Vintage Performance
At 35, the Kapalua Food & Wine Festival uncorks a celebration of culinary excellence — and you’re invited.
A Lesson in Biodynamic Wine
Many winemakers say that biodynamic practices increase the land’s ability to express its unique flavors and components in the wine — enhancing its terroir. The result is a wine that speaks of its place, that has its own distinctive signature.
Pinot Grigio or Pinot Gris?
In his column, local Maui wine master Charles Fredy discusses the differences and similarities between pinot grigio and pinot gris.
The Art of Champagne
What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.
Waiter, There’s a Sock in My Wine!
In this wine-and-spirit advice column, advanced sommelier Charles Fredy explains how various flavors and aromas like end up in a glass of wine.
To Protect and Serve
Exposure to oxygen is what ruins wine. Most reds begin to deteriorate within a day of being opened. So how do you save that bottle of red?
Local Flavor
Local wine expert, Charles Fredy, shows us how to select the wine perfect pairing for the unique island climate and cuisine found only in Hawaii.
The Marriage of Food and Wine
Charles Fredy discusses some of the subtle elements that create great food-and-wine pairings, which you can experience at the Kapalua Wine and Food Festival in June.
Savor the Vintage
Chambers & Chambers Wine Merchants proudly presents a distinguished selection of domestic and imported wines from 42 vineyards.
Sparkling Wines
Champagne is the epitome of sparkling wines, which is why we often reserve it for special occasions. Choosing one begins with understanding how sparkling wines are made.
The Sommelier’s Test
MNKO's wine expert spills the secrets on becoming an advanced sommelier.
Perfect Holiday Pairings
Advanced Sommelier Charles Fredy offers suggestions for holiday wines, and recipes to make with them.
Learn from Chefs: Chef's Kitchen
Food & Wine
Fork & Salad
Where freshness meets flavor on Maui
By Savy Janssen
When most people think of “farm to table,” they think of fine dining: candles and white linens,...