By The Glass
RANDY CHING
Light prosecco
matches local flavors
to perfectionBeing born and raised in Hawaii, I've often wondered what would be the perfect beverage to match our local flavors. It's a very wide flavor spectrum, due to the variety in our ethnic backgrounds.
A potluck, a wedding or any kind of food gathering is a cultural experience. There will likely be something Hawaiian, Korean, Japanese, Chinese, Filipino, etc.
So what do we match with such dominant flavors as sesame oil, ginger, garlic, miso, vinegar, hoisin and all the different marinades found at these gatherings?
The best thing is to think light, clean and crisp, aiming for a wine with refreshing fruit flavors that leaves the palate clean.
What fits perfectly into this category is Italian prosecco. The Italians call it a frizzante, or fizzy wine.
This feather-light sparkling wine can be made dry or with a hint of sweetness and blends perfectly with our local cuisines.
And because of its lightness and low alcohol, prosecco can be enjoyed during the day, for instance, at a brunch.
I personally enjoy it with sushi. Prosecco interacts amazingly with rice vinegar, and I'm really surprised that in all the sushi bars that exist here, none offers this Italian beverage. These establishments are very traditional, and who would think of trying an Italian wine with sushi? But hopefully someone will.
Another great thing about prosecco is its price. You won't have to pay more than $15 for quality, and on the average, prices are right below $10 a bottle. It's a good value alternative during the holiday season.
Probably the most widely distributed prosecco is Foss Marai, which can be found at most grocery stores. But if you should visit one of our specialty wine shops, look for Zardetto, Bisol or Nino Franco.
Randy Ching is wine master at the Halekulani.
This column is a weekly lesson in wine
pairing written by a rotating panel of wine professionals.
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