Red

Red wine from Spain, Chile, Australia, France, Italy and California — everyday bottles through to aged Rioja Gran Reserva.

Choosing a Red

The useful distinction is tannin — the drying grip you feel on your gums. High-tannin reds like Cabernet Sauvignon need fat to soften them, which is why they suit steak and lechon. Low-tannin reds like Merlot and young Tempranillo work with almost anything, including on their own.

• Merlot — soft, plummy, the gentlest entry point
• Cabernet Sauvignon — structured and blackcurrant-led; the steak wine
• Shiraz — ripe, peppery, full-bodied; excellent with barbecue
• Tempranillo and Rioja — young and juicy unoaked, or aged into vanilla, leather and dried fruit
• Pinot Noir — light and silky; the rare red that works with fish

Serving Red Wine in the Philippines

Serve at 16 to 18°C — cool to the touch, not room temperature. Twenty minutes in the ref before pouring makes a genuine difference here, and it is the single easiest way to improve a cheap red. Young unoaked reds can go cooler still, around 15°C.

Food Pairing

• Lechon kawali, crispy pata — Cabernet Sauvignon; tannin cuts fat
• Pork adobo — Merlot; plum fruit against soy and vinegar
• Grilled liempo and barbecue — Shiraz or a soft Merlot
• Kaldereta and slow-cooked beef — Rioja Reserva or Cabernet
• Grilled salmon — Pinot Noir

For adults of legal drinking age only. Please enjoy responsibly.