This Women’s History Month, I would like to highlight winemaker Justine Osilla of Kabayan Wines.
Among the more than 4,200 wineries dotting the Californian landscape, only (a notable yet modest) 14% boast female winemakers at their helm. This statistic not only highlights the growing presence of women in a traditionally male-dominated field, but also underscores the gradual shift towards gender diversity within the viticultural realm of California.
As stated by Kabayan Wines, “Kabayan” is a word in the Filipino language that embodies community. It’s a way to address fellow Filipinos, loosely translated as “my people”. With Kabayan Wines, they want you to know you are their people, too.
Raised in a traditional Filipino household where success was narrowly defined within the medical field, Justine Osilla charted an unconventional path that led her to the heart of California’s wine country. With a childhood steeped in the culture of wine, from family tables to explorations of Napa Valley and Paso Robles, she veered from a predestined medical career to embrace her true passion. Her academic journey in Enology at Fresno State, enriched by eight years of diverse experience spanning vineyard operations, winemaking internships, and roles in hospitality, marketing, and wine buying, has deepened her expertise and love for the art of winemaking. Despite initial skepticism, Justine’s unwavering dedication and her ability to share her passion inclusively have ultimately brought her family around, celebrating her success in the world of wine.
Kabayan Wines is passionately committed to uniting communities by sharing the rich tapestry of Filipino culture through exceptional wine. Crafted for enjoyment both solo and paired with beloved traditional dishes, their wines are a toast to togetherness and cultural sharing.
My childhood was similar to many who were born in the United States, with immigrant parents trying to find their footing on a new land—a delicate balance between assimilating into American culture while trying to preserve the rich heritage of their roots. Striving to ease our integration while ensuring we never lost touch with our background, they expressed their love through the traditional foods of their homeland, inadvertently giving us the equally loved and loathed “stinky” lunch box experience—a rite of passage humorously captured by Joseph Hernandez in this article. What once might have caused embarrassment has, with time and maturity, become a cherished aspect of my identity.
Fast forward to my years working with wine, from the buzz of restaurant service to the complexities of distribution, it has been a thrilling exploration of how different wines can transform the dining experience. Learning to pair wines has been as exhilarating as it is daunting, especially when conventional resources often stick to traditionally-seen pairings like Cabernet Sauvignon with steak, Chardonnay with lobster, or Champagne with caviar. As a lover and enthusiast of Filipino cuisine, I’ve grappled with the task of matching its vibrant and nuanced flavors to wine, especially when a good portion of Filipino food is rich in vinegar and citrus. I wanted something to go with my fried lumpia, my savory adobo, with my extra tart sinigang. I often found myself frustrated with the simplistic suggestion to “just pair it with beer and call it a day.” This challenge isn’t unique to me though; wine enthusiasts I’ve met from various backgrounds share similar struggles, seeking wine and resources that venture beyond the familiar realms of salt and butter to embrace the complexity of spice, sourness, and umami.
Today, while the wine world has begun to embrace more diversity, the quest to seamlessly pair wine with Filipino food remains an exhilarating challenge, pushing the boundaries of traditional wine pairing guides. When I first discovered Kabayan Wines, not only was I thrilled to see the representation, I was eager to share it with those who were met with the same challenges of pairing wines with purportedly “complex” food.
The term “Kabayan” symbolizes community and kinship. I feel there is such joy and camaraderie that flourishes when we each share a piece of ourselves. This is not just about pairing wine specifically with Filipino food (even though I’m excited to do that!)—it’s also about the new family we forge through the exchange of our cultures—my opportunity to share the richness of my heritage with you, and your chance to share yours with me. This exchange creates a sense of interconnectedness that enriches our collective experience. The concept invites us to celebrate the diversity of our backgrounds, weaving a connection that transcends the boundaries of taste and tradition, fostering a universal bond over the shared love of wine and culture.
The 2022 vintage of Mourvèdre marked the debut of Kabayan Wines, heralding a new chapter for Osilla. Now, with a vision that stretches far beyond her early inspirations, Osilla is rapidly scaling up, increasing production sixfold from that initial release! This expansion reflects not just growth in volume, but a deepening of her commitment to sharing the essence of wine with a wider audience.
Together, let’s raise a glass to the fusion of flavors and friendships, embarking on a culinary adventure that transcends borders and brings hearts closer, one sip at a time.
If you are interested and would like to know if Kabayan Wines ship to your state, reach out to:
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