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perfect pairing
It can be difficult to pair wine with food just right, especially if you’re not familiar with many varieties. I was.
“I (and probably most other wine people in this town) have been trying to shake off the idea that wine is fanciful and pretentious,” said O’Kelly. “It’s really fun to do the pairing and it’s not going to be this pretentious.”
O’Kelley is a certified sommelier and has worked in the food industry for nearly 10 years in the wine industry. She owned and operated Glass Onion in West Ashley for six years with Chris Stewart before embarking on her wine journey. She is well versed in both food and wine flavors.
balance of acidity
“One of the most important things about wine to me, besides having good acidity, is what I always say,” she said.
Think back to the last fancy holiday meal you enjoyed with family and friends. You’ve probably fallen in love with dishes like buttered oven-baked turkey or roasted ham cooked in its own fat and served with mashed potatoes and homemade gravy, collard greens, and cheesy mac and cheese. . A sour wine helps balance these deep, rich flavors.
“The acidity of the wine is for me the reason why it pairs so well with food,” O’Kelly said. I think that’s why we want to come back for our next bite.”
Tannins are another important ingredient in wine. This is a naturally occurring substance that creates that dry wine feel in the mouth.
“It is always easy to remember that the most famous thin-skinned grapes such as Pinot Noir and Gamay have less tannin than the most famous thick-skinned Bordeaux Cabernet, Merlot and Syrah. I will,’ she said.
Like acids, tannins can add complexity to a meal. Dry tannins pair well with rich, fatty foods (such as Cabernet Sauvignon steak).
Finally, O’Kelly recommends considering the alcohol content. If you plan to eat spicy food, wine with a high alcohol content is not recommended.
“Imagine something spicy [paired] with alcohol,” she said. “It just elevates everything and you’re already hot.”
The alcohol content is always printed on the bottle, but O’Kelly says the country of origin of the wine also gives a hint of the alcohol content.
“The climate produces the alcohol,” said O’Kelly. “More sunlight means more sugar, which turns into alcohol. So warm-weather wines are bigger, richer, and contain more alcohol.”
break the rules
While red wines like Pinot Noir seem to be the go-to for fall and winter, O’Kelly opts for textured whites like Chenin Blanc and dry Riesling for their acidity. likes to save light red wines for summer dishes with lots of red meat. When pairing wine and food, the flavors of one should complement each other rather than overwhelm the other.
“You want to make sure the wine has enough body to stand up to the meal,” she said. Red wine with white meat, white wine with white meat, but there’s a lot in between, right?”
A bold red wine brings out the flavor of the steak, while a tangy white wine adds texture to the meal, cuts through the fat and body, and brightens the auxiliary flavors of garlic and rosemary.
“In this day and age, especially in the world of wine, rules are meant to be broken,” said O’Kelly. “From orange wines to crazy funky natural wines.
“The lines are blurry.
But when in doubt, O’Kelly said to “combine sparkling with everything.”
favorite pairing
On her blog, Grape to Table, O’Kelley suggests pairing bright reds, low in alcohol and tannins, with homemade chili recipes.But she also made some other suggestions city paper reader:
“My favorite thing to do is pick up leftovers [from holiday dinners] Make gumbo,” said O’Kelly, who lived in Louisiana, where gumbo originated. “Most people don’t necessarily think of gumbo or wine. said.
Another hearty winter dish she loves is white rancho goud beans and shrimp paired with her personal favorite wine, Chenin Blanc. “It’s a match made in heaven,” she said.
If you want to stay warm and cozy under a blanket, O’Kelly suggested serving oyster soup in a mug paired with Chenin Blanc or Chardonnay. I don’t like it, and oyster soup is good, isn’t it?”
For a quick and easy enjoyment with wine at home, try popcorn and white Burgundy, Chardonnay, Chenin Blanc, or Riesling, said O’Kelly.
“When I come home late at night [at Edmund’s Oast] Too late, let’s have it for dinner,” O’Kelly laughed.
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