Hawaii restauranteur and Master Sommelier Chuck Furuya is one of our favorite wine personalities. During the 40 years or so that I’ve known him, he has done as much to advance the interest in fine wine as anyone I’ve met. It’s always a source of great pride for us when he selects one of our wines for his feature stories in the Honolulu press. Here’s something that just came our way from Chuck on the Neyers Sage Canyon Red:
By the Glass: Here’s to a new year of finding great wine
By Chuck Furuya, Special to the Star-Advertiser
“There’s never just one answer to any challenge. In terms of finding great values in wine, there are indeed numerous approaches, and I’d like to discuss a few here as we enter the new year eager to taste more good wine:
Carignan variety: First, consider wines produced from the Carignan variety, a widely grown though relatively lesser-known grape. Most of these wines aren’t as showy or flamboyant as those produced from Cabernet, Syrah, Malbec or Grenache varieties. Still, Carignan-based reds can be quite delicious, interesting and wonderfully food friendly. They are also reasonably priced. I would be remiss not to mention the Neyers “Sage Canyon Cuvee” (about $26). The core of this delicious, joyous, spunky red-wine blend is 139-year-old-vine Carignan, all foot crushed, wild-yeast fermented and aged in old oak. This is a wonderful drink, especially for hanging out with friends at a barbecue.”
This is the time of year when Barbara often roasts a chicken on Sunday, and our favorite wine for that meal is the Sage Canyon Red. We are currently offering the 2017 Sage Canyon Red, a blend of 45% Carignan, 25% Grenache, 15% Mourvèdre and 15% Syrah. It’s delicious with pot roast too. The photo above is an old Carignan vine on the Evangelho property in Oakley.