Over the course of the last few years Mikael has gained quite a following of fans for his wines. These include the White House and President Obama! Below are just a few videos of interviews and articles which we are very proud of as they demonstrate that Kaena Wines is friends to all!
805 Living Taste Wine
The Aloha Friday Morning Show Feat-Mikael Sigouin
June 21, 2017
Cork Dorks Liquid Lunch - Kaena Wines
April 12, 2017
"Los Olivos Part Two" ~ Local Love 805
February 15, 2015
“Rhones Rule: The Wines of Ballard Canyon”, Garagiste Festival 2014
February 12, 2014
12 Standout California Reds ~ Wine Spectator
December 13, 2013
September 13, 2013
August 26, 2013
March 31, 2013
February 9, 2013
Enjoy these delightful dishes with the curated Kaena wines for a memorable Thanksgiving feast! 🍷🦃🍁
In a large pot, melt butter and sauté onions until translucent.
Add the butternut squash cubes and sauté for 5 minutes.
Pour in the broth and bring to a boil. Reduce heat and let it simmer until the squash is tender.
Use an immersion blender or regular blender to puree the soup until smooth.
Stir in the heavy cream. Season with salt and pepper.
Garnish with fresh thyme or sage before serving.
Preheat oven to 325°F (165°C).
Place the turkey on a rack inside a roasting pan.
Mix melted butter with the chopped herbs.
Brush the turkey generously with the herb butter mixture. Season with salt and pepper.
Roast the turkey in the preheated oven for about 3 hours or until the internal temperature reaches 165°F (74°C).
Let the turkey rest for 20 minutes before carving.
In a large bowl, combine mixed greens, cranberries, and walnuts.
Drizzle with balsamic vinaigrette dressing and toss gently.
Top with crumbled cheese before serving.
Preheat oven to 400°F (200°C).
Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes or until soft.
Boil potatoes in salted water until tender.
Drain the potatoes and mash them in a large bowl.
Squeeze roasted garlic cloves into the mashed potatoes.
Add warm milk, butter, salt, and pepper. Mix until smooth.
In a large skillet, cook the sausage until browned. Remove and set aside.
In the same skillet, sauté the onions, celery, and apples until tender.
In a large bowl, mix the bread cubes, sausage, sautéed mixture, sage, salt, and pepper.
Gradually add chicken broth until the bread is moist but not soggy.
Place in a baking dish and bake at 350°F (175°C) for 30 minutes or until golden brown.
Preheat oven to 325°F (165°C).
Place ham in a roasting pan.
In a bowl, combine bourbon, brown sugar, mustard, and honey to make the glaze.
Brush the ham generously with the glaze.
Bake the ham for about 1.5 hours, basting with the glaze every 30 minutes.
Let the ham rest for 10 minutes before slicing.
Aloha, my ohana! It’s that time of year again, where the leaves start to change, and the air gets crisp with anticipation. As someone who grew up surrounded by the gentle breezes and warm waters of Hawaii but now calls California home, I find myself blending the best of both worlds. And when it comes to Thanksgiving, what better way to bring together these two beautiful places than with the gift of wine?
Introducing our specially curated sets (with recommended food pairings) for this Thanksgiving: The Thanksgiving Pairing Set and the Thanksgiving Dinner Party Collection.
Thanksgiving Dinner Party Collection: This one’s for those who love to celebrate in style, with a table surrounded by loved ones and filled with laughter.
Thanksgiving is a time to be grateful, to share and to love. Just like our wines, which are a blend of my Hawaiian roots and some of the best Santa Barbara county vineyards, Thanksgiving is about blending traditions, memories, and moments. So, as you gather around the table, with our wines in hand, remember the spirit of aloha – love, peace, and compassion.
Mahalo for letting Kaena wines be a part of your special day. Hau’oli La Ho’omaika’i! (Happy Thanksgiving!)