Cover Natural Wine Photo Alexandra Torro / Unsplash
Natural Wine Photo Alexandra Torro / Unsplash
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Paolo Monasterio, co-founder of natural wine distributor Bombvinos, tells us all about his fascination with the trendy beverage
They say you never forget your first love, much less when it’s an indulgence as delectable as fine wine. Naturally, this rings especially true among wine aficionados who spend much of their time reminiscing about their favourite pours—at least, when they’re not too busy hunting down the next one.
Here, we speak to Paolo Monasterio, co-founder of Bombvinos—a natural wine distributor with an eclectic portfolio of global labels. Fueled by their own appetites for the additive-free elixir they enjoyed on their travels, Monasterio and fellow proprietor Joey Osmeña yearned to bring the trendy beverage to the Philippines and share this appreciation with others. Much like your typical natural wines, the Bombvinos brand is strikingly youthful, funky, and exciting, encouraging wine novices and experts alike to explore all it has to offer.
Learn more about Monasterio and his love affair with natural wine, below:
See also: Natural Wines In The Philippines: Will The Trend Catch On?
Above Paolo Monasterio, co-founder of Bombvinos
Paolo Monasterio, co-founder of Bombvinos
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What is your favourite wine type—and more specifically, what grape or blend?
Right now I’m really into Pètillant Naturel (aka Pét-Nat) because it made me realise that there’s a lot more to learn about what sparkling wine can be. I love that certain pét-nats remind me of an adult version of grape soda. They’re refreshing and also pair with the Philippine climate and Filipino food. Another thing that I enjoy about pét-nats is that they’re usually fun and less intimidating. As to what grape or blend is my favourite, it’s hard to pick just one, but lately, I’ve been enjoying a blend of Sangiovese and Pinot Nero.
What is your favourite wine region?
I don’t really have a favourite at the moment, but I get excited learning about the less popular wine regions that make interesting wines, such as the Czech Republic, Austria, and Oregon in the US. What I like about them is I discovered that there are great, fun, and dynamic wines beyond the more popular wine regions. It is refreshing to find different interpretations of what I thought wine could be, like skin contact wines and uncommon grape varietal blends for example.
See also: My Wine Epiphany: Sommelier Pilar Almario On Why You Should Love Champagne
What was the bottle of wine that first made you consider going into the wine industry?
Hmm…This is a really good question. One bottle that comes to mind is one of the first natural red wines that I tried which happened to be a Beaujolais. Prior to the pandemic, I was lucky enough to travel to Paris, and before heading back home, I made it a point to visit some local wine shops. I forget the name of the store I went into, but I asked one of the guys working there to recommend a couple of bottles of natural wine. I specifically asked for a natural red, and he pulled the Fleurie Lieu-dit Champagne by Jean-Louis Dutraive out.
Fast forward to the pandemic when the world shut down, I opened this bottle in an attempt to break the unending routine as I found myself languishing. Mind you, I had zero knowledge of the wine prior to opening or purchasing it. But then I learned that the Fleurie Lieu-dit Champagne is Jean Dutriave’s most alluring wine. It is a reference to the grand potential of Gamay, offering a wine that is rich and joyful with a long capacity for ageing. I continued to pour glass after glass, and before I knew it, the bottle was empty, and I found myself no longer languishing but instead quite tipsy, haha. As for the taste of the wine, it was juicy, filled with rich red fruit and light while still retaining its complexity. It was pure deliciousness.
I realised that there was so much more out in the world of wine to experience and to learn. As I selfishly finished the bottle by myself, I knew I had to share this similar experience with people.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
