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Ramey Wine Dinner - Tuesday, September 8th.

Join us at Soby's on Tuesday, September 8th to enjoy a five-course menu paired with wines from Ramey Wine Cellars, of California. The evening begins with an hors d'oeuvres reception at 6:30pm and first course at 7pm. Special guest George Staikos from Ramey Wine Cellars will host the evening.

The cost is $55++ per person. To reserve your seat, please call 864-232-7007.

1st Course:
Sweet Corn Bisque
Blue crab & fresh coriander
Russian River Valley Chardonnay

2nd Course:
Seared Wahoo
Carolina black rice, hericot verts, heirloom tomato, citrus emulsion, preserved lemon herb salad
Hyde Vineyard Chardonnay

3rd Course
Skillet Venison
Squash puree, Brussel sprouts, blackberry jus, toasted pine nuts
Claret

4th Course:
Lamb Duo
Braised lamb belly, grilled chops, crushed fingerlings, wild mushrooms, charred asparagus, honey-thyme jus
Syrah

5th Course:
Dessert
Coffee Service

More about Ramey Wine Cellars:
"Our story is crafted by the soil, the vineyards, the terroir and the passion of David Ramey. Our process is a dynamic mix of experience and innovation, Old World methods and New World science. Our wines are pure California – rich in character, beautifully balanced, always of exceptional quality."

Ramey Wine Cellars is dedicated to creating high quality, handcrafted wines with balance and richness from the area’s finest vineyards.

Theirphilosophy is their process - which focuses on respect for the land. Nature guides their process and the terroir is the key. The vineyards are selected for their ability to sustainably produce the highest quality fruit. The soil must be right for the climate, which must be right for the terrain, which must be right for the varietal.

Ramey Wine Cellars focuses on "harmony" of the process by marrying Old World methods with New World innovations. Click here to learn more.

About winemaker David Ramey:
Ramey Wine Cellars was founded in 1996 by David Ramey and his wife Carla. After sixteen years making wine in Sonoma County, and firmly establishing Matanzas Creek and Chalk Hill wineries in the marketplace, David crossed the Mayacamas to spend six years in the Napa Valley--first as winemaker for Dominus Estate and project manager for the construction of their new winery; then helping Leslie Rudd reshape the Girard Winery into Rudd Oakville.

Over the years, David has helped pioneer traditional, artisan winemaking techniques in California during a period when making wine by the University book was the norm.  His efforts have helped shape the way many wines in the United States are made today, including the elimination of skin contact for most white grapes; the use of oxidized juice in making white wine; sur lie aging of white wines in barrel; malolactic fermentation of Chardonnay; native yeast fermentations; harvesting fully mature fruit; eliminating acidification of red wines; and bottling without filtration. Click to learn more.


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