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From the Cellar

Which wines go best with Charleston’s unmatched seafood?

on Wednesday, 05 October 2011. Posted in From the Cellar, Eat This! Fall 2011

The focus of this issue is seafood. Thanks to the efforts of our local shrimpers and fishermen, Charleston area restaurants are able to offer the freshest and finest in innovative seafood dishes, serving up their own versions of a wide range of menu items, including shrimp and grits, flounder, oysters and Breech Inlet clams. However, the meal, though delicious, isn’t complete without the right wine.

Organic Wines of North America

on Friday, 01 July 2011. Posted in From the Cellar, Eat This! Summer 2011

Our feature wine for the summer is from Paul Dolan Vineyards in Mendocino County, California. The 2009 Chardonnay is made from 100% organically grown grapes from the cool climates of the Northern Benchlands, allowing for crisper acidity, and from the lush grapes of the warmer climate vineyards in Hopland. Since the wine matures mostly in stainless steel fermenting tanks, only 9% of the Chardonnay is aged in American oak barrels. There are no added malo-actic acids to promote flavor or maturation. The crisp and ripe flavors are characteristic of orchard fruits such as pear and red apple with hints of winter citrus and vanilla spice. The wine is recognized and labeled as CCOF organic-based on the California organization’s levels of practice for organic and bio-dynamic farming and is best served with salmon or chicken. CCOF was founded in 1973 as a mutual assistance and certification organization for organic farmers and was one the first organizations to perform ic certification in North America. assurance of certification with integrity.&Today, CCOF maintains one of the most consumer-recognized and trusted seals in the organic marketplace.