March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Nathan Roberts

Arnot-Roberts was founded in 2001 in Healdsburg, California by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Duncan and Nathan grew up in the midst of vineyards and winemakers in the Napa Valley. Each took an interest in the wine industry, with Nathan following his father’s lead as a cooper, and Duncan pursuing winemaking in renowned wineries in Napa and Sonoma. The focus of this two-person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, and Pinot Noir, as well as several other varieties uncommon in Northern Californian vineyards. Through good fortune and a keen eye, they have identified vineyard sources that are both singular and extraordinary. Collaboration with dedicated and passionate growers is paramount in the farming of these sites and vinification of their wines.
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Sarah O'Kelley

Sarah O’Kelley comes to the beverage world via a significant food background. From working in the famed Emeril’s culinary department in New Orleans to then opening and operating a popular restaurant in Charleston, SC, she has a wealth of experience and knowledge in the restaurant side of things. Ultimately wine stole her heart with its infinite intricacies and over the past few years she has immersed herself in that world – traveling in France and California and even getting her hands dirty during harvest in Oregon. She has her Certified Sommelier certification through the Court of Master Sommeliers and has achieved the Level 3 Award with the Wine and Spirits Education Trust. Sarah is Wine Director for Edmund’s Oast and is General Manager for the new wine and beer store–Edmund’s Oast Exchange. She is working to create a diverse inventory and classes for wine lovers of all backgrounds. Sarah continues to find inspiration from her culinary roots and loves discussing pairings. In fact, she spends most of her down time cooking at home or writing and blogging about it. She also has a deep appreciation and love for beer and is excited to help develop the two at EOX.
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Jesse Smith

Jesse was born and raised here in Charleston, SC. After earning her BS in Psychology in 2011, she became interested in wine and began working at a tiny boutique wine shop, Crushed Fine Wine, where she was under the tutelage of long-time Charleston sommelier Desmond Garrity. Over the course of many tastings, she met another wine mentor, Patrick Emerson, with whom she later co-directed the wine and beverage program for the 10th annual Charleston Wine & Food Festival in 2015. After her season with CHSWFF, Jesse went into wine distribution with Curated Selections Wine Group where she specialized in small, family-estate fine wines from around the world with a commitment to sustainability and the highest quality. During her time with Curated Selections, Jesse developed a fondness for Biodynamic and Natural wines, and loves to introduce others to clean examples of the style. In July of 2017 she joined Hall Management Group as the sommelier and beverage director of High Cotton restaurant. She is preparing to take the Advanced Sommelier Exam through the Court of Master Sommeliers later this year. When she’s not proselytizing wine, Jesse enjoys traveling, live concert photography, and practicing Martial Arts.
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Cynthia Goddeau

Originally from Western Massachusetts, Cynthia grew up in Colorado and the wine and spirit world. Her parents owned a wine and liquor shop in Denver then her father retired from Florida Beverage and her mother from the Wine shop at Lake Buena Vista in Orlando Florida. Cynthia' s music career took her to New York City where she began working in some of the finest restaurants in the city including, Union Square Cafe, Del Posto, and A Voce. Her wine knowledge began with the American Sommelier Association Court of Master. She was one of the founders of the Vino Vixens who made their mark on the city. She came to Charleston to care for her mother and soon ran into Caitlin an Michael and the rest is history.

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Noah Singerman

A 15-year veteran in wine and spirits, Noah Singerman’s love for wine was sparked by his upbringing in Sonoma County, California. His passion soon leading him to career in wine, Singerman got his start working in various restaurants along the coast of California before relocating to New York City over a decade ago. While in New York, he served as a Beverage Director at Five Points in NOHO and Walter Foods in Williamsburg, Assistant Wine Director at The Standard Hotel West, Head Sommelier at The Dutch in SOHO, and Wine Director at Saxon and Parole on The Bowery. Singerman found his passion lay not only in selecting wines, but also in spreading knowledge, leading wine education at every restaurant where he’s worked and teaching courses at The Brooklyn Kitchen and Back Label Wine Shop in Manhattan. He has also been published in Wine & Spirit magazine, Somm Journal and Edible Charleston. He and his wife relocated to Charleston, SC where he served as the Beverage Director of Scarecrow, Feathertop Kitchen & Café. In Fall of 2016, Noah joined The Neighborhood Dining Group as Manager/Sommelier of Husk.
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Patrick Emerson

Patrick Emerson, Advanced Sommelier, (Court of Master Sommeliers) most recently launched a wine distribution company in South Carolina called “Curated Selections”.  He specializes in small, family-estate fine wines from around the world with a commitment to sustainability and the highest quality.  His wines are represented in fine dining restaurants, top independent retail accounts and hotels throughout South Carolina.  Patrick’s commitment to high standards and wine education is confirmed by the fact that all Curated Selections employees carry the distinction of being a minimum Certified Sommelier, including his delivery drivers and warehouse team. Patrick is also the founder of Communion Wine Club LLC., a wine and beverage consultancy for new and existing restaurants, bars, wineries and hotels nationwide. As a consultant, Patrick assists on and off-premise accounts on a project-to-project basis. He specializes in worldwide wine selections, handcrafted cocktail mixology, the creation of ongoing staff training programs and menu design.  He also works with multiple corporate clients and private collectors. Patrick also served as the beverage director for Charleston’s prestigious Wine and Food festival for their 10th anniversary (2015).  He was responsible for recruiting international talent and designing programming for over 100 events. Since moving to Charleston, South Carolina, rated “the #1 tourist destination in the world” by Conde Nast Traveler, Patrick has established himself in the regional market as a leading sommelier and wine director in the restaurant wine scene.  From 2004-2012, Patrick worked in Charleston as the wine and beverage director for four successful restaurants, High Cotton (and its sister restaurant in Greenville), Slightly North of Broad, and The Old Village Post House.  His responsibilities included all staff wine training, teaching wine classes for the public, wine and cocktail list development and hosting special events. In November 2012, Patrick was voted as the top sommelier in Charleston by national and regional critics, and was honored at the highly acclaimed “Ultimate Critics Dinner”.  In addition to wine, his skill at cocktail mixology has won him praise in many publications, including GQ Magazine (winner of the Bombay Sapphire Challenge), Southern Living, Food and Wine Magazine (Best cocktails), Local Palate, Charleston Magazine, City Paper and the Post and Courier.  His restaurant wine lists have been awarded 28 Wine Spectator “Award of Excellence”. Patrick has attained his Advanced Sommelier (AS) certification with the Court of Master Sommeliers and is a Certified Specialist of Wine (CWS). He is also a founding member of the Charleston chapter of the US Bartenders’ Guild.
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Matt Perrone

When Union Wine Co. was looking for an Eastern Sales Manager, they found Matt, a wine business veteran, and another perfect fit for the Union crew who was ready to shed his ego like the rest of the team, and get down to work.  From Maine to Florida, this Louisville, KY native who now lives in Atlanta, GA is excited to get up every morning and work for Union Wine Co. as a voice for Oregon wine. Recently introduced at a sales meeting as Matt, “from the extremely easy to sell wine company,” he was excited that the response has been incredible to the high quality and value of Union wines. One of 10 kids, this family guy knows the value of sticking together and is on board with the Union family in the pursuit of Oregon wine greatness.
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JP Caldcleugh

JP’s love of wine and his early career in the industry started in New Orleans where he worked at his family’s wine shop and later for a wine distributor. Once he realized his passion for wine could become a long-term profession he focused his studies on horticulture at Louisiana State University and later earned a Masters degree in Enology from the University of Adelaide. JP fell head over heels for the art, the science and the profession and his passion has lead him to work for leading wineries and winemakers in California, Australia, New Zealand. At Union Wine Co. JP leads winemaking operations and continues to help Union find that perfect balance between craft winemaking, small-scale manufacturing and producing Oregon wines that are accessible, innovative and high quality.
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Tracey Brandt

Based at their urban winery in Berkeley, Tracey and Jared Brandt are two of the natural wine OG's in America. They source fruit from organic and biodynamically farmed vineyards in Sierra Nevada, Mendocino County, and Napa Valley, and make stunning natural wines in small lots. They have received almost endless critical acclaim for their wines and are very influential when it comes to pushing the envelope and setting a new courses for California wines.
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