Pineapple Wine - Tedeschi Vineyards

Fruit wine is a fermented beverage made from a variety of base ingredients other than grapes. These wines may also have additional flavors taken from fruits, flowers, and herbs. Traditionally brewed by home based winemakers, these wines have become popular in areas with cool climates such as North America and Scandinavia and in warm climates such as Africa, India and the Philippines.

Most fruits and berries have the potential to produce wine. Fruit wines are usually referred to by their main ingredient because the usual definition of wine states that it is made from fermented grape juice. The most popular types of fruit wine are plum, dandelion, strawberry, rose hip, and pineapple – which I had a chance to try on my recent Hawaiian adventure.

On a cool, rainy day in Maui, we rented a car and began the drive around the island, taking in the cliff views of the Pacific Ocean - hoping to catch a whale sighting. Continuing our way through the valley en route to Tedeschi Vineyards, we climbed the hills of Haleakala, the side of the dormant volcano, to try their world famous, golden, pineapple wine that I had read about before the trip.

Pineapple wine is made from the fermentation of pineapple juice which takes place in temperature controlled vats and is stopped at near dryness. The result of this process is a soft, dry and fruity wine with an unmistakable pineapple bouquet.

At Tedeschi, this wine is called Maui Blanc at 11.5% ABV. It possesses aromas of candied lemon peel, peach, mango and sweet, ripe pineapple.  It is a medium-bodied wine on the palate with a silky texture. The bright fruit and hint of sweetness would balance very nicely with lighter dishes as island fish with fruit salsa or spicy Thai dishes.

Tedeshi also produces two additional Pineapple Wines: Hula O'Maui (a light bodied, sparkling wine with a nose of white grapefruit, lime, pear and of course fresh-cut pineapple – perfect for raw oysters, ceviche and poke) and Maui Splash (a light bodied, crisp, pineapple wine with a splash of passion fruit – perfect as an aperitif and excellent for fresh fruit and soft cheeses).

Other grape wines produced by Tedeschi are Rose Ranch Cuvee (a sparkling rosé made from a blend of Pinot Noir and Chardonnay), Ulupalakua Red (a blend of Merlot and Syrah), Upcountry Gold (an un-oaked Chardonnay blend) and Framboise (a dessert wine made from raspberries, cane sugar and grape spirits).

The next time you have a chance to try pineapple wine, take the plunge and go for it. You won’t be disappointed with a glass on the patio on a hot summer’s day.

Primo Beer - Hawaiian Lager

It has been a while since I last posted and that's because I've been in Hawaii! On the trip, I had the chance to try many local beers by Kona, Pineapple Wine, and a complete fill of Mai Tais from every bar we passed. Today, we are going to look at one specific beer that I popped on the first day.

Primo was founded in 1898 by Honolulu Brewing & Malting Company, whose brewmaster Emil Joseph Waterman sought to use Hawai'i's high quality water  and pure, island grown, sugar cane for brewing purposes. During the Prohibition era, Primo closed its doors, but later reopened, and by the 1950s and 1960s, it had become the state's best-selling beer.

In 1963, Joseph Schlitz Brewing Company bought Primo and built an 8.8 acre-brewery in 'Aiea (an area just north of Pearl Harbor in Honolulu), which, at its height, was producing 400,000 barrels a year. The brand's popularity was such that in 1966, retailers had to ration sales to two six-packs per customer.

Schlitz closed the 'Aiea plant 1979 and three years later it sold Primo to Stroh Brewery Company and continued declines in sales prompted Stroh to shut down the company in 1997.

In 2007, Pabst Brewing Company out of Chicago was contracted by MillerCoors out of Irwindale, CA, to create the Primo Brewing and Malting Company, thus bringing back Primo Beer, the once popular “made-in-Hawaii” brand that disappeared about a decade ago.

On a recent trip to Hawaii, I had the chance to try the “Island” lager that is 4.65% ABV – a little more than most lagers that usually average under 4%. It has a pale, foamy, thin head and the body is clear and bright with a golden color.  The unique flavor and aroma comes from a touch of raw Hawaiian cane sugar that is now imported to the main land for brewing. Primo represents the best of both worlds; the rich taste of a craft-brewed beer with the drinkability of a lighter lager.

Today, even though it is not produced in Hawaii (bottled in California and draft produced in Lihue by Keoki Brewing), Primo sales continue to climb as interest sparked among long-time beer drinkers who can recall the taste of the light-tasting, low-cost beer. Pabst is collaborating with craft beer maker Keoki Brewing Co. to produce a higher-end version of Primo, which would compete with premium lagers like Heineken.