Hawaiian Fresh Fish Specialities with Fine Wines for an Extraordinary Dinner
Our adventure in Kauaii, Hawaii continues with a dine-in evening of fine wines and fresh seafood. Son Ryan picked up at the local fresh market and prepared Ono and Monchong fish for dinner.
Monchong is a deep-water fish found in the Pacific Ocean in Okinawa, Fiji, and Hawaiian waters. In the Indian Ocean it is can be found in the western part of the equatorial zone.
We’re told Monchong is a rare delicacy, harvested in small quantities because its not targeted by fisherman, but caught when fishing for tuna at deep water depths greater than 900 feet or using other techniques, deeper than 1200 feet.
Monchong range from about 4 pounds to over 25 pounds, but the prime market sizes are fish over 12 pounds.. It is sold primarily to restaurants as an exotic fish to add variety to their menu.
Monchong, also known as Hawaii Sickle Pomfret, has a highly transparent, clear, white flesh with pinkish tones, white when cooked. It is firm in texture and moderate in flavor.It is rich in nutrition with a high oil content, it is an excellent source of healthy, extra lean protein, low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus, and selenium, it is a good source of iodine.
We also had Ono, which not coincidentally is both an edible fish but also the Hawaiian word for delicious. Ono, aka “wahoo,” is versatile like mahi mahi but more mild in flavor — kind of sweet and buttery but firm and smooth in texture.
"Noisetiers" (pronounced Lay Nwaz-tee-yay and is French for "hazelnut") refers to the toasted hazelnut characters found in the wine year in and year out from the three vineyards represented within this bottle. This cuvee is an appellation-focused Chardonnay with hearty mineral and bright acidity.
Winemaker notes - “Kistler is a true standard bearer of quality in California. Blossom and white flowers on the nose and loads of dense but well balanced fruit – peach, apricots, pineapple and pear – on the palate. A fine and complex smorgasbord of fruit. The 11 months of oak aging is present but it is not the focus with white flowers and stone fruit aromatics leading to a full bodied, juicy core, loaded with flavors of peach, apricots, pineapple and pear.”
We also had Ono, which not coincidentally is both an edible fish but also the Hawaiian word for delicious. Ono, aka “wahoo,” is versatile like mahi mahi but more mild in flavor — kind of sweet and buttery but firm and smooth in texture.
Both fish were as fresh as one could possibly experience, and absolutely delicious, the Monchong was especially succulent and delectable.
Ryan and Michelle also prepared with the dinner a fresh salad, cooked carrots and haricot verts, served with fresh sourdough bread with mango marmelaide.
After dinner we fresh fruit and macademia nut chocolates.
With the spectacular dinner we had two extraordinary ultra-premium wines. Ryan brought from home an aged vintage Napa Valley Dominus.
For pairing with the seafood entrees, I went into town and found at Princeville Wine Market an ultra-premium Sonoma County Chardonnay which was fabulous, perfectly paired to enhance the enjoyment of both the food and the wine.
The spectacular dinner was fitting for the idealic setting of a magnificent Hawaiian sunset.
Kistler Vineyards “Les Noisettes” Sonoma County Chardonnay 2022
This is from Kistler Vineyards, a small, family established and privately owned and operated winery that are considered one of the top legendary and most revered producers of world class Chardonnay and Pinot Noir using old world Burgundian techniques.
Kistler Vineyards craft Burgundian-style wines that reflect the unique terroir of its vineyards, employing a single-clone approach, meticulously sourcing grapes from estate and leased vineyard sites spanning the Russian River Valley, Sonoma Coast, and Carneros.
Kistler Vineyards was founded in 1978 by Steve Kistler and Mark Bixler. The first vintage in 1979 produced 3,500 cases of wine and since then the winery has slowly grown to the planned production level of about 35,000 cases per year.
Steve Kistler retired in 2017, passing on the baton of winemaker to Jason Kesner who had performed a long apprenticeship as assistant winemaker. Mark Bixler passed away in the fall of 2017.
Steve Kistler retired in 2017, passing on the baton of winemaker to Jason Kesner who had performed a long apprenticeship as assistant winemaker. Mark Bixler passed away in the fall of 2017.
Kistler specialize in and focus on producing wine crafted from but one heritage clone of Californian Chardonnay (old Wente) that is planted across no less than fifteen vineyards, from Carneros to Sonoma Valley, to the Russian River Valley and Sonoma Coast. The majority of the sites are owned and farmed by Kistler. From those sites they produce eleven vineyard designate Chardonnays.
This label, ‘Les Noisetiers’ is Kistler’s multi-vineyard Chardonnay bottling crafted from a combination of specific lots of designated quality from 30 year old vines from Kistler’s vineyards - Vine Hill, Trenton Roadhouse and Dutton Ranch, that are all situated in far western Sonoma County, near the coast.
They began creating Les Noisetiers upon noting that there was an inherent mineral tone which they loved in the lots from their vineyards planted in these coastal sandy Gold Ridge soils.
It is barrel fermented and aged on the lees in 25% neutral French oak barrels for 11 months & stainless steel for an additional three months.
Native yeast fermentation in French oak barrels. Aged on its lees in the same French oak barrels for 11-18 months in their subterranean, gravel floor barrel rooms. Bottled unfiltered and unfined. 422 barrels produced.
This was fabulous = a perfect complimentary pairing with the wholesome fresh fish.
Deep, dark golden colored, full-bodied, full round, complex and concentrated, dense yet polished and well balanced, notes of peach, apricots, pear and apple with hints of pineapple and citrus fruits and mineral with a long, full lingering finish.
Deep, dark golden colored, full-bodied, full round, complex and concentrated, dense yet polished and well balanced, notes of peach, apricots, pear and apple with hints of pineapple and citrus fruits and mineral with a long, full lingering finish.
RM 93 points.
https://www.cellartracker.com/w?4879399
https://www.kistlervineyards.com/
More on the Dominus to come …
