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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!
Paìs, J. Bouchon
Carignan, Viña Maitia
Sangiovese Blend, Tenuta di Salviano
Let’s give a *hand* to Mike Crimmins, lead server at The Establishment 🙌 Hailing from MA, Mike worked as a bartender and GM for an Italian restaurant before moving to Charleston and joining Al Di La. Which explains his deep passion for Italian wine and being affectionately known as a hand talker. 🍷 We’ve been lucky to have him part of the team for 3 years now. Favorite part of The Establishment? “The people, there are people here that I genuinely consider family .” 🖤 Favorite dish? “The Whole Fish, hands down.” (we’re starting to notice a pattern here…). “Second, any type of #crudo Chef puts on the menu.” Advice to any new patrons at The Establishment? “The intent of dining with us is to have an experience. Our guests have a passion for food and trying dishes outside of the box. And try the wine. Our wine list gives you the opportunity to try something that not a lot of places around here have.“
Taste our refined take on #sustainableseafood #broadstreet #charlestoneats #charlestonrestaurants #chs #chseats #lowcountry #explorecharleston
The flavors of spring have sprung at The Establishment. Come try the culinary creations blooming from Chef Elliott Howells this weekend at 28 Broad! #broadstreet #charlestonrestaurants #charlestonsc #chseats #charlestonfoodie #sustainableseafood #food #charlestonfood #chstoday #28broad
{Golden Tilefish} fava beans, asparagus, trumpet mushrooms, sweet onions, sauce blanquette. Slow clap for this new favorite. #sustainableseafood #charlestonseafood #charlestonrestaurants #broadstreet #chseats #charlestonfoodie #eatdrinkchs
{Asparagus} soft egg, truffle vinaigrette, a snowfall of pecorino sardo, topped with smoked trout roe #chseats #charlestonfoodie #charlestonrestaurants #eatlocal #lowcountrylocal #explorecharleston #localproduce #charlestonfarms
{Butter Poached Grouper} sunchokes, carrots, braised radish, preserved lemon gremolata, delicious bliss #chseats #charlestonfoodie #eatlocal #charlestonlocal #chs #sustainableseafood
Set the scene for a romantic evening at our bar, with hand-crafted cocktails, mouthwatering cuisine, and intimate conversation. 🖤 #theestablishment #charlestoneats #chseats #charlestonfood #charlestonfinedining #explorecharleston #chsfoodies
As fresh as you can get! Tonight’s Wahoo Sashimi featuring our Sous Chef Andrew ✨Daikon, shisho, and ponzu bring out spring flavors with this local catch from @crosbysseafood
Tomorrow is National Beer Day and baseball season is in full swing! Three cheers for our starting lineup of local brews for New Beers’ Eve 🍻⚾️🍻 #drinklocal #explorecharleston #newbeerseve #nationalbeerday