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Portuguese vinho verdes are meant to be drunk as soon as they’re produced: verde (“green” in Spanish) is a nod to this wine’s tender age. Margaret Furniss, co-owner of Caviar & Bananas, says they’re the ideal sip for summer: “they’re refreshing with a slight effervescence, and you’d be hard-pressed to find a bottle more than $15.” Here are her favorite picks, organized by flavor profile
As wine director and co-owner of two hip vino spots—Lower King’s Bin 152 and Elliotborough’s Chez Nous—Patrick Panella knows good wine. Here, he shares his favorite refreshing rosés
Jason Parrish, general manager of Wild Olive and wine director at new Sullivan’s Island eatery The Obstinate Daughter, shares light Italian reds that—surprise!—suit summertime perfectly
Coming from a family of avid gardeners, FIG beverage director and recently named James Beard Outstanding Wine Program semifinalist David McCarus knows flowers almost as well as he knows wine. Here, he shares his favorite floral vintages
Visiting Wine + Food Festival sommelier Richard Betts is known for his Scratch & Sniff Wine Book (you read that right). Now he shares why California reds are ripe for the sipping
Whether you’re looking for a more intimate setting for your special Valentine’s Day dinner or just trying to avoid the crowds, preparing a romantic meal for two at home might be easier than you think. Award-winning cookbook author Holly Herrick provides tips and advice on how to make this a February 14th to remember.
The city’s youngest advanced sommelier, McCrady’s Cappie Peete, has a palate that exceeds her 26 years. Here she shares the best syrahs of the season
They include Rick Rubel and Andrew Marshall of Charleston Grill, Maverick Southern Kitchen’s Patrick Emerson, and most recently, Social’s Brad Ball.
This holiday season, be grateful for all-American wines perfect for pairing with your turkey dinner
Dreaming of a great escape with stellar wines? Perhaps it’s time to jet set to a beautiful vineyard venue—or at least take an armchair tour while sipping delicious varietals from these destination wineries
Chef Micah Garrison shares bygone flavors made from heirloom produce