It’s Gemini season: Five chaotic wine pairings that actually work, according to sommeliers

Nikita Romanov - F&B director and sommelier, Gallery by Chele

I’ve loved xiao long bao ever since I discovered Din Tai Fung in Hong Kong (where I previously worked). After the last shift of the week, when I get home, my partner Isabel sometimes waits for me with a box of xiao long bao from Din Tai Fung. I love those moments, and for those occasions, we open a bottle of sparkling wine and start our little date night.

I’m from Barcelona, and cava for me is a symbol of celebration, especially the Cava Gramona Imperial, which is present in many family celebrations in my region. I had the opportunity to visit the cellar, and fell in love with the landscape, the story and how friendly and approachable the owners are.

We didn’t mean to pair the xiao long bao with the cava, but surprisingly, it works! At a restaurant, I would probably pair it with a white wine, depending also on the bao’s filling, but probably something like Australian sauvignon blanc, a wine from D.O. Ribeiro made with the grape treixadura or a verdejo from D.O. Rueda, to give some examples.

Of course, Champagne could also work, but the reality is that the Gramona Imperial was working well with all the different flavours of the xiao long baos. Its freshness and elegant effervescence had a beautiful contrast with the texture of the baos. The acidity and the crispness help to clean the palate, and the buttery and brioche notes at the end of the palate enhance the flavour of the filling of the xiao long bao. I love Champagne, but a good cava or corpinnat are sparkling wines made with a lot of tradition, knowledge and are much more budget-friendly. You can easily find Gramona Imperial in Manila and have a great quality-price relation wine to pair with dim sum or dumplings!

Related: Food lover’s guide to Barcelona: Where and what to eat when you visit

JP Guillot - Managing director, AWC Philippines and Winedrop

In the world of food and wine pairings, elegance doesn’t always mean restraint—sometimes, it’s about balance, contrast and elevating the familiar. Enter lechon kawali, a beloved Filipino classic: rich, crispy, deep-fried pork belly with crackling skin and juicy layers of fat. At first glance, it may seem like an unlikely match for a refined white wine from Provence. But Château Roubine Blanc, with its bright acidity and subtle complexity, offers a perfect foil for this indulgent dish.

Crafted from traditional Provençal varietals such as Rolle (Vermentino), sémillon, clairette and ugni blanc, Château Roubine Blanc is known for its crisp citrus notes, floral aromas and gentle minerality. These qualities do more than just complement a dish like lechon kawali—they refresh the palate. The high acidity of the wine cuts through the pork’s richness, cleansing the mouth after every bite, while its citrus and herbal nuances echo the tangy dipping sauces often served alongside—whether it’s a vinegar-soy blend with chilli, or a splash of calamansi. If there’s a side of green mango salad or pickled papaya (atchara), the harmony becomes even more pronounced.

This pairing speaks to the exciting evolution of Filipino cuisine—one that honours tradition while embracing global sophistication. It’s a nod to the idea that fine wine isn’t just for foie gras or truffle risotto; it can also uplift dishes deeply rooted in culture and comfort. So the next time you serve up a plate of lechon kawali, consider setting aside the usual beer or soda and pour a glass of Château Roubine Blanc instead. You might just discover a new Filipino classic—with a Provençal twist.

See also: 7 investment-grade wines that have appreciated in value over time

Gigi Varua - Sommelier and consultant, Antonio’s at PGA Cars

When I was still a full-time floor sommelier, someone treated us to burgers from Sweet Ecstasy. My favourite is the grilled cheeseburger, so I ordered that. While waiting for our burgers to arrive, one of my bosses gave me an almost full bottle of Sassicaia 2004 (Tuscan cabernet sauvignon, cabernet franc). I have acid reflux, so I can barely drink now without food, but didn’t want to waste the Sassicaia. It occurred to me to drink it with the grilled cheeseburger. I was blown away, not only because it was my first time pairing fine wine with a simple thing like a cheeseburger, but because the pairing went so well. The Sassicaia 2004 still had a lot of power and demonstrated earthy, leathery, smoky notes, which complemented the charred burger patty as well as cut through the fat and heaviness of the cheese.

Read more: Where to order the best burgers in Metro Manila

Carlo Masin - Operations head, Cork Philipines

One of our absolute favourite and most unexpectedly perfect pairings at Cork has to be chicharon bulaklak with Champagne. It’s not the kind of combination you’d typically read about in a textbook, but it has become a signature experience for us. Our chicharon bulaklak is known to be one of the best in town—crispy, golden, sinfully rich and deeply flavourful. It’s the kind of dish that’s comforting and unapologetically Filipino. And yet, when we pair it with a Champagne, something magical happens.

Whether it’s Billecart-Salmon, Barons de Rothschild, Jeeper or de Venoge, every Champagne we carry brings out something different in the dish. The bright acidity and fine bubbles cut through the richness of the fat, while the minerality and citrus notes refresh the palate between bites. It’s elegance meeting earthiness, luxury colliding with the food, and the contrast is what makes it unforgettable.

What makes this pairing so special is how unexpected it is. People usually expect Champagne to be served with oysters, caviar or something delicate and refined. But at Cork, we love pushing boundaries and rethinking the rules. We always say that great pairings aren’t about following formulas like white wine for fish or red wine for meat. It’s about balance, flavour and intention.

We’ve shared this pairing many times during private tastings and even during casual, off-menu nights at our wine bar. It always sparks that moment of surprise and delight. Guests take a bite, then a sip and their eyes light up. That reaction never gets old. It reminds us that food and wine should be playful, experiential and sometimes even a little daring.

At the end of the day, that’s what we love most about what we do at Cork. We get to create moments like that—pairings that don’t follow the rules, but end up being the ones you remember most.

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