Wines

We stock wine from Spain, Chile, Australia, France, Italy, California and beyond — everyday bottles under ₱500 through to aged Rioja Gran Reserva. All genuine imported stock, delivered nationwide across the Philippines, in retail and wholesale quantities.

Choosing Wine in the Philippines

Two things matter more here than they do in cooler countries, and most wine advice ignores both.

Serve everything colder than the book says. "Room temperature" was written for European rooms. In Philippine weather a red served at ambient temperature tastes flat and alcoholic. Twenty minutes in the ref before pouring makes a genuine difference to almost every red we sell.

Sweetness handles heat and chilli better than tannin does. If you are eating spicy food or drinking outdoors, a Moscato or an off-dry rosé will work where a big Cabernet fights the meal.

What We Stock, By Style

Red wine

From soft, low-tannin Merlot for weeknight meals through to structured Cabernet Sauvignon for steak nights and oak-aged Rioja for occasions. Spanish Tempranillo and Chilean reds offer the best value in the range; Rioja Crianza, Reserva and Gran Reserva step up in ageing and price.

Serve at 16 to 18°C — cool to the touch, not cold.

White wine

Crisp Sauvignon Blanc and unoaked Chardonnay for seafood, richer oaked Chardonnay for creamy dishes, and less familiar grapes worth trying — Rioja's native Viura, Spain's Airén, and Merseguera, which is grown almost nowhere else.

Serve at 8 to 10°C, straight from the ref.

Rosé

Worth knowing that rosé splits into two quite different things. Dry rosé — Spanish rosado, Californian rosé — is crisp and food-friendly. Sweet blush — White Zinfandel, Pink Moscato — is a dessert-and-party wine. Both say "rosé" on the shelf and they are not interchangeable.

Sweet and sparkling

Moscato is the best-selling sweet white in the Philippines for good reason: low in alcohol, served very cold, and it works with dessert and with chilli. For sparkling, the distinction that matters is Asti is sweet, Prosecco is dry — they look identical on a shelf and taste nothing alike.

Which Wine Should You Buy?

• For a party: Moscato or Pink Moscato. Low alcohol, sweet, and people actually finish them.
• For a weeknight dinner: Merlot or a Spanish Tempranillo. Soft, cheap enough to open casually.
• For steak or lechon: Cabernet Sauvignon. The tannin cuts fat.
• For seafood and kinilaw: Sauvignon Blanc or an unoaked white. Acidity meets acidity.
• For a gift or an occasion: Rioja Reserva or Gran Reserva — aged, boxed, and it does not need explaining.
• For a spritz: Prosecco, not Asti.

Frequently Asked Questions

How cold should I serve wine in the Philippines?
Colder than standard advice. Whites and rosé at 8 to 10°C, sweet wines and sparkling at 6 to 8°C, and reds at 16 to 18°C — which means twenty minutes in the ref, not straight from a warm shelf.

What does Crianza, Reserva and Gran Reserva mean?
They are legal ageing classifications in Rioja. Crianza requires at least twelve months in oak, Reserva more, and Gran Reserva at least five years total with two in barrel — and it is only declared in good vintages. Longer ageing means more spice, leather and dried fruit.

Is rosé sweet?
Depends entirely on the bottle. Spanish rosado and most French rosé are dry. White Zinfandel and Pink Moscato are sweet. Check the description rather than the colour.

How long does an opened bottle last?
Two to three days in the ref with a stopper for most wines. Screw-cap bottles reseal better than corked ones. Sparkling wine loses its bubbles within a day.

Do you deliver nationwide?
Yes. All bottles are packed in secure, well-cushioned packaging built for glass, and we supply both retail customers and wholesale buyers across the Philippines.

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