Last March 14, in collaboration with SPOT.ph for their SPOT Pass series, Terry’s hosted Wine 101—an afternoon designed to make wine more approachable and help guests feel more confident pairing it with food, whether dining out or preparing something at home. The goal wasn’t to teach rigid rules, but to shift perspectives: wine isn’t something to be intimidated by—it’s something to be enjoyed.
Led by WSET Level 3 and Managing Director of Terry’s, the session introduced guests to the fundamentals of wine tasting—how to observe color, explore aromas, and describe flavors in a way that feels intuitive.
The atmosphere was relaxed and conversational, encouraging guests to trust their own palate rather than second-guess it.
At Terry’s, this belief is at the heart of everything we do. Wine and gourmet food aren’t just reserved for special occasions. They’re meant to be part of everyday life—simple pleasures that elevate a meal, bring people together, and make time at the table feel more meaningful. Whether it’s a casual dinner or a gathering with friends, wine should feel natural—something that enhances the experience, not complicates it.
To bring this philosophy to life, a curated selection of wines from Terry’s was paired with thoughtfully prepared dishes—demonstrating how seamlessly wine and food can work together.
The tasting began with Anna Spinato Cuvée Brut, paired with crispy chicken skin. The wine’s freshness and fine bubbles cut through the richness, instantly showing how contrast can elevate even the simplest bite.
This was followed by Marcel Martin Muscadet Sèvre et Maine, whose bright acidity and mineral character complemented the briny, savory notes of boquerones—an example of how clean, crisp wines can enhance delicate flavors.
As the tasting progressed, guests explored how Spanish wines interact with more robust dishes. Celler Pardas Pell a Pell brought structure and depth to a tuna and piquillo pepper bite.
While La Granja 360 Rosado offered a lively, fruit-forward contrast to the richness of chorizo arancini—highlighting how balance and contrast can transform a pairing.
To conclude, Bodegas Frontonio Botijo Rojo was served with osso buco toast, a hearty and flavorful dish. The wine’s warmth and body complemented the richness of the dish, creating a pairing that felt both satisfying and complete.
Throughout the session, the focus remained on discovery rather than perfection. Guests were encouraged to notice how flavors evolved with each bite and sip, to share impressions, and to find what they personally enjoyed. Because ultimately, there is no single “correct” pairing— and that pairing extends not only to the food but to the experience, the context, and the company.
Wine shouldn’t feel intimidating—it should feel like something you can actually enjoy.
At Terry’s, we take the mystery out and replace it with confidence, so you can pick, pour, and sip without overthinking it. Because wine isn’t just for milestones—it’s for Tuesdays, long lunches, and “just because” moments too. 🍷
