THE GOCHISO GOURMET: Any Riesling to attend a wine tasting

OK, so I borrowed that line from John I., the resident punster of Vino. But about a month ago, Kevin Toyama, lead sommelier at the Halekulani (2199 Kalia Road, Honolulu) arranged a wine dinner featuring German wines imported by Rudi Wiest of Cellar International and included Dr. Marcel Tyrell from Karthauserhof, Marcel von den Benken […]

THE GOCHISO GOURMET: Chardonnay by the gallon

Last month, Chuck Furuya arranged a blind tasting of chardonnay at Vino Italian Tapas and Wine Bar (500 Ala Moana Blvd., Restaurant Row, Honolulu), mainly for several vintners who were in town for The Kahala Hotel and Resort’s For The Love of Wine Festival. The instructions were simple: Bring one bottle of chardonnay per person, […]

THE GOCHISO GOURMET: Affordable summer sippers

About a month ago, the San Francisco Chronicle highlighted an article entitled “20 World-Class Wines You Should Know, All $20 Or Less,” which got me thinking: “I can also do a list of affordable wines”… Of course, the pockets of the Gochiso Gourmet don’t run as deep as the Chronicle or Hearst Communications, so here’s […]

THE GOCHISO GOURMET: The Pig and the Lady

I first heard of this “restaurant” from one of the 50th’s original food bloggers, Reid of Ono Kine Grindz. I use the term “restaurant” lightly as The Pig and the Lady is a “pop-up” restaurant, meaning they utilize the space of a pre-existing restaurant during its off hours. This concept is not new, pop-up restaurants […]

THE GOCHISO GOURMET: Small bubbles from the small guys

In the vast world of sparkling wine, one name stands out above the rest: Champagne. This uniquely French product (remember that unless it’s produced in the Champagne region of northern France, it can’t be called Champagne) always conjures memories of celebrations and conviviality. Whether you enjoy the less costly non-vintage versions from Moet Chandon, Roederer […]

THE GOCHISO GOURMET: Sukoshi bit of vino rosso

Yes, I’m aware that I’m mixing cultures with that title but that’s exactly what I had, a little bit of red wine. And since it was vino rosso that means it was a little bit of Italian red wine. There were quite a few bottles poured but we all received just a taster’s portion — […]

THE GOCHISO GOURMET: A White Wine for All Palates

I’m not sure if there’s still this wine backlash going on; ABC or “Anything But Chardonnay,” or this rejection of Chardonnay by up-and-coming wine enthusiasts. It may have started when the trend was to produce massive, palate-coating, maximum-extracted and concentrated Chardonnays that you needed a spoon to “eat” more than sip. Wines so big that […]

THE GOCHISO GOURMET: Cooking with sour wine

No, this is not the wine in Mylar bags sold in cardboard boxes. That wine was meant to taste that way. This is the product that comes from wine (or vin in French) that has naturally soured (aigre, again in French) to make vin-aigre — that is, vinegar. It can happen naturally in wine that […]

THE GOCHISO GOURMET: Wearing Wool in Sahara

Sipping a glass of full-bodied red wine like Cabernet Sauvignon, Syrah or Zinfandel pretty much feels like wearing wool in the dead of summer — on the palate at least. And unless it’s an evening barbecue (after the sun has set), a nice Syrah or Zinfandel isn’t very appealing even with the best smoked meats […]

THE GOCHISO GOURMET: Distilled Wine … and Other Distillates

Distilled wine? Is that like distilled water? Like wine in its purest form without any minerals? Well, not exactly. It’s more like brandy… well, it is brandy. Or if it’s produced in the Cognac region of France, it’s Cognac. You mean the French distill perfectly good wine just to make brandy? Well, actually the initial […]

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