Searching for the finest nectars to pair with our favorite Music to Your Mouth nibbles is a process that we revel in.

Sommelier Jason Carlen swirls and sips his way through a litany of libations until he finds the perfect balance of wines, liquors and beers to satisfy any palate. It is draining work but someone has to do it. As his research concludes, Jason has unveiled the liquid lineup for this year's event.

In under a month we will be joined by two exceptional Malbec Masters from Argentina, Winemaker Luis Reginato of Luca and Tikal and Santiago Mayorga of Mendel. We will relish in a traditional Argentine “Asado” of grilled meats, empanadas, fresh vegetables and a multitude of Malbecs.

After my inspirational trip to Argentina last year, I decided to bring their many traditions home to Palmetto Bluff. When you fly over the Andes into Argentina you instantaneously feel a tangible difference in the air. There is a vibration or a magic that is undeniable. You can feel it throughout the city, the vineyards and in your interactions with the locals. That feeling was so powerful that I put aside my distaste for meat and feasted on various cuts of beef, pig, lamb and many other meats for the first time in 18 years.

If we do our jobs well you too will be inspired by the six magnificent wines produced by these extraordinary makers that will pair with our “Asado”. If the food and wine isn't stimulant enough the soulful sounds of Jazz Guitarist Victor Varner and Violinist Beek Webb should seal the deal.

September 25^th, 2010 at 6pm

Five Paired Courses

$125 per person

One of the hot trends in the wine world is wine on tap or out of a keg. It is practically unheard of on this side of the country but some are starting to see the light because of the many benefits. Wine from kegs is more efficient than bottled wine because there is no waste and it keeps some wines fresher. There are also the numerous eco-friendly aspects to take into consideration. Once the stainless steel keg is used it can be refilled by the winery and used again. There is no longer a need for labels, bottles, boxes, corks or capsules. The shipping costs are less as well because a five gallon keg which holds 25 bottles of wine or over two cases weighs approximately 50 pounds while the average 12 bottle case of wine weighs 30 - 35 pounds per case. 

I recently installed a small brewmaster tap tower behind the bar of our flagship restaurant, The River House. The brewmaster had to be upgraded to become a winemaster because wine kegs are not exactly the same as beer kegs. I changed out the taps to stainless steel taps and changed the gas from CO2 to Nitrogen so we wouldn't have sparkling sauvignon blanc. I also added a line to the outside of the system to give us the ability to pour a red wine on tap as well. 

The man responsible for inspiring this recent addition to the Inn at Palmetto Bluff is the always charming Dan Donahoe of Teira Wines and his keg wine business called Silver Tap. Dan is joining us at Music To Your Mouth for the first time this November. He will be pouring wines from keg and bottle; I challenge you to tell the difference. We will soon be adding two other wines to the Wine Tower. Our good friend and frequent visitor Dave Miner of Miner Family Vineyards in the Napa Valley has agreed to keg his most recent vintage of Chardonnay for our system. Lastly, we are adding an Anderson Valley Pinot Noir from one of Palmetto Bluff's favorite wineries, Lioco Wines. 

Join us prior to the Music To Your Mouth food and wine festival for a taste from the tap, the River House is open nightly. 

We laughed, cried and drank moonshine, not necessarily in that order.

Last week's Domaine Serene Dinner was all that I wanted it to be and just a bit more. Guest Chef Sean Brock of McCrady's in Charleston and our Executive Chef Kirk Gilbert out did themselves reinventing family recipes to take our guests on a stroll down memory lane. The evening started with Sean Brock's take on PB & J, Foie Gras with Peanut Butter and fresh strawberries. We then moved onto Rabbit Meatloaf and settled in with a decadent Chicken & Dumplin's wrapped in pork belly. All these wonderous foods were paired with the ethereal wines of Domaine Serene including the spellbinding 2005 Monogram.

The last magical part of the evening was a special treat that Sean brought with him. It was a big ol Mason Jar full of Moonshine infused with Damson Plums from West Virginia also known as trouble with a capital T that rhymes with P that stands for Moonshine.

Part deux of day two started with a to-go sandwich in the small town of Occidental. We then traveled to the coast to dine where the Russian River meets the Pacific Ocean which was breathtaking. My picture cannot capture the beauty but attention still must be paid. 

After lunch we traveled through the twists and turns of the Sonoma Coast roads and above the cloud line to Hirsch Vineyards. The saying "as the crow flies" has never meant more to me; a five minute flight easily equals an hour drive. On a side note, as the crow flies, was the most commonly spoken phrase on our trip. It is a common descriptor of distance in California and appropriately so because you can see for miles but nothing is that easy for those of us traveling by foot or car. 

 At Hirsch we were greeted by David Hirsch who founded and planted the vineyard in 1980 to premium pinot noir. His background was in clothing sales but you would never know that today because there is no doubt that he is a farmer. David attributes the multiple terroirs of his vineyards to the grinding and gradual movement of the North American and Pacific Plates and the San Andreas Fault which lies beneath the vineyards. Each vineyard block has a different soil content which adds a very distinctive quality to the wines. The soils are a mixture of sandstone, heavy clay, sandy loam and clay loam that are scattered with a panoply of rocks varying in origin from igneous, metamorphic and sedimentary shale. The Hirsch website is a great source of information about their terroir and the Sonoma Coast.

We proceeded to the barrel room and tasted from fourteen different barrels of pinot noir. The 2008 vintage was smoky due to the fires in California. The barrels flavors ranged from smoked bacon to the beautiful clean fruit of a Chambolle Musigny. After tasting I selected four different blends based on the barrels we tasted. I wanted to create a wine that was predominately bright gorgeous fruit but still had a little of that vintage specific smoke. I have a feeling that regardless of my choice the wine still would have been kickin' good due to the quality of their juice. After tasting through all of the blends the one that appealed to me most was a blend of two barrels. There was a sweetness to the fruit, a silky-sexy texture and a little earthy smoke on the finish. After blending and bottling there will be fifty cases of Palmetto Bluff's first pinot noir called "Legacy".

A special thanks to David, Jasmine and Tess at Hirsch.

The Palmetto Bluff Conservancy will open its doors and play host for the Merry Edwards Wine Dinner on March 3^rd at 6:00 p.m. The four-course dinner will be paired with two older single vineyards from Merry’s library of wines as well as some current releases.

During her thirty-three year winemaking career, Merry Edwards has earned the universal respect of winemaking peers, grape growers and academicians.  A self-described perfectionist, she has constantly refined her vineyard practices, wines and techniques.  Merry does not rest on her laurels; she grows.

For dinner reservations call 866.706.6565.

Merry Edwards and Ken Coopersmith

Today starts the second event of the 2010 Wine Dinner Series. This weekend we will celebrate the Lowcountry's culinary heritage with David Adelsheim of Adelsheim Vineyard.

When I moved to the south almost three years ago it wasn't for the heritage or the food. I didn't know there was more to it than biscuits and gravy and okra. The only thing that I had ever really eaten was frozen fried okra and some grits that my New England Grandmother attempted to appease my Southern Step-Grandfather. But after listening to my boss wax poetically on the wonders of Southern food, for a long time I might add, I eventually started to listen and realized that there was a whole world of food here and some fantastic stories to tell. Pair all of that heritage of food with a rip roaring glass of wine and presto, I found a whole new way of looking at the South.

As Sommelier, and the "Wine Geek Party Planner" of Palmetto Bluff,  I work to devise new and innovative ways to intoxicate our guests. Between the planning and execution of our year-long wine dinner series and week-long food festival my glass and plate are always full - I'm creating new and innovative ways for you to experience the tastes, sights and sounds of epicurean world.

My blog entries will be a fun look at my world through the often hazy lens of my wine glass.