N※N

'Very impressive': Aiken gathering focuses on fine wine and regional cuisine

  //food-wine.news-articles.net/content/2025/09/01 .. g-focuses-on-fine-wine-and-regional-cuisine.html
  Published in Food and Wine on Monday, September 1st 2025 at 8:48 GMT by Post and Courier
          ^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

A Night of Sea‑to‑Glass: Aiken’s Oyster Bar & Grill Chefs Pair Local Wines with Fresh Oysters

On a crisp Saturday evening in early July, the historic Aiken Park Avenue Oyster Bar & Grill pulled back the curtain on a new culinary partnership that brought together two of the city’s most beloved food and drink traditions: the bountiful harvest of the Atlantic and the rich terroir of South Carolina’s burgeoning wine scene. In a “Chef‑Curated Wine Pairing” event held on the restaurant’s intimate patio, the Oyster Bar’s executive chefs demonstrated how a single oyster can be transformed by the subtle nuances of a carefully selected wine.

The evening, which took place from 6 p.m. to 10 p.m., was hosted by the restaurant’s owner, Chef Anthony “Tony” Ramirez, who has been a staple of Aiken’s culinary landscape for more than two decades. Ramirez’s passion for both fresh seafood and craft wine was evident in every detail of the night, from the hand‑crafted oyster shuckers to the locally‑grown glassware that lined the tables.

A Menu Designed Around the Ocean

Guests were treated to a seven‑course tasting menu that highlighted the Oyster Bar’s signature dishes, each paired with a specific wine chosen to complement and elevate the flavors of the sea. The first course featured raw oysters on the half shell, served with a citrus‑infused mignonette and a crisp, chilled glass of the 2021 “Pineapple Ridge” Sauvignon Blanc from the nearby Pineapple Ridge Winery. “The acidity in the wine cuts through the briny sweetness of the oysters,” Ramirez explained, “and the tropical notes of the wine mirror the island vibes of the sea.”

The menu continued with smoked salmon tartare, a seared scallop medley, and a hearty seafood chowder, each dish paired with a different varietal or blend. A highlight of the evening was the “Oyster & Riesling” pairing, where a single hand‑picked oyster was paired with a vintage Riesling that showcased a harmonious balance of sweetness and acidity. Guests could hear the chef’s anecdotes about the origins of each wine and how the terroir of the vineyard impacted the final product.

Partnerships with Local Winemakers

One of the key features of the event was the collaboration with the Pineapple Ridge Winery, a family‑owned establishment located just south of Aiken. Pineapple Ridge is known for its commitment to sustainability and small‑batch production, with a focus on terroir‑expressive wines. In a conversation with the restaurant’s front‑of‑house manager, Maria Lopez, it was clear that the partnership was designed to benefit both the winery and the local community. “We’ve always wanted to showcase our wines in a setting that celebrates the best of the sea,” said Lopez. “This event has brought together two of Aiken’s signature industries – seafood and wine – in a way that feels authentic and celebratory.”

The Pineapple Ridge team brought a curated selection of their wines to the event, along with a small‑batch, hand‑blended sparkling wine that was served as a celebratory toast after the final course. The sparkling wine, crafted from a blend of Riesling, Chardonnay, and Gewürztraminer, was praised by attendees for its bright citrus notes and fine mousse, perfectly complementing the lingering flavors of the seafood.

Community Engagement and Education

Beyond the tasting itself, the event featured an interactive wine‑education segment where a representative from Pineapple Ridge, winemaker Anna Sullivan, shared insights into the winemaking process and the importance of sustainable vineyard practices. She demonstrated how to properly swirl, sniff, and taste wine, giving guests a deeper appreciation for the complexities of wine pairing.

The restaurant’s chef also took the opportunity to answer questions about oyster shucking techniques, the difference between raw and cooked oysters, and the importance of seasonal sourcing. “We’ve always believed that a great dish starts with great ingredients,” Ramirez said. “And that extends to both the oysters and the wine.”

The event was open to the public at a modest ticket price of $35 per person, which covered two courses, a wine pairing, and an educational briefing. The rest of the proceeds were donated to the local “Aiken Seafood Conservation Fund,” which supports marine preservation efforts in the region.

Positive Reception and Future Plans

The reception from the community was overwhelmingly positive, with guests praising the chef’s skill and the thoughtful pairings. Several attendees took to social media to share their experiences, noting how the event was an eye‑opening introduction to the synergy between local seafood and South Carolina wine. The restaurant’s social media following grew by nearly 2,000 new followers during the weekend.

Chef Ramirez hinted at future collaborations, stating that the Oyster Bar is already exploring other local producers, including the nearby “Blue Ridge Vineyards” and “Riverbend Winery.” He also mentioned that a “Seasonal Seafood & Wine Tasting Series” could become a regular fixture, aimed at fostering local culinary talent and supporting the community.

In a closing remark, Ramirez said, “This event was a celebration of everything that makes Aiken special. From our farm‑to‑table oysters to the grapes we grow right here, it’s all about community, quality, and the joy of sharing great food and great wine.”

A Broader Trend

The Aiken Park Avenue Oyster Bar & Grill event is part of a broader trend across the South, where seafood purveyors are increasingly partnering with local winemakers to offer a more immersive dining experience. According to a recent report by the South Carolina Wine and Grape Growers Association, “Wine‑and‑Seafood pairings are growing in popularity, with many restaurants noting higher customer engagement and repeat business.”

The partnership between Aiken’s premier oyster bar and Pineapple Ridge Winery underscores the potential of local collaboration to create unique culinary experiences. For residents and visitors alike, the event was a reminder that the best dining experiences are those that celebrate the local terroir—both on the sea and in the vineyard.

As the sun set over the Atlantic, guests left the Oyster Bar with a newfound appreciation for the way a single oyster can be enhanced by the right glass of wine. The event set a high standard for future culinary collaborations in the region, and Chef Ramirez’s vision for a “Sea‑to‑Glass” future has already begun to take shape in the heart of Aiken.