Wine is her first love, but sake isn’t far behind.
Sara Guterbock, a Certified Sommelier through the Court of Master Sommeliers and a Certified Specialist of Wine through the Society of Wine Educators, will share her knowledge of both beverages during Taste of the New South.
She’ll join Chef Dan Lewis, oyster educator and owner of Coastal Provisions, to present Wine & Brine, Oysters and Wine 101 on Saturday, Sept. 5. Guterbock said Lewis will share his extensive knowledge of oysters, including information about why they are a green food source and which types to eat raw versus baked.
Lewis will prepare five different oysters on the half shell for the audience to enjoy with a wine selection.
“We’ll discuss the science behind oyster and wine pairings – what makes it work, what makes it more difficult,” Guterbock said.
Guterbock said the two have selected a good variety of wines.
“Most people feel you’ve got to go with very classical pairings with oysters,” she said. “We’re going to do a couple of those, but we’ll also pair a raw oyster with red wine. I think it’s going to be pretty fascinating for people.”