The first full day in Kona started with a yoga stretch in the morning and a cup of Kona coffee that I definitely brewed to about three times the stretch of a normal human. Was this an honest mistake or my subconscious plan to ensure that I was actually awake this morning? The group climbed aboard the van and made our way just down the coast to the Black Sand beach of Kahalu'u where the group was dropped off for their swim up the coast to Magics where they would be greeted by a contrasting white sand beach. My mind, of course, was on dinner and my next presentation. I had obsessed a little over this one. My wines choices were limited by the selection of one of two local wine markets recommended by Clare Bobo of Island Thyme. I cheated and had Frog's Leap Sauvignon Blanc and PINK rose shipped directly from the winery several weeks before my arrival. I knew whatever type of culinary curves I might be thrown due to necessary menu changes, these two wines would never let me down. I contemplated my presentation about the wines of Orvieto Classico while I munched on am amazing lunch of Gado Gado Salad with spiced tofu, blackened chicken, curried shrimp topped with a spicy peanut dressing. It was hard to concentrate--lunch was so tasty. We set off in the afternoon for bay in Kailua-Kona where an introductory Iron Man course swim and filming was going to take place, followed by a fun trip on an outrigger canoe. As I watched the swimmers take off for their shortened Iron Man course (the full course is scheduled for tomorrow), I couldn't help but think about the dedication required by a healthy athlete. It's a whole body state really, with attention to food, form and function. It struck me, in that moment, that the same can be said of the very best wine growers who produce the purest expressions of their grape and place. It's not an easy commitment but well worth the results. Thus the context of my evening discussion was born. And the lava...let's never forget the lava.
Dinner started with Hawaiian pupus of Mushroom Crostini with the most amazing mushrooms I have had a long while and classic tomato bruschetta with those heavenly sweet tomatoes again. One of the SwimVacation bosses took to the bar and mixed up some delicately sweet Blue Hawaiian cocktails and things slowed down a bit. It was a nice change of pace. When the time was right and dinner was prepared, we all sat down with our amazing local lifeguard and two additional SwimVacation guides on island to scout for a new project, joining us for dinner. The salad course featured pomemgranate and molasses glazed cold beets stacked with one of the 200 types of avocadoes which grow on this island alone with lomi tomatoes and a truffle vinaigrette. In my imagination, the Frogs Leap Rose was going to be perfect and it did not disappoint. The beautiful, generous but dark fruit of valdiguie and zinfandel matched beautifully with the flavors and created a whole new experience in the mouth. I was pleased. Plates were cleared and here was the big one...the course I had obsessed over. Back home I found a bottle of the Orvieto sold by Kona Wine Market and enjoyed it at home with my own (though simpler) version of this meal. The Tenuta di Salviano 2012 Orvieto Classico Superiore worked well. But when I popped those green olives in my mouth...the whole thing changed into something else. Something better. So I was more than a little disappointed when the shop owner emailed me that he had sold out of the vintage. Bummer. I made another selection but Clare, sensing my disappointment over the loss of this wine, went out of her way to procure two bottles elsewhere. But the vintage was 2013. No matter...I was sold and appreciated her support. Truth be told, the 2013 didn't hold up quite as well. The body was not as weighty and that oily texture that made it work so well with the green olives was a bit lacking. But its only because I had that zen fusion inner mouth experience. It was solid but was outshined by the Frogs Leap Pink.
So I went to the back pocket. I hadn't planned on serving a wine with dessert but we needed a high note upon which to end. Dessert was green tea ice cream topped with Waimea Strawberries. I hesitated and then plunged forward with my gut: cru beaujolais. I was not disappointed. The fresh strawberry nose and dark, concentrated nose with silky tannins and not a touch of stemminess went perfectly with the dessert. Smiles everywhere. Warmth in the cheeks from a third wine choice. My job here is done. Goodnight.