Food festivals prove wine pairs well with Asian food

By Chuck Furuya

POSTED: 01:30 a.m. HST, Oct 03, 2012

~~<p>There has been an upswing of food-and-wine festivals throughout the state. Last month's Hawaii Food & Wine Festival, for instance, organized by local superstar chefs Roy Yamaguchi and Alan Wong, brought to Honolulu top chefs from around the world. An amazing number of them featured contemporary Asian food; this is a good reminder that wine can be very much a part of your Asian meal.</p>
<p>A dish featured at the "Hawaii in a Bowl" luncheon Sept. 7 was a pho creation by chef Charles Phan of the Slanted Door in San Francisco. The 2010 Domaine Fontsainte Corbieres Gris de Gris (about $20), a light, fresh, ethereal southern French rosé (as opposed to common, heavily fruit-driven pinks), was the paired wine. It worked amazingly well with Phan's version of the classic Vietnamese soup.</p>
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There has been an upswing of food-and-wine festivals throughout the state. Last month's Hawaii Food & Wine Festival, for instance, organized by local superstar chefs Roy Yamaguchi and Alan Wong, brought to Honolulu top chefs from around the world. An amazing number of them featured contemporary Asian food; this is a good reminder that wine can be very much a part of your Asian meal.

A dish featured at the "Hawaii in a Bowl" luncheon Sept. 7 was a pho creation by chef Charles Phan of the Slanted Door in San Francisco. The 2010 Domaine Fontsainte Corbieres Gris de Gris (about $20), a light, fresh, ethereal southern French rosé (as opposed to common, heavily fruit-driven pinks), was the paired wine. It worked amazingly well with Phan's version of the classic Vietnamese soup. Login for more...