Somm Slam Comes to a Special Property on the Big Island of Hawaii

This coming week you're going to want to experience an unforgettable evening featuring two Master Sommeliers, a sumptuous four-course meal paired with two wines for each course, and an exciting competition to determine the ultimate wine pairing. July is the perfect time to get to Hawaii's big island, and Kohanaiki has just the reason for you to drop your plans and enter the tropics.

Koahaniki's Somm Slam event on Saturday, July 13th features Master Sommelier Chris Ramelb from Honolulu for an evening of culinary delight and playful rivalry. Known for his expertise and engaging personality, Ramelb will engage with Andy and Executive Chef James Watts, creating a lively and relaxed atmosphere. The event will offer attendees a chance to join a like-minded community, often seen as an extended family, while enjoying five expertly plated courses . This unique gathering promises not only fine dining but also a spirited camaraderie among guests.

Andy Myers is a vibrant figure who combines top-tier wine expertise with an approachable, laid-back style. Clad in his signature Hawaiian shirts, Andy adds a fun and relatable touch to the sophisticated world of wine. The 450-acre private residential community on the Kona Coast of the Big Island of Hawai'i offers innovative culinary and beverage experiences where fine dining meets personal expression. Andy and chef work in tandem to bring unforgettable culinary experiences to the property.

Q&A with Koahaniki's resident Master Sommelier and Wine Director, Andy Myers:

• How is the bounty of ingredients in Hawaii different from D.C.? And how does that influence your wine program?

I find it’s more about climate than ingredients here. As we’re a private club we tend to cater to members that still want certain touches of home in their meals. While we certainly work with more local fishes and tropical fruits than I did in DC the flavor profiles don’t change that much. For me, it’s more a matter of encouraging folks to try more light, crisp whites as those are so much more complimentary to the warm weather on the Kona Coast.

• What are some examples of the wine experiences you’re able to offer for private dining?

I have a pretty blank check for private events and can cater to any idea a member might have or I can tailor to their needs. I’ve done dinners that focused on menus from the 1910’s, Big Cabernet dinners, Anything But Chardonnay dinners, etc. We’re only limited by our imagination.

• How many guests have private wine lockers, and what about that curation process do you like the most?

All homeowners receive their own locker. I help stock them with their private wines, but also offer a quarterly wine club where I get to offer wines that are off the list and sold exclusively to members for their collections. The Wine Club is definitely my favorite part of that side of life here.

Visit kohanaiki.com to learn more about the property and how to attend events.