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Mahalo Joan! We will be doing an episode on glassware like you suggested soon! We are so happy you love ancient peaks. They are truly a California gem

@@chuckfuruyauncorked8777 Yay!

Mahalo! Anything in particular you would like to see us do an episode on?

Mahalo Cesar! Is there anything in particular you’d like us to talk about?

@@chuckfuruyauncorked8777 I have a strong interest in Argentine wines as that is my homeland. Forgive me if I missed any discussions on this region in previous episodes.\

Great to hear from you. Thank you very much for your feedback & insights. Interestingly, I attended a small (# of people) wine tasting last night of 33 very interesting wines -from various grape varieties & wine growing regions last night. In addition, the host brought 3 different Riedel glasses for each of us to use. It was a clear reminder how the same wine served at the same temperature tasted different from each other in each glass. So, I get where you are coming from. We will add to our wish to do list. Thank you again for your thoughts & insights.

@@chuckfuruyauncorked8777 🤙🙏

Effervescent was such a trip for your taste buds!

Mahalo Joan! Were you able to try the wines?

@@chuckfuruyauncorked8777 Well, I do have a Reuilly from Kermit Lynch, but haven’t tried it yet. Now, I’m eager to try it! I did try the Faury Saint Joseph a few months ago and agree with your assessment; loved it. I have another bottle for another day and dinner. Cheers.

Mahalo Steve! Anything in particular you would like us to make a video about?

Good to hear from you. No, this wine is not imported by Kermit Lynch. I checked the bottle & there is a small note that says it is imported by Cantina Valle Isarco, Sausalito, CA, which makes little sense for me. Wish I could be of more help.

@@chuckfuruyauncorked8777 Ok, thank you for checking.

Of course!

Thank you Joan! Please let us know if you have any other questions that we can answer on the podcast

Of course! Which is your favorite episode so far?

Aloha Glenn! Which episode were you watching?

@@chuckfuruyauncorked8777 Don Murphy drinks chardonay. The first wine with the terrior taste. I am tryig to catch u and watch all the episodes. These videos are great.I used to go to the Still and taste wine' I started drinking wines again because of your show.

Thanks for watching. It was the Maison L’Envoye Bourgogne Blanc “Vieilles Vignes” which we purchased at Tamura’s Waialae for just under $16 a bottle.

Sorry for the late reply! Featured Wines🍷: 2015 Abbatucci “Valle di Nero” 2016 Anfosso Rossese di Dolceacqua Cantine Valpane “Rosa Ruske” 2015 Odilio Antoniotti Bramaterra

Mahalo for you support Bob! What are the other reasons you miss Hawaii?

We love ancient peaks!

Brioche buns are from Whole Foods. Super ono!

For this recipe we didn’t put ketchup and mustard as it would’ve changed the pairing drastically. It had enough going on that it wasn’t dry!

Mahalo for the tip!

@@chuckfuruyauncorked8777And Mahalo for the great episode!

Mahalo Koa! Please let us know if there are any other topics you’d like us to make how to episodes on!

Please let us know how your food experience goes with this wine! Please

Thank you for your comments. Sorry to say, in general, that I don’t have enough experience with any of them enough to comment on their effectiveness or how to keep them clean (another query no one really talks about too much).

Mahalo Joan!

Mahalo Cesar for your continued support! Please let us know if there is anything in particular that you want us to make an episode on!

Aloha. Thank you VERY much for your thoughts & questions. They really hit the core of what Chuck Furuya Uncorked is about. How can we ‘affect change & help more & more people enjoy wines for a wide platform of reasons. Just so you know, there is never just one answer to any questions when it comes to wine, especially when considering pairing with food. After all, what you like, may be VERY different to what I like, wine is so subjective. Let me try & outline some thoughts for you to think about moving forward. It’s just thoughts I have encountered over the years. 1). STYLE OF WINE. First of all, here are some of my thoughts on this subject. -I generally categorize wines in 2 major categories -especially when considering food compatibility-trophy wines & the other what I call cafe/country styled wines. The trophy wines as one would imagine, those that receive high scores & often need cellar time to resolve themselves. OPUS ONE, Chateau Lafite, Barolo, Super Tuscans…you get the picture. While they maybe really good with some foods, the window of foods gets smaller. That is, until after years of bottle age & therefore resolvement. Cafe/“country” styled wines to me, on the other hand, are those that are casually served in cafes/bistros/trattorias, typically by the glass or in carafes. I find in really quality driven eateries of this niche, spend as much time & effort to find & serve wines which work with their foods. At its best, these kinds of wines are simply delicious/tasty, lighter in body, food friendly & gulpable. They don’t normally score to high in the ratings, as that is not their intent. They simply are there to make your meal better-make the food taste better & the evening more enjoyable. They are typically lighter in weight, crisper & very easy going intentionally. With especially home cooking, you might look to look to the cafe/country styled wines more & more. 2). DIFFERENT KIND OF FOODS, USUALLY CALL FOR DIFFERENT KINDS OF WINES. This is a VERY complex subject, with a whole myriad of possible answers. -PROTEIN. As you had noted in your note, there can be some general “rules” on that subject. -MEATS. If you take a piece of beef & marinate it in red wine, the meat gets tenderized-the tannins & acids in the red wine helps to breakdown the tannins & proteins in the red meat. That’s why they say red wines with meats. So, if that is true, the more marbling one sees in the meat-lamb & ribeye, the more tannins you would look for in the corresponding wine. AND, the less marbling the meat has-chicken, pork, veal-the less tannins you will need. VERY General, NOT one size fits all. -One of the variables to consider is the preparation of the meat. Let’s take teriyaki (sweeter, salty & slightly spicy, if ginger is included), for instance, These Asian components of the sauce, actually clash with tannins, acids & alcohol levels-tending to exaggerating each, making the wine now seem too alcoholic, too bitter & gnarly, even though Ribeye, a heavily marbled meat is used. Mediterranean preparations could also need adjustments with wines chosen. These kinds of food preparations & the use of eggplant, tomato, mushrooms, roasted peppers-means earthy, higher acid dishes-which calls for a different profile of wine, each depending on the actual food preparation. So, you can see, it gets quite complicated. -so let’s then take Asian inspired foods. Because each preparation is so different, especially ethnicity to ethnicity. BUT, in general, far more frequently one encounters saltiness (hoisin, black beans, oyster sauce, shoyu, sesame for example). And, far more frequently, we see spiciness (ginger, wasabi, curry, chili pepper, for instance) AND far more frequently, we encounter sweetness (hoisin, sesame oil, oyster sauce for example have sweetness). As I noted above, what these foods clash with is oak, alcohol & bitterness. It makes oak taste bitter. It makes bitterness taste even more bitter. AND, it makes alcohol glaringly HOT. So, more often than not, I look to German Riesling. BUT, not all German Riesling is created equal-varying alcohol, sweetness, acid & bitterness levels. So, for me, each preparation will require a different one. ( FYI-we at DK restaurants created our own Riesling-CF “Euro-Asian” which works with a surprisingly wide range of Asian inspired of foods & therefore a good starting point, especially considering the price point. Another is the Hooked Riesling, also at a good price point. BOTH are available at R Field-Kailua & the one in Aina Haina. -For Mediterranean styled foods, I generally look for lighter, more “country” styled wines from the Mediterranean-Domaine Skouras “Zoe” white (Greece) for examples. Each of the mentioned wines we featured on our podcast. -FISH/SEAFOOD. I typically look for LIGHTER, more crisp refreshing wines. This means to me, they have a lemony edge & therefore act like a squeeze of lemon with the foods-countering The fishiness & oiliness & cleansing the palate between bites. Skouras “Zoe” is a good example So, that’s just a start in answering your note. We talk about these kinds of things on the show, so stay tune. Take care. Aloha

@@chuckfuruyauncorked8777 Wow ... what a thoughtful response ! ... thanks for taking the time in refining the "Rule of thumb pairing" I have been using for years. I'm anxious to make a dish that pairs with your recommended Riesling and Domaine Skouras "Zoe" as those wines are not normally in my wheel house. I also like that your paring thoughts reach beyond wine for the region paired with food from the region. Your local food/taste descriptor profiles help to guide what wine types/styles compliment each other. It is your Riesling recommendation paired with Asian umami foods that made me say Hmmm I gotta try that. I will also continue to watch your content on Uncorked for more nuggets of wisdom. Thanks for making the series ... really really helpful in demystifying the complex worlds of wine for us laypeople ... Mahalo!

So are Trophy wines meant to drink stand alone and not paired with food? That is what I've been doing ... but I'm open to pairing it with food if it is going to make the wine taste even more spectacular ... During the course of a night I do like to nibble on something ... and the cheese and salami platter ... for me ... doesn't make a Trophy wine better (the Trophy wines I have had have been New World Cabs & Pinot Noir) ... I've been fortunate to have friends share their trophy wines with me as I'm the guy on a beer budget with champagne tastes. I feel I get a more pure rich taste and a savory bouquet not having a piece of cheese and chunk of cured meat half chewed in my mouth. In the end I like how the Soppressata, Pecorino Romano, and Red Seedless grape taste together rather than paring it with Trophy New World Cab. I don't want to monopolize your time in you responding so I'll look to your series for the info ... (Side comment) .. I feel Old World wines are much more interesting and more complex but I'm clueless on what to try (so many with hard to pronounce names) ... I feel venturing out on Old World table wine food paring is a way to go that won't break my piggy bank ... Thanks for the mind and taste bud expansion quest ... Edited ... I reread your response on the Trophy wines so you already answered my question ... Trophy wines are less likely to pair with food .. smaller percentage ... under certain conditions it may pair ... Thanks again ..

Right? He makes its so relatable and easy to watch. Mahalo!

Amazing! Thank you for sharing. What other pairings have you experience that have made an impact to you?

@@chuckfuruyauncorked8777 Great question. I think there are many, but I just can't recall exactly what they were! I think a dinner by Vikram at Halekulani for Erin and Warren's wedding was up there!