Archive for Food and Wine
A Wine Dinner with 2 Female French winemakers
Posted by: | CommentsWe were treated to a very invigorating dinner recently at DK Steakhouse, which featured the foods of Chef Jason Miyasaki…..& the wines from TWO visitng, female French winemakers, Catherine Breton & Christine Campadieu. What a treat it was!
Catherine & Pierre own & run an 11 hectare domaine in France’s Loire Valley, with holdings in Vouvray, Chinon & Bourgueil. Amongst a myriad of soil types–gravel, clay, limestone, schist & yellow tufeau, they grow Chenin Blanc & Cabernet Franc. They were certified organic in 1991 & started down the road towards biodynamic in 1994.
a blurb from Winophilia…..03-28-13
Posted by: | Commentshttp://www.winophilia.com/2013/03/25/toughest-food-and-wine-pairings/#more-5388
Roasted Dungeness Crab & Wine 03-10-13
Posted by: | Comments
So….what kind of white wine would we serve with VINO’s simply roasted dungeness crab? (There is chile flakes & therefore some heat).
2010 Cantina Terlan Pinot Bianco
One amazing pairing is this dry, riveting, “bright eyed & bushy” tailed Pinot Bianco from hills of Italy’s Alto Adige. These kinds of wonderfully aromatic white wines, especially those with such crip, refreshing acidity works wonders.
Terlano is a growers’ cooperative (founded in 1893) up in the alpine peaks of south Tyrol, which is the northernmost province of Italy. The soil here is red porphyry (volcanic origin), rich in quartz & feldspar, with a topsoil of coarse silaceous stone & sand.
Braised Lamb Shank & Wine 02-25-13
Posted by: | CommentsAt our VINO restaurant we strive to serve good food….done with a Mediterranean edge. We also want the food to be very wine friendly at the same time.
One of the dishes VINO Chef Keith Endo features on the menu is a Braised Lamb Shank which is served with roasted fingerling potatoes, parsnip puree & root vegetables. This is a dish which works really well with rustic red wines, especially those from the Mediterranean basin.
1995 Domaine Tempier Bandol “Cabassaou”
An Article from Winophilia on Pairing wine with cassoulet 02-19-13
Posted by: | Commentshttp://www.winophilia.com/2013/02/17/wines-with-cassoulet-part-two/#more-5323
Octopus & Wine 02-10-13
Posted by: | CommentsOne of my favorite sea critters to eat is octopus. It has good flavor & such an unusual character, which I much prefer to squid.
The other day a friend dropped off one he had caught which was probably 2 pounds. He had dried it 3/4′s, seasoned only with Hawaiian salt.
Octopus Terrine (red wine & Port) with eggplant caponata & Nalo Farms baby arugula
So, the question is, what kind of wine should we serve?
2011 Virgona Salina Bianco
Braised Chicken & Wine 02-08-13
Posted by: | CommentsVINO Chef Keith Endo has been getting some really good “NO growth hormone…NO antibiotic” chicken lately. Because it is so good, it is now hard for me to eat & appreciate other chicken. Tonight, Keith seared the dark meat first, then braised it with celery, red & green bell peppers, onions & chicken stock. till tender. 
So…..what kind of wine did we serve with it?
2007 Fontodi Chianti Classico Riserva “Vigna del Sorbo”
An article from Winophilia
Posted by: | Commentshttp://www.winophilia.com/2012/12/14/late-harvest-wines-for-your-holiday-spreads/#more-5137
3 CF white wines from Germany
Posted by: | CommentsIn case you didn’t know, my partner DK & I have 8 restaurants here in Hawaii. 5 of them feature contemporary Asian foods. Because of that, we went out & created THREE German white wines which would better work with our foods. One is dry…..one is medium dry & the other slightly sweet, fruity & lower in alcohol. Each one is from a different winegrowing region & features a different star winemaker. For me, it really is like a “dream” team.
CF Muller Thurgau DRY ”Eurasia”
An Article from Winophilia
Posted by: | Commentshttp://www.winophilia.com/2012/11/10/pairing-wine-with-mushrooms/#more-5041
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