When people think of wine pairs, they often picture upscale meals at French restaurants. However, sommelier Cha McCoy is on a mission to change this perception. With her new book, Wine Pairing for the People, McCoy advocates for incorporating wine into everyday meals, showcasing how it goes beautifully with comfort food like her mom’s rice and peas.

In her book, McCoy challenges the traditional Eurocentric rules of wine pairing. She emphasizes exploring wine through the cultural lenses of history and flavor, highlighting often overlooked regions and their beverages. For example, she pairs Moroccan wines with various dishes and introduces Brazilian wines in a way that broadens the wine conversation.

During an interview, McCoy shared that one pairing from her upbringing is fried chicken with champagne, a nod to her Harlem roots. This classic combination represents her cultural heritage and embodies the rich culinary history of her neighborhood, particularly iconic dishes like fried chicken and waffles.

One surprising pairing from her book involves matching wines with different styles of mofongo, a beloved Puerto Rican dish made from fried green plantains. McCoy highlights the diversity within Caribbean cuisine and aims to celebrate this richness.

Addressing the accessibility of wine knowledge, McCoy expressed concern that traditional channels often exclude certain communities, as fine-dining restaurants typically set the conversation. In many cultures, including her own, drinking wine is a communal experience often shared with casual meals.

Looking ahead, McCoy believes that discussions around wine are evolving. Restaurants that represent African diaspora cuisines, like Tatiana in NYC, are integrating wine into their menus. By encouraging people to ask about wines from different cultures, she hopes to broaden the palates of casual diners and challenge the dominance of traditional wine-producing nations.

She calls for a more inclusive approach to wine, bridging the gap between beloved foods and the wines produced in their regions. The response to this movement can redefine the way many people experience food and wine, ultimately making them more intertwined in everyday life.

For more insights on her approaches and suggestions, you can refer to her book, Wine Pairing for the People.