Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 8 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com F ine wine and great food in the Holy City – what could be better? Whether you’re a confirmed oenophile or you only know enough to order red or white, local wine bars are ready to take your taste buds on a trip around the globe over the course of one evening. Everything happens for a riesling, but, if you stop and smell the rosé at a local wine bar – and enhance your drink with some well-paired fare – you may find yourself saying, “You had me at merlot” to a wine you never knew would be your style. Enough with the wine puns; it’s time to make some pour decisions! Bring a date or meet your friends at one of these wine bars and give some of their pairing suggestions a try. If the offerings have changed, as menus often do, ask your bartender for suggestions or come up with your own – que syrah, syrah, whatever Chablis, Chablis. VINTAGE LOUNGE This swanky, progressive wine bar on King Street specializes in smaller-production wines, cheeses and charcuterie that even some more experienced foodies may not be familiar with, but the menu breaks it down in a way that encourages confidence. Wines are not only in reds and whites but divided into tasting notes like “floral,” “tart, herbaceous, fresh” and “bold, round, rich.” Similarly, cheeses are grouped by flavor and texture, like “tangy, curdy,” “buttery” and “funky, rich.” Bartenders and waitstaff are eager to offer suggestions or even tell the story behind the families that make the wines and cheeses. Recently named “The Most Beautifully Designed Bar in South Carolina” by Architectural Digest, Vintage Lounge gives off a classy yet casual vibe with the option of an indoor or outdoor bar. “This is not your grandfather’s wine bar; we make small- production wine and food more approachable, not stuffy,” said managing partner and sommelier Nathan Wheeler. Both the food and wine menus are reprinted weekly, and the cheese and charcuterie are curated to go with the wine offerings. Make it a meal with some small plates, or be adventurous with the popular truffle fontina cheese or chocolate fondues. Adding to the ambience, food and wine, the option of a porrón can turn any night out into an experience. The traditional Spanish wine pitcher is designed to pour wine from a spout, arcing for a distance, directly into someone’s mouth. In that way, it can be shared as a communal drinking vessel without touching lips. “You share a cheese plate, you share a bottle of wine and you can share a porrón. There’s a theme of bringing people together here,” Wheeler continued. Live music Thursday through Sunday creates an exciting atmosphere – and squashes any sense of pretentiousness – while patrons tap their toes and tip their glasses. Vintage Lounge recently launched Wine Club, giving members not only loyalty points but complimentary monthly wine tastings, 30-percent off to-go bottles of wine, exclusive happy hours and even the opportunity to “cut the line” on weekends. Members pay a one-time fee – or can purchase a bottle of wine equal to or more than the value – to join. “At Vintage, we get the opportunity to meet and taste with amazing winemakers, and we wanted to open up that special experience as a way to say thank you,” he said. Vintage Lounge’s Suggested Pairings Wine: Jean-Baptiste Souillard, Northern Rhone Valley, France, Roussanne, 2016. Dine: Flory’s truckle (an aged, firm raw cow cheese with savory, brothy and horseradish zing notes). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Bedrock Wine Co., California, USA, Zinfandel, 2017. Dine: Lamb meatballs (cucumber, tomato, olive, capers, red onion, tzatziki, pita). BY ANNE SHULER TOOLE Wining and Dining Photo c ourtesy of Paul Cheney.