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One great aspect of our restaurant (and wine program) is the flexibility of being able to print our menus daily. This allows us to make changes as often as we'd like to pair with Chef Matt's menu. Every single wine has a reason for being in the cellar, but here's a snapshot of our wine director's current obsessions.
Paìs, J. Bouchon "Paìs Viejo, Secano Interior — Maule Valley, CL ($12 / $48)
Organic farming meets centuries-old winemaking techniques in this easy-drinking poolside red. Paìs was planted by the Spanish in the 1540s, and some of the oldest vines in Chile (and the world) are around 350 years old. The vines for this specific wine are mostly 100 years old! The Bouchon family, now in its 4th generation of family winemakers, are originally from Bordeaux, France, having emigrated to Chile in the late 19th century. Bright, juicy red fruit punch flavors with savory notes make this wine the perfect sipper or food companion. This is a Charleston session red for sure.
Carignan, Viña Maitia "Weon," Secano Interior — Maule Valley, CL ($13 / $52)
David Marcel, a French winemaker, moved to Chile at age 22 looking for opportunity, and has been a major advocate for artisan winemaking in Chile. This wine is as natural as possible (minimal amounts of sulfur were added to stabilize the wine) using organic practices, and the vines are all around 60yrs old. Blackberry, cassis, and baking spices all make this a really attractive red for the Pinot Noir lover who wants to try something new.
Sangiovese Blend, Tenuta di Salviano "Turlo," — Lago di Corbara, Umbria, IT ($15 / $60)
Quick history lesson: the rise of the "Super Tuscans" in the 1980s involved blends from Tuscany that featured "unsanctioned," non-indigenous varietals such as Merlot and Cabernet Sauvignon. This brings us to this "Super Umbrian" - a Sangiovese dominant blend with Cabernet Sauvignon and Merlot. I love this wine for its rusticity, firm textured tannins, attractive red/black fruit aromatics, and supple body. Important sidenote: the owners of this property are the Incisa della Rocchetta family, owners of legendary Sassicaia, who know a thing or two regarding red blends and Super Tuscans.
Cheers!
Andres A. Contreras, Wine Director, The Establishment
Paìs, J. Bouchon "Paìs Viejo, Secano Interior — Maule Valley, CL ($12 / $48)
Organic farming meets centuries-old winemaking techniques in this easy-drinking poolside red. Paìs was planted by the Spanish in the 1540s, and some of the oldest vines in Chile (and the world) are around 350 years old. The vines for this specific wine are mostly 100 years old! The Bouchon family, now in its 4th generation of family winemakers, are originally from Bordeaux, France, having emigrated to Chile in the late 19th century. Bright, juicy red fruit punch flavors with savory notes make this wine the perfect sipper or food companion. This is a Charleston session red for sure.
Carignan, Viña Maitia "Weon," Secano Interior — Maule Valley, CL ($13 / $52)
David Marcel, a French winemaker, moved to Chile at age 22 looking for opportunity, and has been a major advocate for artisan winemaking in Chile. This wine is as natural as possible (minimal amounts of sulfur were added to stabilize the wine) using organic practices, and the vines are all around 60yrs old. Blackberry, cassis, and baking spices all make this a really attractive red for the Pinot Noir lover who wants to try something new.
Sangiovese Blend, Tenuta di Salviano "Turlo," — Lago di Corbara, Umbria, IT ($15 / $60)
Quick history lesson: the rise of the "Super Tuscans" in the 1980s involved blends from Tuscany that featured "unsanctioned," non-indigenous varietals such as Merlot and Cabernet Sauvignon. This brings us to this "Super Umbrian" - a Sangiovese dominant blend with Cabernet Sauvignon and Merlot. I love this wine for its rusticity, firm textured tannins, attractive red/black fruit aromatics, and supple body. Important sidenote: the owners of this property are the Incisa della Rocchetta family, owners of legendary Sassicaia, who know a thing or two regarding red blends and Super Tuscans.
New Dessert Alert! Try the carrot cake with walnuts and a cream cheese and marscapone frosting served with crispy carrots and a golden raisin and verjus puree
#desserts #carrotcake #itsavegetable #southofbroad #charleston #chseats #eatlocal
Catch a piece of this grouper! Served with spring vegetables including carrots and purple daikon radish, roasted shiitake mushrooms, Mizuna, and a table side served Pho broth
#eatlocal #localfish #chseats #southofbroad #grouper #charleston #broadstreet #wineanddine #spring #sustainableseafood
Try something local tonight: A whole, roasted beeliner snapper done Chinese barbecue style. Rubbed with a char sui marinade, served with popcorn rice, basil, cilantro, Fresno chilis and a trio of Chinese inspired sauces
#chseats #eatlocal #localfish #sustainableseafood #snapper #southofbroad
The Establishment is proud to be hosting a wine dinner with Beckmen Vineyards Wednesday, March 15th. The Event will include passed hors d'oeuvres followed by a 4-course dinner paired with incredible wines from this family-owned winery in the Santa Ynez Valley in California. Executive Chef Elliott Howells has created an extraordinary menu to compliment these outstanding wines from one of California's premier viticultural regions. Oldest son and National Sales Director, Jeff Beckmen will be in attendance to discuss the paired wines between courses. We hope to see you there! #chseats #chsdrinks #beckmenvineyards #tastingmenu #winedinner #wine #broadstreet #southofbroad
Spinning up some Fruity Pebbles Ice Cream for dessert tonight! #whynot #breakfastfordinner #southofbroad #icecream #homemade #kidstuff #fruitypebbles
Here's something you maybe didn't know about Sancerre: When people think of Sancerre, they are usually thinking of Sauvignon Blanc and the crisp minerality it displays when grown in the Sancerre soil. Did you also know that Sancerre produces beautiful nuanced Pinot Noir (and therefore Rose)? Case in point the 2021 Rose of Pinot Noir, Roi Des Pierres, is light and bright, all while bringing a greater depth for rose that can often be missing. This wine will certainly pair well with seafood focused dishes and lighter proteins. Full wine list and reservations in bio!
Monday morning shout out to our hostess with the mostest: Anna! Anna has been a complementary force to the Establishment Front of House team. She serves as lead host and is more often than not the first smiling face you will see upon arrival. Her knowledge in the guest services field in conjunction with her sterling personality makes for a great experience from the beginning. When you dine at the Establishment, be sure to say hello, she will make you feel right at home
#recognition #worklife #restaurantlife #teamwork #meettheteam #fohteam #southofbroad
Chef Howells has created a seafood centric menu that will showcase Mediterranean fare with Sommelier selected wine offerings to compliment. Please come join us for a fabulous weekend of great food and drink highlighting some of the best food regions the world has to offer. Make any reservation through Saturday night to enjoy this menu (link in bio)! #chseats #chsdrinks #charlestonwineandfood #wineandfood #southofbroad #chswineandfood
Announcing the Beckmen Vineyards wine dinner! Executive Chef Elliott Howells has created an extraordinary menu to compliment these outstanding wines from one of California's premier viticultural regions. Oldest son and National Sales Director, Jeff Beckmen will be in attendance to discuss the paired wines between courses
#wine #winedinner #beckmenvineyards #southofbroad #winestagram
Save room for dessert! Enjoy our lavender Pot de Creme with lemon, candied lavender buds and palmiers.
How it started. How it's going. Bluefin Tuna Crudo. Served with aji amarillo, white soy and micro salad.
Chef Howells has created a seafood centric menu that will showcase Mediterranean fare with Sommelier selected wine offerings to compliment. Please come join us for a fabulous weekend of great food and drink highlighting some of the best food regions the world has to offer. Make any reservation from March 1st through 4th to enjoy this menu!
#chseats #chsdrinks #charlestonwineandfood #wineandfood #southofbroad #chswineandfood