasted oak, spices, and a velvety, long-lasting finish.
We tasted a few Tempranillo wines, and Figuero Noble was our favorite.
Cave de Tain Cornas is a Syrah-based red wine from the Northern Rhône Valley, offering intense flavors of blackberry, black cherry, and plum, with notes of black pepper, smoked meat, and earthy minerality, supported by firm tannins and a robust, lingering finish.
From Spain, we traveled to France to explore the diverse wine expressions of its terroir.
Yes, the French wines were the perfect pairing with the unlimited roasted duck.
La Réserve de Léoville Barton 2018 is a refined Bordeaux red wine from the Léoville Barton estate, showcasing rich aromas of blackcurrant and plum, with flavors of dark berries, tobacco, and subtle spice, all framed by well-integrated tannins and a long, polished finish.
This Bordeaux red is our favorite, probably due to its vintage.
Thank you Newport World Resorts team for your support—excited to work with you in 2025!
Evian Sparkling is a naturally carbonated mineral water from the French Alps, offering a crisp, clean taste with fine bubbles and subtle mineral notes of calcium, magnesium, and a smooth, refreshing finish.
To refresh your palate, you can use sparkling Evian to refresh both your glass and your mouth.
The charcuterie table was fun, feat. dried meats, variety of cheeses, dried fruits, and pastries.
Barolo Leon Riserva is a prestigious Italian red wine from Piedmont, crafted from Nebbiolo grapes and aged to perfection, offering aromas of dried cherry and rose petals with flavors of red fruit, truffle, and earthy spices, balanced by firm tannins and a long, elegant finish.
The Barolo wines feel elegant to drink, and this was our favorite, the Barolo Leon Riserva.
We were snacking between glasses of wine, like enjoying this empanada as a snack treat.
Yes, there are sausages available throughout, served with premium sauces and mustard.
Amarone Allegrini is a luxurious Italian red wine made from partially dried grapes in the Veneto region, featuring intense flavors of ripe cherries, dried plums, and dark chocolate, complemented by notes of spice, tobacco, and a velvety, long-lasting finish.
A great pairing with the sausages and enjoyable to drink on its own.
Congrats to the Joseph Brothers on the successful 21st edition of Grand Wine Experience!
And finally, saving the best for last—desserts: chocolate, macarons, and egg tarts.
Fonseca Porto is a renowned producer of Portuguese Port wine, known for its rich, full-bodied style of fortified wine, offering a range of vintages, including its famous vintage Ports, which are celebrated for their deep, complex flavors of dark fruit, chocolate, and spices.
And perfectly paired with Port wines for a sweet finish.
The best part is meeting your chef & foodie friends — discovering the world of wines together.
Tomatin is a Scottish whisky distillery in the Highlands, known for producing a range of single malt whiskies, typically characterized by smooth, rich flavors. Tasting notes often include hints of honey, vanilla, and fruit, with a touch of malt sweetness, complemented by subtle oak and a smooth, warm finish.
Ending the night with scotch whisky to wrap things up.
Kavalan Triple Sherry Cask is a Taiwanese single malt whisky, aged in a combination of European, American, and Oloroso sherry casks, resulting in a rich and complex flavor profile. Tasting notes include deep flavors of dried fruit, such as raisins and figs, with hints of dark chocolate, honey, and baking spices, balanced by a smooth, warming finish with a subtle nutty character.
Cheers with a shot of Kavalan whisky!
FINAL THOUGHTS
Overall, I really enjoyed my Grand Wine Experience this time around with my friend Melvin, who knows a bit about wines. Last year, I got drunk because we finished all the served drinks, but this time, I didn’t finish a drink if I didn’t like it. Doing a food and wine pairing on your own made it more fun and interactive.
I recommend allotting 3-4 hours and inviting your food and wine enthusiast friends to enjoy the night. I did notice that the number of wine merchants was fewer, and the crowd seemed about the same, with a little over 2,000 attendees. However, I liked the flow better this year, with bigger spaces to navigate, less intrusive programming, and better-curated food and wine.
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. The post is grammar-checked by AI and tasting notes of the wine is assisted with AI.
P.S. This is an annual grand wine event you should experience in Manila every November.
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