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March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Three Wines to Have on Your Radar This Year

Whether you’re interested in tasting, pairing, purchasing or just learning about different wines, Bottles experts are here to help. As we gear up for the highly anticipated 2019 Charleston Wine + Food Festival, Bottles wine buyer, Mike van Beyrer, shares some favorites to have on your radar. Each of these wine selections are worth a glass and will be available in the retail tent.  

Wolffer “Summer in a Bottle” Rosé, New York (2018)

Every year, Wolffer’s iconic bottling is the most anticipated rosé to hit the Charleston market.  We are proud to announce that the 2018 Wolffer “Summer” Rose will be released exclusively first hand in 2019 under our tent at the Charleston Wine & Food Festival.  It could be the bright, colorful label or the fresh burst of bright ripe fruit and lively acidity that people crave, but either way, the lush flavors and perfect balance make this rosé unique, elegant and satisfying.  Be one of the first to buy a bottle of this iconic rosé at the Bottles tent at Marion Square.  

Brooks Janus Pinot Noir, Oregon (2015)

Founded in 1998, Brooks is a reflection of the visionary Portland native, Jimi Brooks. His reverence for the land and vines made him a practitioner of organic and biodynamic farming.  In our opinion, Brooks is one of Oregon’s hidden gems. This wine is 75% estate and has a lovely floral alluring nose.  Warm and silky on the palette this ripe, rounded cherry-noted beauty is a textbook example of Oregon pinot noir.  Come taste and meet Janie Brooks, the owner, on Saturday in the tent.  

Halter Ranch Syrah, Paso Robles, California (2015)

In the Northern Rhone Valley, Syrah flourishes in the villages of Cornas and Cote Rotie with ethereal notes of smoked meats and provincial herbs wrapped in a seamless texture. The combination of limestone soils and cool nights brings utter magic to these wines not easily duplicated in the New World.  Halter Ranch, in Paso Robles, has recreated this magic with similar soils and air temps throughout the growing season.  This wine is a dead ringer for a richer, warmer style Cote Rotie but at half the price.  Come check it out in our tent on Saturday of Charleston Wine + Food as the winemaker, Kevin Sass, will be on hand for wine tastings and bottle signing.   Stop by the Bottles Wine Retail Shop in Marion Square from March 6- 10 to find Mike’s picks, attend tastings with our featured winemakers and shop our wide selection of bottles. Don’t forget that any wines you enjoy at Charleston Wine + Food signature dinners or offsite events can also be purchased in our tent. Cheers!
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Recipe: Blistered Snap Peas with Garlic, Chili and Vinegar

Enjoy this simple veggie side dish from Matt Canter of The Establishment!    

Blistered Snap Beans with Garlic, Chili and Vinegar

  1 lb green beans, stem removed 1/2 tablespoon minced garlic 2 teaspoons dry chili flakes 1/2 cup sherry vinegar Fleur de Sel, or another coarse sea salt for finishing like Bulls Bay     Use a large saute pan- or two. (Its important not to over crowd the pans with the beans as they will not get the nice browning)   Add just enough canola oil to coat the bottom of the pan and heat until smoking.   Place the beans in a single layer in the pans, toss to coat and reduce the heat to medium and allow the beans to brown.   After 1 - 2 minutes of constantly moving the beans around the pan, remove from the heat and add the garlic and chili flakes. Toss in the pan to coat.   As soon as the garlic begins to slightly brown, add just enough of the vinegar to lightly coat and deglaze the pan.   Serve hot and right out of the pan, sprinkled with course sea salt.
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Recipe: Tahini Peanut Oat Cookie

Enjoy these tasty treats from Greer Gilchrist + Cameron Neal of The Harbinger Cafe!    

Tahini Peanut Oak Cookies

2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda ¼ tsp salt 1 tb chia seed ¼ cup chopped dried apricots ¼ cup tahini ½ cup maple syrup ¼ cup almond milk 1 tsp vanilla   Topping: Cinnamon sugar Chia seeds   Toast the oats and the peanuts for 10 minutes in an oven at 350. They can share a tray. In a food processor pulse 1 cup of the oats and ¼ cup of the peanuts into a flour (do not pulse the remaining 1 cup of oats and 2 TB peanuts).   Add all of the dry ingredients into a bowl from the oats to the chia seeds (including the oat/peanut flour and the reserved oats and peanuts).   Mix in the chopped dried apricots and use your hands to incorporate them into the flour so they don’t clump together.   Add in the wet ingredients from the tahini to the vanilla.   Using a scoop or your hands create even balls and place them on a parchment lined baking tray. Use the palm of your hand to push them down so they resemble flat discs. Sprinkle the tops with cinnamon sugar + more chia seeds.   Bake at 350 for 10 minutes.   Allow to cool and enjoy!
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Recipe: Dumplings

Celebrate Chinese New Year with this dumpling recipe from Shuai + Corrie Wang of Short Grain and the soon-to-open Jackrabbit Filly! You can see them during Charleston Wine + Food at Hipster Cocktail Party + Southern Renaissance.    

Dumplings

5 cups napa cabbage, finely chopped & lightly salted 1/2 lb ground pork (or ground chicken works) 2 teaspoon minced ginger 1 stalk scallion, finely chopped 1 tablespoon dark Chinese cooking wine or sherry 1/2 teaspoon sesame oil 2 teaspoon lite soy sauce 1/2 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon cornstarch Pinch of white pepper 1 pack “Twine Marquis” brand dumpling wrapper, “Shanghai style” thickness (Leave at room temperature over night the day before you make the dumplings, this will make the wrapping part much easier)   To make the filling, first take the salted cabbage and drain all excess water, make sure you get as much water out as you can or else it’ll make the filling watery. Combine all ingredients in a mixing bowl and mix well, making sure not to over mix. Refrigerate for 30 minutes before making the dumplings.   To make the dumplings, have a small bowl of water to help seal the wrapper. Put one sheet of wrapper in the palm of your hand, and place about 1 tablespoon of filling in the middle. Slightly dampen the edge of half the wrapper, making sure that it is damp but not wet - too much moisture will make a messy dumpling! Fold  the wrapper close and press the edges making sure there are no air bubbles in the middle where the filling is, and give it a good pinch. Repeat until all fillings are gone. Pan fry in oil or boil in water until wrappers are translucent, then enjoy!  

Dipping Sauce

1 teaspoon sesame oil
1 tablespoon Chinese black rice vinegar (Malt vinegar is a good substitute.)
1/2 teaspoon finely grated garlic
1/2 teaspoon sugar
1 teaspoon “Lau Gan Ma” crispy chili in oil (optional)
 
Combine all ingredients in a mixing bowl and mix.
 
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We totally get it. The 2018 festival has a lot going on. Let us guide you through the ticketing process, answer any questions, and help point you in the right direction.

Here's how to reach us:

843 727 9998
info@charlestonwineandfood.com
635 Rutledge Avenue, Suite 101, Charleston, SC 29403

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