Last Saturday, January 17, 2026, both Philippine Young Chefs Club and LTB Philippines Members gathered at the Mabini Room of Milky Way Cafe for the Wine & Cheese Pairing Event. Mrs. Pierre Addison, President of the Philippine Sommelier Association and Chef Ronald Davis II, Cheese Master of the Cheese Club of the Philippines, shared their knowledge and passion over three hours of good food, good wine, and great conversation.

The Philippine Sommelier Association is a non-profit professional organization established in the Philippines with a vision to develop, enhance, and uplift the local sommelier profession to be at par with world-class standards.

The Cheese Club of the Philippines is a non-profit, member-based organization established in 1982 by JJ Calero, dedicated to bringing together cheese enthusiasts for monthly, curated cheese-tasting sessions in Metro Manila.

Chef JA Ventura, President of the LTB Philippines Chefs Association, gave a welcome speech and introduced our Resource Speakers to all the attendees.

Mrs. Pierre introduced participants to the five main styles of wine: sparkling, white, rosé, red, and fortified. She explained what makes each wine different -- from the grapes used to how they're produced, giving attendees a solid foundation for making better pairing choices.

The session included tastings of Toso Prosecco, Gerald’s Dry Riesling, Masia Oliveda Rosé, and Domaine de La Baume Cabernet Sauvignon, with Mrs. Addison guiding guests through proper tasting techniques.

Participants learned how to taste wine properly using the 5 S's method:

• Sight: Examining the wine's clarity and color reveals information about oak contact, skin contact, as well as age.

• Swirl: Aerating the wine releases aromas and shows viscosity, which indicates alcohol and sweetness levels.

• Sniff: Identifying fruit, spice, oak, and mineral notes while checking for any irregularities.

• Sip & Savor: Evaluating the wine's structure, flavors, and weight on the palate.

Chef Ronald Davis II guided attendees through five distinct cheeses, each representing different styles and pairing possibilities:

• Camembert brought soft, creamy texture with buttery, earthy flavors.

• Gouda offered a semi-hard option with sweet, nutty notes that intensify with age.

• Emmental provided mild, slightly sweet flavors in its signature hole-filled form.

• Danish Blue Cheese delivered bold, tangy, and salty characteristics.

• Grana Padano rounded out the selection with its hard, granular texture and complex savory profile

Chef Ron explained how texture, age, and production methods affect each cheese's flavor and how these characteristics interact with different wine styles.

The masterclass connected these cheeses to pairing rules that guests can use at home:

• Regional Pairing: Food and wine from the same region usually work well together. There's a reason locals have been pairing them for centuries.

• Acid + Acid: High-acid wines complement acidic cheeses and foods.

• Sweet + Salty: The contrast between sweet wines and salty cheeses creates balance -- Danish blue cheese with dessert wine being a perfect example.

• Acid + Fat or Alcohol + Fat: The acid or alcohol cuts through rich, creamy cheeses like Camembert beautifully.

• Bitter + Fat: Tannic red wines pair well with fatty cheeses like aged Gouda or Grana Padano, as the fat softens the tannins.

• Bitter + Bitter: Don't Do It: This is the one combination to avoid. It just amplifies unpleasant flavors.

Certificates of Appreciation were presented to Mrs. Pierre Addison and Chef Ronald Davis II for sharing their knowledge, expertise, and experiences with all the participants, especially to our Young Chefs.

After the workshop, participants gathered for a satisfying merienda:

• Assorted Pizzas

• Penne Rigate with Beef Short Rib Ragu

• Roast Loin of Pork with Red Wine Mushroom Sauce

• Mashed Potatoes and Roasted Vegetables

Everyone enjoyed the meal together, sharing their impressions from the workshop and continuing conversations about their favorite pairings from the afternoon.

We extend our sincerest gratitude to Mrs. Pierre Addison, the Philippine Sommelier Association, Chef Ronald Davis II, and the Cheese Club of the Philippines for sharing their expertise and making the session both educational and enjoyable. Huge thanks also goes to Happy Living Wines and Arla Foods Philippines for their continued support.