Wine bottles have been popping even before the sun sets these days. And it’s primarily because of the Gen Z and younger millennials who are trading late-night bar crawls to early afternoon drinking sessions, also known as daycaps.
It’s a recent trend that has caught on to the country. You’ll spot them in places like Lusso, Bombvinos Bodega, or even food halls like The Grid—people having a glass of wine or two as they catch up with friends over late lunch or merienda.
Unlike nightcaps where things can get crazy, this movement leans more on mindful consumption—not excessive but in moderation; more likely to enjoy the drink and company than to party and prey; basically quality over quantity. Its aim is to have more meaningful moments—and to remember them the day after!
Go with the flow
In Manila, it’s not only ladies who lunch who get together during the day, but the younger crowd, too. Some pop open a champagne bottle or a chilled Chardonnay at the hotel lounge, have cocktails with their lunch, or take advantage of bars that are open at three in the afternoon.
And then on weekends, there are bubbly brunches. Sampiro in Salcedo and Auro Chocolate in BGC have followed suit, offering free-flowing drinks to go with their curated meals. The latest to jump the bandwagon is Project Vino Reserve at Proscenium, which started Fork & Fizz last Saturday. Together with their choice of brunch plate and a dessert are three unlimited sparkling wine options: Domino De La Vega Cava No.1, Dominio De La Vega Cava No.11 Rosado, and Perrier-Jouët Grand Brut.
I joined the first day of their promo and the place was packed with people, mostly foreigners. Understandably so as the habit of weekend brunch with wine has long been practiced and enjoyed abroad.
Placed at the dimmer corner of the room (good as I got to people watch), the server handed out a short menu of very familiar classics made more refined—a Monte Cristo with a side salad and mixed berry compote, Croque Madame, Eggs Royale which is a luxurious version of an Eggs Benedict, and a vegetarian French Toast with a bruleed banana, among a couple others. If customers want to go all out, well they offer eat-all-you-can pancakes, too.
Dessert options included an apple pie, red wine affogato, and a peanut butter and jelly opera cake. They were fancy without being over-the-top, revamped without being peculiarly novel. Exactly something you would expect from chef consultants RJ Ramos and Alphonse Sotero, who exude the same style in Lampara.
Making the right choice
I settled for a Monte Cristo to satiate my early morning sweet-salty craving. My grilled cheese and French toast hybrid was decked in a proper toast, crusty enough to tame the soft and melty filling. And though good on its own, the compote added that sweet lamination to prop up the flavors. It’s the perfect dish to be downed with a bubbly as the beverage’s acidity and carbonation cut through the richness of the fried sandwich.
Though the appeal of the PB&J was apparent, the pairing between the apple pie and sparkling wine was inevitably stronger. Every bite tasted as fresh as the first as the bubbles not just helped clean the palate but also accentuated the spiced caramel notes of the pastry with its citrusy and peach-like features. Yes, I sometimes overthink what I eat.
Personally, I’m all for the daycap trend, as it allows for a good mix of social interaction and my personal habit of resting early. Best of all, I don’t have to succumb to being useless due to a hangover the next day.
Frequently Asked Questions
To keep sparkling wine bubbly during a “daycap” session, always use a high-quality pressurized champagne stopper and keep the bottle submerged in an ice bath at 45°F (7°C). Leaving a bottle open leads to rapid CO2 loss, making the wine taste flat and overly acidic. The cold temperature slows the movement of gas molecules, preserving the effervescence needed to cut through rich brunch dishes like Monte Cristo sandwiches.
Achieving the perfect sweet-salty balance requires using a high-fat Gruyère or Swiss cheese paired with savory ham, then dipping the assembly in a lightly sweetened vanilla-egg custard. Frying the sandwich until the edges are shatteringly crisp provides the savory base, while a side of tart mixed berry compote or a dusting of powdered sugar adds the essential sweet lamination. This contrast is what makes the dish pair exceptionally well with high-acidity sparkling wines.
Yes, you can successfully substitute Champagne with Cava or Prosecco, though each offers a distinct profile for daytime drinking. Cava, like those served at Project Vino, is made using the traditional method and offers a dry, earthy complexity similar to Champagne but at a more accessible price point. Prosecco is generally fruitier and lighter, making it ideal for those who prefer a softer, citrus-forward “daycap” that doesn’t overwhelm the palate before dinner.
The most common mistake is choosing a wine that is less sweet than the dessert, which can make the wine taste unpleasantly bitter or thin. When pairing with an Apple Pie or PB&J Opera Cake, ensure the wine has enough residual sugar or bright fruit notes, like a Rosado Cava, to stand up to the pastry’s sweetness. A well-chilled sparkling wine with peach-like features will cleanse the palate and accentuate the spiced caramel notes of the dessert.
Store leftover sparkling wine upright in the refrigerator using a specialized airtight pressure stopper to retain the remaining carbonation for up to 48 hours. Storing the bottle on its side increases the surface area of the wine exposed to the air pocket, which accelerates oxidation and flattens the bubbles. For the best flavor profile, consume the remaining wine the following day, as the delicate floral and citrus aromatics begin to fade quickly once the cork is pulled.
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