Poogan's Porch @ James Beard

A first time for us but not the last. It is interesting the way they bring in different chefs. The Prime Rib was really special and a dish to remember.

Grilled Oysters
clemson blue cheese crumbles, bacon lardons

Chicken Biscuit
springer mountain chicken, hot honey, garlic pickles

Jumbo Lump Crab Cakes
charred creamed corn, fried collard leaves

• NV Hubert Clavelin Crémant du Jura Brut - Comté Tete de Cuvee

  France, Jura, Crémant du Jura

  Paired with the appetizers at a James Beard House night. This worked well as a side accompaniment to the food which was very interesting and flavorful and needed some bubbles to cut through it. Not really a standout on it's own. In that case very standard. Slightly coarse. More of a toast style.

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Charleston Oyster Stew
oyster liquor, butter cracker bread crumbs, sherry, fresh herbs

Served with a 2016 Talley Bishop's Peak Chardonnay but I'm not a Chard person

Beet & Seed Salad
holy smoke olive oil, frisee, boiled peanuts, heirloom benne seeds, pumpkin seeds, goat cheese, charred lemon vinaigrette

• 2016 von Donabaum Grüner Veltliner

  Austria, Burgenland

  Paired with a salad at James Beard house which is always a difficult pairing so was interested to see how this did. Lots of the green and grassy notes as previous note mentioned so there was a bit of a symbiotic relationship. It worked.

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Gold Rice & Crab Pirloo
middline rice, lump crab, field peas, sausage

• 2017 Pierre-Marie Chermette Moulin-à-Vent Les Trois Roches

  France, Burgundy, Beaujolais, Moulin-à-Vent

  A bit more muted. A bit basic. It was meant to pair with a gold rice and crab pirloo and I must say the food kindof overpowered the wine so this came across as a bit bland and tart.

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CAB Smoked Prime Rib
horseradish cream, smoked jus

• 2016 Ultraviolet Cabernet Sauvignon Napa Valley

  USA, California, Napa Valley

  Totally fine cabernet which was paired with the best dish of the night (a smoked prime rib). This worked well with that, the wine adding the right amount of tannin and tartness to counterbalance the fat from the meat. It's better with the food as many of the wines were this night. Drinks alright.

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Southern Style Pecan Pie
praline ice cream, salted caramel

• 2010 François Cazin (Le Petit Chambord) Cour-Cheverny Vendanges Manuelles Cuvée Renaissance Moelleux

  France, Loire Valley, Touraine, Cour-Cheverny

  Prob one of the more interesting wines of the night. Poured into little sherry glasses. This is actually much less sweet than I expected. Much more in a slightly off-dry style. A bit more sherry-like in nature. The pecan pie was quite sweet and the approach here seemed to be to pick a wine with less sweetness so they weren't competing.

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