In an unconventional move at the Food & Wine Classic in Charleston, Amanda McCrossin -- an esteemed sommelier, podcast host, and wine producer, will be demonstrating the exquisite relationship between a robust red wine and a smoky, spicy barbecue. Known for her innovative ideas and educational snippets on social media, McCrossin has an undeniable passion for wine and barbecues, both of which she perceives to be a match made in culinary heaven.

Originating from Napa Valley's famous Press restaurant, McCrossin has been successfully transforming the perception of wine enthusiasts about wine being reserved for fine dining only, to understanding its perfect pairing with the regional flavors of a good old Southern barbecue. She recognizes the intricate balance between the fat, acid, salt, sweetness, and umami in barbecue dishes, and aims to introduce wine as an ideal mate to these tongue-tingling flavors.

Information As per McCrossin, wine can unlock a whole new world of flavors when paired correctly with barbecue, and shouldn't be restricted due to its casual setting. She advises against excessively focusing on contrasting flavors, urging enthusiasts to work on pairing similar flavor profiles together instead. Breaking the traditional chains associated with specific proteins, McCrossin nudges individuals towards identifying whether the dish is smoky, peppery, or sweet, and picking a wine that complements these flavors.

Emphasizing the versatility of Grenache, she describes it as a multifaceted companion that can be paired with numerous barbecue dishes, regardless of regional taste variations. A tomato-glazed or brown-sugar rubbed meat dish complements well with ripened reds like Grenache. For those with a preference for a smokey, savory dish, an old-world style wine works excellently.

McCrossin also recommends the universal appeal of a Zinfandel when paired with barbecue. For a Texas-style brisket, sprinkled with salt and pepper, smoked over post oak, wines with a robust structure such as Italian or Spanish varieties complement the dish wonderfully. Pulled pork with a vinegar sauce is paired best with wines that have a strong acidity, like Chianti Classico or Cabernet Franc to give a refreshing but not too sharp taste.

For spicy smoked sausages or hot links, McCrossin suggests trying a Malbec or aged Tempranillo for a smooth blend of dark fruit, oak, and a hint of spice that goes perfectly with the dish. Lighter wine options aren't left out as white, rosé, and even orange wine are great alternatives to be explored with barbecue.

Wrapping up, McCrossin insists that pairing wine with barbecue isn't exactly a science, rather it's an art that revolves around understanding the perfect blend of ripeness, acid, and tannin that matches with the array on your plate. Notwithstanding any conventional pairings, McCrossin's philosophy of "echo, don't clash" guides individuals on a journey to modify everyday barbecue into a gastronomic delight with a well-paired glass of wine, one confident pour at a time.