Prosecco is perfection
Markets / I’m a bubbly type of person. I adore bubbles. That’s why I have been promoting prosecco for years, and my dream of Prosecco as a dominant presence is here. Hawai’i consumes more prosecco per capita than anywhere in the United States, even the West Coast. One [still] reticent market is the sushi bar. The Japanese are conservative and it’s a stretch to introduce prosecco into their sushi bars. It’s a pity because women are overlooked–they don’t want to drink heavy beers or sake, which is astronomical in its alcoholic content. I would love to see prosecco in every restaurant.
People in Hawai’i need to educate themselves about wine and food. Wine is an accompaniment to food–if you don’t understand food you can’t possibly understand wine. If you enter a wine store and ask someone behind a counter if they cook and they don’t, flee and find another wine store.
Hawai’i is inspired by Asian food, which is light, yet still people feel they need to drink the big, boisterous, heavy red wines to be considered an erudite wine drinker. This is so far from the truth. These big red wines are just not compatible with our cuisine. Prosecco on the other hand is delightful. It looks exquisite and classy in a flute and it doesn’t weigh you down.
Prosecco is perfection–imagine an Italian sparkling wine that has the flexibility of the Italians. If you are a businessman in Italy you may drink prosecco at 10am and then again at noon and then again in the afternoon. It is the businessman’s break.
My second philosophy is about embracing the ros. A chilled, dry ros stylistically suits the lightness of Asian culinary. There are so many wonderful ross. Yet, people see pink and immediately shy away because they don’t want to be categorized in the “white zin” school–it’s so funny. So there you have it–the myths and misperceptions behind prosecco and ros. Also–try Spanish wine. It is sensuous on the palate and optimum for its value.
Check this wine list
Neighborhood wine shops–charming, quirky and individual, independently owned, stocked with great bottles, foods and gifts–are the go-to spots for tastings. They’re also a great resource if you’re looking to pair your dinner party dishes with just the right varietals. In recent years, a few newcomers have caught our eye:
NASR Wine Co.
31 N. Pauahi Street 535- 9463 [hasrwineco.com]
The People’s Wine Shop
1136 South King St. 593-7887 [thepeopleswineshop.com]
Shiroma’s Wine and More
98-1277 Ka’ahumanu Street 487-7926 [swamwine.com]
Simply Grape
841 Bishop St., Ste 153 447-9000 [simplygrape.net]
Wine by Numbers
Waipi’o Gentry
94-1235 Ka Uka Boulevard, B
671-1120
The Wine Stop
1809 South King St.
946-3707 [www.thewinestophawaii.com]
Ko Kakou Kokua
Abdul Karriaper, long-time produce manager, gives the run-down on Kokua Market’s unbeatably fresh produce: the Haas avocados from Kona are a veritable value at $1.69 per pound for coop members and $1.79 for the walk-in. The Haas you find elsewhere are from California and $2.49 per pound. Other sumptuous finds are the curly kale, collard greens and dandelions–all from local farms and people’s backyards. Abdul greets customers and feeds a blonde baby with organic dried bananas. Another customer, a regular married to a famous artist on O’ahu, piles her cart with a plethora of leafy greens. “If the cart came in organic, she would get it,” laughs Abdul.
2643 South King Street 941-1922
Doin’ it Greek style
The Greek culture has been producing wines and cheeses for thousands of years, so they must be doing something right. To discover the culinary secrets of Greece, go to Oliver, Chef Savas Mojarrad’s specialty food store next to his fabulous Olive Tree Cafe. Pick up a wine that comes with its own tongue-twisting entertainment on the label: try a moschofilero, an agiorghitiko, or even an assyrtiko. For those with tender tummies, Oliver offers goat and sheep cheeses, which are easier on the stomach than regular moo-cow milk.
next to Olive Tree Cafe 4614 Klauea Ave. 737-6226
What would Old MacDonald do?
Grow your own, sustain the community, eat organic and sell your wares. Though if you don’t have the time or resources to grow green onions on your homestead or in the patch of grass by the parking lot, you can e-i-e-i-o all the way to any of the farmers’ markets below to buy locally grown avocados, papayas, sweet corn, flowers and more.
Kailua Night Farmers Market
Thursdays 5–7:30pm, behind Longs on Kailua Rd.
KCC Farmers’ Market
Saturdays 7:30–11am, 4303 Diamond Head Rd.
Mililani Farmers’ Market
Sundays 8–11am, Mililani High School Parking Lot, 95-1200 Meheula Parkway
Wai’anae Farmers’ Market
Makaha Resort & Golf Club, first and third Saturdays, 7:30–11am starting 6/21 (accepts food stamps), 848-2074 for interested vendors
More info: [hfbf.org]
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