Kabayan Wines with Filipino cuisine
The word “kabayan” in the Filipino language embodies community and is loosely translated as “my people”. When Filipina winemaker Justine Osilla thought hard about what she wanted her wine label to be called, she realized that throughout her journey she had been using the word “kabayan” a lot.
“It’s a word that perfectly embodies what I stand for, which is community,” explains Osilla. “This label is a tribute to my roots, but also to the amazing community that helped my dreams come true.”
2022 is the first ever vintage of Kabayan Wines and just the beginning for Osilla who grew up with wine on the table. As wine enthusiasts, her parents would take her and her sister to Napa Valley and Paso Robles growing up, she recalls. “My first taste of wine was when I was 16, and I’ll be honest I did not enjoy it, but I knew I would develop a palette for it.”
As with many Filipino families, her parents strongly encouraged a career in the medical field, but little did anyone know it was the very prerequisites for this initial foray into medicine that sparked her love of chemistry.
“Common in Filipino culture, my parents pushed me into pursuing a medical career,” she says. “It was through getting my prerequisites in junior college where I found my love for chemistry. Later on, I found wine was a career and I learned how chemistry is heavily integrated in the process.”
Winemaker Justine Osilla
Prior to that, her first love was music. Osilla is a self-professed artist at heart, and in addition to previously teaching piano for five years, she also is an avid singer and painter. Once her passion of wine was sparked, she quickly realized how the beverage naturally married both her love for art and science together.
All it took was completing one introductory wine course that solidified Osilla’s decision of becoming a winemaker. “My parents were not supportive at first; though, because I included them in my passion despite their doubts, they are my biggest supporters today.”
We chatted with Justine Osilla on what her brand means to her, how to best pair wine with Filipino food and more. Here’s what she had to say.
What was the catalyst in you deciding to go full force into the wine industry?
Once I took an interest in winemaking, I took a break from college and worked my first job in the industry for the largest family owned winery in the world, E&J Gallo. As a sugar tester under grower relations, I was able to experience wine at its very beginning, in the vineyard. Though I grew an appreciation for vineyard work, I knew I was meant to be in the cellar. The following season I worked my first winemaking harvest internship, and I fell in love with my experience there.
Talk about what Kabayan means literally and why you chose this name for your wine brand.
Kabayan loosely translates to “my people”. I had given plenty of thought to what my label would be called. After having a conversation through DMs with my favorite filipina R&B artist ROANN, I realized that I’ve been using the word “Kabayan” a lot.
To say I did everything on my own would be a lie. I thought I wouldn’t be able to make my own wine until 10-15 years from now, after working for someone else. I owe so much gratitude to my supportive family, friends, and mentors. Kabayan Wines especially would not be here today without Sunset Cellars, an AAPI owned and run winery.
Kabayan Wines against the Filipino flag
The winemaker and my dear friend, Fah Sathirapongsasuti, invited me to make some of my own wine. Him and his husband and co-owner Mio Sakata have witnessed my dedication and passion from vineyard to bottle. They are the reason why Kabayan Wines continues and expands production this season.
What have been some of the highs and lows of your first year of harvest?
Highs would be picking my own fruit with some amazing friends and being blessed with amazing mentors. Also, experiencing first hand of all the decision making and problem solving that comes with winemaking.
Lows would definitely be the hardships of being a small producer such as learning how to navigate logistics with resource limitations. I was also exhausted commuting 4 hours up from my hometown on the weekends to work on my wine while I was in school during the weekday.
Talk about your first vintage —the 2022 Mourvèdre. Talk about how it pairs with Filipino food specifically and what you’d pair with it.
Most commonly known to be in Southern Rhône blends, Mourvèdre is a red grape that originates in Spain. This grape is not usually on its own or the main character in a blend. My 2022 Mourvedre is a blend of 90% Mourvedre, 7% Petite Sirah, and 3 % Syrah. This blend is light bodied and fruit forward with notes of red cherries, bramble fruit, plum, cocoa, and a hint of baking spice. It has bright acidity to pair with rich Filipino food. Some of my favorite pairings would be sisig, lechon kawali, bistek, and the most loved lumpia.
Justine Osilla
When it comes to wine pairings in general, what are some of the tips you have for people?
Some wine pairing tips I would give people would be to match intensities such as light wines with light dishes, and heavy wines with heavy dishes. I would also recommend pairing high acid wines with fatty foods, bubbles with any occasion, be open with experimentations, and overall have fun with it.
When it comes to Filipino culture, has wine played a role? If not, what void do you hope Kabayan Wines fills?
Wine is not big in Filipino culture, if anything I’ve only known most Filipinos to drink beer and hard liquor. Wine is notorious for being pretentious and unapproachable. I’m hoping Kabayan Wines will open the conversation on pairing Wines with Filipino food and be more welcoming to all levels of palettes.
