Wine Road Podcast: What We Did on Our Summer Vacations!

Episode 236: What We Did on Our Summer Vacations!

Wine Road Podcast: Tom Buckley, GM Hotel La Rose

Episode 235: Tom Buckley, GM Hotel La Rose

Drink This with That: Hawaiian

This month we explore what many describe as paradise—Hawaiian Cuisine. Hawaiian cuisine, a vibrant fusion of Asian, American, and Polynesian flavors, offers a unique wine pairing experience.  Hawaiian cuisine flavor profiles range from fresh and tropical as with  poke and laulau; smoky and savory with kalua pig; sweet and spicy in haupia; and bold and umami with loco moco and spam musubi.

Hawaiian Cuisine & Wine Pairing Recommendations

Poke

If you don’t have poke in Hawaii have you even really been there? Poke which means cut, is a traditional Hawaiian dish of diced, marinated raw fish, typically ahi tuna seasoned with sea salt and seaweed. Modern poke bowls often include a base of rice or salad and a variety of toppings including tomato and avocado.

+ Sauvignon Blanc

+ Pinot Grigio

+ Chenin Blanc

+ Riesling

+ Gruner Veltliner

Kalua Pig

Kalua pig is a classic Hawaiian dish that’s slow cooked in an underground oven, called an imu, until it’s tender and flavorful. It’s often served with cabbage, rice, and a side of poi (taro root) at luaus and other Hawaiian celebrations.

+ Tempranillo

+ Grenache

+ Sparkling Rosé

+ Syrah

+ Zinfandel

Loco Moco

Loco moco is a popular Hawaiian comfort food dish made with a juicy hamburger patty, fried egg, and gravy, all served over a bed of rice. This quirky fusion of Asian, American and Ancient Hawaiian cultures is on full display with Loco Moco.

+ Chardonnay

+ Pinot Noir

+ Merlot

+ Syrah

+ Cab Franc

Spam Musubi

If you like sushi and spam, you are in for a treat as Hawaii loves the canned spiced ham known as Spam. The Spam is cut into thick slices and then fried and placed atop rice and wrapped in nori seaweed to make a giant piece of sushi. Try it you’ll like it!

+ Pinot Noir

+ Sparkling Rosé

+ Chenin Blanc

+ Pinot Grigio

+ Grenache

Huli Huli Chicken

Huli Huli Chicken is slow-roasted over hot coals until the chicken falls off the bone. Seasoned with a rub of salt, spices, and pineapple, it’s served with a vinegary sauce that is similar to soy sauce and gives the dish a sweet and sour tang.

+ Reisling

+ Gewurztraminer

+ Albariño

+ Rosé

+ Pinot Noir

Haupia

A staple of the Luau, Haupia is a traditional Hawaiian coconut milk dessert with a pudding texture and a creamy rich coconut flavor that is a delightful end to any meal.

+ Sauvignon Blanc

+ Sparkling Blanc de Blanc

+ Gewurztraminer

+ Moscato

Laulau

Laulau is an ancient traditional Hawaiian dish made with pork, beef, or chicken wrapped in taro leaves and steamed. The taro leaves are discarded before eating but they give the dish a savory quality not unlike that of spinach. It’s hearty and delicious and lends itself to a range of wines depending on the protein used, be it pork, beef , or chicken.

+ Riesling

+ Sparkling Rosé

+ Tempranillo

+ Grenache

+ Pinot Noir

Wine Road Podcast: Spicy Vines owner, Chrystalyn Hackett

 

Episode 234: Spicy Vines owner, Chrystalyn Hackett

Wine Road Podcast: Miro Tcholakov, winemaker at Trentadue Winery

Episode 233: Miro Tcholakov, winemaker at Trentadue Winery

Drink This with That: Spanish Tapas

This month we explore Spanish Tapas. If you’ve ever had the pleasure of “happy hour” in Spain you know the delights of small plates called tapas. Dishes such as Patatas Bravas, Tortilla Española, Boquerones, and Pimentos de Padrón are but a few of the typical foods served. While a selection of green olives, Manchego, jamón ibérico (ham) and white anchovies is all you really need to get in the spirit of tapas, seek out some of the dishes below for a deeper dive into the flavors of Spain. Lighter reds and crisp acid driven whites pair best with most dishes.

Spanish Tapas & Wine Pairing Recommendations

Empanadillas Gallegas

Empanada Gallegas are large savory pies with a crispy flakey outer crust and stuffed with tuna, hard-boiled eggs, and chopped olives, all held together with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic.

+ Albariño

+ Sauvignon Blanc

+ Pinot Grigio

+ Verdejo

Patatas Bravas

Every country seems to have their own style of fried potatoes, and Pasta Bravas the savory, fluffy and piquant cubes of white potato is the Spanish version. It’s a must try tapa dish served with spicy tomato sauce and aioli.

+ Tempranillo

+ Grenache

+ Sparkling Rosé

+ Chardonnay

Boquerones en Vinagre

I love anchovies! You’ll have to fight me to keep them off a pizza, but nothing compares to the taste of Boquerones en Vinagre —mild, delicate, white anchovies fresh from the sea kissed with salt and brine and marinated in vinegar. Yes Please!

+ Sauvignon Blanc

+ Albariño

+ Sparkling Blanc de Blanc

+ Marsanne/Roussanne

Pan-Fried Croquettes

Breaded and fried, Croquettes are like super charged tater-tots. Crunchy on the outside and creamy on the inside these fritters feature a béchamel-based sauce and filled with ham, cheese, or seafood. Wine pairing can depend on the filling, but Sparkling is the best bet for any type.

+ Sparkling Pinot Noir

+ Carignan

+ Syrah

+ Tempranillo

Gambas al Ajillo

Complex, hearty and bursting with rich flavor, Gambas al Ajillo is shrimp sautéed in garlic and olive oil, with a touch of chili and spices. One of the iconic dishes of Spain and a Tapas menu regular. Pro tip: Have some crusty bread alongside to sop up all the juices.

+ Reisling

+ Gewurztraminer

+ Albariño

+ Rosé

Pulpo a la Gallega

A local delicacy, Pulpo a la Gallega is a traditional dish from the region of Galicia. Comprised of octopus, that is typically boiled and served with potatoes, paprika, salt and olive oil. Savory and bright a light chilled red is a great complement to the dish.

+ Rosé

+ Tempranillo

+ Grenache

+ Pinot Noir

Pimentos de Padrón

Padróns are small smooth green peppers, often fried and sprinkled with salt. The smooth skinned Spanish Padróns look similar to the wrinkled skinned Asian Shishitos, but they differ in level of spice with Shishitos being sweeter and milder. If you like games of chance, you’ll enjoy Padrón “pepper roulette”—about 1 in 10 pack a punch with heat equivalent to a jalapeño. Ole!

+ Albariño

+ Chenin Blanc

+ Riesling

+ Gruner Veltliner 

Wine Road Podcast: Recent Adventures along the Wine Road

 

Episode 232: Recent Adventures along the Wine Road