Cover Photo: Ireke Kredenets / Unsplash
Photo: Ireke Kredenets / Unsplash
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If you know anything about the French wine connoisseur, his first pick is an easy presumption—but can you guess his second?
They say you never forget your first love, much less when it’s an indulgence as delectable as fine wine. Naturally, this rings especially true among wine aficionados who spend much of their time reminiscing about their favourite pours—at least, when they’re not too busy hunting down the next one.
Here, we speak to Jean Philippe “JP” Guillot, general manager of AWC, to learn more about the French wine expert. Founded in 2013, AWC Philippines is among the most trusted wine importers and distributors in the country, boasting a portfolio of delectable wines from the biggest regions in the world. Midway through 2020, the powerhouse then launched Wine Drop, their youthful retail arm dedicated to helping every curious drinker deepen their appreciation for wine. Having grown up in Bordeaux, Guillot himself is a true blue, born-and-bred wine connoisseur with a natural penchant for the wines of his homeland. Find out what else he likes to drink, below:
See also: Where To Order Wine: 16 Wine Shops That Deliver In Metro Manila
Above JP Guillot at Napa Valley
JP Guillot at Napa Valley
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At the end of the day, a good bottle of wine is an empty bottle!
What is your favourite wine type—and more specifically, what grape or blend?
My favourite wine type will be any wines made with tradition and passion. As a wine aficionado, I find pleasure in discovering different wines from different regions and grapes varietal.
Having said that, I was born and raised in the Bordeaux region, so my heart will always go in that direction. In Bordeaux, if you want to have AOC you can only grow five red grapes varietal which are Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. You will find more Cabernet Sauvignon on the left bank and more Merlot on the right bank. I am more of a right bank guy. I love the velvety structure and the generous fruit of Merlot but also the tannin and acidity that can bring the Cabernet. Blending grapes will bring you lots of complexity.
What is your favourite wine region?
If not Bordeaux, I will go not too far: Cahors. I am a big fanatic of good Malbec. This grape varietal is originally from Cahors, and not Argentina as many people could think. Cahors has done fantastic work on their vineyard and their way of production. They definitely produce some of the best Malbec in the world. You really need to try the Clos Triguedina from Jean Luc Baldes, available through Wine Drop.
See also: AWC’s Wine Drop Launches Artadi Wines With a Meal by Chef Carlos Garcia
Above A young JP Guillot harvesting grapes
A young JP Guillot harvesting grapes
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What was the bottle of wine that first made you consider going into the wine industry?
Well, it’s not really a bottle of wine that made me consider working in the wine business, but more my grandfather. We’ve owned a vineyard in Bordeaux since 1617 so my father, my uncle, my grandfather etc. for 16 generations have been working in the wine business. Wine in France is always around you. People are drinking wine during their lunch break, after work for l’apéritif, and then for dinner. Wine is really a part of our culture and I would have difficulty imagining a family lunch and dinner without wine.
From an early age, I knew that I wanted to travel the world and share this product with different cultures. More than a product, wine is a lifestyle. My recommendation for everyone is to try all different kinds of wine, avoid big supermarket brands, be curious and always look at what you are drinking—country, region, grape varietal and vintage!
At the end of the day, a good bottle of wine is an empty bottle!
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
