Brut Champagne and Poke Bowls

Poke bowls are not Chinese but are Hawaiian food that recently gains swift popularity in the US mainland. While I was enjoying this Hawaiian ahi and Shoyu (Japanese soya sauce) ahi poke with brown rice at the picnic table of a beachside fish market at Hilo, all I was thinking is having a glass of well-chilled Jacqueline Leonne Brut to pair with it. This New Mexico brut is powerful yet sleek, which has layers of flavors like lemon, spice, minerals and nuts, and perfectly complements the soya infused ahi that is coated with sesame oil, light garlic and ogo seaweed. The nutty and toasty element of this brut (retailed in US at around $14) reminisces the finesse of Champagne but without the price tag, and enhances the ocean and earthy flavors of chilled marinated ahi and lurk-warm brown rice underneath. This may be the best poke I’ve ever tasted, or maybe it’s because I’m having it in Hawaii 🌈