The ocean is majestic, mysterious and, at times, seemingly paradoxical. It is serene and still, yet also violent and aggressive. It is calm yet powerful. It invites adventure, but not without caution and respect. It is vast. It is humbling. It is exciting. It inspires reflection (for best results, pair with wine). If you spend significant time near or in the ocean, you cannot help but be changed by it. In most cases, for the better.

Surfing is an interaction - a dialogue - with this wonderful gift. Surfing also places us in a vibrant community and culture. There is no better manifestation of this culture than the annual Kailua Shorebreak Classic, a keiki (kids) surf competition held in honor of four beloved surfers and watermen. The most recent installment, held this past weekend, was awash with camaraderie, adventure, and spirit.

This week’s musings explore the Shorebreak Classic, it’s wonderful community, and the ocean that brings it together. Oh, and while we do that, let’s talk about some wine, too. This is a wine blog, after all, and everyone stands to benefit from a good wine recommendation for beach days and beautiful sunsets.

Here in Hawaii, we love to eat. A lot, frequently, and with friends. To facilitate a modicum of fiscal responsibility in my culinary enterprises, I often search for that magical acronym jotted on Yelp pages and restaurant windows: BYOB. Don't concern yourself with the typical 400 percent markup for alcoholic beverages. Just bring your own.

Brilliant.

One problem. With BYOB, there is no sommelier to offer recommendations; you are on your own. Most wouldn’t find tremendous difficulty pairing their bœuf bourguignon or spaghetti alla puttanesca with a tasty vinous beverage. But for the more adventurous, where do you begin when attempting to pair sashimi, papoutsakia, or Evil Jungle Prince Thai Curry?