The Food & Wine Classic in Charleston will bring together chefs, sommeliers, winemakers, and beverage experts for tastings and seminars. Four wine professionals shared the bottles they’re especially eager to pour and explore at the event, from Champagne and Burgundy to Grenache, Riesling, and Chardonnay.

June Rodil’s picks

Master Sommelier June Rodil is looking forward to wines with compelling histories and distinctive winemaking stories.

• NV Laurent-Perrier Grand Siècle Iteration Nº27 Champagne: Made from the 2015, 2013, and 2012 vintages, this new release continues the house’s effort to blend wines toward an ideal expression. Rodil is curious to see how it balances depth with freshness, and how it compares with the previous release.
• NV Domaine Les Monts Fournois Côte Avize Grand Cru de Luxe Champagne: This 100% Chardonnay comes from two grand cru parcels in Avize. Rodil describes notes of mandarin, orange zest, and pastry, followed by a taut, chalky finish. She’s also excited to share the work of winemaker Juliette Alips, whose thoughtful approach made a strong impression on her.
• 2022 Frescobaldi Castello Nipozzano Montesodi Chianti Rùfina Riserva: Made from Sangiovese grown in a stony, schist-rich vineyard around 400 meters above sea level, this wine reflects the Frescobaldi family’s long history in winemaking. The estate’s first cru, Montesodi combines structure and a sense of place with elegance and energy.

Femi Oyediran’s picks

Advanced Sommelier Femi Oyediran plans to spotlight the range of styles and character that Grenache can offer.

• 2024 Yalumba The Tri-Centenary Barossa Valley Grenache: This single-vineyard wine comes from a two-acre Barossa Valley block planted in 1889.
• 2024 Pax Wines Castelli-Knight Ranch Russian River Valley Grenache: Sourced from a steep western slope grafted to Grenache in 2003, the vineyard was originally planted to Pinot Noir. The wine had not been bottled on its own for 11 vintages.

Oyediran hopes the tasting will inspire attendees to discover the grape’s different expressions—and perhaps become Grenache enthusiasts.

Ray Isle’s picks

Food & Wine executive wine editor Ray Isle has a Burgundy-and-pimento-cheese pairing in mind, along with a Pinot Noir to feature in a lively chefs-versus-sommeliers competition.

• 2023 Faiveley Gevrey-Chambertin Vieilles Vignes: Isle describes this old-vine red Burgundy as both seductive and powerful. At his Low Country/High Living seminar, he’ll put it to the test with pimento cheese on a cracker.
• 2023 Hirsch Vineyards San Andreas Fault Sonoma Coast Pinot Noir: This Pinot Noir will be one of the options in the event’s Chefs vs. Somms pairing challenge. Isle believes the team that chooses it may have an advantage.

Andy Chabot’s picks

Andy Chabot, a food-and-beverage leader at Blackberry Farm and Blackberry Mountain, will explore how wines pair with different dipping sauces.

• 2023 Kühling-Gillot Nackenheim 1G Rheinhessen Riesling: Made by a husband-and-wife team, this dry German Riesling is among Chabot’s choices for demonstrating wine’s versatility at the table.
• 2023 Domaine de la Janasse Châteauneuf-du-Pape: Grenache is the dominant grape in this Rhône wine. Chabot says it works well with a broad range of flavors, making it a promising match for the seminar’s chicken bites and sauces.
• 2023 Peay Vineyards Maritima Estate West Sonoma Coast Chardonnay: Chabot hopes to show how this Chardonnay can pair with many different flavors, while highlighting the work of the small West Sonoma Coast winery.

The wines reflect the Classic’s wide-ranging program: bottles chosen not only for their quality, but also for the stories, places, and pairing possibilities behind them. The Food & Wine Classic in Charleston will feature them across tastings and seminars.