Hawaii Beverage Guide talks food & wine with Sommelier Doug Johnson

Sommelier Doug JohnsonAn interview with Doug Johnson, sommelier and dining room manager at Chef Mavro opens this month’s Hawaii Beverage Guide. “Tapping the Trade” is written by Liane Fu, owner of  The Wine Stop (also on South King St. just a few blocks from Chef Mavro restaurant).

Doug has a recommendation based on his two years plus experience at this restaurant popular for romantic occasions as well as business gatherings: “trust in what the restaurant does. Let the restaurant’s experience with product knowledge, the dish and the pairings make it easy for you to have an exceptional food and wine experience.”

Liane quotes his comments about some awesome pairings that stick out for him in this season’s menu:

“Etienne Guigal Crozes-Hermitage with the Lamb Tapenade for the intensity of the wine and the dish.  A perfect match.”

“Another of his favorite pairings is the Mushroom-Black Garlic dish with the Jermann Pinot Grigio. The wine and the dish have a mutual nuttinesss. The Pinot Grigio pairs well with mushrooms because it has a nice minerality and nice creaminess.”

“Another excellent pairing is The Dayboat Catch which is currently onaga with the 2012 Bandol Rose. This was an outstanding vintage for this Rose. I love how it pairs with the dish. It has generous fruit yet is still bone dry.”

Be sure to engage Doug in a conversation on your next visit. Questions and comments are always welcome! Food & wine is what it’s all about at this top Honolulu restaurant.

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Comments (3)

Doug is a God among sommeliers. He’s half the reason I love eating at Chef Mavro. And Liane is truly a goddess. I bought four pintos there that I hauled back to Australia.

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