It may not seem to be the most intuitive to do, pairing Filipino food with wine. After all, we are a nation that turns to soda or “unli iced tea” for our meals. But, did you know that Filipino food can actually pair really well with some wine styles? Here are some of our favorite pairings with classic Filipino dishes to elevate everyday dining experiences. 

Crispy Pata and Champagne (or Cava) 

Nothing spells indulgence more than deep-fried pork knuckles — and when you’re enjoying food that’s rich and fatty, you want to wash it down with something that has enough levels of acidity to cut through all that grease. We love this particular match because both the food and the wine are associated with celebrations. Whether it’s a town fiesta or simply a feast for the people you love at home, you can never go wrong with a crisp and indulgent glass of bubbly to go with the crunch of one of the Philippines’ favorite deep-fried “ulam.”

Chicken Adobo (“tuyo” or dry, not the saucy kind) with GSM (Grenache, Syrah and Mourvedre)

The traditional Pinoy adobo is salty, sour, and peppery. Pairing it with a wine with a very similar flavor profile can amplify the tastiness of the dish while bringing out the best in the wine. A nice Côtes du Rhône is definitely a good wine to sip while enjoying this all-time favorite.

Pork Barbecue and Zinfandel

Who doesn’t enjoy a stick or two (or even three!) of fatty, barbecue glazed pork with sweet sauce and grilled to perfection. And of course, nothing goes better with grilled meats than a nice glass of Zinfandel. Whether you’re at home enjoying an easy barbecue with friends or in a restaurant about to enjoy this Filipino staple, make sure you try this pairing. You'll thank us later.

Sisig with Pinot Noir 

A sizzling plate of fatty sisig is usually a great beer match. But, if you want to change things up a bit, trust us when we say that this goes very well with a nice glass of Pinot Noir. Yes, this lighter-bodied red wine pairs best with lighter meats like pork but it also has enough juicy acidity to cut through the grease that coats your tongue when you indulge in this favorite Pinoy pulutan. Level up your next inuman sesh and impress your favorite drinking buddies with this combo.

Kilawin with Sauvignon Blanc

The beach beckons as summer comes to a close. Nothing says “sea side getaway” than a plate of local Tuna ceviche. When you have raw, seafood salad marinated in citrus and vinegar, then you need an equally acidic wine to make sure it doesn’t pale in comparison. The trusty, grassy, and citrusy Sauvignon Blanc is the perfect wine to go with this dish. If not that, then maybe try other “green” wines such as Albariño or Vinho Verde.

Enjoy!