With the introduction of our wine selection, we have held off on putting out official recommendations on what wines to pair with what menu items. Yes, we've thrown some tidbits out here and there on social media, but no official guides. Enter this- Chris (the sommelier) has put together some recommendations for y'all. Here we go!
Nan's 5 piece / 10 piece OG Fried Chicken - pair with the Bolet, Organic Cava, Brut Nature, Spain. Like little tiny scrubbing bubbles refreshing your palate for another bite of Nan's famous fried chicken.
Nansville 5 Piece / 10 piece Hot Chicken - pair with Pioppa, Organic Lambrusco di Modena, Italy. Nothing like a fruity, refreshing, sparkling red to fan the flames of Nan's famous red hot spicy chicken.
Country Style Roast Chicken - pair with the Cambria, Katherine's Vineyard, Chardonnay, Santa Barbara, California. Few times does a big, unctuous oaky Chardonnay taste as good as when it's next to a golden roasted chicken right out of the oven. Taste and find out.
Kvaroy Salmon Fillet - pair with the Evesham Wood, Pinot Noir, Willamette Valley, Oregon. Organic & Unfiltered! It's a well known fact that Salmon's best friend is a well crafted Pinot Noir. There are few better options at this price point then Evesham Wood's silky, bright, high-toned stunner from their estate in Eola-Amity Hills.
Herb & Garlic Marinated Flank - pair with Alpataco, Cabernet Sauvignon, Patagonia, Argentina. Chef Jordan's peppery, herbaceous steak marinade is reminiscent of an Argentinian Chimichurri, so we brought out this gem from Patagonia to pair. A juicy steak needs tannins! This juicy, fresh, red-fruited cab spends months in French & American oak to add vanilla tones and structure.
If you come in looking for any of these wines and can't find them, don't worry- we got you! Ask a team member for help.