Pinot Noir, Pinot Gris, and Chardonnay for Carneros, Sonoma and Santa Rita Hills will be the stars of the Ancien Wines Winermaker Dinner at The Kahala Hotel & Resort. The culinary affair is slated for Friday, March 15, 2013, at 6 p.m. in Hoku’s. Reservations for the five-course gourmet affair with wine pairings are $120 per person and may be made by calling (808) 739-8760, or e-mailing firstname.lastname@example.org. Validated parking is included.
Ancien Wines is famous for its Pinot Noir, Pinot Gris, and Chardonnay vineyards and has been creating wines of singular expression since 1992. Visionary vintner Ken Bernards has remained on the leading edge of winemaking technique in California, using scientific experimentation in the vineyards and in the winery while adhering to traditional, small-scale methods such as fermenting in small open-top vessels or oak barrels, utilizing hand punch-downs, and seeking to allow his vineyard’s character to speak through the wines.
“My winemaking philosophy is to create a delicate and ever-changing balancing act between traditional wisdom, scientific assessment, and artistic insight,” says Bernards. As a chemistry student at Oregon State University , Bernards became interested in the flavor chemistry of small-craft beers and fine wines that were then coming onto the scene there. His student research project involved isolating the flavor components of individual hops varieties in experimental beers. At the same time, he began to analyze the chemical components of the fledgling Oregon wines, and found his life’s passion. At the completion of his degree, he joined Domaine Chandon as a research enologist, or experimental winemaker. A trip to Burgundy changed fueled his desire to make his own finished wines full of mystery and nuance. He became winemaker for Truchard Vineyards for four years before branching out on his own and making wines under the Ancien Wines label. Ancien Wines began simply with only four rows from one knoll on one vineyard. Committed to starting with the best grapes farmed with the best methods, Bernards never stops looking for unique, well-farmed sites to provide top quality fruit for his wines. These days, Ancien Wines sources fruit from ten different vineyard sites in eight different appellations, each one family owned and farmed in balance and harmony with their environment.
“A vineyard in balance yields the highest quality fruit, without the need for excessive manipulation, chemical or mechanical, for the longest period of time,” says Bernards. He will be on hand at The Kahala’s Winemaker Dinner to present his wines and talk about why his commitment to long-term, healthy, sustainable farms can be tasted in his wines. Among the vineyards from which he selects the fruit for his wines include Toyon Farm and Mink Vineyard of Napa, Perez Vineyard in the Russian River area, Red Dog Vineyard of Sonoma Mountain, Fiddlestix Vineyard from the Santa Rita Hills, Sangiacomo Vineyard of the Sonoma Coast, and the Shea Vineyard in Oregon’s Willamette Valley..
“We are very excited to introduce Ancien Wines to our Epitome Club members and friends of The Kahala,” says Todd Oldham, Director of Food and Beverage. “We’ll be pairing each wine with delectable courses created by Executive Chef Wayne Hirabayashi. It promises to be great gourmet experience from start to finish.” Executive Chef Hirayabashi, recently named the Hawaii Hotel’s Association’s Manager of the Year, has specially selected the menu to compliment the featured wines. On the menu is poached Pacific shrimp with shaved fennel and tangerine jus served with Ancien Wines Pinot Gris, Carneros, 2011; grilled Scottish salmon belly and buttered peas served with Ancien Wines Chardonnay, Carneros, 2010; Kurobuta pork roulade with black trumpet mushrooms and tatsoi (an Asian variety of spinach mustard) served with Ancien Wines Pinot Noir, Carneros, 2009; soy glazed quail with sautéed foie gras, red cabbage, and pickled mustard seeds served with Ancien Wines Pinot Noir, 2008; black pepper crusted roast veal loin with fruit compote, melted leeks, vealjus served with Ancien Wines Pinot Noir, Santa Rita Hills, 2008. Dessert will include rhubarb shaved ice with Hawaiian vanilla bean ice cream.
Reservations for The Kahala’s Winemaker Dinner featuring Ancien Wines are $120 per person (not including tax and gratuity) and may be made by calling (808) 739-8760, or e-mailing email@example.com. The menu is also available online at www.kahalaresort.com.