In a bold and flavorful twist, Blackfish Cocktail Bar and Restaurant launched Wine Not, Pare?, a first-of-its-kind wine pairing experience that puts a proudly Filipino spin on a traditionally Eurocentric ritual.
The goal is to demystify wine and make it feel less intimidating, more relatable, and definitely more fun for every Filipino.
“We want to localize wine flavors and encourage more Filipinos to appreciate it,” shared Jevalene Delizo, co-owner of Blackfish alongside Daniele Garissi.
To bring this vision to life, they teamed up with Odie Pineda, a returning homegrown wine expert who holds an impressive trifecta: Certified Sommelier (CMS), Specialist of Wine (CSW), and Certified Wine Educator (WSET).
Guests enjoyed a 6-course dinner featuring creative wine pairings with familiar Filipino favorites: Chandon Rosé with Japanese siomai, Sauvignon Blanc from New Zealand with sizzling sisig, Zinfandel red wine with grilled isaw, South African Chardonnay with crispy Jollibee Chickenjoy, Gewürztraminer with chicken curry, and Fragrantia Moscatel with peach mango pie and suman.
Each pairing was carefully selected to highlight how wine interacts with flavor, texture, and culture.
Odie’s tasting masterclass, Sip with All Senses, broke wine appreciation down to its 5 S’s: See, Swirl, Sniff, Sip & Swish, and Savor—all while encouraging guests to engage their senses, share their thoughts, and throw out the “rules” of elitist wine culture.
Key takeaways? Not all white wines come from white grapes. Champagne is a place, not just a drink. And tannins? That dry, grippy sensation you get on your palate. Wine can smell like everything from petrichor to old leather, and it does pair well with good gossip.
From still to sparkling, old world to new, Wine Not, Pare? didn’t just pair food and wine. It paired curiosity with culture, and brought wine appreciation back home—literally. Stay tuned. This is just the first pour.
