Here at the City Paper, we like to drink alcohol. Beer, wine, cocktails — you name it, we want it. When it gets this hot out, though, we aren’t always sure what drink of choice to turn to. We recently wrote about the summer wine go-to, rosé, and there’s also been a resurgence of champagne love, spearheaded locally by Edmund’s Oast. Earlier this month the brew pub hosted a campaign for champagne event, in which they gave out free pours of the bubbly and announced their efforts to educate customers about the oft-overlooked beverage. We love chilled beers and vodka sodas, but perhaps this is the summer of sparkling wines and champagne.
We got the down and dirty on Edmund’s select warm-weather beverages, and then we scoured the Lowcountry for some other refreshing drinks, of both the bubbly and flat variety. Read on.
Edmund’s Picks
As compiled by owner Scott Shor and dining room manager Brandon Underwood
Billecart Salmon Brut Rosé, considered one of “the most iconic wines in the world,” is a blend of chardonnay, Pinot Meunier, and pinot noir vinified as red wine. You can find the wine at both Edmund’s and Oak Steakhouse, and for sale at Total Wine & More ($79.99/bottle).
Val de Mer Brut is made by Patrick Pieuze, a famous winemaker in the Chablis region of France who, after a decade making great wines for other people, started his own project with partner Francois Moutard, Val de Mer. Pieuze’s wines are difficult to find — they’re all sold out on Wine.com — so make sure to swill some of the stuff next time you’re at Edmund’s. Brut, by the way, means unsweet and very dry.
Larmandier-Bernier Longitude Blanc de Blancs Extra 1er Cru. We figured that name could stand on its own. This champagne, made from chardonnays grown on the Côte des Blancs, is named, in part, because the vineyards from which the beverage originates form a line close to the fourth meridian. This champ has a mineral flavor from the earth in which it’s grown, where chalk is close to the surface. Our experts deem this one a “stunner.”
Enjoy champagne at Edmund’s on June 22 & 29, from 4:30- 9 p.m., where glasses of the sparkly stuff will be available at discounted prices.
If you like white wine …
Head to The Darling Oyster Bar for a glass ($7) or bottle ($28) of Picpoul de Pinet Domaine la Grangette, 2014. An effervescent white, this stuff goes well with seafood. You can also find it at Total Wine & More, for backyard shrimp-skewin’ parties.
If you like living the good life …
Head to Charleston Grill, where Chef Michelle Weaver will cook up the kinds of dishes that deserve to be paired with a pricey bottle of champagne. Might we suggest the Krug, Grand Cuvee, NV ($39/glass, $250/bottle) or the R. Pouillon, Rosé, Mareuil-sur-Aÿ, 1er Cru, Brut ($20/glass, $105/bottle).
If you like (OK, love) rosé …
The Thoroughbred Club offers the Val de Mer Brut Nature Rosé ($15/glass, $65/bottle). Fermented and aged in stainless steel, the rosé is bottled early after just six months in order to retain the freshness and emphasize the bright red fruits in the wine. A crisp pink wine, the Nature Rosé is serious in its structure and makeup.
If you like sparkling rosé …
Michael Krajewski, the wine director at 39 Rue de Jean recommends the Bouvet Brut Rosé. He says, “This wine has long been a staple on Rue’s wine by-the-glass list as it is consistently pleasing and affordable. Bouvet makes this sparkling wine with Cabernet Franc grapes grown in France’s famed Loire Valley and is made with the traditional Champagne method.” A glass is $8, and a bottle is $32.
If you like recommendations …
Each month The Daily dedicates one shelf of wine to selections made by local wine professionals, based on the season, something they regularly work with, or just a personal preference. In the past few months The Daily has featured pro picks from Femi Oyediran, an advanced sommelier at Charleston Grill, The Ordinary’s Justin Coleman, and Husk’s David Sawyer. In July guests can peruse selections from Noah Singerman of Feathertop and Wise Buck Smoked Meats, and The Daily tells us that weekly Friday wine tastings are in the works.
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