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.
What’s Behind the Pricy Label
Ever wonder why certain wines are so expensive, others so cheap? The better question might be, does the wine's quality justify its price?
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.
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?
Summer Whites
Moschofilero, Assyrtiko, Albarino and Vermentino are four wines you may not have heard of, but they're worthy choices for summer.
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.
Sake, for Goodness Sake
Pure, expertly crafted sake is a great alternative to more traditional beverages. Move beyond traditional cultural pairing, and you’ll find an array of compatible offerings.
The Top 100 Wines
Expert wine columnist Charles Fredy shares his top wine selections of 2013, including his favorite cabernet sauvignon, pinot noir, chardonnay, riesling and syrah.
Southern Charm
Advanced Sommelier Charles Fredy explores wines from the Southern Hemisphere, Australia, New Zealand, Argentina and Chile.
Can You Warm Your Wine?
Learn the ideal serving temperatures for both red and white wines. Techniques to warm and chill wine based on variety, body and flavor.
Wines for a Summer Barbecue
This issue features finding the perfect red wine to accompany summer barbecues.
Traveling Companions
This issue features finding the perfect wine to accompany your travels.
Vineyard Geology
Geology creates nuances of flavor that distinguish a wine and the region it comes from.
A Toast to Fortified Wine
Wine columnist Charles Freddy explains how fortified wines make a perfect holiday season pairing. It’s also a sweet sip that’s perfect for dessert.
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.
Sweet Complexity
Wine expert Charles Fredy talks about the flavors and complexity of sweet wines and how to chose the perfect pair, whether dining out or eating in.
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.
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.
Fit the Wine to the Mood
In his wine-and-spirit advice column, master sommelier Charles Fredy sheds light on the connections between wine and romance.
Perfect Holiday Pairings
Advanced Sommelier Charles Fredy offers suggestions for holiday wines, and recipes to make with them.
What’s Your Taste in Wine?
Advanced Sommelier Charles Fredy explores fashions in wine, why some grow or decline in popularity, while others remain timeless.
Making a Good Home for Wine
Storing wine can be challenging in a climate like Maui’s, where few homes have cellars that can keep bottles naturally cool.
A Festival You Won’t Want to Miss
The Kapalua Wine & Food Festival returns June 9 through 12, celebrating three decades of magnificent wine and food.
Savor the Vintage
Chambers & Chambers Wine Merchants proudly presents a distinguished selection of domestic and imported wines from 42 vineyards.
Deciphering da Vino Code
Tips on reading wine labels, evaluating ratings, and picking top value vintages.
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,...