Pairing wine with Filipino dishes, part 2
Recently, I posted that wine might be a good pair for our local dishes, and mentioned Ellaine Villamin of Eden Canyon Winery. She’s the daughter half of a father-daughter who “run the first Filipino American-owned winery in the country to grow its own grapes and bottle its own wine“.
Not knowing anything about wines and Filipino dishes, I couldn’t really give you anything specific other than for us to try something new and find pairings that you like. I casually mentioned that Spanish wines and sangrias might go well with some stronger flavors. Well, Miss Villamin probably got wind of this post, because she now contributes her expertise and recommends some of her favorite pairs from their selection at the Winery.
- Bistek with our 2003 “Estate” cab, or any full-bodied, fruit-forward cabernet sauvignon or zinfandel wine.
- Sinigang (fish or pork) and our 2002 “Paso Robles” cab.
- Anything ube with syrah.
- Adobo (espeically recipes with coconut milk) and gewurztraminers, rieslings, grenaches, or our 2002 “Paso Robles” cab.
- Turon and biko- late harvest wines, ice wines, and madeiras. Yummy!
- Mom’s pusit- fruit forward pinot noirs
- Tilapia and Milkfish- sauvignon blancs, marsanne/roussanne blends, or our 2002 “Paso Robles” cab.
- My most recent favorite: Palawan lobster with our 2002 “Paso Robles” cab, grenaches, mouvedres, or pinot noirs.
So, check these out and do let us know. I love the idea of a dessert of ice wine with “turon” (fried banana roll)… I refuse to believe our food is only good for beer pairings.
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