HONOLULU (KHON2) -- On National Red Wine Day, adults who enjoy red wine might try new types, visit local wineries, or pair red wine with foods that go well with it, such as steak, pasta or chocolate.
It’s also a time to learn about how red wine is made and its long history, which goes back thousands of years.
But in Hawaiʻi, this day takes on a special twist.
Mark Cartland, the Sommelier at Island Vintage Wine Bar, shared his insights into Hawaiʻi’s unique relationship with wine and other local beverages. Cartland’s journey to becoming a Sommelier wasn’t by accident.
“I was always interested in wine,” he said. “But I became fascinated by the stories and the history and anthropology, sociology, science. It all kind of came together for me.”
About 15 years ago, he decided to study wine formally while living in San Francisco, a city known for its wine culture.
“I studied formally and got my credentials as a certified sommelier and just kind of gone on and continued to learn and enjoy,” Cartland shared.
Despite his deep knowledge of wine, Cartland noted that Hawaiʻi has unique challenges when it comes to making traditional wine.
“Local wines are a bit tricky because we’re at a latitude that is difficult to grow Vitis vinifera or classic wine grapes,” he explained.
Hawaiʻi’s tropical climate isn’t ideal for grape-growing, so there are only a few options for locally produced wines.
However, one winery on Maui is making progress.
“There is a winery that does some exploration on Maui,” Cartland noted. “They grow Syrah and some other classic wine grapes. The unfortunate thing is, it’s very tiny production, and they only sell them to club members and people at the winery.”
This Maui winery also produces a pineapple wine that’s more widely available across the islands.
“It’s a fun place,” Cartland said, but he focuses more on supporting local breweries and meaderies. Mead, a honey-based wine, is particularly interesting to Cartland.
“Meads are, you know, honey wine. They’re not technically wine, but they share some similarities. They’re ancient beverages, probably even predate wine,” he explained. Hawaiʻi’s meaderies, like Manoa Mead, make unique drinks with tropical fruits and local ingredients.
One of Cartland’s favorite meads is the Ginger Honey Hopper, made with locally sourced honey and Big Island ginger.
“It’s got this really kind of punchy ginger sensation but also kind of a smooth finish to it that really lends itself nicely to a lot of these foods that we offer here,” he described.
Cartland reminded everyone that wine appreciation can be more than just traditional red blends.
In Hawaiʻi, where the climate isn’t ideal for classic wine production, there are still many ways to enjoy and celebrate the culture of fermented beverages.
Whether it’s a glass of Maui-grown Syrah, a refreshing pineapple wine, or a unique honey mead, there’s always something to raise a glass to in the islands.
As National Red Wine Day came to a close, it's important to know that wine is a personal experience for everyone.
His advice to anyone intimidated by a restaurant's wine list?
"Find someone at the restaurant that you feel you can trust," explained Cartland. "You know the flavors you like, and the staff wants you to enjoy a wine that caters to your tastes. So, ask and find an ally that can help you navigate the choices."
You can meet Cartland for yourself in the new Island Vintage Wine Bar location in Kapolei. He's got a great selection and knows how to find a wine you'll love.