Wine Wednesday: How to Read Wine Labels

Have you ever walked in to the grocery or liquor store and felt completely overwhelmed with all the wines there are to choose from?  If so, check out Jennifer Arnold’s suggestions to get the best wines for the right price.

Determine where the wine is from // A wine’s flavor is influenced by where the grapes are grown. New World wines are wines from America, Argentina, Chile, Australia, New Zealand and South Africa. These wines will generally give you most of the information you need right on the front of the label. Old World wines are from France, Austria, Italy and Spain.  These wines are a little trickier and you may need to look at the back of the label for more information or even consult Google.

Determine the producer or shipper of the wine // This is the most important piece of information on the label, because the quality of the wine depends to a great extent on the reputation of the winery.  The highest designation would be “grown, produced and bottled by.”

Determine the varietal // The type of grape used in making the wine will be clearly listed on New World wines as long as the wine contains 75% of the varietal listed.  If there is no varietal listed, then the wine is a blend of at least two different varietals.  For Old World wines, you may need to consult Google as the region is really what indicates the varietal.  Below is a small chart to help you identify which grapes are grown in the different Old World regions.

Chablis 100% Chardonnay Grapes
Bordeaux White wines are generally a blend of Sauvignon Blanc & Semillon

Red Wines are a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot & Malbec

Loire Valley-

Pouilly-Fume or Sancerre

100% Sauvignon Blanc
Muscadet Melon de Bourgogne
Vouvray Chenin Blanc
Burgundy Chardonnay for whites/ Pinot Noir or Gamay for reds
Rhone Valley Grenache, Syrah and Mourvedre for reds Viognier for whites

Determine the quality level // For French wines, look for the shipper, the appellation, the vintage and the name of the Village or Chateau.  Also look for quality designations such as Premier Cru or Grand Cru.  For Spanish wines look for Riserva or Gran Riserva.  For American wines look for the AVA as well as single vineyard or estate bottled.  On American wine labels there are no legal requirements to call the wine “Reserve” so don’t be fooled into thinking the wine is better because it says Reserve on the label.   

“Just Peachy”

This month’s issue of Local Life features our very own Chef Frank Copeland III, and his favorite fruit – peaches! He serves up tips and tricks on how to pick, peel, slice and cook them. Plus he offers up two of his favorite peach recipes (which you can find on the Clubhouse menu!)- Peach Chutney & Peach Vinaigrette.

Just Peachy – pages 86-89








From the Kitchen: Soft-Shell Crab Recipe

One of the best parts of spring in the Low Country is the arrival of local soft-shell crabs. This occurs as the water temperature rises and blue crabs molt, losing their hard shells to allow them to grow larger every year. During this short window of time, crabs are at their best to be eaten whole.  In the Clubhouse, members typically prefer their crabs quickly fried so that they are very crispy; sautéing the crabs offers another cooking method just without the truly wonderful crispy exterior. 

1-2 Cups Buttermilk
Seasoned Flour (AP Flour, Salt, Black Pepper, Cayenne, Garlic Powder, Onion Powder, Old Bay Seasoning)
1-2 Soft Shell Crabs per Person
Peanut Oil for Frying at least 4” deep in a heavy Bottom Pot heated to 350°

Method: Dredge crabs in buttermilk and then in seasoned flour and immediately place in hot oil and cook for 4 minutes, being careful of splattering grease. Fry in batches keeping them warm in the oven on brown paper to absorb any oil.

Sauce Suggestions: We love serving crabs with remoulade sauce with fresh lemon wedges or a Thai chili sauce made with white vinegar, sugar, chili pepper flake and kaffir lime leaves accompanied by fresh cilantro and a cucumber salad made with rice vinegar.








Advice for Hosting an Anniversary Party

From Wexford’s Food & Beverage Team

In the spirit of this being a big anniversary year for Wexford (35 years!!), we thought we would bring you some ideas on how to throw an amazing wedding anniversary celebration for you personally.

Invitations // There are several local businesses who can help you create beautiful invitations. There are also some great websites like that allow you to electronically send invites and instantly keep track of your guest list.  Make sure to include the RSVP phone number or email address for responses. The RSVP deadline should be seven to ten days in advance.

All about the bubbles! // Anniversary parties are a great excuse to pop a bottle of bubbles. Classic favorites like Tattinger, Veuve and Moet are always a go-to item, but also consider a trendy Brut Rose or Prosecco to add a fun twist to the cocktail hour. 

Cocktail Hour // One of the best welcomes is someone offering you a refreshment. A nice touch is to pass a specialty cocktail. You could have a “groom” or “bride” favorite or maybe a cocktail that was popular in the year you tied the knot. If you’re celebrating your 50th wedding anniversary this year, a Harpoon would be the perfect signature drink to represent 1968. This is the year Ocean Spray decided it was going to make a name for itself in the adult beverage industry. In a cartoon they printed a recipe for the Harpoon (which would later transform into what we know as the Cosmopolitan). Here’s the recipe: 

5 ounces of Vodka
2 ounces of Cranberry Juice
¼ ounce of Fresh Lime Juice
Pour all ingredients in to an ice filled rocks glass and stir. Garnish with a lime wedge. **If you prefer gin, you can substitute it for vodka.

Hors d’ Oeuvres // The second favorite welcome at cocktail hour is the food! We always suggest including a land and sea option.  It’s best to have a seafood, a vegetarian option (includes cheese) and a meat option. This is a safe way to make sure you can please all palates. We also love having several passed as well as a stationary option so that food is easily accessible. 

Décor // Enlist a florist to help you create stunning centerpieces that set the feel of the party. Include flowers you had in your wedding as a great memory of the day you said “I do.” Luxurious linens are also a great way to add personalization. You can get specialty linens for all the guest tables or if you just want an extra pop, only cover the dessert table and the bar! 

Entertainment // This is not necessary but can certainly set the tone of the evening. If you’re looking for a big party that is talked about for years, go for a fun band or a great DJ. If you prefer an elegant evening, a violinist or a string trio is a beautiful way to add background music. 

Personalization // Don’t forget the best part of the day is the two of you! Make it feel as formal or as casual as you want. The same goes for the size of the party and whether you do a cocktail party or a full sit-down dinner. A personalized cake that has themes representing the places you have traveled to together or your life milestones is a great way to share your story with your friends. Themed-food highlighting where you have lived together is also a nice touch to share with your guests.

Whether you decide to host your anniversary with us at the Clubhouse or at your home, we are happy to help you come up with ideas to make it memorable, just ask! 


National Rum Day Special

Cheers to National Rum Day! What better way to celebrate than with yours truly, Kenrick! Check out our new drink feature, Spiced Negroni. Come on over to the Clubhouse and try it out! 

Spiced Negroni Recipe:
Dash of Sweet Vermouth

1 oz. of Campari
1 oz. of Ginger Liquor
1 oz. of Captain Morgan’s Spiced Rum
Garnish with cherry and orange wedge

Winter Wonderland

“A Beautiful Sight, We’re Happy Tonight, Walking in a Winter Wonderland”

This past weekend, we hosted our annual Member Holiday Party, with a Winter Wonderland theme. The party exceed everyone’s expectations from the menu to dancing under the stars!

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This year’s party was much different than year’s past; the menu featured grand hors d’oeuvres displays, butler passed items, raw bar, sushi roller and more of Chef Frank’s delicious creations. Afterwards, flambeed specialty desserts were “fired” up, to include both edible sweets and cocktails.

Passed Hors d’oeuvres // Gougeres with Aged Cheddar; Lobster and Asparagus Tempura Bites; Wild Mushrooms in Puff Pastry with Rosemary Cream 

Vegetable Station // Miniature Vegetable Crudité; Steamed and Chilled: Asparagus, Broccoli, Tricolor Cauliflower- Roasted Shallot Vinaigrette; Miniature Individual Salad Presentation; Chef’s Choice Grilled and Roasted Vegetables

Raw Bar // Lobster Tails, Split with Drawn Butter; Crab Salad Cocktails; Jumbo Shrimp Cocktail; Oysters on Half Shell x 2- East and West Coast; Tuna Tartar, Smoked Salmon

Sushi Station // Hand Rolled Sushi, Chef from Hinoki; Various Rolls, Sashimi, Traditional Accompaniments; Edamame, Seaweed Salad

Charcuterie, Cheese and Artisanal Breads // Various Selections of Cured Meats, Artisanal Cheeses, Breads and Crackers with Fresh Berries, Honey, Fruit Pastes

Beef Carving Station // Prime Beef Tenderloin; Horseradish Aioli, Chive Sauce, Béarnaise Sauce, Soft Miniature Rolls; Grilled Asparagus Tips, Hollandaise; Baby Roasted Potatoes

Lamb Station // Grilled Lamb Chop Lollipops; Moroccan Style Lamb Meatballs; Cous Cous with Pine Nuts and Dried Fruit; Mango Chutney, Mint Jelly, Naan Bread

Following dinner, the dance floor became the party’s center stage. This was definitely the party of 2016! Can’t wait to see what they come up with for next year…

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Wexford, Wexford toil & trouble

The Club’s a spooky sight with cauldrons that bubble.

1This past week, we were in full Halloween spirit.

Our week began with Wexford’s ETC (Event & Travel Club) Murder Mystery Dinner. Our members dressed their parts as they searched through the Clubhouse for clues on who committed the crime and how. This real-life game of Clue was a most memorable evening for all who attended and participated.

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We finished the week with our annual Spooktacular party – plus a different twist on the traditional Trick-or-Treat through the neighborhood. Given the amounts of remaining roadside debris, instead of having our children go door-to-door, we invited them to the Clubhouse to go Trunk-or-Treat.  We invited our members to park their decorated car(s) OR golf cart(s) at the Clubhouse and passed out candy from there. It wasn’t only a safer option for our children, but it brought friends and neighbors together to mix and mingle while the children went from car to cart.

Following our Trunk-or-Treat, we hosted our ever-popular Spooktacular, featuring bounce houses, carnival games, a dance party and a ‘Goblin’ good buffet for adult ghosts and mini-ghouls of every size.  This is one of our most popular events by frightfully far!!

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The Drink that will leave you wanting S’MORE!

Earlier this year we hosted a S’mores on the Terrace evening, featuring your favorite campfire treat and a fun/adult spin on the traditional dessert. With that said, in honor of National S’mores Day (TODAY!), we give you our S’mores Martini recipe- Cheers!FullSizeRender

-1 oz Three Olives S’mores Vodka-
-1 oz Godiva-
-½ oz Crème de Cocoa-
-1 oz Hershey’s Chocolate Syrup-
-Splash of Cream-
Shake and pour into a martini glass rimmed with Hershey’s chocolate syrup and crushed graham cracker. Top with a toasted marshmallow.

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Pizza Party

Last week we hosted a children’s cooking class, Fresh Pizza from the Garden, with our Executive Chef Frank Copeland. The event was a huge success, filling up quickly with 12 Wexford children.

The children started in the Wexford kitchen (adorned in their chef’s hats!) where they worked alongside Chef Frank, rolling out their dough, saucing their pizzas and dressing them with all the toppings they love, consisting of fresh herbs and vegetables from Wexford’s garden. While the pizzas were baking, the children then helped replenish the garden, by each planting their very own herb or vegetable. The plants were labeled with the children’s name so they can continue to watch as their plants grows.

This was an unforgettable experience for our children and we look forward to hosting more children’s cooking classes in the near future – so stay tuned!

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July/August Newsletter

Check out our latest July/August Newsletter.1

A few highlights from this month’s newsletter include:

  • Recent Accolades Announcements
  • Upcoming Clubhouse Events – including Kid’s Cooking Class with Chef: Fresh Pizza from the Garden, Napa vs. Sonoma Wine Dinner, Burgers & Brews and more!
  • Article from Harbourmaster, Mark Dryden, on the importance of eNavigation
  • Articles from our Greens & Grounds Department
  • So much more!!