Its collection spans both Old World classics from Europe and expressive New World wines from Latin America and Oceania, allowing newcomers and seasoned collectors alike to explore beyond their favorites.
The first thing that catches your eye at World Cellar isn’t the gleaming wine racks or the state-of-the-art temperature-controlled cellar. It’s knowing that somewhere among its 4,000 bottles are some of the prized wines from businessman Jorge “Nene” L. Araneta’s personal collection.
One bottle I spotted, after a quick trip to his cellar within a cellar, was a 1993 Château Margaux, retailing at about P50,000. I quickly decided it was best admired from a distance, giving it a respectful bow, after expressing an audible “Whoa!”
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At 90, Araneta remains very much involved in the continuing redevelopment of Araneta City, that sizeable mixed-use development in Cubao, where Baby Boomers and Gen-X’ers grew up playing and shopping.
And according to World Cellar consultant CJ Juntereal, the wine space is one of Araneta’s pet projects. Having spent decades building up his own collection, he now wants to encourage Filipinos to appreciate wine—not as a luxury reserved for milestone celebrations, but as something that can be enjoyed every day, by regular folk like you and me.
“He believes wines don’t have to be expensive to be enjoyed,” CJ told The POST.
It’s a refreshing philosophy in a country where many of us still equate good wine with eye-watering prices.
Opened on January 15, World Cellar, tucked inside World Kitchens at Gateway Mall 2 in Cubao, is perhaps one of the most approachable places to begin one’s wine journey. There are some 400 labels available for purchase, many sold at just a modest 15-percent markup from supplier cost, making it dangerously easy to leave with more bottles than originally planned.
Better yet, every Friday at 6 p.m., World Cellar offers Wine 101, a one-hour introductory class that costs just P999.
For that price, guests receive three glasses of wine, a shared appetizer, and, more importantly, enough confidence to stop pretending we know what we’re talking about every time someone hands us a wine list.
(While I’ve been drinking wines for over 30 years, I must admit, I’m only acquainted with a few popular labels, but still uninformed about the rest. So I usually ask the waitstaff or sommelier what he will recommend for that meal or course.)
Our session that evening consisted of a lively Valdo Millesimato Prosecco DOC from Treviso, Italy; a crisp Allan Scott Sauvignon Blanc 2024 from Marlborough, New Zealand; and a fruity Lopez de Haro Tinto 2023 from Rioja, Spain.
Leading the class was in-house sommelier Benedict Tan, who holds a Level 3 certification from the Wine and Spirit Education Trust (WSET). Thankfully, he leaves all traces of wine snobbery at the cellar door.
Instead of intimidating jargon, Ben explains wine in language ordinary drinkers can appreciate. Before long, we found ourselves swirling, sniffing, examining the wine’s color against the light, and taking careful sips—not because we’re trying to impress anyone, but because we’re genuinely beginning to notice differences we perhaps never paid attention to before.
But the biggest takeaway from the evening was discovering just how many wine “rules” are really myths.
For instance, white wine isn’t automatically paired to fish and chicken, nor must red wines always accompany steaks and lamb. Ultimately, Ben says, our own palate should decide, taking into account the overall flavors of the meal rather than rigid pairing rules.
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Then there’s the long-held belief that bottles with deep indentations at the bottom of the bottle—or punts—contain superior wines. Not true. The shape of the bottle is largely a winery’s design preference and says little about what’s inside.
Even screw caps have shed their bad reputation. Increasingly favored by Australian and New Zealand wineries, screw tops not only reduce the need for cork harvesting, but are also believed to preserve freshness better and ensure more consistent aging, says Ben.
It’s the sort of practical information that proves surprisingly useful during dinner parties or business lunches, when everyone suddenly becomes an amateur wine expert.
What I appreciated most, though, was that the class never made beginners feel inadequate. That night, I immediately told a friend who isn’t a wine drinker that she will probably enjoy simply learning why one bottle tastes fruity, while another carries earthy or mineral notes.
World Cellar can accommodate 60 guests, which can be rented for special occasions. Aside from the wine class, regular themed dinners are also held every month, showcasing different wines and cuisines. It’s hoped that these events will encourage people to discover and experience a wide variety of wines, rather than choosing the same “safe” bottle all the time on our dining dates.
After class and receiving our certificates of participation, the evening naturally continued just outside the cellar—at World Kitchens—another Araneta concept that reimagines the familiar food court.
Instead of queuing separately at every stall and paying one vendor after another, diners simply scan a QR code, browse menus from some 15 chef-led kitchens, order whatever catches their fancy, and settle just one bill before leaving.
Thanks to CJ’s recommendations, our table quickly filled with a fragrant Butter Naan served with luscious curry from Prana by chef Rajan Veeranan, delightfully crisp fried chicken from 18 Jade by chef Peng, along with our orders —impeccably fresh sashimi and sushi from Kuro Maguro by chef Masaki Watanabe, and chef Jessie Sincioco’s comforting sisig.
And contrary to misconception, one doesn’t have to break the bank eating at World Kitchens. As with the wines at World Cellar, there are a variety of cuisines and dishes to order, fitting most dining budgets. The best thing is, with the location, it never gets too noisy and annoying like most mall food courts. There are also waitstaff and servers on hand to help us select our dishes.
As we feasted, more wine flowed, while our conversation shifted from food to that week’s political drama. And before we knew it, the dessert counters had already closed. Shucks.
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But then again, it gave us the perfect excuse to come back.
Meanwhile, World Cellar continues to quietly build what Araneta hopes will become a genuine wine culture among Filipinos. Its carefully curated collection spans both Old World classics from Europe and expressive New World wines from Latin America and Oceania, allowing newcomers and seasoned collectors alike to explore beyond their usual favorites.
The cellar itself deserves mention. Designed by Singapore-based AT+Co., with an advanced wine storage system developed by Celsius Equipment of Singapore and Taiwan’s Cellar Solutions, the space is maintained at a cool 16 to 18 degrees Celsius. Together, these teams shaped a setting that feels immersive, relaxed, and elegant, without being snooty.
What’s best about Wine 101 is that it teaches that one need not be a wine connoisseur to appreciate good wines. Sometimes, all it takes is an open mind, a curious palate, good food, and even better, company.
Reservations for Wine 101 classes may be made through World Cellar’s Instagram page. The cellar is located on Level 4 of Gateway Mall 2 in Araneta City, Cubao.
