Roastin’ and Toastin’

Wines lined up for the Oyster Roast at Burntshirt Vineyards.
Photo by Rachel Pressley

Since hosting a successful first Oyster Roast in December, Burntshirt Vineyards has been welcoming visitors with more blending sessions and tastings, and is now preparing for its second Oyster Roast in February. “It’s a way to get the community and Wine Club members together to enjoy good food and live music during the slower time of year,” explains Sales and Wine Club Manager Emily Burke. For the event, the executive chef at Burntshirt’s Chimney Rock location will chargrill and steam oysters from the Chesapeake Bay and James River area. “Tickets also include vegetables, boiled peanuts, and cheese and crackers,” adds Burke. The two wines that pair best with oysters are the vineyard’s Grüner Veltliner Reserve, described as having a crisp lemon and mineralogy taste, and the Chardonnay Reserve, aged in French Oak barrels with apple baking spices. Other artisanal delicacies include Looking Glass Creamery’s Green River Blue and Bear Wallow cheeses and Hickory Nut Gap Farm’s locally cured meats, especially spicy salami and soppressata. The event will be accompanied by live music with Ben Phan.

Burntshirt Vineyards, 2695 Sugarloaf Road, Hendersonville. The Oyster Roast will take place Saturday, Feb. 8, 2-5pm. Tickets are $25 general admission and $20 for Wine Club members. To purchase tickets, visit burntshirtvineyards.com or e-mail Emily Burke: emily@burntshirtvineyards.com. 828-685-2402.

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