I got a message on Facebook. The message came from Charming, a friend and a big time tapuy maker from Mindoro. I met her last CvSU-AFNR training. Ohh! I mean she want to be a big time tapuy maker. Supply the whole Philippine archiepelago and perhaps conquer foreign market too. She said she sent me a tapuy. Pick it up at Cavite State University. I must taste it, then made critisims and suggestions.
The tapuy is now on all around table. It is crudely wrapped with old newspaper.
I removed the newspaper and save it for wrapping some tinapa. Also saving papers to prepare for the incoming plastic ban. Papers will serve as not so nice replacement.
Time to made some observations.
Most tapuy I personally saw and those I saw on web are are colorless. This has a golden brown shade. She is using brown sugar so the golden brown shade is expected.
Packed in a 375 ml bottle with a plastic screw cap.
It was obviously underfilled. The 375 ml mark should be just beneath the shrink wrap.
A white shrink wrap serves as tamper proof seal. Golden is recommended to match the wine color. A slight error was evident during shrink wrapping. The top portion has wrinkles. No cork found. Having cork makes the wine looks more delectable, elegant and expensive.
The label looks good. Neat. Calm. Very relaxing.
Why declared expiry date? Wine is aged for years to develop delicate flavors. Longer aging equals better quality and higher price.
No alcohol content declaration. Please ask the help of University laboratory or other institutions for alcohol content analysis. Follow procedure for a simple alcohol analysis to save on cost of repeated analysis.
Before tasting, I place the tapuy in refrigerator. Wine is best served when cold.
Just one word for her wine, “Great!”
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.