Part of what makes wine such an enjoyable experience is that every bottle tells a story. Any given vintage and variety gains its flavors from the smallest details— the soil, the frequency of rain, the amount of sunshine, the temperatures during the growing season, the way it is casked and aged and blended. What’s equally delightful is that we can experience wines differently season to season simply by pairing them with the foods mother nature favors at different times of year. While reds usually get more play than chilled vintages during the colder months, these whites on our menu pair perfectly with many of our seasonal dishes:
Riesling is often thought of as a summer wine because of its light, fruity qualities and its reputation for being sweet. However, it works equally well in winter because of its ability to pair with strong spices that warm the body during the colder months. Try the Rudi Weist Riesling - Rhein River ’12 with the Five Spice Pork Belly with Hot Squash Chow-Chow, the Hoppin’ John Egg Roll with Dirty Rice, Country Ham, and Pot Likker Mustard and you’ll discover why Riesling is so frequently brought out for Asian dishes. Or you might enjoy it with the Grilled Bay of Fundy Salmon as its almost tropical notes of lush orange blossoms, peaches, and apricots and delicate acidity bring out the freshness of the fish. This dish comes with sides of Brussels Sprouts with Bacon and Mustard, and you can’t beat a German wine for a side dish with Germanic roots.
Grown just a mile from the sea and harvested in the evening, the Loop Sauvignon Blanc - New Zealand ’13 has fresh, fruity notes and a palatable minerality. It’s a good match for fish and seafood, so try it with our Sautéed Carolina Trout with Butternut Squash and Pecan Brown Butter or the Quinoa Salad with Grilled Chicken, Bronzed Shrimp, or Salmon added. This is another white wine that doesn't require warm weather for enjoyment.
The Jean Louis Brut- France NV is a versatile sparkling that works equally well as an aperitif, main pairing, or digestif. For a first course, the Brut compliments the complex flavors of the Pecan Smoked Trout Spread on Crostini. For a light main course, the Quinoa Salad with Arugula, Bell Peppers, Marinated Mushrooms, Radishes, and Tomatoes would bring out the hints of Chardonnay in this bubbly. If you approach dessert in the French manner with a cheese plate, the Jean Louis goes especially well with goats cheese, so try the Bucherondin, Bonnie Blue, or the sheep’s milk Manchego.
Southern food is not typically thought of in terms of wine pairings— that’s why Dolly Parton called sweet tea the house wine of the south in Steel Magnolias. Never the less, wine brings a whole new quality to the South’s classic dishes. The Adelsheim Pinot Gris - Oregon ’12 suits our fried chicken’s sweet and savory qualities, and highlights the spicy tang of our house-made hot sauce. With notes of papaya, apples, and pears, this wine is slightly has a long finish that will carry you through from the crisp breading down to the bone. The slightly creamy quality compliments the macaroni and cheese side dish.