Greg Norman’s Australian Grille

Greg N SignG N Dining RmGN Patio      My wife and I spent the last week of May in Myrtle Beach and Charleston, South Carolina. We were fortunate to have beautiful weather during our stay. On one of those beautiful days we drove up Hwy 17 to Barefoot Landing in North Myrtle Beach to have dinner at Greg Norman’s Australian Grille. This steakhouse describes itself as ” The Upper Crust of Down Under Dining.” As we arrived I immediately took note of the building that was masterfully designed to resemble something you would expect to see in Australia. The dining room is set in rich dark wood with plush seating that creates an elegant yet inviting dining experience. We ate inside but if you prefer they offer tables on a large patio that overlooks the intercoastal waterway.  

Our steaks, as are all their steaks, were 100% Premium Black Angus Beef, aged a minimum of 28 days. They were wood grilled to perfection with a variety of homemade sauces to choose from. How were they? I can’t put into words the taste and when we paired them with Greg Norman wine all I can say is “WOW.” I had a Greg Norman Estates 2012 Malbec, Mendoza, Argentina and my wife had Greg Norman Estates Cabemet ( yes, Cabemet) Sauvignon,Paso Robles, California both were reasonably priced at $9 a glass. Their exclusive wine list has received the “Award of Excellence” from  Wine Spectator Magazine every year for over a decade.

     When you are in North Myrtle Beach you should seriously consider Greg Norman’s Australian Grille as your choice for lunch or dinner. Greg Norman’s Australian Grille 4930 Hwy 17 S North Myrtle Beach, South Carolina. Greg Norman’s Australian Grille

Shipwreck Wine

Charleston Harbor, near the jetties

Charleston Harbor, near the jetties (Photo credit: hdes.copeland)

     The Mira Winery of St Helena, California is involved in an experiment were they are testing the effects of aging their wines by submerging them in the ocean.  The first phase was completed recently when the four cages that were sunk 60 feet deep into Charleston Harbor, South Carolina last February were recovered.  It has long been known that wine recovered from sunken ships displayed a unique flavor but the question has always been what caused the change.  Wines have been aged in the ocean before around Europe and the West Coast but Mira wants to do a scientific study to determine the effects of this process including what makes it different from land aging.  The next step will be to put wine that has no terrestrial aging at the bottom of Charleston Harbor for twice as long as the initial test.  I wish them the best and hope to someday get to taste a wine just like the Pirates of the Caribbean drank in their day.