Fall Wine & Food Pairings Mon, Aug 29, 22 CHAMPAGNE & FRIED CHICKEN There’s never a bad time to enjoy a glass of bubbles, but one of our favorite pairings is a Brut Champagne with the crispy, salty goodness of southern fried chicken and creamy mashed potatoes. Take it up a notch and add some white truffle to your potatoes, trust us…flavor explosion! A great option is ‘Ultradition’ Brut by Laherte. This is a complex and traditional style of champagne coming in under $50 a bottle…talk about bang for your buck for a true champagne.😍 CHENIN BLANC & TURKEY DINNER Chenin Blanc is arguably one of the world’s most versatile grape varieties capable of producing exceptionally age-worthy sweet wines and a wide range of fine dry wines. One of our personal favorites, T Berkley Chenin Blanc , is on the drier side and offers subtle white-fruit aromas, ripe but mild flavors, and a smooth texture. It’s a light-bodied yet mouth filling wine. Chalky, mineral elements come out on the finish to add more complexity. Pair with a turkey dinner, and don’t fret…the fresh acid in this wine will keep your mouth watering (even if your turkey ends up a bit drier than you’d hoped for). MUSCADET & OYSTERS Oyster season is upon us here in the Lowcountry…who’s ready?! There’s nothing like an roaster roast on a perfect fall evening surrounded by friends and family. Muscadet is an all time favorite pairing for oysters. Oysterman Muscadet is a Rollers favorite! This dry, light bodied white wine with high acidity is balanced with nice minerality and salinity, offering a zippy freshness with bursts of citrus fruits. As if we need another reason to love this wine, Oysterman donates a portion of their proceeds to replenish oyster beds in the Lowcountry. PINOT NOIR & ROASTED DUCK Duck and pinot noir is a classic pairing because both offer moderate intensity, with pinot noir’s acidity balancing out the fattiness of duck. Maritana Pinot Noir is a wonderful expression of Russian River Valley Pinot Noir. Known to many as Dr. Pinot, Donald Patz knocks it out of the park with this new wine project (Maritana). His three-decade association with Sonoma and Russian River Valley grape growers has given him access to some of the top vineyard sites in the valley. This beautiful Pinot Noir offers more body and complexity than your average Pinot, while remaining smooth with elegant tannins and a nice burst of acidity. On the palate, wild strawberry, rhubarb, dried herb and black tea. Delicious with roasted duck or grilled chicken. RHONE REDS & LAMB CHOPS Rhône-style red blends are wines that are made in the style of the wines of France’s Southern Rhône Valley. These red wines are typically made using Grenache, Syrah, Mourvèdre, Carignan and Cinsault, although other secondary grape varieties may be used, too. A great domestic Rhone inspired red blend out of California is Elyse C’est Si Bon, which in French means “It’s so good!” This blend offers a bright and fresh nose of ripe raspberry, rose petals, and cherry pie, giving way to a palate of sweet Ranier cherries, cranberries, and a hint of cinnamon. Structurally a complete wine with elegant tannins and bright acidity. This wine pairs beautifully with cherry glazed lamb chops and a side of roasted sweet potatoes and brussels. Also great with a little chill on the bottle! CAB SAUV/CAB FRANC & STEAK All you Cab Sauv lovers know a juicy fatty steak is the perfect pairing to balance out those tannins, but Cab Franc will also do the trick! Better yet, a blend of Cab Sauv and Cab Franc might just be a pairing made in heaven! Air Guitar by Bow and Arrow is an interesting blend rarely seen in Oregon. 50% Cabernet Franc from the certified biodynamic Johan vineyard, and 50% Cabernet Sauvignon from the Borgo Pass Vineyard. Aged 10 to 12 months in neutral puncheon. Deep ruby in hue, with lush aromatics that perfectly wed the bloomed black pepper notes of classic Cabernet Franc with the rounder, softer creme de cassis of Cabernet Sauvignon. This has terrific freshness with black and redcurrant, violets, blueberry and a damp earth note on the nose. The palate is juicy with dark, cherry fruit with some blue fruit undertones. Pair with a grilled steak, rosemary roasted mushrooms and caramelized onions.