We recently participated in the first wine seminar held at Greens and Vines. Greens and Vines first started as Licious Dishes out of the Dole Cannery as a raw vegan takeout establishment. As their clientele grew, they eventually moved to a permanent facility with sit down space and also offered wines with their meals. And if you know owner Sylvia Thompson's spouse, Pete, he does know a thing or two about wine. This past Sunday was their inaugural event led by none other than Master Sommelier Roberto Viernes (it was actually Roberto who quizzed me on the service and oral exam section of the Certified Sommelier exam).
The theme of this day was Old World versus New World comparing Chardonnay, Pinot Noir and Cabernet Sauvignon. Several of Sylvia's dishes were also paired with each wine with a menu that read like this:
Chardonnay
2008 Olivier LeFlaive Les Setilles vs. 2008 Gary Farrell
Not Tuna Sandwich
Pinot Noir
2009 Evening Land vs. 2009 Patz and Hall
Falafel Boats
Cabernet Sauvignon
2009 Chateau Aney vs. 2009 Stags Leap Artemis
Living Lasagna
Roberto educated the audience on the main differences in Old versus New World wines highlighting growing conditions and philosophies that differed between the continents. He then had us first sniff then taste each wine and asked us what aromas and flavors we found in each wine. Finally he had us sample the food and asked which wine we preferred with each dish.
For starters, I'll state that each wine was good on its own merits - it all depends what I really feel like drinking at that point in time. Hot afternoon and the French Burgundy would prevail. Cooler, chillier evening and the New World would get the nod. So it really came down to the food since the environment was simply an air conditioned restaurant.
For the Not Tuna Sandwich, the Burgundy took the nod as the citrus flavors and good acid was a superior foil to the rich nut based mayonnaise in the salad.
For the Falafel Boats, the spicier Sonoma Coast Pinot balanced the curried flavors in the falafel and it still had enough acid to balance the whole grain, nuttier flavors in the falafel.
Finally with the Living Lasagna, it was purely a toss-up. The Aney held up to the earthier flavors and the 'creamy" topping while the herbal qualities from the oak matched the fresh herbs in the fresh pesto. I could serve either wine and I think most diners would agree with the pairing.
We also purchased some "to go" items from their chill case including this decadent chocolate conconction. Good thing it was a small piece since the Mrs could have devoured a whole pan by herself!
So if you're just starting to appreciate wine or want to sample some raw vegan cuisine, Greens and Vines already has their next Wine Seminar set for Sunday July 28th from 3:00pm with this menu:
We also purchased some "to go" items from their chill case including this decadent chocolate conconction. Good thing it was a small piece since the Mrs could have devoured a whole pan by herself!
So if you're just starting to appreciate wine or want to sample some raw vegan cuisine, Greens and Vines already has their next Wine Seminar set for Sunday July 28th from 3:00pm with this menu:
Charles Heideseck Reserve and Tattinger Brut La Francaise
Avocado Sunflower Seed Sushi
Domaine LeFlaive Bourgogne Blanc and Domaine du Croix Bressandes (Premier Cru)
Kaffir Miso Pad Thai
Silvio Nardi, Rosso de Montalcino and Salviano Turlo
Pesto Stuffed Mushrooms
The cost is a little more than the inaugural tasting at $66 since it includes Champagne and Burgundy. Reservations and pre-payment are required at 536-9680. Greens and Vines is located at:
NineONine Kapiolani condominium
909 Kapiolani Blvd. Unit B
Honolulu, HI 96814
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