The Vinous-Maritime Equation: Tips for Pairing Wine and Seafood

The azure blue waters of the Pacific, calming breezes and slack key music, and a sunset dinner complete with the day's fresh catch and a glass of wine to pair. But what fish? And what wine? These answers can be surprisingly elusive.

With an abundance of fresh seafood in the Pacific waters surrounding the islands, Hawaii’s culinary traditions have naturally focused on the generous assortment of the region's oceanic offerings. Quintessential Hawaiian dishes, such as grilled tako (octopus), poke, garlic or coconut shrimp, lomi Salmon, and steamed fish are common at every family potluck and beach picnic. With such a diversity of textures and flavors, wine pairings can be correspondingly diverse. Finding the right match is not always an elementary task.

This month’s Veritas Wine Club, led by Tiffany, our spirited and capable sommelier, sought to provide a few basic wine and seafood pairing tips, utilizing items easily found at any local market.  

To stay on theme, I offer a few wine and seafood pairing tips of my own before we turn to this month’s lineup and find out what the Tchin Tchin gang brought to the table. So climb aboard, we'll search for pairings on every shore.

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Veritas Wine Club: The Wine and Cheese Convergence

Wine and cheese has been a celebrated culinary coupling for centuries. Pairing the duo, however, is not always an elementary assignment. With the increasing diversity of both available at your local grocery store, selection can quickly become overwhelming.  Does this Gaglioppo pair with a block of Timberdoodle?

This month’s Veritas Wine Club at Tchin Tchin Bar, located in Honolulu’s Chinatown District, sought to provide a few basic wine and cheese pairing tips, utilizing items easily found at any local market. Learn, practice, repeat.

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