I have noticed that this stage of the pandemic has settled in a routine for most of us. People are learning to adapt and live less in fear. New habits have also been established. The daily grind is not so severe and people—especially a lot of tita’s—are entertaining at home and enjoying it. New skills too are emerging like becoming the cook, baker, gardener and perfect hostess. I love seeing how my friends, favorite entertainers and social media personalities delve into their new found skills akin to a Pinterest mood board. Most noticeable is how wine has become an integral part of everyone’s norm.

With this, I am sharing with you my most favored go-to wine shops. First there is Premium Wine Exchange in Pasong Tamo Extension. Trust them to have the most beautiful Bordeaux’s, Burgundies and fine bubbly. Known to be pricey and with a very discerning clientele, I’ve recently learned they’re not just such. While high end retail remains to be their niche, they have made very successful inroads in distributing their wines to corporations and fine dining establishments. But since many are afraid to go out, they now like to entertain at home and do wine pairings. I myself have started to and it’s really a lot of fun! We can elevate the most simple of meals into a gustatory experience.

Lugana Zenato (white, P 900), paired with Filipino pork sinigang and vegetable lumpia

Il Pettirosso ARPEPE (P 2,400) paired with grilled rib eye steaks and cheesy potato purée with tarragon butter

J. LOHR Sauvignon Blanc (P 975) with grilled local talakitok fish, adobong kang kong, and red mountain rice

Then there is JC wines, an online shop. Easy to deal with, quick delivery and carrying very decent wines with decent prices. General Manager JC Cailles believes that “everyone needs a good bottle of wine.” I’ve enjoyed their Moon Rabbit Syrah (red) and their Bohigas Brut Cava (sparkling) plus others, with many a meal and occasion. So much so that I am sharing a pomelo salad recipe that I love to have with their Bohigas Cava.

Ingredients:

2 red onions, sliced thinly and fried

1 small pomelo

1 cooked & shredded chicken breast

1/4 kilo shrimp, blanched quickly

1/4 cup crushed peanuts

Dressing:

1/4 cup olive or peanut oil

1/3 cup Thai patis

1/3 cup honey

Juice of 2 lemons

1 Birdseye chili, minced

1 bunch cilantro chopped

Whisked all together

How to: Break pomelo into one inch pieces. Toss it with the shredded chicken and fried red onions. Arrange on a platter and top with the shrimp and crushed peanuts. Pour the dressing right before serving. Have with a very chilled glass of the JC Wines CAVA and prepare to have a party in your mouth!