Whether you’re traveling from the Columbia area or you’re a Charleston local, be sure to take advantage of the culinary event of the year, Charleston Wine + Food, March 1-5! In the spirit of food-specific wine pairings, our latest installment in the Charleston Wine + Food inspired pairings series dives into the best accompaniments for seafood dishes from Bottles wine buyer Mike van Beyrer. Find all of these choices and more at our Columbia and Mt. Pleasant locations, or in Marion Square within the Charleston Wine + Food Culinary Village, at the Bottles Wine Retail Shop.
The best wines for seafood are generally crisp, high acid, mineral-driven, un-oaked whites — wines like Riesling, Chablis, Sancerre, Chenin Blanc and Gruner Veltliner are a few no-brainers. Fish with a little more texture like halibut or tuna match better with textured wines like Pinot Gris, Vermentino or new world Sauvignon Blanc. Our picks include:
Tramin Sauvignon, Alto Adige Italy ($18.99)
Lemon-green in color, with aromas of grapefruits, melons, cut grass and notes of gooseberries. A succulent, light-bodied Sauvignon that’s balanced on the palate.
Patricia Green Sauvignon Blanc, Oregon ($23.99)
Sublime, with notes of lime, grapefruit and quince. It nicely fuses the styles of Sancerre and New Zealand into a uniquely Oregon Sauvignon Blanc.
Merlin Cherrier Sancerre ($26.99)
The classic wine from this producer, this bottle reflects Sancerre’s chalky terroir beautifully with concentrated elegance.
Chateau l’Oiseliniere de la Ramee Muscadet ($12.99)
This is a fresh and lively wine with aromas of apricot and hawthorn. The taste is fresh and pleasant, with a lasting crisp finish. This wine is a great value.
Ruinart Blanc de Blanc Champagne ($59.99)
With its super fine bubbles, this champagne is the best match for oysters — period! On the palate, the wine has notes of honey and minerals with a long, sustained finish, produced from a blend of 100% premier cru Chardonnay grapes from the best of recent vintages.
Cheers!