Cochinillo + wine–who can resist? Just ahead of the Valentine’s Day rush, an intimate group of tastemakers and writers gathered in Cochi’s cozy spot in BGC for a preview of its Savor & Sip Wine Dinner on February 22.

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The way things went so smoothly one would think that wine dinners were a common occurrence at Cochi. However, Savor and Sip is actually the first of its kind, organized by friends Marvin Agustin (also owner of Cochi) and Angelo Comsti. Since all these dishes are part of Cochi’s regular menu–albeit tweaked to suit a multi-course meal–all that’s left to do was to find the right wine for each course. Enter Julian Gagliardi of wine distrbutor Happy Living and Grup Oliveda’s Grec Freixa.

From left: Grec Freixa, Marvin Agustin, Julian Gagliardi, and Angelo Comsti Sharmaine Uy

The wines come from Grup Oliveda’s vineyards in Capmany. Despite it being owned and managed by the Freixa family for three generations, Grec has made the Philippines his home. Together with Julian, he regaled the guests with the story of each bottle.

Croquetas Chorizo Sharmaine Uy

The dinner started with the pair of Croquetas Chorizo and Ullones Rosé, 2022. Breaching the golden crust of the croqueta into its soft, creamy center was a treat on its own. Following it with a sip of the rosé brought a much-appreciated balance of flavors, largely due to the inherent tartness of the wine. Indeed, an exciting start to the night.

Cochi Summer Roll Sharmaine Uy

The next course matched the Cochi Summer Roll with La Fura Sauvignon Blanc, 2022. Despite the cochinillo being encased inside the deep fried wrapping, the roll tasted surprisingly light when enjoyed with the lettuce. The wine also played on this sensation, with subtle notes that feel smooth on the palate.

The third course came in the form of another creamy dish paired with a bright and acidic wine. The Mussels con Chorizo with Pandesal was a flavorful standout best enjoyed with the bread dunked into the broth. For this, Grec brought out the Garoinna Chardonnay, 2022 which perfectly complemented the richness of the dish.

Pollo de Ajo with Roasted Vegetables Sharmaine Uy

Masia Oliveda Negre Jove, 2022 Sharmaine Uy

For the first of the two main courses, the group was served the Pollo de Ajo with Roasted Vegetables with Masia Oliveda Negre Jove, 2022. The chicken was bathed in a garlic-infused oil that’s irresistible to the bite, even after eating through 3 courses. There was also the smokiness coming from the charred vegetables, providing additional depth to the flavors that went very well with the spicy cabernet sauvignon.

Signature Cochinillo Sharmaine Uy

Cochinillo with Paella Sharmaine Uy

For the main event, everyone gathered around the table to watch the ceremonial cutting of the cochinillo using a plate. The pig was then sectioned into smaller servings to be served with perfectly al dente vegetable paella. What could be better? Pairing the pig with a glass of the full-bodied red wine, Ulls Negres, 2020.

Churros con Chocolate Sharmaine Uy

Finally, this night of wining and dining fittingly ended on a sweet note. The churros con chocolate was crispy yet fluffy, giving sensational texture all-around.

This collaboration is meant to take the diners on a journey of Filipino-Spanish flavors. But more than that, the dinner is all about enjoying the company of friends over good food and wine.

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Cochi by Marvin Agustin | Verve Residences, Tower 2, 27th Street corner 9th Avenue, BGC, Taguig | IG: @cochibymarvin | Savor and Sip at Cochi Bonifacio Global City is on February 22, 2024. Book a seat for 3,999 PHP ++ per head.

Story and photos by Sharmaine Uy