UPDATE, August 7, 2020: I’ve recently begun to experiment more with Filipino cuisine and wine, including adobo. Click here!

If you don’t want to read paragraphs upon paragraphs of my thought processes, here are my straight-up recommendations:
– Rioja (Spain)
– Chianti or Sangiovese (Italy)
– Chardonnay (heavier and nutty versions – California, New Zealand, Australia)

I find it both odd and understandable that there isn’t as much information on Filipino food wine pairings out there. From what I’ve experienced, Filipino culture is all about the beer – and if it is wine, it’s off-dry plonk. I find traditional cuisine from traditional wine-producing regions much more focussed in terms of the food and flavours – or perhaps it’s just more figured out and precise, which is why it might be easier to pair with; on the other hand, a couple of Filipino dishes I can think of are littered with unique spices or strange ingredients with an influential cultural flair (Spanish, Chinese, etc.).… read more