When one of Rioja’s most prestigious names meets one of Manila’s celebrated Spanish chefs, wine becomes more than an accompaniment, occupying a more special role in the meal and dining experience.
Six Courses to Match Two Premium Reds From Rioja
At Gallery by Chele in BGC, chef Chele González partnered with Bodegas’ Macán—the Rioja estate born from the partnership between the Álvarez family of Vega Sicilia and the Rothschild family—for an exclusive six-course lunch built around the winery’s leading bottles, namely the premium reds Macán and Macán Clásico.
Working alongside Txanton and Macán General Manager Ignacio Calvo de Mora, González created a menu designed to complement the character, depth, and nuances of the wines and vintages.
The meal began with four small bites—abalone, lobster taro, a scallop tartlet, and tuna tostada—before moving into the main progression. A scallop crudo paired the sweetness of the shellfish with ubud, smoked kamote, and a tiger’s milk tinted with roselle, followed by delicately tender grouper served with green papaya, white miso, and green caviar. Pulpo came with nuts, romesco, and escalivada, bringing together familiar Spanish flavors in González’s distinctly contemporary style.
The menu grew richer as the midday progressed. Quail was accompanied by tinigib, mushrooms, and banana heart, bringing local ingredients into conversation with González’s Spanish culinary roots. The centerpiece was the six-year-old Rubia Gallega, the prized mature Galician beef known for its deeply developed flavor, served with potatoes and pimientos. Dessert explored cacao beyond chocolate itself, using different parts and expressions of the fruit—including cacao nibs and mucilage—to close the meal.
![Scallop Tartlet, Chili Lobster Puff, and Tuna Tostada [PHOTO COURTESY OF Gallery by Chele]](https://assets.delish.ph/wp-content/uploads/2026/09/macan-6-2240x2240.webp)
Drinking Our Way From Rioja to Hungary
The wines followed a similar progression. Macán and Macán Clásico showcased different expressions of Rioja, while the lunch also went beyond Spain with Mandolás Furmint from Oremus, Vega Sicilia’s winery in Hungary. With Calvo de Mora hopping from table to table to provide context on the bottles, the pairings offered guests a closer look at how vintage, structure, and character could change the way a dish was experienced.
The result was less about wine simply supporting the food—or vice versa—and more about what happens when two expressions of Spanish craftsmanship met at the same table.
Frequently Asked Questions
Gallery by Chele is a a one-starred Michelin restaurant based in Bonifacio Global City (BGC), Taguig, Metro Manila. It is run by Chele Gonzalez, a Spanish chef currently based in the Phiippines.
Macán was born from the partnership between the Álvarez family of Vega Sicilia and Bodega de Rothschild.
Chef Chele Gonzalez worked alongside Txanton and Macán General Manager Ignacio Calvo de Mora to create a tasting menu designed to compliment the accompanying wine provided by Macán.
Rubia Gallega is a prized Galician beef breed known for its deeply developed flavor from extended maturation. At the Gallery by Chele lunch, a six-year-old Rubia Gallega served as the centerpiece course, paired with potatoes and pimientos alongside Macán’s premium red wines.
Yes. Alongside Macán and Macán Clásico from Rioja, the lunch also featured Mandolás Furmint from Oremus, Vega Sicilia’s winery in Hungary, extending the pairing progression beyond Spanish wine into a second expression of the same ownership group’s winemaking.
