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WHAT'S HAPPENING IN VINO?
Master Sommelier Chuck Furuya has a blog full of information and insight into the world of wine

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For restaurant reservations call 524-8466 or visit out website at https://vinohawaii.com/
Email Ann at ataketa@dkrestaurants.com for all event reservations

VINO will be closed on Thursday, July 4th

Ultimate BYOB Dinner
Sunday, June 30th  5pm

The sixth BYOB dinner of 2019—a chance to bring one of your gems out of the cellar and SHARE.  VINO Chef Keith Endo has created an interesting and wine friendly menu specifically for BIG time wines.  To me, that is one of the true great pleasures of wine, sharing a great bottle or two with people who appreciate it.  We will start the dinner at 5:00 pm. start early, end early.  Our BYOB dinners have become so popular, book early so you don’t miss out on this month’s menu!  Here is the menu and suggested wine pairings, so you can start planning. Should be lots of fun and a way to meet new wine friends!
 
trio of antipasti
Crispy Mozzarella  olive oil cured tomatoes & pesto
Pan Seared Bacon Wrapped Bristol Bay Scallop  pancetta vinaigrette
Baked Eggplant Parmesan  San Marzano tomatoes & pecorino
 
BYOB WINE RECOMMENDATIONS:  mineral driven white wines—Sella & Mosca Vermentino de Sardegna; Skouras “Zoe” WHITE; Valle Isarco Kerner; Fillaboa Albarino from Spain; Rudolf Furst Muller Thurgau “Pur Mineral” from Franconia, Germany; Virgona Salina Bianco; Caravaglio Malvasia “Salina”; Palmina Malvasia; Cantine Terlan Pinot Bianco; Casale del Giglio Biancolella; Sigalas Assyrtiko; Hans Wirsching Sylvaner DRY; Bregeon “Gorges” or medium dry to dry German Riesling.
 
second course
Braised Pork Cheeks
fresh linguine, broccoli rabe, Dijon aioli & chimichurri
 
BYOB WINE RECOMMENDATIONS—rustic, hearty “country” Mediterranean red wines—Valpane “Rosa Ruske”; Valpane Barbera del Monferrato”; A & G Fantino Barbera d’Alba; Nanfro Frappato; Planeta Frappato; DeConciliis “Bacio Il Cielo”; Marisa Cuomo Furore Rosso; Scarpone Montepulciano d’Abruzzo; Sesti Rosso di Montalcino; Leon Barral Faugeres; Maxime Magnon “Rozeta”; Tempier Bandol; Terrebrune Bandol; Tour de Bon Bandol; Clos Pissarra “El Ramon”; Jose Palacios Bierzo; Anfosso Rossese di Dolceacqua; Skouras “Zoe” RED; Casa alle Vacche Chianti “Colli Senesi”; Folk Machine “Parts & Labor”; Neyers “Sage Canyon Cuvee”; Palmina Dolcetto
 
entrée
Marinated Skirt Steak
roasted fingerling potatoes, balsamic onions, romesco sauce & arugula

 
BYOB WINE RECOMMENDATIONS:  Several of you asked to have a dish which you can pair with bigger bodied red wines.  This is that dish.   Time for Big Red!

Dessert
Bing Cherry Crostada
crème anglaise & Lappert’s vanilla bean ice cream
 
$52 a person (not including tax or gratuity)  
 
By Reservations only
Please call….524-8466 or email Ann at  ataketa@dkrestaurants.com
”Fresh Oysters”  Tuesday, July 2nd

What would you drink with fresh oyster?  It is still oyster season in the Pacific Northwest, so it’s time to do it again!   VINO Chef Keith Endo has a really cool connection to get some really fresh, succulent oysters.   
 
Raw—poke style
ogo, Maui onion, aioli, yuzu, chili pepper water & jalapeno
 
First come first serve.
This is in addition to our regular VINO menu
WINE & FOOD WORKSHOP
Sunday, July 7th 
 
Please don’t feel you needed to have attended any previous tastings.
 
In addition to Wine 101,  we offer a Wine & Food Workshop class to further understand the  world of food and wine.
 
For this one, we will be tasting two trios of wine, looking to explore the differences between fruit driven, oak driven and earth/mineral driven and we have some fabulous, new “discoveries” to show you.  One set will feature interesting, food friendly white wines from around the Mediterranean basin and the other set will feature a trio of delicious NEW World red wines.  We will serve a small food tidbit with each trio which will hopefully shed a different light on each wine on how it interacts with food.  Yes, this is another learning opportunity!
 
$25 a person (not including tax or gratuity)
 
Please note—the last time, these classes sell out fast, so please act quickly.
 
In addition, tasting participants will receive a 25% discount on our regular VINO menu items from 5:30 to 6:30pm, right after the tasting, to make sure you get something in your stomach before leaving.  This tasting will be by reservation only.  Please call….524-8466 or email Ann at ataketa@dkrestaurants.co
”Roasted Cracked Crab”   
Sunday, July 7th
 
We have had soooooo many requests, so here it is again!  We will again be offering the VINO Roasted Cracked Dungeness Crab created by VINO Chef Keith Endo!  As is the case on these kinds of nights, this special will be on a first come, first serve basis so come early!  OR, preorder when you make your reservations.
 
Roasted Cracked Crab
roasted with brown butter, chili flakes and basil

We will also be serving VINO’s regular menu as well.
 “Pizza Night” Tuesday, July 9th
When we reopened VINO in this new location, we installed a 650 degree pizza oven. It really does make our bread and pizza taste so much better! We also have a new dough mix that we absolutely love. On this night, we feature a couple of Chef Keith’s new pizzas. The specials will be on a first come, first serve basis so come early!
 
Chorizo
arugula & brie cheese
 
Calabrese Salumi

 goat cheese & red peppers
These specials will be in addition to our regular VINO menu
“Tajima Beef” 
Wednesday, July 10th
Steak lovers—pay attention!   In the world of steaks, Tajima Wagyu is one of the top echelon because of its prized marbling. 
What a tasty, unforgettable piece of meat!  Tajima is located in the northern sector of the mountainous Hyogo Prefecture near the sea.  Their prized cows are used for crossbreeding, whose genes have resulted in other iconic breeds such as Kobe, Omi & Matsusaka.  Chef Keith will be featuring this incredible steak on this night.  You don’t want to miss out on this opportunity!
 
Grilled 8oz Tajima Wagyu Ribeye- $26.95
roasted potatoes, asparagus & red wine demi
 
steaks by reservation only
 
This is in addition to our regular VINO menu
“A Quartet of French Rosé”   
Thursday, July 11th 6pm
Rosé wines are totally happening across the world and summer is time to enjoy these delicious, food friendly pink wines.  I always try to keep in mind that not all pink wines are created of equal quality so, like with all wine categories, there are some good and some not so good.  Here are four from France which we feel are standouts!  Produced from different grape varieties, grown in different terroirs and microclimates.  Each are so unique AND really good!  Don’t miss out! 
 
2017 Ravaille Ermitage du Pic St Loup Rosé
While we have avid fans of this family owned and run estate for quite some time, the 2016 was really quite a breakthrough vintage for their Pic St Loup Rosé.  In short, it was terrific.  Since then, we have been patiently waiting for the 2017 to come in, after a visit & talking story with Pierre Ravaille last November.  He noted the 2017 was that much more interesting.  So, here is it is.  40% Syrah, 30% Mourvèdre, 20% Grenache, 10% Cinsault from their higher-altitude vineyard slopes whose soils vary between the dominant marly limestone and dolomite, to red and white clay, to sand, schist, and round galets.  It has finally arrived & ready to go.
 
2017 Yves Leccia Patrimonio Rosé “E Croce”
From the remote, wild, mountainous Patrimonio appellation of northern Corsica.  E Croce is a special parcel—a thin layer of chalky soils on a deep, solid bedrock of schist.  80% Niellucciu & 20% Grenache.  This is more like liquid rock done with a stylish, more Burgundian touch, especially in comparison to their peers.
 
2017 Gros ‘Noré Bandol Rosé
While Domaine Tempier is the most famous of the rosés of Bandol, one could easily make a case that, since the 2015 vintage, both Gros ‘Noré & Terrebrune are certainly in the running for the top spot.   54% Mourvedre, 19% Grenache, 25% Cinsault & 2% Clairette.  65% direct press & 35% maceration with NO Malolactic. Definitely a  show stopper.
 
2017 Château de Trinquevedel Tavel Rosé
A very hearty, masculine, VERY savory, historic rosé from the southern Rhone Valley of France. (This is in fact the only southern Rhone cru which only allows its rosé wines as AOC!)  The AOC was granted in 1936, the first year of such recognition by the government.  This four generation run estate’s stony, terraced vineyards have similar soils to that found in Chateauneuf-du-Pape—sand with a mixture of galets stones everywhere.  This accounts for the masculinity, power and intense concentration of the wine.  It took me a long time to really understand this appellation & its wines.  I would say, if you were to close your eyes when tasting it, you would surmise this to be a red wine. It really is all about savoriness & the 2017 is really glorious.
 
There you have it,  four sensational wines.
$29 a person (not including tax or gratuity).
By Reservations only….524-8466 or email Ann at ataketa@dkrestaurants.com
“Foie Gras Night”
Sunday, July 14th
We used to feature Hudson Valley foie gras at VINO for many years.  It has been a “fine cuisine” staple for as far back as I can remember.  We, however, decided to swap it out with some of our “new looks”.  Since then, we have weekly requests, when will you be offering foie gras again?  This is THE night and here are Chef Keith’s latest specials!

Pan Seared Hudson Valley Foie Gras
poached pears & port wine reduction
 
House-made Pappardelle
 shredded duck confit, Ali’i mushrooms
& foie gras demi
 
These specials will be in addition to our regular VINO menu and nightly specials and will be on a first come, first serve basis, so come early!
Home-Made Pasta Night”
Tuesday, July 16th
Chef Keith makes his own fresh pastas and each are terrific in their own way…here are his latest specials!  We do these “specials” nights to show diners and our regular guests, our new looks, just to stir the creative pot now and then.
Fresh Linguine
pan seared jumbo prawns, roasted Roma tomatoes,
Genovese pesto & toasted almonds
 
House-made Cavatelli
shredded braised short rib & OK Poultry egg
 
These specials will be in addition to our regular VINO menu and nightly specials and will be on a first come, first serve basis, so come early!
“A Quartet of Malvasia White Wines”   
Thursday, July 18th 6pm
 
Until quite recently, the Malvasia grape variety was reputed as the most widely planted white grape in the world.  That’s so interesting, as how many eye catching ones have you recalled ever running across?  We, at VINO, are and have been intrigued at finding really good ones, as they can work such unique magic and dynamics when paired with the right kind of foods.  Yes, it can be quite the experience, which is why we keep searching and will keep on.  Here are four that will show you what this much maligned grape variety is capable of.  I think these are wines you will remember for a long time, if you attend this tasting.  They are that unique.
 
2014 Palmina Malvasia “Larner Vineyard”
This was one of the first compelling Malvasia driven white wine bottlings we have had out of California, although a much earlier vintage.  The grapes come from the highly revered Larner Vineyard located in the Ballard Lane niche of the Santa Barbara wine country and if my memory serves me correctly, I recall there were only two or so rows of this vine planted there.  We love this wine’s wonderfully exotic, mesmerizing perfume done with such purity, minerality, seamlessness and uplifting personality.  It beckons Mediterranean inspired seafood and vegetable dishes.
 
2017 Birichino Malvasia Bianca “Pétulant Naturel”
As far as I know, this is only the 2nd commercial vintage of this wonderful discovery produced from Monterey grown Malvasia grapes and fermented dry.  They then add more unfermented juice to the wine causing a refermentation.  This is a very unusual take off on an ancient sparkling wine method, which some say pre-dates Champagne.  This wine is meant to be enjoyed, especially well chilled--a thirst quencher, completely refreshing fizzy, food friendly quaffer, not some serious trophy wine.
 
2016 Caravaglio Malvasia Secco “Salina”
We just wanted to show tasters a completely different slant on what this grape variety can be.  This one is grown on the island of Salina, located just north of Sicily.  The soils are mostly volcanic in origin, so the wine has a strong sense of stoniness.  The vineyards gaze upon the sea, it is so close, which I would say is partially why the finished wine has salinity…..all with the lime blossom and crazy aromatic perfume of the Malvasia grape variety in its core.  There are only eight or nine producers of wine on this small island.  This family has been doing their thing for over 500 years.
 
2015 Vignai da Duline Malvasia Istriana “Chroma Integral
One of the most profound renditions of this grape variety and grown high up in the hills of Friuli, by an uber-naturally minded couple.  Yes, they live au naturale as a lifestyle.  This is the most intriguing of their highly sought after, though very limited wine portfolio.  AND in 2015 they hit the sweet spot, I am a believer!   Here is your chance to try it.
 
There you have it,  four sensational wines.
 
$31 a person (not including tax or gratuity).
By Reservations only….524-8466 or email Ann at ataketa@dkrestaurants.com
WINE 101
Sunday, July 21st 4:30 pm
Here is your chance for to sit down and taste wines with me, sharing and hopefully learning a thing or two along the way.  Classes will start promptly at 4:30 pm.  This class will help you learn about wines for home use! 
 
Theme:  “Indigenous Mediterranean Grapes”
 
We will pour TWO trios of wines (one red and one white), each featuring grape varieties indigenous to their countries and each will be delicious, lighter, wonderfully food friendly and certainly gulpable and furthermore, each is from a top quality producer and from a different region.  Our goal is explore and better grasp wines from that neck of the planet, which we feel is important for home use, especially at the dinner table with home cooked meals.  Should be fun!  We have worked hard to get these wines and we want to share them to help you see what’s out there. Good ones like are not easy to come by.  I also think these side by side tastings will be very fun and quite insightful---with and without foods.
 
$25 a person (not including tax or gratuity)
 
Please note—these classes fill up quickly, so book early
 
In addition, tasting participants will receive a 25% discount on our regular VINO menu items from 5:30 to 6:30 pm, right after the tasting, to make sure you get something in your stomach before leaving.  This tasting will be by reservation only.  Please call….524-8466 or email Ann at ataketa@dkrestaurants.com
“Cioppino Night”
Sunday, July 21st
Cioppino is one of the iconic, “must have” seafood specialties of San Francisco’s Fisherman’s Wharf.  It is a hearty, flavorful “crab stew” which initially fed the fisherman of the area, but later became the Wharf’s signature dish to have.  If one reads the cookbooks, Nonna Rose Alioto (of Alioto’s Restaurant) is credited for creating this iconic dish. In short, it is the culinary bomb and over the years we would stop by this historic, legendary Wharf eaterie whenever we were in the City to relish every single morsel, it is that good!   While it may be messy to eat, Cioppino, classically done, is so savory and joyously satisfying. This is THE night when Chef Keith’s does his take on this all time classic!
 
Cioppino
dungeness crab, shrimp, clams, scallop, San Marzano tomatoes & basil chimichurri
 
This special will be in addition to our regular VINO menu and nightly specials and will be on a first come, first serve basis, so come early!  Or, better yet, when you make your reservation, reserve an order or two for your party.
“Mushroom Night”
Tuesday,  July 23rd
Some really cool, wild mushrooms are still in season.  Imagine fresh mushrooms, grown on the Big Island and “Small Kine Farms” in Waimanalo!  
Chef Keith Endo has created two mushroom specials on this night and not only will they be good, they will also be wine friendly.
 
Wild Mushroom Pizza
garlic cream, truffle oil & braised leeks
 

Oven Roasted Crimini Mushrooms
roasted garlic demi, OK Poultry egg & pecorino
 
These specials will be in addition to our regular VINO menu and nightly specials and will be on a first come, first serve basis, so come early!
”Prime Rib Night”  Wednesday, July 24th  
Meat lovers—pay attention!   A few years back, our restaurant group set out to find a top quality steak to offer at our restaurants, especially centered on DK Steakhouse.  After many side by side blind tastings, we all wholeheartedly agreed on the “King’s Natural” steak.  It really is a good piece of (no growth hormone/no antibiotics) beef and one we are proud to serve.   The name has since changed to “Nature’s Natural” and the quality is still there!  VINO Chef Keith Endo decided—“let’s do a promotional to encourage people to come in and try its quality.”  Chef Keith decided to showcase a different preparation—Prime Rib.  This is really good prime rib and worth checking out.
 
8oz Nature’s Natural” Prime Rib - $19.95
smash potatoes, Swiss chardand& red wine demi
 
 while supplies last, come early or reserve your Prime Rib with your reservation to be sure you are able to get the deal.
 
This is in addition to our regular VINO menu
“A Quartet of Spanish “Country” Wines” 
Thursday, July 25th 6pm
We continue our search for interesting good wines from different wine growing regions, especially those countries serving Mediterranean inspired foods.  This night, we take a look at four very unique and interesting, “country” styled wines from Spain.  Come on be adventuresome.  These wines are worth checking out.
 
2014 Jose Antonio Garica Bierzo “Unculin”
Here is a wine from one of the New Age winemakers ushering his appellation into the modern era of wines.
Unculín is a fresh, vin de soif style Bierzo (the appellation) Mencía (the grape variety) which offers an antidote to over-blown, internationally-styled wines previously made in the region. Jose’s mineral Unculín echoes the forgotten traditions of the Bierzo region while pushing the envelope”.
 
2018 Amerztoi Getariako Txakolina
On our last trip to San Sebastián, Spain, we were in awe of the sheer plentitude of regional tapas available.  There were so many to choose from and each small eatery had their own specialties.  What even made it more memorable was washing down the morsels with glasses of well chilled Txakoli, a fizzy, lively, remarkably light and completely refreshing local Basque specialty produced from the Hondarrabi Zuri grape variety.  Here is one for you to better understand how Txakoli adds to the pure enjoyment of the whole dining scene there.
 
2015 Botani Moscatel Old Vines”
This is old vine Moscatel de Alejandría  is grown on  the very steep, rocky, slate & quartz soiled hillsides of Sierra de Málaga and was planted in 1946, 1968 and 1975.  Yes, yet another dry, aromatic white wine, done with a more masculine, virile touch.

"Botani Moscatel was chosen in 2016 by Robert Parker as one of the three best wines of the world with best value for money
 
BLIND WINE
We have at least three to choose from and chasing another for the 4th spot.  We will announce this selection as we get closer.
 
There you have it,  four sensational wines.
 
$25 a person (not including tax or gratuity).
By Reservations only….524-8466 or email Ann at ataketa@dkrestaurants.com

 
Ultimate BYOB Dinner
Sunday, July 28th  5pm

The seventh BYOB dinner of 2019—a chance to bring one of your gems out of the cellar and SHARE.  VINO Chef Keith Endo has created an interesting and wine friendly menu specifically for BIG time wines.  To me, that is one of the true great pleasures of wine, sharing a great bottle or two with people who appreciate it.  We will start the dinner at 5:00 pm. start early, end early.  Our BYOB dinners have become so popular, book early so you don’t miss out on this month’s menu!   Here is the menu and suggested wine pairings, so you can start planning. Should be lots of fun and a way to meet new wine friends!
 
trio of antipasti
Blistered Sugar Snap Peas  pancetta & chili pepper water
Slow Cooked Pork Belly  cumin aioli & pickled red cabbage
Charred Broccoli  konbu aioli & diced Granny Smith apples
 
BYOB WINE RECOMMENDATIONS:  mineral driven white wines—Skouras “Zoe” WHITE; Valle Isarco Kerner; Fillaboa Albarino from Spain; Rudolf Furst Muller Thurgau “Pur Mineral” from Franconia, Germany; Virgona Cantine Terlan Pinot Bianco; Hans Wirsching Sylvaner DRY; Bregeon “Gorges” or medium dry to dry German Riesling. OR one could do light, ethereal, uplifting Rose wines—Marquiliani; Birichino Vin Gris or Bouvier Marsannay Rose.
 
second course
Slow Roasted Organic Herbed Chicken
Yukon Gold potatoes, Swiss chard & lemon jus
 
BYOB WINE RECOMMENDATIONS—Neyers Carignane or “Sage Canyon”; Folk Machine “Parts & Labor”; Palmina Dolcetto; Vinci “Rafalot”; more uplifting, earth driven Californian Pinot Noir—Costa de Oro; Melville “Estate”; Au Bon Climat “La Bauge Au-dessus”; medium bodied Italian Sangiovese—La Mozza Morellino di Scansano “Il Perazzi” or Casa alle Vacche Chianti “Colli Senesi”; Sassotondo Ciliegiolo; 2014 Jose Antonio Garica Bierzo “Unculin”; Chateau des Deux Rocs Cabrieres; Chateau d’Aupilhac “Le Carignan”
 
entrée
Homemade Pappardelle
oxtail ragu, OK Poultry egg & garlic bread crumbs
 
BYOB WINE RECOMMENDATIONS:  rustic, hearty “country” Mediterranean red wines— Tempier Bandol; Terrebrune Bandol; Tour de Bon Bandol;  Guido Porro “Camilu”; Vietti “Perbacco”; Clos La Coutale Cahors; Marisa Cuomo Furore; Planeta Frappato; Sesti “Monteleccio”; Anfosso Rossese di Dolceacqua; Neyers Mourvedre; Californian Zinfandel—Scherrer; Neyers or Edmeades “Mendocino”; Scarpone Montepulciano d’Abruzzo; Sucette Grenache; La Tour Vieille Collioure “La Pinede”; Roquete Chateauneuf-du-Pape “Piedling”; Durban Gigondas; Sang des Cailloux Vacqueyras; Tintero Barbaresco  OR one could do DRY, masculine, heady Rose wines—Linne Calodo Rose, Trinquevedel Tavel Rose; Bandol Rose, Arretxea Irouleguy Rose.
 
Dessert
Strawberry Guava Short Cake
guava puree & La Gelateria strawberry gelato
 
$52 a person (not including tax or gratuity)  
 
By Reservations only
Please call….524-8466 or email Ann at  ataketa@dkrestaurants.com
“Kona Cold Lobster” 
Tuesday, July 30th
What is the Kona Cold lobster?  This is a project over on the Big Island of Hawaii at what is called the NELHA facility.  
 
Live lobsters are selected for air shipment, packed dry with gel refrigerant and loaded into insulated containers for a 36 hour out of water flight.  Upon arrival in Kona, lobsters are rejuvenated in cold 43 degree F pathogen free seawater. This is pumped up from 2000 feet below sea level through the NELHA 40” diameter pipeline”. 
 
This gives the lobsters an opportunity to rejuvenate from their travel, before they are sold.  Yes, there is a difference in quality.  Chef Keith will feature two specials using the Kona Cold lobster for you to try.  Come early!
 
Lobster Mac & Cheese
sharp Tillamook cheddar, truffle oil & mudica breadcrumbs
 
Lobster Lasagne
house made ricotta cheese, San Marzano tomatoes & grilled leeks
 
First come first serve.
This is in addition to our regular VINO menu