At Tasting Room, Every Bottle Begins with a Conversation

Makati’s dining scene has a new destination for wine lovers or those who simply want to discover the world of wine. Led by General Manager and Head Sommelier Danyell Gatchalian, the venue is rethinking how Filipinos experience wine, making it more approachable through curated pairings and hospitality-driven service. Located within Levanto’s culinary collective alongside Hakka, Mireia, Brontë, Tadhana, and Taglish, Tasting Room aims to become a place where seasoned wine drinkers and first-time tasters feel equally at home.

“It’s not a wine bar. It’s not a wine shop or a restaurant,” says Gatchalian. “It’s a wine lounge.”

In a city where wine destinations often revolve around impressive cellars or extensive bottle lists, Tasting Room takes a different stance. Guests might begin the evening with Champagne before dinner, return after a meal for another pour, or join one of the venue’s planned tastings, workshops, whiskey flights, tequila experiences, and masterclasses. The objective is to cultivate curiosity.

“We’re creating multiple entry points into the world of wine,” says Gatchalian.

Where Wine Meets Hospitality

Before he became a sommelier, Gatchalian pursued hospitality. A graduate of Hospitality Management from De La Salle-College of Saint Benilde, he completed his master’s degree in International Hospitality Management in San Diego at 22 years old. He worked at Maryland’s Inn at Perry Cabin, where an internship under sommelier Chance Miller first sparked his fascination with wine. “Watching the way he connected people, stories, and wine inspired me to take a chance of my own,” Gatchalian recalls.

That journey eventually led him to the Finger Lakes region of New York, where he earned a certification from the Court of Master Sommeliers of America, before refining his understanding of hospitality at the Waldorf Astoria Beverly Hills.

“I’ve always believed hospitality is learned as much on the floor as it is in the classroom,” he says.

That belief has become the foundation of Tasting Room. “Our philosophy is simple,” he explains. “Hospitality should feel like welcoming someone into your home.”

Knowing wine is only part of the job; understanding people is equally important. “One common misconception is that sommeliers spend their lives drinking wine,” he says with a laugh. “In reality, our profession is built on discipline, continuous education, and responsible consumption. We taste to learn and to guide guests—not simply to drink.”

Making Wine More Approachable

At Tasting Room, “every detail is intentional,” says Gatchalian. “From the moment a guest walks through the door, we want them to feel genuinely welcome.” Rather than immediately recommending a bottle, he begins with simple questions. What do you naturally enjoy drinking? What flavours do you gravitate toward? Are you  looking for something familiar, or hoping to discover something entirely different? he asks. 

The Human Element 

“The most important part is getting the right people,” he says, referring first to the team behind the wine lounge. “It’s always the team behind a business that makes it successful.”

The second, he says, is creating genuine human connection. “When guests come in, we never want it to feel transactional. We want it to be experiential. We want to create memories through warm hospitality, genuine service, and knowledgeable recommendations.”

For Gatchalian, great service lingers longer than a memorable vintage. “Great wine matters,” he says, “but what people remember most is how they are welcomed and how they felt while they were here.”

That emphasis on discovery also explains why Tasting Room hopes to attract more than just dedicated wine drinkers. While many current guests already appreciate wine, Gatchalian is  enthusiastic about welcoming cocktail enthusiasts, whisky collectors, sake drinkers, and those simply looking for a new experience.

Wine 101

“People often hear that white wine goes with fish and red wine goes with meat,” he says. “But food and wine pairing is far more nuanced.”

Sauces, spices, preparation methods, and textures, he explains, often influence a pairing more than the protein itself. His recommendations at Tasting Room reflect that philosophy. 

Among the beginner-friendly pairings is the classic duo of Champagne Duval-Leroy Brut Réserve served with Fin de Claire oysters, where the Champagne’s crisp acidity complements the oysters’ briny freshness.

For something less traditional, he recommends Marco Felluga Pinot Grigio from Collio, Italy, paired with Tasting Room’s crispy fried cauliflower dressed with garlic tahini, fresh chili, coriander, and lemon. The wine’s bright acidity balances the richness of the dish while complementing its layers of spice and texture.

Guests looking for a fuller-bodied introduction to wine can opt for Domaine La Lodge alongside beef salpicao, a pairing that demonstrates how approachable wines can still possess depth and complexity.

“Filipino cuisine is very diverse,” he says. “For many savory and boldly flavored dishes, I would recommend Syrah, Malbec, or Zinfandel.” Those wines, with their generous fruit character and balanced structure, possess enough intensity to stand comfortably alongside the richness, sweetness, acidity, and spice that define Filipino dishes.

Gatchalian encourages guests to let go of rigid rules. “Trust your own palate,” he says. “Wine descriptors are helpful, but taste and aroma are personal experiences. The more attention you pay to what you smell and taste, the more confident you’ll become.”

His simplest advice has little to do with tasting notes. “Share wine with other people,” he says. “Wine was never meant to be enjoyed in isolation. Tasting different wines side by side with friends, family, or colleagues allows you to compare styles, discover your preferences, and learn naturally through conversation.”

Tasting Room is located at 4/F Levanto Building, 389 Jupiter St., Makati City, Philippines. Visit their Instagram account for more information and to make a reservation.