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We're Pairing Italian Wines with Broad Street

Italian wines on Broad St. in Charleston
Italian wines on Broad St. in Charleston
Italian wines on Broad St. in Charleston

Four Italian Wines: A History of Flavor

 

Tenuta di Arceno “Il Fauno” di Arcanum

 

Background

Tenuta di Arceno is an ancient Tuscan estate with a diverse portfolio of the highest quality wines across two classification levels – three wines centered on the native Sangiovese grape in the Chianti Classico DOCG collection and three wines celebrating the estate’s international varieties under the Toscana IGT designation. The estate is situated at the southernmost edge of Chianti Classico in the commune of Castelnuovo Berardenga.

 

The estate is 2,500 acres of which 220 acres are planted to vines – the remaining land is preserved for native vegetation including 125 acres of olive orchards. Separated into 63 distinct vineyard blocks, the vineyards are planted to 50% Sangiovese and 50% international varieties such as Cabernet Franc, Merlot, and Cabernet Sauvignon.

 

Tasting Notes

Ripe, bold and soft, the Tenuta di Arceno 2017 Il Fauno di Arcanum is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. This wine hits an especially pretty balance that underlines the care given to preserving the best qualities of the fruit. It pours from the bottle with a darkly concentrated appearance and displays blackberry, plum, spice, tar and leather. There is softness here for sure, yet the wine's bold structure is still intact.

 

Cesari Amarone della Valpolicella

 

Background

Cesari was founded in 1936 by Gerardo Cesari. As one of the first Italian wines to be exported to all five continents, the Cesari name quickly became synonymous with Amarone. Their estate holdings include more than 100 acres of hillside vineyards located in premier sites in the Valpolicella appellation, including three single vineyards, primarily in the historic Classico area.

 

Amarone della Valpolicella is made with local grapes Corvina, Corvinone, and Rondinella. In order to successfully complete the critical phase of "appassimento" (drying process), the fruit must be fully ripe and in perfect condition, therefore the fruit selection in the vineyard is very accurate. Once picked, the grapes are laid out carefully in single layers to allow air to circulate around the bunches, in either wooden or plastic trays or on bamboo cane mats and placed in special drying rooms called fruttai. The grapes remain in the drying rooms for three to four months. This leads to a reduction in the level of acidity, loss of water, and flavor concentration.

 

Wines are then crushed and vinified in multi-functional vats which allow the producer to control temperatures. Amarone then undergoes a period of natural aging in either Slavonian oak barrels, or in French barriques.

 

Tasting Notes

Cesari’s flagship wine is marked by cherry and prune aromas. Vanilla follows in this full, warm, harmonious red. A long and persistent finish is defined by bold tannins that elegantly coat the palate. Produced from dried grapes cultivated in the historic Classico area of the appellation, Cesari Amarone is extensively aged in a combination of French and Slavonian oak barrels for a total of three years following fermentation in stainless steel tanks.

 

San Felice Chianti Classico

 

Background

San Felice is steeped in local lore and history. Named after a local saint from the 18th century, the property was bought by the Grisaldi Del Taja family – the founding members of the Chianti Classico consortium. The property includes 445 acres of vineyards and a 44-acre parcel dedicated to experimental viticulture and genetic improvement of Sangiovese.

 

The San Felice vineyards are situated amongst the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico. The bulk of the Chianti region stretches from Florence down past Siena. However, it’s important to distinguish between the Chianti DOCG and the Chianti Classico DOCG; the latter, home to higher quality wines and a longer pedigree, is smaller, confined to a set of hills between those two cities. The larger Chianti zone is subdivided into seven other zones.

 

Tasting Notes

It is a medium-bodied Chianti Classico with a distinguished personality and notable for its

elegance. Luminous ruby red in color with scents of cherry, raspberry, and sweet violets. Dry on the palate, showing subtle tannins and a fresh, crisp acidity.

 

Grifalco “Gricos” Aglianico del Vulture

 

Background

Aglianico is the best known 'big red' grape in southern Italy, and there are two places

where it grows particularly well, Taurasi in Campania and Monte Vulture in Basilicata. The areas are less than two hours from each other, both are volcanic in geology, and both produce magnificent red wines - amongst the most age-worthy in Italy.

 

Grifalco is an excellent producer of Aglianico del Vulture owned by the Piccin family, who were originally wine producers in Tuscany but decided that southern Italy, Basilicata in particular, was more promising. One of the challenges in making Aglianico del Vulture is making sure that these big reds don't become bitter, and Fabrizio Piccin has done an excellent job of taming the tannins without making the wines glossy.

 

Tasting Notes

Blackberry, black cherry, licorice, and wild herbs. Well-balanced, with firm, sweet tannins and juicy acidity. Drinks well alongside anything from the grill.




The Latest Dish


We're celebrating TWO YEARS since our re-opening post 2020 (aka ... the year of the plague). We love ya'll. We really truly do. Thanks for coming back. We'll see you again soon!⁠
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#love #charleston #holycity #lovethistown #lovemycity #lowcountry #chs⁠
We're celebrating TWO YEARS since our re-opening post 2020 (aka ... the year of the plague). We love ya'll. We really truly do. Thanks for coming back. We'll see you again soon!⁠


#love #charleston #holycity #lovethistown #lovemycity #lowcountry #chs⁠
NEW MENU ITEM: Copper River King Salmon, pickled green strawberry, cucumber water, fennel frond. Full menu and reservations at link in bio<br/>
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#salmon #sustainableseafood #southofbroad #newmenu #salmon
NEW MENU ITEM: Copper River King Salmon, pickled green strawberry, cucumber water, fennel frond. Full menu and reservations at link in bio



#salmon #sustainableseafood #southofbroad #newmenu #salmon
Collaboration Dinner with Savannah's Common Thread will support Rootstock Foundation⁠
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4 courses + wine + cocktails⁠
June 5th, 2023⁠
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We are excited to announce that the first Give Back Charleston Dinner of 2023 will be featuring Common Thread Restaurant of Savannah, GA. Chef Howells is collaborating with Chefs Brandon Carter, Joseph Harrison, and their team to showcase two of the best restaurants in the Southeast<br/>
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Dinner will commence at 6:30pm with a happy hour and light hors d'oeuvres beginning at 5:30pm. The Dinner Menu will consist of four courses with wine pairings and ALL proceeds will benefit Rootstock Community Foundation. Please join us for an exceptional dining experience to benefit a great cause. We look forward to hosting you!⁠
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Tickets in bio!
Collaboration Dinner with Savannah's Common Thread will support Rootstock Foundation⁠ ⁠ 4 courses + wine + cocktails⁠ June 5th, 2023⁠ ⁠ We are excited to announce that the first Give Back Charleston Dinner of 2023 will be featuring Common Thread Restaurant of Savannah, GA. Chef Howells is collaborating with Chefs Brandon Carter, Joseph Harrison, and their team to showcase two of the best restaurants in the Southeast
⁠ Dinner will commence at 6:30pm with a happy hour and light hors d'oeuvres beginning at 5:30pm. The Dinner Menu will consist of four courses with wine pairings and ALL proceeds will benefit Rootstock Community Foundation. Please join us for an exceptional dining experience to benefit a great cause. We look forward to hosting you!⁠ ⁠ Tickets in bio!
Special thanks to our friends at @eobrewing and @edmundsoast for helping put on a SPECTACULAR collaboration last night! It was rad. ⁠
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Check out our link in bio for details on our next dinner on June 5th with Common Thread of Savannah!⁠
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#edmundsoast #chsdrinks #drinklocal #chsbeer #chsaletrail #southofbroad #commonthreadsav #eatlocal⁠
Special thanks to our friends at @eobrewing and @edmundsoast for helping put on a SPECTACULAR collaboration last night! It was rad. ⁠
Check out our link in bio for details on our next dinner on June 5th with Common Thread of Savannah!⁠


#edmundsoast #chsdrinks #drinklocal #chsbeer #chsaletrail #southofbroad #commonthreadsav #eatlocal⁠
Last chance for tickets to the beer dinner of the year! The Establishment is teaming up with @eobrewing to host a spectacular 5-course food, beer, and cocktail dinner. This is going to be a great night - don't miss it!⁠
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#beer #beerdinner #craftbeerlife #beerlover #craftbeer #beergeek #beertime #drinklocal #craftbeerlover #beers #cocktails #edmundsoast #chsdrinks
Last chance for tickets to the beer dinner of the year! The Establishment is teaming up with @eobrewing to host a spectacular 5-course food, beer, and cocktail dinner. This is going to be a great night - don't miss it!⁠ ⁠ #beer #beerdinner #craftbeerlife #beerlover #craftbeer #beergeek #beertime #drinklocal #craftbeerlover #beers #cocktails #edmundsoast #chsdrinks
Fresh Clean Sheets. A new spring cocktails from The Establishment's Ryan Wise. Available now for happy hour<br/>
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#chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad #charleston #broadstreet
Fresh Clean Sheets. A new spring cocktails from The Establishment's Ryan Wise. Available now for happy hour



#chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad #charleston #broadstreet
Want to join an incredibly talented kitchen crew and learn to create incredible seafood dishes? Offering the best pay for BOH employees in Charleston. Benefits available. Closed every Sunday and Monday<br/>
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#chsworks #kitchenjobs #boh #restaurantlife #knifeskills #seafood #charleston #cheflife #chefslife #kitchenwork⁠
Want to join an incredibly talented kitchen crew and learn to create incredible seafood dishes? Offering the best pay for BOH employees in Charleston. Benefits available. Closed every Sunday and Monday



#chsworks #kitchenjobs #boh #restaurantlife #knifeskills #seafood #charleston #cheflife #chefslife #kitchenwork⁠
It's Charleston Cocktail Week! Come by Broad Street and try our award-winning Ole Spiced Bobbie. Made with rye whiskey, spiced maple and a black walnut and cardamom bitters, this drink is sure to satisfy<br/>
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#chsdrinks #cocktail #cocktailweek #chscocktail #rye #whiskey #southofbroad
It's Charleston Cocktail Week! Come by Broad Street and try our award-winning Ole Spiced Bobbie. Made with rye whiskey, spiced maple and a black walnut and cardamom bitters, this drink is sure to satisfy



#chsdrinks #cocktail #cocktailweek #chscocktail #rye #whiskey #southofbroad
Weekends are for cocktails. Derek is great at making cocktails. Join Derek on historic Broad Street in Charleston for Beet of the Night, a fine rye cocktail with a beet shrub, vermouth, aperol, and a bourbon soaked cherry. ⁠
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#chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad #charleston #broadstreet
Weekends are for cocktails. Derek is great at making cocktails. Join Derek on historic Broad Street in Charleston for Beet of the Night, a fine rye cocktail with a beet shrub, vermouth, aperol, and a bourbon soaked cherry. ⁠


⁠ #chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad #charleston #broadstreet
New to the menu and only on through the weekend: Porchetta Tonnato with mizuna, pickled ramp, and celery.
New to the menu and only on through the weekend: Porchetta Tonnato with mizuna, pickled ramp, and celery.
Christian Abbott (or just “Abbott”) is Chef de Cuisine at The Establishment. Abbott has been a key contributor to the team and has made a huge impact on the great food coming from our kitchen. Dishes like our whole fish with char sui rub and popcorn rice exemplify how he has elevated an already great kitchen's culinary prowess. ⁠
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You will often find Abbott running the expo station in our open air kitchen. Please say hi next time you're in and ask him about his adventures in Vermont. From all of us at The Establishment, thank you Abbott!⁠
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#recognition #worklife #cheflife #restaurantlife #teamwork #meettheteam #bohteam #southofbroad⁠ ⁠
Christian Abbott (or just “Abbott”) is Chef de Cuisine at The Establishment. Abbott has been a key contributor to the team and has made a huge impact on the great food coming from our kitchen. Dishes like our whole fish with char sui rub and popcorn rice exemplify how he has elevated an already great kitchen's culinary prowess. ⁠
You will often find Abbott running the expo station in our open air kitchen. Please say hi next time you're in and ask him about his adventures in Vermont. From all of us at The Establishment, thank you Abbott!⁠


#recognition #worklife #cheflife #restaurantlife #teamwork #meettheteam #bohteam #southofbroad⁠ ⁠
Our featured happy hour specialty cocktail this week is the Beet of the Night (see what we did there?). This beautifully colored favorite features rye whiskey, a beet shrub, vermouth, aperol, and a bourbon soaked cherry<br/>
<br/>
<br/>
<br/>
#chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad
Our featured happy hour specialty cocktail this week is the Beet of the Night (see what we did there?). This beautifully colored favorite features rye whiskey, a beet shrub, vermouth, aperol, and a bourbon soaked cherry



#chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad