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Summer Calls for More Sparkling 1

Wine Wednesday- Summer Calls for More Sparkling

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Story by Jordan Lacenski

Written while sipping Campo Viejo Brut Reserva

Bubbles aren’t just for brunch and they don’t have to break the bank. You may typically think of bubbly for New Years Eve or a special event, but think again. Summer is about gathering with friends, celebrating life, and enjoying the crystal clear blue water that surrounds us. Under the warm Florida sun, sparkling is not only crisp and refreshing, but the perfect treat to beat the heat.

Living on the Gulf provides us with a luxurious array of fresh seafood. For your next summer cookout, bring on the bubbly and consider pairing it with grilled fish, fresh oysters, or scallops. If you prefer to drizzle a cream or butter sauce over your grilled grouper, the carbonation and acidity of champagne will cut through the cream and elevate the flavors of your seafood dish.

Which type of bubbly floats your boat? There is a difference between sparkling wine and Champagne despite the fact that they share the same exciting pop, clink, and fizz. Similar to the all Bourbon being whiskey, but not all whiskey being bourbon, all Champagne is sparkling wine, but not all sparkling wine is Champagne. If the juice isn’t bottled within 100 miles of the Champagne region in France, it cannot legally be labeled: Champagne.

There is a variety of regional influence, flavor, and feel inside each bottle of bubbles. Champagne, named after the region where it is grown, fermented, and bottled, can only be made a variety of the following grapes: Pinot Noir (which is the most widely used believe it or not), Pinot Meunier, Chardonnay, Pinot Blanc, Pinot Gris, Petit Meslier, and Arbane grapes.

Give Prosecco a second glance. If you prefer a fruity aroma, this Italian sparkling is perfect for you. Cava could be Champagne’s Spanish cousin. Made from Macabeu grapes, it is said to have a similar flavor to Champagnes. What about French sparkling wines that come from outside the Champagne region? These can be sweet, dry, or rosé, while American sparkling wines come in endless flavors and typically use blend of traditional Champagne grapes.

Cheers. Prost. Sláinte. Salute. Salud.

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Summer Bubbly Suggestions Under $25:

JCB No. 69 ($21), named for the year the creator, Jean-Charles Boisset was born. This is a brut rosé is based exclusively on Pinot Noir. JCB N0. 69 commemorates the expression of freedom, creativity, artistry, intellectual revolution, and refinement. Who cannot get behind that?

Wine Wednesday
JCB No. 69 at $21

NV Campo Viejo Cava Brut Reserva ($13), whose creator is much better known for Riojas, provides green apple flavors and a dry finish.

Wine Wednesday
NV Campo Viejo Cava Brut Reserva at $13

Domaine Chandon Brut California Classic ($22), is lively and crisp and was rated 89 points.

Wine Wednesday
Domaine Chandon Brut California Classic at $22

– Jordan Lacenski: Founder of BrandBoss Creative & Dir. Of Marketing for Destin Charity Wine Auction Foundation.

2013 Francis Ford Coppola 22Director’s Cut22 Zinfandel 30afoodandwine

Wine Wednesday on 30a – Medium for March

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Medium for March
Story by Sarah Murphy Robertson

It is said the month of March is “in like a lion, out like a lamb.” Seems here on 30A, one day Spring has arrived and the next a cold front keeps winter temps around a bit longer. So what is a good wine to sip on during these in-between seasons? I find myself in favor of a medium bodied red like Zinfandel.

Lest you are confused, I don’t mean White Zinfandels (a sweeter blush-style wine that became popular in the United States in the 198os.) I’m talking about the juicy red varietal with “jammy” flavors such as raspberry or strawberry and frequent finishing notes of smoke and spice. While not native to the United States, California has embraced this grape and Zinfandel wines are produced in 10% of the state’s vineyards. Another great bonus to serving Zinfandel? Their food-friendliness of course. Below are a few we’d recommend enjoying on cooler March nights.

Wine Wednesday on 30a - Medium for March
2012 Zinfandelic Old Vine Zinfandel

The 2012 Zinfandelic Old Vine Zinfandel from the Sierra Foothills has a great conversation starter: its fun label reminiscent of 1960s rock posters! But more importantly. this wine has wonderful balance: highlighting bright berry and cherry fruit and finishing with zingy acidity. It would pair well with smokey, barbequed meats like your favorite cut of beef.

Wine Wednesday on 30a- Medium on March
Bonterra Zinfandel from 2012

Next we suggest trying the Bonterra Zinfandel from 2012. With aromas of blueberry and black pepper, and cherry on the palate, this wine is medium bodied and finishes with a kick of spice. Try serving this wine with a starter course of cured meats and Spanish sheep’s milk cheese like Manchego.

The 2013 Francis Ford Coppola “Director’s Cut” Zinfandel is actually blended with Petite Sirah grapes to add structure to the wine. You’ll experience blackberry and cherry on the nose and then complex notes of mocha, licorice, anise and raspberry on the palate. This wine will marry well with bold flavors. Try it with a spice-rubbed leg of lamb encrusted with rosemary and garlic and let us know what you think.

Grayton Seafood Logo 30afoodandwine 1

In Good Company: Grayton’s Newest Seafood Spot

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In Good Company: Grayton’s Newest Seafood Spot
Story by: Sarah Murphy Robertson

Grayton Seafood Company boasts “Grayt Food and Tall Tales” and, while indeed, their dishes are super tasty, that’s not an exaggeration in the least. Owner Kenny Griner is a seasoned restaurateur with Chet’s Seafood in Pace, Florida giving him more than two decades of experience in the business. He trusts his longtime chef Andy Brown to create masterpieces and his local fishermen to bring him the freshest catch.

With an obvious passion for the local seafood gems of our coastline, Kenny is gracious enough to teach our 30afoodandwine.com team about mullet – including letting us watch him filet them. This hands-on approach is the way things are done at Grayton Seafood Company. They peel their own shrimp and shuck their own oysters too. It’s a full-service operation with tons of skill and expertise.

Their raw oysters are the quintessential appetizer and brimming of flavors of the sea: brine-y and creamy and served ice cold. If raw isn’t your angle, Grayton Seafood Company offers them cooked a few fun ways too. Try the Chargrilled Oysters with garlic butter and parm or the Oyster Bubbafella baked with collard greens, crumbled cornbread, crisped bacon and butter! Another starter we noshed on were the New Orleans style barbeque shrimp. These jumbo head-on beauties are gently poached in a spiced herb butter sauce and you may find yourself needing to place a second order.


Their mullet is served one of three ways – fried, grilled, or blackened. I can vouch for the cornmeal dredged-fried version and I strongly suggest ordering it accompanied by the stone-ground cheese grits and golden fried okra. The cornmeal dusting is light, crisp, and sweet and showcases this delicate fish. It was the way Kenny’s grandmother made it and we all get it: grandmothers know best.

Dinnertime at Grayton Seafood Company is a great time to try their version of the classic, Shrimp and Grits. Pan-sautéed shrimp are seasoned and encircle a smoky sausage mushroom roux. Served generously with those luscious stone ground cheddar cheese grits completes this special dish.


While fresh seafood is the name of the game, “turf” lovers will enjoy options of cooked-to-order Filet Mignon or Rib eye steaks. Both are certified Angus beef and served with your choice of two sides and finished with a rich rosemary demi-glace.
We were stuffed and happy after our visit, but will return soon, because the Grayton Seafood Company has so many other treats we want to try. Their menu has something for everyone ranging from kid-friendly choices to seafood baskets and salads. And don’t forget Sunday Brunch! This is always a festive time with mimosas, chicken and waffles and a variety of omelets and egg benedicts to get your day started off right. If you do it right, you won’t be hungry for lunch.

A few of the choices at Grayton Seafood.
A few of the choices at Grayton Seafood.

In the month ahead, be sure to visit them for Happy Hour. In February, between 4 and 6 pm each day, they will feature half price appetizers and drafts. The draft list is a who’s who cast of local characters including Grayton Beer, Oyster City Brewing Company and Idyll Hounds favorites.

Owner Kenny and Chef Andy are proud of the following that has caught on in the few short months since opening. As they approach spring and summer, their menu will reflect the season – adding any new local seafood options that come available. So go ahead and stop on by soon. You’re sure to be in good company.

Wine Wednesayon 30a Feb 3

Wine Wednesday on 30a Domestic Beauties

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Domestic Beauties
Story by Sarah Murphy Robertson

Sauvignon Blanc grapes originated in the south of France and have long ties to the old world. The wine this fruit produces is typically dry and mostly served young – as aging it doesn’t yield many benefits. The climate dictates the wide scope of flavors evoked from this wine and range from grassy or herbaceous to zesty and spicy all the way to fragrant nuances of tropical fruit. While its roots are in France, the United States is also a leading producer of excellent Sauvignon Blanc wines. This week we will recommend three great domestic bottles and some food pairings to consider for each.

The 2014 Sauvignon Blanc from Cakebread Cellars has tons of rich pear on the palate and lovely aromas of apple and grapefruit. This fruity crisp sip would go nicely with your lunch menu of a tender baby spinach or arugula salad topped with just-seared rare Ahi tuna and a creamy wasabi dressing.

Often Sauvignon Blancs accompany herb-focused dishes deliciously and the 2014 Hess Select is an affordable bottle which is certain to do just that. Its grassy aromas and lemony citrus notes would pair beautifully with a dill and goat cheese sauced pasta tossed with cut asparagus or even alongside a healthful appetizer such as edamame and cilantro hummus with assorted raw vegetables for dipping.

Wine Wednesday on 30a
Heitz Cellar’s 2014 Sauvignon Blanc

The organically certified Heitz Cellar’s 2014 Sauvignon Blanc from Napa Valley is quite dry yet delightfully refreshing and bright. It first emanates melon on the nose and carries lots of tropical fruit such as pineapple and guava on the palate. This wine would go wonderfully with our area’s fresh gulf seafood and also acts well as a counterbalance to spicy foods. So try it with lightly blackened grilled shrimp kabobs over a simple garlicky rice pilaf or cous cous. Your quick weeknight meal never felt so upscale!

Seeing Red Banner in Seaside

Wine Wednesday on 30a – Seeing Red Wine

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Story by Sarah Murphy Robertson

30afoodandwine is excited to promote one of the favorite fall events of the year. The incomparably serene town of Seaside, in partnership with Destin Charity Wine Auction Foundation, is hosting the 25th annual Seeing Red Wine Festival. And it’s coming up very soon: November 5th-8th! Tickets are still on sale for the Friday and Sunday events, Saturday’s festivities are already sold out.

wine wednesday
Join us at the 25th Annual Seeing Red Wine Festival in Seaside November 5th-8th.

Produced in partnership with the Destin Charity Wine Auction Foundation to support local children’s charities, this hugely popular and highly-anticipated event is not only a ton of fun, but it helps tackle important local causes and provide much needed services to kids.

The four days of festivities will showcase world renowned vintners as well as popular local restaurants with tasting and pairings of delicious food and wine. New this year is the addition of a VIP tent to the Grand Tasting; allowing wine connoisseurs access to celebrity winemakers. The festival includes rare reserve wine tastings and dinners and a brunch with guest winemakers.

Like we mentioned, proceeds from the event will be donated to the Destin Charity Wine Auction Foundation. The DCWAF’s signature event, the Destin Charity Wine Auction, is held each year at Grand Boulevard in South Walton. In April of 2015, the amazing efforts of this auction raised $2.3 million for local children’s charities! It is ranked by Wine Spectator as among the top five charitable wine auctions in the entire country. Their mission is to connect wine enthusiasts with fundraising opportunities benefitting children in need in our region of Florida. So you see, Seeing Red equals lots of “green” for those who can use it most! It is a wonderful way to give back and also enjoy exquisite wine and weather this fall season.

To purchase tickets to the Seeing Red Wine Festival events still available, visit www.SeeingRedWineFestival.com.

Pinot Noir Grapes 30afoodandwine

Wine Wednesday on 30a- Side Note

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Story by Sarah Murphy Robertson

Often when we plan the perfect wine to match our meal, echoing the entrée is our focus (red goes with beef, whites go with fish, you know the drill.) But the side dishes shouldn’t be overlooked. Both of these wines we recommend this week would pair nicely with many sides including fall favorites like caramelized roasted sweet potatoes or pan blistered Brussels sprouts. Try them and let us know what you think!

While notoriously challenging to grow, Pinot Noir grapes result in a versatile, food-friendly sip. This red wine is often complex with rich berry fruit and includes earthy, oak and spice notes. Below are a couple Pinot Noirs we think you’ll enjoy.
The 2012 Biltmore Pinot Noir is made in Asheville, North Carolina on the grounds of the Biltmore Estates. This popular Pinot is made using fruit from their own vineyard as well as partnering with northwestern vineyards in California and Washington.
Another Pinot Noir we think you will enjoy is the highly rated Siduri’s 2013 Sonoma County Pinot Noir. Founded in 1994 by Adam and Dianna Lee, Siduri Wines have grown from a small operation to handcrafting over 10,000 cases a year. Siduri Wines have received the Wine Spectator’s “Critics Choice” recognition multiple times since 2004.

Wine Wednesday on 30a
The Pinot Noir from Biltmore Estate in Asheville, North Carolina.

And remember, when you are searching for new wines to sample, from one end of 30A to another there are great spots to go to find new favorites. Chan’s Wine World in Watercolor boasts an award winning wine list as well as a popular daily happy hour special: a half carafe for the price of a glass (between 11am – 6pm!) And Wild Olives on the eastern end in Rosemary Beach offers a happy hour between 3 pm and 6 pm Tuesdays – Sundays including special prices on selected wines by the glass. Cheers to that!

B Side Blend 30afoodandwine

Wine Wednesday on 30a

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Home Sweet Home
At 30afoodandwine we mostly focus on all the delicious cuisine available through our excellent local restaurant scene. But some autumn evenings just call for staying in, inviting friends over for a relaxed dinner party, and sipping wine porch side. I have a couple of fun wines to recommend this week for an evening experienced in the comforts of home.

The B Side Cabernet blend will be a mega hit for sure. This wine gets 90 plus scores from many different wine publications and I can certainly see why. Their new Bordeaux-style red—a blend of Cabernet Sauvignon, Merlot and Petite Syrah hails from Napa’s “flip” side – the valley’s eastern hillsides. This wine is really smooth with lots of dark chocolate and cherry. It is wonderful all on its own, but would also pair beautifully with a variety of food pairings from lighter fare like smoky grilled vegetables on to a meal of hearty beef stew served with garlicky roasted potatoes. Either direction will keep your guests’ toes tap pin.’

Wine Wednesday on 30a
2012 Apothic Red from California

The 2012 Apothic Red from California is a blend of Zinfandel, Syrah, Cabernet Sauvignon and Merlot. It will surprise you with its notes of strawberry jam and fresh stone fruit with a bit of spice. This decadent blend has a soft mouth feel and you’ll also pick up subtle hints of oak and vanilla. This wine has really great mass appeal for lots of wine drinking palates. It would also pair nicely with many foods perfect for casual entertaining. You could serve it simply with a cheese plate filled with pungent rich varieties like Stilton, or go the barbeque route and enjoy with sticky ribs or chicken or lastly, combine both these sentiments and serve with gourmet lamb burgers topped with melty gorgonzola cheese. Any of these options it is sure to be a conversation starter and crowd pleaser.

Wine these and other fine wine selections at Chan’s Wine World on the Emerald Coast or Wild Olives in Rosemary Beach

Red Wine for Wine Wednesday on 30a

Wine Wednesday on 30a – Red My Mind

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Red My Mind

Story by Sarah Robertson

Aaaah. Like many of us, this week I reveled in these first cool moments of fall weather. For me, each breeze was filled with nostalgia and the anticipation of autumn activities and home cooked comfort dishes. And of course it also beckoned the beginning of enjoying red wine again. I sipped on a couple this past weekend that you really must try.

My first recommendation is the 2012 Gouguenheim Malbec. This Argentinian beauty is aged for four months in French oak and is made with 100% Malbec grapes. It is a gorgeous, rich purplish red hue with distinct aromas of plum, cherry, and dark chocolate. It has a long smooth finish on the palate and would pair nicely with a snack of super sharp cheddar or with your entree of peppercorn-encrusted steak. This bottle is also affordable so you can splurge on a fine cut of beef. (It’s making my mouth water just typing about it!)

Wine Wednesday 30a
Milbrandt Merlot 2012

Another nice bottle I recently tried was the domestic darling from Washington State: Milbrandt Merlot 2012. Washington state Merlots are commonly full bodied and this one is no exception. It showcases notes of blackberry and other dark stone fruit like plum and finishes very smooth. This wine is a blend of 89% Merlot, 8% Malbec and 3% Petie Verdot grapes and the result is balanced, juicy , and delicious. While many times red wines are recommended for pairing with red meats, try this gem with an herbaceous perfectly roasted chicken and side of caramelized root vegetables. I think you will be surprised how well they marry together. It may just become your new fall staple!

To find these and other great choices, stop by Chan’s Wine World in Watercolor or Wild Olives in Rosemary Beach.

Bogle Vineyards 30afoodandwine

Wine Wednesday on 30a

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Best Blends
Story by Sarah Murphy Robertson

A Blend is a wine without one traditional regional grape composition. By blending various varietals, vintners can create wines with even more complex and balanced flavors. This is done with wines of the same vintage or year as well as with grapes from different years in non-vintage blends. Of the many top rated red blends, we have a couple to recommend. Both are from domestic and affordable at less than $20 a bottle.

Bogle’s 2012 Essential Red from California is a complex blend of Zinfandel, Syrah, Cabernet Sauvignon and Petite Syrah grapes. It sings of berry and cherry flavor and also has hints of vanilla bean. It is medium bodied, juicy, and was an impressive #11 on the top 100 list by Wine.com in 2014. This wine would pair nicely with a meal composed of any of your favorite proteins from grilled lamb to a slow-roasted pork loin.

The rich, full bodied Californian 2012 Conundrum Red is “proprietary” – meaning the exact blend of grapes is not disclosed. It tastes of dark fruit like plums and blackberry. This bigger, bolder wine is very food-friendly and would complement Italian dishes like classic spaghetti topped with spicy marinara and meatballs or even stuffed shells with veal.

Sandeman Port 30afoodandwine

ImPORTant Decisions- Wine Wednesday

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Story by Sarah Murphy Robertson

ImPORTant Decisions

You’ve enjoyed a fabulous meal and yet one last glass of vino sure would make the evening complete. A number of wines are considered “dessert wines” and probably the most well-known is Port.

Port wine is a fortified wine made in Portugal. Fortified means the fruit is first fermented in open tanks where the grapes are stomped daily. When the correct level of sugar is achieved, port wine is blended with grape spirits like brandy to stop fermentation and thus creating a fortified wine. Most Port wine producers use a ratio of about 30% brandy.

A Ruby Port is a great beginner’s style of Port wine because it isn’t overly sweet. Our recommendation is Sandeman Fine Ruby Port. It is young, richly red -hued, with a nose of strawberry and plum. Serve it slightly chilled and once the bottle is open, it will stay fresh for about a month. Ruby Ports are wonderful paired with dark chocolate, making it a win-win for your meal’s ending. This wine is also nice with fruit-laden desserts or cheese plates consisting of brie or other creamy cheeses.

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