Tuesday night we attended (yet another) wine dinner on the Big Island’s Kohala Coast.
Sansei Restaurant was packed!! The entire front was full of visitors…and the back room? Full of “winos” enjoying some incredible food paired with wine from Forman and Emmolo.
The Seared Tombu Roll Up Truffle Ponzu appetizer was unreal. I’m a huge fan of truffle, you can put it on just about anything and I’m a #happyBIC, but on tombo? Awesome! And the Forman Chardonnay was French-style, crisp, clean, and not oaky – a perfect compliment to the pupus and the only style of Chardonnay I can personally gulp down. Delicious!
Sansei’s Chef is actually the brother of the Brown’s Beach House Chef, Stephen Rouelle, and it’s evident their food and wine pairing skills are in synch. Perhaps we’ll have a wine pairing “taste-off” one of these days? Without a doubt, that’s an event I would attend, as both of these chefs are doing an outstanding job using local, fresh, and organic ingredients and expertly pairing them with wines from CA.
Marisa Kagan, RA
April 7, 2012
Pairing wine with food is an art and this meal sounds like a masterpiece!!
Marisa Kagan, RA
April 7, 2012
Pairing wine with food is an art and this meal sounds like a masterpiece!!