⏱ 2 min read
The Short Version
Forget standard restaurant lists; this year’s Charleston lineup features rare 14th-century lineage Sangiovese and a Champagne release that’s already chasing 100-point perfection. From 1889 Barossa Valley Grenache to pairing fine Burgundy with pimento cheese, these curated pours are designed to challenge every tasting convention.
The Food & Wine Classic in Charleston is often defined by high-profile chefs and cooking demonstrations, but for those following the glass, the real draw lies in the programmed bottles. This year, a cohort of industry professionals is bringing rare releases and storied labels to the Lowcountry, ranging from historical Sangiovese to highly anticipated Champagne iterations. For the serious collector or curious enthusiast, these aren’t just tasting pours; they are specific, curated opportunities to experience wines that rarely hit standard restaurant lists.
I want to taste that transition for myself: what changes, what carries through, and how the house keeps its balance of depth and freshness.
Rare vintages and historic lineages
For sommelier Rodil, the allure of the weekend is rooted in the evolution of legendary houses. She is particularly focused on the new Iteration Nº27, a release that continues the “Grand Siècle” philosophy of blending multiple vintages to achieve a perfected profile. Following the success of Iteration Nº26—which earned 100 points from James Suckling—the upcoming blend of 2015, 2013, and 2012 represents a significant moment for collectors. I want to taste that transition for myself: what changes, what carries through, and how the house keeps its balance of depth and freshness. Beyond Champagne, Rodil highlights the deep history of Frescobaldi’s Montesodi, a Sangiovese grown in stony, schist-rich soil that carries a lineage stretching back to 14th-century Florence.
The lineup also leans heavily into the expressive potential of single-vineyard expressions. Oyediran intends to showcase the hedonistic side of Grenache, featuring Yalumba’s Tri-Centenary—sourced from an 1889 Barossa Valley block—and Pax’s Castelli-Knight Ranch, a wine returning after an 11-vintage hiatus. These selections aim to prove that certain styles can trigger a spiraling obsession in even the most seasoned drinkers.
Challenging traditional pairing logic
While some focus on pedigree, others are testing the functional boundaries of fine wine. Isle is bringing a sense of playfulness to his Low Country/High Living seminar by pitting a $100 Faiveley Gevrey-Chambertin Vieilles Vignes against local staples like pimento cheese. This approach challenges the idea that old-vine Burgundy requires formal settings, suggesting instead that its power can hold up against bold, regional flavors. In the “Chefs vs. Somms” competition, the 2023 Hirsch Vineyards San Andreas Pinot Noir will serve as a high-stakes centerpiece from one of California’s premier sites.
Chabot rounds out the expertise with a focus on versatility. His seminars explore how dry, German grand cru-style Rieslings and West Sonoma Coast Chardonnay from producers Nick Peay, Andy Peay, and Vanessa Wong interact with diverse dipping sauces. By showcasing Grenache’s ability to absorb flavors rather than fight them, Chabot aims to demonstrate how these grapes act as versatile tools for complex food pairings.
Which of these tasting styles appeals more to you: exploring historical vintages or testing unconventional food pairings?
Questions & Answers
What rare wines are being featured at the Food & Wine Classic in Charleston?
The event features several rare and highly anticipated wine releases including the new Iteration Nº27 Champagne and Frescobaldi’s Montesodi Sangiovese. Collectors can also experience Yalumba’s Tri-Centenary, which is sourced from an 1889 Barossa Valley block, and Pax’s Castelli-Knight Ranch, a wine returning after an 11-vintage hiatus. These specific selections are curated because they rarely appear on standard restaurant lists, providing enthusiasts a unique opportunity to taste storied labels and historic lineages.
How are experts challenging traditional wine and food pairing logic?
Experts are challenging traditional logic by pairing high-end fine wines with bold, casual local staples. For example, Isle plans to pair a $100 Faiveley Gevrey-Chambertin Vieilles Vignes with pimento cheese to demonstrate that old-vine Burgundy does not require a formal setting. Additionally, Chabot explores how dry German grand cru-style Rieslings and West Sonoma Coast Chardonnays interact with various dipping sauces, proving that certain wines can act as versatile tools for complex, unconventional food pairings.
Why is the new Iteration Nº27 Champagne significant for wine collectors?
The Iteration Nº27 is significant because it continues the Grand Siècle philosophy of blending multiple vintages to create a perfected, consistent profile. This specific release utilizes a blend of 2015, 2013, and 2012 vintages to achieve its unique balance of depth and freshness. Following the massive success of Iteration Nº26, which earned 100 points from James Suckling, this new iteration represents a major moment for those interested in the evolution of legendary Champagne houses.
Which grape varieties are being highlighted for their expressive and versatile qualities?
Grenache is being highlighted for its hedonistic expression and its unique ability to absorb complex flavors rather than fighting them. Experts like Oyediran are showcasing the expressive potential of this grape through selections like Yalumba’s Tri-Centenary from the Barossa Valley. Furthermore, Chabot uses Grenache to demonstrate versatility in food pairings, showing how the grape can interact seamlessly with diverse dipping sauces and various culinary elements during tasting seminars.
Originally reported by Food & Wine.
