“Imagine some of your favorite Filipino dishes — such as pork adobo, binakol, grilled chicken, and arroz a la cubana— cooked with some of the most famous Chilean wines,” writes Julie Cabatit-Alegre in The Philippine Star. “At the Casillero del Diablo event, which was held recently at the Pan-Pacific Hotel in Manila, celebrity chef Sharwin Tee not only paired the wines with his dishes, but also used the wines in cooking the dishes.”
In What wines pair best with Filipino food?, she provides a detailed recap of the results. Some takeaways:
Casillero del Diablo, “the most widely recognized premium brand of Chilean wine,” is made by Concha y Toro, the biggest winemaker in Chile. If you want to experiment with pairing your own dishes with Chilean wines, you’ll find it at all wine shops.
Chilean wines have a little bit more body, and therefore pairs well with Filipino food because of its strong flavors. Lighter wines can be lost among them.
Pulled Pork Adobo Nachos is delicious paired with Casillero del Diablo Merlot; Spicy Mussel and Clam Binakol, goes very nicely with Casillero del Diablo Chardonnay, and Arroz a la Cubana “Omu-style” is perfectly offset with Casillero del Diablo’s bestseller, Cabernet Sauvignon.