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You look forward to your nightly glass of wine with dinner—and the peaceful, easy feeling that comes with it. Unless, of course, you’re hauling across town to meet friends at your favorite BYOB restaurant and need to pick up a bottle, quick.
Instead of wandering the aisles, take some tips from our handy little cheat sheet, loaded with picks from local wine experts to help you choose the best match for a meal at one of these BYOB spots, without breaking the bank.
You’re heading to: Casablanca, 19 Hoolai St., 808.262.8196
Expert: Collin Darrell, who leads wine courses at Kapiolani Community College
Recommends: Domaine de Fonsaint Gris de Gris, around $15
Why: Snag this rosé to pair with the diverse array of flavors found on the Moroccan restaurant’s prix fixe menu. As the meal progresses from a tomato and lentil-based harira soup to cold salads, savory pastries, and protein-rich lamb entrées, you’ll be glad you brought something versatile.
Pick up a bottle at: Tamura's Fine Wine and Liquors, 25 Kaneohe Bay Dr., 808.254.2000
You’re heading to: Olive Tree Café, 4614 Kilauea Ave., 808.737.0303
Expert: Laurel Bruce from Oliver’s Greek Wine and Deli
Recommends: OKO Cabernet Sauvignon-Merlot, $12.65
Why: This medium-bodied wine pairs well with the popular lamb souvlaki dish, and the OKO label means that the wine is made from organic grapes.
Pick up a bottle at: Oliver’s Greek Wine and Deli, 4614 Kilauea Ave. (next to Olive Tree Café)
You’re heading to: Champa Thai, 3452 Waialae Ave., 808.732.0054
Expert: John LaRue, wine manager at Fujioka’s Wine Times
Recommends: Clos Le Vigneau Vouvray White Table Wine, $18.99.
Why: This white wine has the versatility to match both vegetarian and meat menu options—important when you’re sharing with a group—and complements spicy soups and curry dishes.
Pick up a bottle at: Fujioka’s Wine Times, Market City, 2919 Kapiolani Blvd., 808.739.9463
You’re heading to: Himalayan Kitchen, 1137 11th Ave., 808.735.1122
Expert: Walter Calinawan, manager at HASR Wine Co.
Recommends: Bodegas Ateca Garnacha de Fuego, $12
Why: Calinawan suggests little “explosions of fruit” to complement the curry and tikka dishes found at this Nepalese restaurant. The raspberry and cherry qualities found in Garnacha de Fuego enhance the savory flavors and pair well with spicy dishes like lamb vindaloo.
Pick up a bottle at: HASR Wine Co., 31 N. Pauahi St., 808.535.9463
You’re heading to: Irifune, 563 Kapahulu Ave., 808.737.1141
Expert: Collin Darrell, who leads wine courses at Kapiolani Community College
Recommends: Gruet Brut, $15.99
Why: The ultra-fine bubbles of this sparkling wine bring flexibility to a diverse menu of stir-fry, curry and sushi dishes. It complements the flavors of pickle ginger and wasabi, and pairs well with fatty fish like tuna.
Pick up a bottle at: The Wine Stop, 1809 South King St., 808.946.3707. You’re heading to: The Contemporary Museum, 2411 Makiki Heights Dr., 808.523.3362
Expert: John LaRue, wine manager at Fujioka’s Wine Times
Recommends: Boutari Moschofilero, $13.99
Why: This lemony Greek wine tastes a bit like a pinot grigio, offering a light body with nuanced secondary flavors that complement the simple soup, salad and sandwich menu at the Contemporary Museum.
Pick up a bottle at: Fujioka’s Wine Times, Market City, 2919 Kapiolani Blvd., 808.739.9463
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