What list contains names like Jeroboam, Rehoboam, Methuselah, Salmanazar, Balthazar, Nebuchadnezzar, and Sovereign? No, it doesn't have anything to do with the Bible. These are designated names for wine bottle sizes. The most well known wine bottle size is the Magnum, which is the equivalent of two standard size bottles of 1.5 liters. There are hundreds of wine types in the world, each with its own flavors and styles. Most people know about the popular varieties, such as chardonnay, cabernet, zinfandel, muscadel, pinot blanc, and merlot. Even more daunting is the glossary of wine terminology. When I take a glass of wine, I don't ask to sniff the cork, role it around in the glass, smell it, or swish it throughout my mouth. I just drink it. One could very well say I seriously lack the cultural sophistication and elegance required in wine selection and recognition.

Wines were first introduced to the United States as early as the 17th century. On the East Coast, early settlers were disappointed by the native wine varieties, which made strong and earthy wine, so they imported wine cuttings from their European homelands. Unfortunately, disease and severe weather took their toll on the fledgling vines, and they didn't survive. In the 19th century, due to the work of horticulturist Thomas Munson, growers discovered that by grafting European varieties to American rootstock, they could produce flavorful wine. This process also saved the European wine industry from extinction when American rootstock was taken over to England infected with phylloxera.

On the west coast, 18th century Spanish missionaries planted vines at each mission to produce sacramental wine. The 1849 Gold Rush brought a growing number of immigrants, mostly of the Italian descent, who planted in the Napa and Sonoma valleys and the Sierra foothills to satisfy the increased demands of the thirsty miners. Prohibition in 1919 nearly decimated the American winemaking industry. It was illegal to produce wine except for medicinal, sacramental, or home winemaking purposes. A handful of California winemakers survived by making sacramental wine. It wasn't repealed until 1933. In the following years quality wines were produced, but had difficulty marketing them. Then, in 1976, two California wines beat their French counterparts in a blind taste test in Paris. The ancient European wineland's rigid grip on the hiearchy of quality wine was broken. Now, California is the largest producer in the country, producing 90 per cent of the nation's wine. Other top wine-producing states include New York, Oregon, and Washington. The United States is the third largest wine-consuming country in the world, following only France and Italy.

The hot and humid summers of South Carolina make it a challenge to grow grapes for wine production. It requires viticulturalists to adapt their canopy(the parts of the vine visible aboveground) to minimize direct sunlight on the grapes, which are often harvested early in the summer. South Carolina is not a designated American Viticultural Area. An American Viticultural Area is a designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau and the United States Department of the Treasury.

Still, there are numerous wineries in SC, one of which is in Charleston, the Market Street Winery. Charleston is also host to a four day event called "one of the top five food and wine festivals in the U.S." by Forbes Traveler, the annual BB&T Charleston Wine and Food Festival. This year it will take place March 3-6. March 4, at Marion Square, the 6 Top Chefs Challenge will take place. The Festival for the first time will celebrate the Bravo hit TV show, Top Chef, with a bash and “Lowcountry Ingredient” challenge. A fan favorite from each season will be on-hand to serve a small plate of their signature recipe. Tickets are still available. This is just one of the numerous events scheduled throughout the four days. Click for the complete list. In conclusion, "If your heart is warm with happiness, you'll need a glass of wine-if sorrow chills your heart, have two!"

Other wine and food festivals:
Coastal Uncorked Food and Wine Festival
Beaufort Wine and Food Weekend
High Museum Wine Auction
Atlanta Food & Wine Festival
New Orleans Wine & Food Experience
Cincinnati Wine Festival
South Beach Wine & Food Festival
Looking for accommodations or flights go to Vacation Rick Travel (Priceline affiliate)

 RSS Feed for Vacation Rick-Things to see and do in Charleston and beyond.

Charleston is bursting at the seams with things to see and do, "its where history lives". That's what so appealing about it, the way Charleston has preserved its heritage. Even though fall has settled in on the Holy City and winter will be slipping in from behind, January is an ideal time for residents to get reaquainted with their local favorites, and at discounted prices. Its time to Be A Tourist In Your Own Town.

Be A Tourist In Your Own Town is free one-time admission to 28 area attractions and discounts at 22 restaurants during the month of January 2011. The program is designed for South Carolina residents of Charleston, Berkeley, and Dorchester counties. You can buy individual passes for $20 or family passes for $50. The family pass is good for four people of any age. The odd thing about the family pass is the four people don't even have to be related to each other, but they do have to be locals. The only other catch is all four must also be present to take advantage of the program. You can purchase your pass at official Charleston, Mt. Pleasant, North Charleston, or Kiawah Island Visitor Centers.

So, take advantage of this yearly opportunity to re-visit your favorites such as Cypress Gardens where January is the peak of the camellia bloom and winter-nesting bald eagles are often sighted overhead. How about taking another walk in the gardens of Magnolia Plantation, stroll the grounds of Middleton Place, and tour Drayton Hall. You would normally associate bisan with the west, but when you visit the natural habitat zoo at Charles Towne Landing you will learn they were indigenous to South Carolina at one time. The Old Exchange and Provost Dungeon, The Powder Magazine, Charleston Tea Plantation, and The Center for Birds of Prey are all on the list including some you may not yet had the opportunity to visit.

How about picking one restuarant a week to dine at such as Blu Restaurant & Bar, Bocci's Italian Restaurant, Tommy Condon's Irish Pub, 82 Queen, or Southend Brewery and Smokehouse to name a few and enjoy the savings. For complete list of restaurants and attractions click here. It's an exceptional value for newer residents who want to get acquainted with Charleston and its history. See you around town.

Article written by Rick Dunbar first published on Charleston travel blog Vacation Rick of Charleston. Check out all the things to see and do in Charleston and everywhere else.

 RSS Feed for Vacation Rick-Things to see and do in Charleston and beyond.

The locals call it "The Edge of America". Geographically they are correct because Folly Beach is on the east coast shoreline of the U.S., which would put it on the edge. But I think the reference is to more than just its proximity.

Folly Beach is six miles of sand and surf sporting the longest fishing pier on the East Coast. When it comes to surfing many consider its waves to be the best on the East Coast. You can boat, fish, swim, bicycle, jet ski, parasail, and kayak, your choice. Its quaint seaside village includes small locally owned shops and a variety of casual dining spots and watering holes featuring the best of local entertainment. Conveniently located right smack dab in the middle of all these fabulous amenities is the Folly Beach Holiday Inn.

Newly renovated and rejuvinated, the Folly Beach Holiday Inn at One Center Street has been beautifully enhanced to an island hideaway offering new rooms, meeting spaces, and dining options that include the BLU Restaurant and Bar with indoor and outdoor bar areas, a patio, and an incredible view of the oceanfront. Very few restaurants in Charleston can boast those perks. It has a breakfast, lunch, dinner and a late night menu. Sunrise to sunset your dining needs are covered quite elagantly.

BLU Restaurant and Bar won the the title of Charleston’s Next Top Cocktail in January with a concoction called the Skinny Goose. The Tru Blu Martini and the Island Mai Tai are two other popular alchoholic blends. BLU was also Awarded Platinum Status, the highest level possible by the South Carolina Aquarium's Sustainable Seafood Initiative, a program designed to promote the use of local and sustainable seafood in South Carolina restaurants. Only five other Charleston restaurants carry the certification.

So, go ahead and take a sneek peak at the full menu of fresh local seafood showcasing the finest in contemporary coastal cuisine to whet your appetite. Then imagine a relaxing stroll on the beach to wet your feet, sunrise or sunset, it doesn't matter, and chase your blues away. No pun intended.-Vacation Rick Travel

Tru Blu Martini-Grey Goose Vodka, Hypnotiq, white cranberry juice, lemon twist
Skinny Goose-Grey Goose vodka, pomegranate juice, Triple Sec, and lime; the enticing drink also features VeeV Acai Spirit.

Folly Beach Events:
Bluegrass at Folly Beach Crabshack Jam every Thursday 7-10:30 pm. Bring your instrument down to Folly Beach Crab Shack and join in for an open jam hoe-down.
Moonlight Mixers Shaggin' on the Pier August 13 at 7-11 pm. Shag the night away at the Folly Beach Edwin S. Taylor Fishing Pier, where Jim Bowers of 1340 The Boardwalk will be spinning the hottest oldies and beach music-$10.00 admission

Search Amazon.com for Folly Beach

Article written by Rick Dunbar first published on travel blog Vacation Rick of Charleston. Check out all the articles on things to see and do in Charleston and beyond.

I thought this to be a rather unusual designation for a restaurant, after all Poogan is an uncommon name in itself. But when I did some research into the matter, the name made perfect sense.

The story is both exceptional and endearing. It will warm your heart and put a smile on your face because Poogan was a bit of a wanderer who finally found his place in society and a permanent residence in the old house that was built in 1888 turned restaurant in 1976 bearing his name. He presided over the renovations and greeted the first happy customers. The porch was his favorite part of the house, like alot of Charlestonians, so the name Poogan's Porch. Its the American Dream at its best. Poogan is no longer here and if he could speak he would tell you, "To succeed in life, never bite the hand that feeds you." Poogan was a scruffy neighborhood dog.

Poogan isn't the only story that is part of this house-turned-restaurant's rich history. It seems there is a previous owner that likes to make unannounced, surprise visits from time to time. Her name is Zoe St. Amand. She waves at hotel guests across the way and wanders around making mischief in the kitchen bagging pots and pans, so the story goes. The Travel Channel voted the restaurant "Third Haunted Place in America" in 2003. It has become a hot spot for celebrities and politicians. In 1989 scenes from the movie "Champagne Charlie" were filmed at Poogan's Porch.

There's something appealing and bit fun about dining in a restaurant that once was a home. Poogan's Porch is all that and boasts the credentials that makes it Charleston’s oldest and most reputable culinary establishments. Since opening it has upgraded the interior of the restaurant. A 1500-bottle wine cellar was built in 2005, which has tripled since opening. It carries numerous awards. A dinner for two will average around $75 without wine. Open 365 days a year, Poogan’s Porch serves a Lowcountry lunch from 11:30 a.m.-3 p.m., dinner from 5-9:30 p.m. and weekend brunch from 9 a.m.-3 p.m. The restaurant closes for one dinner seating on Super Bowl Sunday, a family tradition. It is located at 72 Queen Street just down the street from the Dock Street Theater. Menus and reviews.-Vacation Rick Travel

Article by Rick Dunbar first published on vacation blog Vacation Rick. Check out all the articles on things to see and do in Charleston and beyond.

Tristan at the French Quarter Inn Order the Chef’s Tasting Menu

Located on the bottom floor of the French Quarter Inn, Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the cosmopolitan character of a fine dining establishment. With entrances on Market, Linguard and Church Streets, Tristan offers an energetic bar and an award-winning wine list comprised of over 400 wine selections.

http://www.tristandining.com/

Trotters at the Town and Country Inn and Conference Center

It’s a buffet, so no need to wait on your food! Everything is delicious! Our menu and full Buffets always feature the finest in meats, salads and sides. Bountiful portions that will keep you coming back for more!

http://www.thetownandcountryinn.com/

Library at the Vendue Inn Order the Crab Cakes!

The Library is located in The Vendue Inn, surrounded by historic Charleston. Both hotel guests and locals savor the elegance and sophistication in this decidedly Lowcountry restaurant. The Library has been a traditional haunt of residents and visitors to Charleston's Historic District. Chef Carter's dishes are prepared with an emphasis on fish, meat and produce from small local farms, markets and artisans. An extensive wine list offers vintages to complete the experience.

http://www.vendueinn.com/html/top-restaurants-charleston.asp

Grill 225 at the Market Pavilion Hotel Truth in Beef.

The Market Pavilion Hotel is Charleston's newest and most luxurious hotel. Dining at Grill 225 is an experience like no other. The upscale, but relaxed ambiance. The exquisite service and the finest aged meats and the freshest seafood. They are a member of the Great Steakhouses of America. http://www.grill225.com

Swamp Fox at the Francis Marion Award Winning Fried Chicken.

The Francis Marion Hotel is locally owned and operated and we are a certified SC participate of Fresh on the Menu.  Every night of the week we are preparing five different delicious sides.  Among them are casseroles, fritters, stews and other Lowcountry specialties.  All have been sourced from local farms and vendors.

http://www.francismarionhotel.com/dining.htm

Palmetto Café at the Charleston Place Hotel Order the sampler. It’s just a small bite, but big taste of all the good things on the menu. The Palmetto Cafe offers a garden like setting framed by palms in dramatic planters, sumptuous fabrics in summer colors and an adjoining courtyard. Located on the main floor of the Charleston Place Hotel, the restaurant features innovative American cuisine using only the freshest local ingredients.

http://www.charlestonplace.com/web/ocha/palmetto_cafe.jsp

Amalfi's Italian Restaurant and Pizzeria at the Best Western on Lockwood Pizza! Pizza! Pizza!

Amalfi’s Italian Restaurant and Pizzeria features a wide assortment of authentic homemade Italian cuisine. The food is prepared fresh daily from scratch by our personal chefs so we can guarantee the quality and freshness of the food for your eating experience, featuring foods such as gourmet pizza, stromboli, and calzones. If you are in the mood for something heavier, something lighter, or something in between, Amalfi’s has something to satisfy you. We have everything from Zuppa di Cozze e Vongole to Veal Scaloppine, and that’s just for dinner!!!

http://www.amalfisofcharleston.com/

Located in the heart of downtown lies an upscale New York City feel steak house, OAK. Low and behold, Chef Brett McKee uses his culinary expertise and marketing how-to’s to attract Charleston locals and visitors. Now, let me give you a little history lesson on Chef Brett McKee and his little golden nugget, Oak Steak House.

Chef Brett McKee grew up in Brooklyn; yes, there is still a hint of an accent. It really comes out when you don’t pay attention to the details, like he does with every aspect of his restaurants. He’s a lovely man, very smart and extremely talented.

After getting married, he moved down to Charleston, why? I am honestly not sure. I missed the opportunity to ask that question. I’m assuming Charleston was just more fabulous than Brooklyn. Brett did a couple of restaurant ventures that lead up to Oak and his hospitality consulting business, The Indigo Road; giving him a total of 33 years experience in the hospitality industry. I would say he knows a thing or two. So in 2005, Oak Steak House was born.

OAK is located on Broad Street, right before you get to East Bay. No need to look for parking, he’s providing valet for free. Yes, I said valet. I don’t know about you, but I get pretty darn angry if I can’t find a spot to park. And if you know Charleston, you know the pain I am talking about. Who parks in parking garages? Not me. I’m just saying. The valet opens your door, smiles with a warm greeting, ‘how are you doing this evening? Welcome to Oak.” He is the first person of the night to make my experience pleasant. Upon entering the restaurant I am immediately greeted by the host. I am already in high spirits before I even get to the table, much less the bar. The host is very well groomed and dressed which for some reason gives an even better outlook for the evening. The bar is welcoming; I decide to have a glass of wine before I sit. The female bartender whom is rather good looking and charming, greets me and fills my wine glass pleasantly full. Its prime time for dinner guests and the bar is full! Mostly men, they look as though they just got off work and decided to hobnob some before heading home for the evening.

From the lighting and music to the atmosphere, it’s obvious that there was a great deal of attention put into the details in this restaurant. At the top of the stairs you will find wooden cubbies with engraved gold name tags where you can keep anything you want; wine, shoes, or whatever your heart desires. This is when Oak makes you feel like you’re home. Nicely done Brett, nicely done! Don’t forget to see the narcissistic hallway near the bathrooms where you will find strategically placed photos and reviews of Brett. I am hoping he will frame this one too. I might even autograph it!

Now for the food! Michael, the GM, sent over lobster shrimp macaroni and cheese to start and it was served in a lovely martini glass. I am a sucker for presentation. What a beauty! So pretty, you almost don’t want to eat it. I don’t know what it is with this man, but he can whip up some ‘out of this world’ macaroni and cheese. The cheese was creamy and sweet, similar to alfredo, my tasted buds definitely went into shock. Next up, I opted for a healthier option; the beefsteak tomato and fresh mozzarella salad that had drizzled balsamic reduction and an herb infused olive oil around the plate. The sweet and salty mixture of the cheese and balsamic make you go hmmm, hmmm, hmmm. Now, we all know about Brett’s meatballs, so tender and juicy. He sent an order out for me to sample, again! What? I LOVE them! These are to die for! So meaty! The melted cheese and basil atop make for a deadly combination and beautiful presentation. Moving on to the main dish as if I haven’t had enough already.

Brett sends over a nice pinot noir mixture that smells delicious. Now, I’m not a wine expert but when I want to sit there and sniff the wine because it smells so good, I know I’ve got something good going on. I definitely smelled this one. It’s going to pair nicely with my filet that’s about to come out to my table. Brett’s got this down to a science. He orders a petite filet, medium rare, Pittsburgh style. What’s Pittsburgh style? I asked the same thing. Charred on the outside, rare in the middle. I wouldn’t normally order it this way, yes I know I am doing a food review, but tend to get picky sometimes. I thoroughly enjoyed this. Accompanying my steak and wine were creamed spinach, mashed potatoes, and brussel sprouts. Oh my honey, the creamed spinach had that saltiness from the Parmesan but something else was triggering my taste buds. I had to ask Brett, a little hint of nutmeg. The mixture of the salt and sweet just threw my palate for a loop. Everything went so well together. The adjoining carbohydrate this evening was the mashed potatoes, but not just any ol’ mashed potatoes. These were the real deal Lucile! I could feel the love handle developing as I slowly savored the ever so rich and creamy potatoes. It just melts in your mouth. I’m a southern girl who likes her greens and brussel sprouts. These were different, sweet almost, with that cinnamon and brown sugar taste. They could almost be classified as a desert. Did I say desert? This is where it got a little crazy. Brett brings out NEW YORK STYLE CHEESECAKE. Yes I did all caps. It deserves the recognition. Oh my, it was so creamy and not healthy, but that didn’t matter. The wine pairing for the dessert was excellent. The mixture of sweet cake and washing it down with the sweet white wine went so well together. I would definitely recommend ordering that for dessert. By this time of the evening, I needed to be rolled out of there.

During my dining experience, a few patrons came up to my table asking of my food expertise. I grinned. I decided to ask them one question: Why OAK? Not being from the area, they like the city-feel atmosphere. The food is excellent as well. The only issue they had: why don’t the women wait on the tables? If you saw the lovely ladies here, you would know why! Here’s to all the men: Can’t have your way all the time!

Oak Steak House has defined itself on integrity, experience and attention to detail. I think the last words that Brett said to me were, “It will have to take 7 people to make your experience bad, the valet, the host, the bartender, the server, the cook, the manager and me.” For all of them to make your Oak dining experience unpleasant makes it pretty impossible to have a bad experience here. When you visit Oak, be sure to say hello to Brett if he doesn’t get to you first. Although he has many other restaurant ventures, this is where you can find him. My overall experience exceeded my expectations. If you are opting for a girls or guys night out or even a date night, Oak will bring to the table whatever you’re missing. Happy Hobnobbin at Oak! Tell Chef Brett I sent you. Bon Appetit!

Oak Steak House

17 Broad Street
Charleston, SC 29401-3001
(843) 722-4220

www.oaksteakhouserestaurant.com