Exquisite Pairings: A Night to Remember at Sheraton Cebu Mactan Resorts DIP with Lange Twins Family Winery and Vineyards

Written by Michael W. Reyes

One of the most exciting additions to Mactan Island post-pandemic is the luxurious Sheraton Cebu Mactan Resort, located in the Punta Engaño Peninsula. Newly opened in Q4 of 2022, this gorgeous resort offers amazing beachside views, outstanding 5-star accommodations, and elevated dining that pushes the envelope of what Cebu has to offer.

Among those dining experiences is DIP, a unique approach to Peruvian Nikkei that leverages the fresh seafood offerings of the region in the creation of exquisite cuisine. It was at DIP where we hosted a fantastic wine dinner with Lange Twins Family Winery & Vineyards and their International Sales Director (and family member) Joseph Lange. Lange Twins Family Winery & Vineyard is a family venture based in Lodi, California, USA. Over five generations, from their initial immigration from Germany to California in the 1800s, the Lange Family became agricultural juggernauts in the region. Guided by the legendary wine figure, Robert Mondavi, the Lange Family began to focus on growing wine grapes and participated in the Mondavi Woodbridge growing program until the early 2000s. Today, the Lange Family produces multiple wine brands from their estate-grown grapes, including Lange Twins and Sand Point.

At the wine dinner on October 21, Joseph Lange presented five gorgeous wines from the Lange Twins portfolio, all of which were meticulously paired with the fresh cuisine of DIP’s Executive Chef, Christian Frigo. We began the night with an outstanding single-vineyard Chenin Blanc from the Lange Twins’ Merrill Vineyard. We then moved on to two Sauvignon Blancs, one from Sand Point and another from Lange Twins. The Lange Twins Sauvignon Blanc was another single-vineyard wine from their Jahant Woods Vineyard and is styled as a Fumé Blanc. Fumé Blanc is a style of Sauvignon Blanc popularized by Mr. Mondavi, where the wine is aged in a bit of oak, thus creating a bolder mouthfeel. All the white wines were paired with fresh fish, in both Tiradito and Maki preparations, and a magnificent Cheese & Charcuterie display.

The red wines, a Cabernet Sauvignon and Zinfandel from the Sand Point range, were paired with the Parilla Skewers Station, which featured Beef, Chicken, and Lamb. All in all, the evening consisted of an expertly crafted buffet that intertwined fresh Peruvian Nikkei cuisine with beautifully complex wines from California, with an outstanding story. A night that will be remembered for a long time.



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