The raw bar at the Saltwater Grille will be open all weekend long serving freshly shucked Blue Point Oysters, Jumbo Shrimp Cocktail, and Rhode Little Neck Clams. Hailed to be some of the best oysters Connecticut has to offer, on par with the oysters at NYC’s famous Grand Central Oyster Bar, the Saltwater Grille oysters are the perfect pairing for your New Years Eve Champagne, sparkling cocktail, or glass of Chardonnay.
Most crisp white wines will pair well with chilled shellfish but Chardonnay and Champagne seem to be the most classic pairings. Chardonnay happens to be one of the main grape varietals used in the signature Champagne blend (the others being Pinot Noir and Pinot Meunier). On the Saltwater Grille wine by the glass list (a new personal favorite of mine) is Kim Crawford’s un-oaked New Zealand Chardonnay. For $10 a glass Kim Crawford’s Chard is in a category of it’s own when tasted up against two other by the glass Chardonnay pours: Sonoma Cutrer $12 a glass (California toasty, oak aged) and Louis Jadot $9 a glass (pristine, crisp, Burgundian style). Being un-oaked provides the opportunity for the Kim Crawford Chard to exhibit an abundance of fruit flavors, specifically apple and pear. It is easy drinking and pairs well with a wide variety of dishes from chicken, to salads, to shellfish, and of course oysters.
As the in house sommelier I recommend the 2005 Schramsberg Blanc de Blancs sparkling wine from California on the Saltwater Grille list for $60 a bottle. Made in the traditional Methode Champenoise style this is a “splurge pick” for your special New Years Eve dinner. Also on the wine list is our house Domaine Ste Michelle Sparkling Wine at $34 per bottle.
Parisienne Southside Royale
In the mood for a cocktail to toast to 2011? We will be serving an array of festive Champagne infused cocktails all weekend long for you to choose from. Try the Parisienne Southside Royale (St. Germain, Tanqueray 10, Lime Juice, Simple Syrup, and Champagne) for a semi dry, floral sparkler. Or the brightly colored Razz Champagne Cocktail (made with Raspberry Puree and Stoli Razz Vodka , topped with sparkling wine and garnished with raspberries. The Pear Bellini is another great choice made with our own pear puree and sparkling wine.
Toasting to a delicious 2010 at the Saltwater Grille and many more to come. Cheers! Brett Clugston, SWG Sommelier
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