We’ve said it before and we’ll say it again food and wine pairing together might, when done right, be magical. That was certainly the case this past Saturday at Hinnant Family Vineyards in Pine Level, where we joined an intimate influencer dinner highlighting the food paired with muscadine wines. The goal of this dinner is show how muscadine wine deserves respect and attention. The dinner was organized by Ashley Nicholas, Hinnant’s tasting room manager.
A Legacy Rooted in Muscadines
Hinnant Family Vineyards isn’t just another stop on the NC wine trail. It’s a cornerstone. The Hinnant family began planting grapes in the early 1970s, building what would eventually become the largest muscadine vineyard in the United States, with more than 100 acres dedicated to our state’s native grape. Bob Hinnant took some to review that history with us as a we looked out on the sea of vines.
At a time when vinifera grapes tend to dominate the conversation, Hinnant continues to champion muscadines, not just as a tradition, but as a serious, versatile wine category. Saturday night was proof.
To learn more about Hinnant’s history, take a listen to our podcast, Cork Talk, and the episode featuring Ashley Nicholas of Hinnant Family Vineyards and Winery.
First Course: A Fresh Start
The evening opened with a Chicken Caesar Salad, paired with Moonlight Magnolia.
The salad was crisp, lightly dressed, and a great canvas for the wine. Moonlight Magnolia showed a mellow sweetness with peach and pear notes, softer in structure and easy-drinking. The pairing worked seamlessly. The wine didn’t overpower, but instead complemented the dish’s freshness and subtle richness.
Second Course: Classic Carolina Comfort
Next came a highlight of the evening: She Crab Soup which was made by Ashley’s mom, paired with Carlos.
This was a textbook pairing. The wine carried those classic Carlos grape aromas. It was fruity, slightly sweet, and expressive. While the soup leaned rich and comforting with a touch of sherry character and slight spice. Together, they hit that balance we’re always chasing. The wine’s fruit and sweetness meeting the soup’s richness, while the acidity kept everything from feeling heavy.
And yes, the soup itself deserved a moment. Absolutely delicious!
Third Course: A Surprising Turn
This savory course featured Chicken Gyoza from Origin Thai in Smithfield, paired with the Reserve Dry Noble.
Now this is where things got interesting.
The Dry Noble brought a more structured, drier profile, with notes that leaned tropical. Think pawpaw and even a hint of banana alongside subtle cherry. There was a nuttiness and depth here.
The pairing? It worked. The wine handled the savory, slightly rich elements of the gyoza with ease, showing that muscadine wines can go well beyond the expected flavor profiles.
Fourth Course: Bright, Playful, and Summer-Ready
Up next was a fun, vibrant pairing: Shrimp Pad Thai also from Origin Thai in Smithfield, alongside Southern Pink, a blush wine from Carlos and Noble.
This wine jumped right out of the glass with grapefruit and melon notes, carrying a mellow sweetness that didn’t overwhelm. The brightness played beautifully with the dish, cutting through the noodles and tying into the slightly sweet, slightly savory flavors of the Pad Thai.
This was one of those pairings that just made sense. It was approachable, flavorful, and perfect for a warm North Carolina evening.
Dessert: A Sweet Finish
Dessert brought us Salted Caramel Cheesecake, paired with Dangerous Waters, a fortified wine made from Carlos.
The wine showed a toasty edge with nice acidity and clean fruit, keeping the pairing from becoming too heavy. Notes of honey, caramel, and vanilla echoed the dessert, while the acidity helped reset the palate between bites.
A strong finish to a thoughtfully executed meal.
Final Thoughts
What stood out most from this dinner wasn’t just the quality of the wines, it was the range. From mellow and fruit-forward to structured and dry, Hinnant demonstrated that muscadine wines are anything but one-dimensional.
And that’s something we love to see.
Events like this continue to push the conversation forward, helping more folks understand that North Carolina wine, especially muscadine, has depth, flexibility, and a real sense of place.
If you haven’t been to Hinnant in a while, it’s time to change that. And if you’ve never explored muscadine beyond the basics, consider this your invitation!
