Pairing Wine with Kauai Food - Swordfish, Kale Salad, Chutney with Diatom Kazaoto
Princeville Wine Market's Daniel Braun teams up with Grow Culture's Collin Darrell to pair wine with local foods. Today's food: "shutome or swordfish, we have rambutan that we're going to make into gastrique, a message kale salad with a pineapple and basil chutney, and roasted squash."
Daniel has recommended Diatom, Chardonnay, "Kazaoto" (Sta. Rita Hills, CA) 2010 because "it's un-oaked, no malolactic fermentation, so it still has these really crisp acids, yet enough fruit to go with the fruit we have in the dish, the pineapple, the rambutan, and enough body to stand up to the swordfish."
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Produced by Ryan Pointer, shot by Bruce Smalling and Ryan Pointer, edited by Ryan Pointer