Dinner @ Threadfin Bistro, Part III

Just a week after our last dinner at Threadfin, we returned once again for one of their special wine dinners, this once featuring German wines from Baire Wines which imports small producers of German and Austrian wines. The Baire Wines names derives from the names of husband and wife team of Sebastian or Basti and Claire Lowa. The retailer in the 50th, Kaimuki Storeroom which is located in The Curb coffeeshop in Kaimuki, was also present for the wine dinner. Dinner started with Kona Kampachi and Ika in a Watermelon Granita served with a 2021 Lucas Krauss Cremant de Pinot from Pfalz...

The kampachi was great but because the sparkling Pinot was so dry, the sweetness from the watermelon made taste drier and a little off balance. An off dry wine probably would have worked better...

The next course was a Chilean Sea Bass with a Leek and Brussel Ragout with a Truffle Mushroom Butter Sauce served with a 2022 Jan-Philipp Bleeke “Jemand” Riesling from the Mosel...

The Chilean sea bass was delicious on its own and accented by the Riesling though I never would have pegged the wine as a Riesling. It was more floral without the characteristic schist or petrol on the nose but in the words of the 50th's first Master Sommelier, "it had no branches"...

The final savory course was a Syrah Braised Short Rib with Mascarpone Polenta served with a 2020 Weingut Schweizer “Berg+Berg” Syrah/Samtrot from Württemberg...

The wine was still a little tight but it helped balance the richness of both the short rib and polenta... 

Dessert was a Flourless Chocolate Cake with Cherry Compote and Cinnamon Creme Fraiche served with a 2022 Stefan Bietighöfer “Russo Gran Casino” Sparkling Dornfelder/Cab Franc from Pfalz...

Basti stated that the winemaker enjoyed Lambrusco so he tried making his own style of Lambrusco but this rendition was totally dry. The cake was delicious though once again, because the sparkling wine was so dry, the sweetness in the cake just magnified the acidity in the wine.

I also brought a bottle of 2009 Grange des Peres Blanc that I intended on uncorking at our last dinner at Threadfin - it changed throughout the evening from candied ginger to candied orange peel and beeswax to earth stonefruit curd... it was shared with both Chef Kiyota, the local Baire Wine retailer and the Lowas who all seemed to enjoy the wine...