Lowcountry Food and Wine Pairing: A Fall Weekend at Crave

Fall in the Lowcountry doesn't arrive all at once. The humidity finally lets go, evenings get a little cooler, and the food we want starts to change: still plenty of seafood, but more pork, more braising, more dishes that taste best when the windows are open and there's a slight chill outside.

Wine follows the same shift. This weekend, Friday through Sunday, October 16 to 18, our kitchen has four specials on the menu, and I've paired each one with a wine. Here's how I'd drink through them.

Crab deviled eggs with Torresella Prosecco

Deviled eggs are rich and creamy, and crab adds a sweet, briny note. Prosecco is exactly what you want next to that. The bubbles and bright acidity clean your palate between bites, and the light fruit doesn't fight the crab. It's also a good way to start any evening.

Pork belly with Schmitt Söhne Dry Riesling

Pork belly is all about richness. The answer is acidity, and German Riesling has plenty of it. A dry Riesling cuts right through the fat, and its fruit plays well with pork in a way heavier whites can't. If you think Riesling is always sweet, this is the pairing that changes your mind.

Grouper with B.R. Cohn Chardonnay

Grouper is a Lowcountry favorite for good reason: mild, flaky and satisfying. A California Chardonnay brings enough body to match the fish without overwhelming it. It's a classic pairing, and it's popular because it works.

Smothered pork shoulder with Penfolds Koonunga Hill Shiraz

This is the dish for the first cool night of the season. Slow-cooked pork shoulder under a savory smother calls for a red with some depth, and Australian Shiraz fits: ripe dark fruit, a little spice and enough structure to stand up to it. Comfort food, meet comfort wine.

A few fall pairing rules to take home

Match richness with acidity or bubbles. Match weight with weight: lighter fish with whites that have some body, braised meats with fuller reds. And when in doubt, pair with the sauce more than the protein. The smother on a pork shoulder matters as much as the pork itself.

Try before you commit

Curious about any of these pairings? Ask for a taste. We pour a free 1 oz taste of our by-the-glass wines (reserve pours excepted), with approachable glasses starting at $10. Our list leans New World, and Crave has been part of Mount Pleasant since 2008.

These specials are only on through Sunday.  Make dinner plans at Crave this weekend .

— Sophia