Chef Ahu Hettema Shares Her Winter Wine Picks

From the Eastern Mediterranean to Burgundy, the Istanbul Hawai'i chef curates a global wine list.

Jan. 30, 2026 at 4:47pm by Ben Kaplan

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Chef Ahu Hettema of Istanbul Hawai'i in Honolulu has selected four wines for the winter season that span the globe, from the sun-baked landscapes of the Eastern Mediterranean to the renowned vineyards of Burgundy. Each bottle reflects Hettema's heritage and culinary point of view, where Anatolian tradition meets Hawaiian terroir.

Why it matters

Hettema's wine selections showcase the diversity and quality of global wine regions, particularly highlighting lesser-known but exceptional producers from Turkey, Israel, and Lebanon. As a James Beard Foundation Women's Entrepreneurial Leadership Fellow, she is helping bring wider attention to modern Turkish cuisine and wine in the United States.

The details

Hettema's winter wine picks include a structured yet graceful red blend from Israel's Yatir Winery, a honeyed and mineral white from Lebanon's storied Château Musar, a refined Turkish Syrah from Kavaklıdere in İzmir, and the iconic Burgundy La Tâche from Domaine De La Romanée-Conti. Each bottle was chosen to pair perfectly with Hettema's Anatolian-inspired cuisine at Istanbul Hawai'i.

  • Chef Ahu Hettema and her mother, Chef Nili Yildirim, opened Istanbul Hawai'i in Honolulu in 2020.

The players

Chef Ahu Hettema

The executive chef and owner of Istanbul Hawai'i in Honolulu, whose restaurant has earned consecutive accolades. Hettema approaches wine pairing with intentionality, drawing from her cultural heritage to create a guest experience where Anatolian tradition meets Hawaiian terroir.

Chef Nili Yildirim

Hettema's mother, who brought more than 30 years of kitchen experience to their home in Mersin, Turkey, where Hettema learned to cook. Yildirim joined Hettema at Oahu farmers markets in 2015, and the two women built Istanbul Hawai'i from scratch.

Yatir Winery

An Israeli winery that produces wines with a distinctive mineral backbone drawn from the limestone-rich Negev soil, including the 'Yatir Forest' blend of Cabernet Sauvignon and Syrah that Hettema selected.

Château Musar

A Lebanese winery that has produced wine continuously since 1930, even through the country's civil war. Hettema selected the winery's white blend made from indigenous Obaideh and Merwah grapes.

Kavaklıdere

A pioneering Turkish winery established in 1929, which Hettema selected for its 'Pendore Syrah' grown in the Aegean region of İzmir.

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What they’re saying

“This bottle delivers 'Cabernet Sauvignon and Syrah from the edge of the desert: dark fruit, cocoa and stone.' It's a powerful companion to sage-roasted meats and buttery sides.”

— Chef Ahu Hettema, Executive Chef and Owner, Istanbul Hawai'i (Forbes)

“Golden, honeyed, and mineral. It tastes like sunlight over limestone, pairing beautifully with butternut-squash soup or lemon-thyme turkey.”

— Chef Ahu Hettema, Executive Chef and Owner, Istanbul Hawai'i (Forbes)

“A refined Turkish Syrah grown in the Pendore vineyards expressing black fruit, violet, eastern spice and supple tannins. It speaks of modern Anatolia; confident, balanced, quietly powerful. Exceptional with smoked eggplant or roasted duck.”

— Chef Ahu Hettema, Executive Chef and Owner, Istanbul Hawai'i (Forbes)

“A poetic finale for a feast.”

— Chef Ahu Hettema, Executive Chef and Owner, Istanbul Hawai'i (Forbes)

What’s next

Hettema continues to be recognized for her culinary and entrepreneurial achievements, including earning the Honolulu Star-Advertiser's Best Mediterranean Restaurant award each year and the Small Business Administration's 2022 Women-Owned Business of the Year for Hawaii.

The takeaway

Through her carefully curated wine list and innovative Anatolian-inspired cuisine, Chef Ahu Hettema is helping to bring wider attention to modern Turkish cooking and wine in the United States, showcasing the diversity and quality of global wine regions.