April 2026
For April, we have decided to do a little island hopping….meaning showcasing fascinating, unique and standout white wines from FOUR different island terroirs.
April 8, 2026
Join Chuck Furuya and our sommelier team for our monthly wine events, ranging from intimate tastings to thoughtfully curated wine dinners. Each experience highlights rare and distinctive wines, offering a deep dive into terroir, craftsmanship, and seasonally inspired pairings.
Take a Walk on the Wild Side
DATE: Sunday, May 3rd
TIME: Starting promptly at 4:30pm
TARIFF: $46 per person (not including tax and gratuity)
The ala carte menu will be available after the tasting.
I regularly get asked about Pét-Nat, orange, and natural wines. I don’t really know how should I answer that. There is, after all, no single answer—just as there isn’t if I’m asked about sparkling wines or Chardonnay-based wines.
So, what I’ve decided to do for our May wine tasting is feature a quartet of wines and let you taste them side by side, so you can explore what they’re all about—and walk away with your own thoughts on these categories.
2023 BIRICHINO Malvasia Bianca “Pét Nat”
First of all, let us say the Birichino Malvasia Bianca STILL wine is and has been one of the most incredibly food friendly white wine we have ever run across. From there, this is their newest step up, low intervention rendition—wild yeast fermented, NO dosage and bottled UN-filtered. It still has the profuse & exotic aromatics, the refinement and seamless texture and the uplifting lime like finish……NO flaws or detergents like most other Pét Nats…….and just with some FIZZ and cloudy skies appearance. YOWZA, yowza.
2022 GIOVANNI MONTISCI Cannonau di Sardegna Rosato “Barrosu”
Here is an absolutely WILD rosé colored, Old Vine wine—made by hand, first macerated for several hours in lug boxes, then fermented and aged for 6 months in OLD 225 liter barrels—resulting in a deep, fleshy, vinous, SAVORY wine!
2023 FIO “Glou Glou Orange Hefetrub”
A joint venture/ collaboration between two winemaking icons—Dirk Niepoort of Portugal and Philippe Kettern of the Mosel region of Germany. This innovative orange wine (hefetrub) is a blend of Pinot Blanc and Muller Thurgau—several hours of skin contact, wild yeast fermented—in 70% stainless steel and 30% aged in older fuder with 10 months on the lees. Glou Glou refers to the intent of immediate consumption, often gulping the wine.
2022 SANTINI “Marsanne en Maceration”
Chris Santini is an absolutely brilliant wine mind. For this abstract, very idiosyncratic bottling, the grapes (Roussanne & Marsanne) come from the Beaujolais wine growing region. The Marsanne is whole cluster (wild yeast) fermented in stainless steel. The Roussanne is direct pressed, then poured on top of the Marsanne—essentially submerged for a 10 day carbonic infusion and then 3 weeks further infusion. Wow!!!!!!! …..to say the least.
Reservations can be made through jenny@serahonolulu.com
Ala Carte Menu will be offered after the tasting. Please let Jenny know when you are making reservations, if you would like to reserve a table in the dining room.
At Sera, we are committed to supporting family-owned and operated estates—producers who farm indigenous grapes, respect their land, and embrace organic and biodynamic practices whenever possible. We celebrate wineries that stand for something—those rooted in tradition as well as those changing the game, all while maintaining a deep connection to food and the dining experience.
Wine at Sera is more than just an accompaniment to a meal—it’s a conversation, a journey, and a reflection of time and place. Our list highlights wines that tell a story of terroir, tradition, and the people behind each bottle. Whether it’s a benchmark bottling from a classic appellation or an exciting discovery from an unexpected corner of the world, every selection is made with purpose and intention.
Designed to be dynamic and ever-evolving, our wine program reflects the seasons, the cuisine, and the guests who walk through our doors. We offer wines that enhance the dining experience, catering to both the curious and the connoisseur—from perfectly aged classics to vibrant, fresh expressions that surprise and delight.
Above all, our goal is simple: to inspire a love for wine through connection, exploration, and hospitality—one bottle, one pour, and one story at a time.
For April, we have decided to do a little island hopping….meaning showcasing fascinating, unique and standout white wines from FOUR different island terroirs.
The Beauty of the “Unfiltered” Find: Four Captivating Reds
There is a specific kind of magic that happens when deep history meets a master’s touch. Whether it’s vines planted in the 19th century or a Pinot Noir specialist turning his hand to Cabernet, our latest arrivals are a masterclass in terroir and patience. Here are four standout bottles that have recently “rung our bell.”
Reserve your table to indulge in the artistry and innovation of our exceptional culinary delights and unforgettable dining experiences.
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